Hi everyone, I hope you all had an amazing summer, so far!
IÂ´m kicking off the weekend with a kit-Katâs chocolate confetti cake!
For about 7 years ago when I started my blog; I made my first kit-Katâs chocolate cake, I then filled the top with pink smarties and a pink ribbon around the cake.
This chocolate cake is filled with a silky dark chocolate frosting, and is attached with kit Katâs all around the cake, this cake is simple to make, and so delicious!
It is a perfect show-stopper cake for any childrenÂ´s party, or birthday.
Check out the video below to see how to make this delicious cake!
DARK CHOCOLATE CONFETTI KIT KAT CAKE
- 2 3/4 CUPS (275 G) ALL-PURPOSE FLOUR, SIFTED
- 2 CUPS (450 G) SUPERFINE OR GRANULATED SUGAR
- 1 CUP (125 G) UNSWEETENED COCOA POWDER, SIFTED
- 2 1/4 TEASPOONS BAKING POWDER
- 2 1/4 TEASPOONS BAKING SODA
- 1 TEASPOON SALT
- 3 LARGE EGGS, ROOM TEMPERATURE
- 1 EGG YOLK ROOM TEMPERATURE
- 1 1/4 CUPS (300 ML) BUTTERMILK ROOM TEMPERATURE
- 1/4 CUP (60 ML) SOUR CREAM ROOM TEMPERATURE
- 1 CUP (240 ML) HOT EXPRESSO COFFEE
- 3/4 CUP (180 ML) VEGETABLE OIL
- 2 TEASPOONS VANILLA BEAN PASTE OR VANILLA EXTRACT
DARK CHOCOLATE FROSTING
- 1/2 cup plus 1 tablespoon (60 gram) dark cocoa powder, good quality
- 1/2 cup plus 1 tablespoon boiling water + or strong coffee (optional)
- 2 1/4 cups (4 1/2 sticks) (350 gram) unsalted butter, room temperature
- 1 cup x (100 gram) confectioners’ sugar, sifted
- 1/4 teaspoon salt
- 1 1/2 poundsâ (400 gram) dark chocolate, 70 % melted and cooled
- 250-gram mascarpone, room temperature (optional)
- kit KatÂ´s chocolate bars, about 36 pieces
- birthday candles
preparation for the cake
1 Preheat oven to 350.F. (180.C) and grease the bottoms of three 8×2âinch (20 cm) round cake pans, line with parchment paper
2 Sift flour, cocoa powder, baking soda, and baking powder twice into a medium bowl.
Add the salt and whisk to incorporate.
3 In a standing mixer bowl, fitted with the whisk attachment, add the dry sifted ingredients, then add the superfine sugar, eggs, egg
yolk, vanilla paste, buttermilk, vegetable oil and sour cream, and blend on medium-low speed for 2 minutes.
4 Stop the mixer, remove the bowl from the mixer, scrape down the sides and bottom of the bowl, add the hot Expresso coffee,
using a silicone spatula to combine.
5 Divide the batter evenly among the prepared pans, the batter will be thin.
6 Place two of the pans in the center of the oven and bake until a cake tester inserted into the center comes out with a few crumbs,
about 25-30 minutes.
7 Bake final layer, let the cake layers cool in their pans on wire rack for about 15 minutes. Run a knife along the sides of the cake to
loosen from the pans and carefully turn them onto wire racks.
Peel off the parchment paper and let cool completely.
In the meantime, make the dark chocolate frosting.
preparation for the dark chocolate frosting
Melt the chocolate in the micro and let cool completely.
Combine boiling water and espresso powder (optional) with dark cocoa powder, stirring until all the cocoa has dissolved and you get a smooth mixture with no lumps.
Add butter, confectioners’ sugar, salt, and vanilla into a mixing bowl and beat on medium-high speed, until pale and fluffy.
Reduce speed to low. And add melted and cooled chocolate, the cocoa mixture, and continue beating until combined and fluffy and shiny.
Stop the mixer, scrape the bowl and add in the mascarpone, make sure it is in room-temp or the frosting will harden,
Mix for just 30 seconds.
FILL THE CAKE/ DECORATING
1 Prepare the cake layers (I like to trim the tops off each layer, see video)
2 Place the first cake layer on a baking sheet and add a large dollop of the dark chocolate frosting
on the first layer cake, and use ta small / medium offset palette knife to spread an even layer.
Repeat with the second layer, top with the third layer, bottom side up, to ensure that it has a flat and
Frost sides first and then the top of cake and cover the cake with plastic wrap; use your beautiful hands to press
the plastic onto the cake and refrigerate for at least 1â2 hours.
Leave the leftover frosting on the kitchen table covered with plastic wrap, until it is time to decorate the cake. Whip it up again if
necessary to get a fluffier consistency.
With a large palette knife, frost the rest of the cake, use an offset spatula to smooth the top of the cake, and the side.
Stick kit Katâs to the sides of the cake, place each kit KatÂ´s close to each other; all the way around,
When you are finished; press around the cake with your beautiful hands to make sure the kit Katâs are attached.
Top the top of the cake with a few confettiÂ´s less is more if you ask me!
For a special birthday party for kids it is pretty with a candle in the middle!
Hope you will love the cake; Happy Baking you all!
Love Manuela xo