Kinder Bueno Cake

This Kinder Bueno Cake is the ultimate dessert for chocolate and hazelnut lovers! With soft, spongy chocolate cake layers, a rich white cream filling, and a glossy chocolate ganache coating, every bite is a heavenly combination of flavors. Topped with crunchy Kinder Bueno pieces and grated chocolate, this cake is as decadent as it is delicious. Whether you’re celebrating a special occasion or simply treating yourself, this cake will impress and satisfy every chocolate craving!

Ingredients

• For the Cake:
• 3 large eggs (at room temperature)
• 1 cup granulated sugar
• 1 cup milk
• 1 teaspoon liquid oil
• 2 ½ tablespoons cocoa powder
• 1 packet baking powder
• 1 packet vanilla extract
• 1 ½ cups all-purpose flour
• For the White Cream (Middle Layer):
• 2 cups milk
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 4 tablespoons granulated sugar
• 1 packet vanilla extract
• ½ can whipped cream powder (for whipping)
• For the Chocolate Ganache (Thick Layer):
• 200 ml heavy cream
• 200 g milk or dark chocolate, chopped
• For Topping:
• Kinder Bueno bars, chopped
• Grated chocolate (white or dark, or a mix)

Instructions

1. Prepare the cake: Preheat your oven to 160°C (320°F) and grease a 22-24 cm (9-inch) springform pan, or line it with parchment paper. In a large bowl, beat the eggs and sugar together for 3-4 minutes until frothy and light in color. Add the milk and oil, mixing until smooth. Sift in the cocoa powder, flour, baking powder, and vanilla extract. Gently fold the dry ingredients into the wet ingredients, being careful not to deflate the batter. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely, then slice it into 3 even layers.
2. Make the white cream filling: In a saucepan, combine the milk, butter, flour, cornstarch, sugar, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens to a custard-like consistency. Once thickened, remove from heat and allow it to cool (it should not be lukewarm when adding the whipped cream). Once cooled, add the powdered whipped cream and beat for 2 minutes until the cream becomes smooth and fluffy.
3. Make the chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer (do not let it boil). Remove the cream from the heat and add the chopped chocolate. Stir until the chocolate is completely melted and the ganache is smooth. Let it rest for 10 minutes to thicken slightly (it should be pourable but thick).
4. Assemble the cake: Place the first layer of cake on a serving plate. Spread a generous amount of the white cream filling evenly over the cake layer. Place the second layer of cake on top of the cream and repeat the process with the remaining white cream. Top with the third cake layer. Pour the chocolate ganache over the top of the cake, spreading it evenly over the top and allowing it to drip down the sides. Cover the outside of the cake with any remaining ganache and cream.
5. Garnish and serve: Sprinkle chopped Kinder Bueno pieces and grated chocolate over the top of the cake for a decorative and indulgent touch. Refrigerate the cake for at least 3-4 hours, preferably overnight, to allow the flavors to settle and the cake to firm up for cleaner slicing.

Notes