Kit Kat buttercream, filling and garnish - you could name this cake also Kit Kat overload cake!
What is your favorite candy inspired cake? If I had to choose, I would probably say mine is this Kit Kat cake! This Kit Kat cake recipe is made with soft chocolate cake layers, filled, and decorated with a delicious KitKat vanilla buttercream, thick chocolate ganache swirls and garnished with more Kit Kat chocolate all around the cake! Put on your apron and get on with some baking!
How to make Chocolate Ganache?
Pipeable chocolate ganache does not only look decadent but also gives you more delicious frosting options! Its recipe is super easy! Basically it is made like a regular chocolate ganache drip but with less heavy cream. So you just warm some heavy cream in a sauce pan and pour it over chopped dark chocolate. After letting the ganache sit for 2 minutes whisk with a hand mixer it until everything comes together. Refrigerate it for about 20 minutes to stiffen the ganache.
Extra tip: If you want to make whipped chocolate ganache whisk it again when it is chilled!
Fill the ganache in a piping bag with a star tip and decorate the cake immediately. In case the ganache gets too soft, simply place it back in the fridge for a few minutes. Massage the piping bag to make sure everything is soft. You are ready to go!
These are the cake pans that I always use in my recipe videos and the bake even strips for flat cake tops!
A 8 inch cake pan is the traditional choice to make most cake recipes. It creates tall cake layers without making a huge cake! Having issues with cake domes? Bake even strips help to get flat cake tops by cooling the sides of the cake while baking so that the center bakes evenly with the outside.
Kit Kat chocolate cake
For the cake batter:
1 1/2 cups (300 g) sugar
2 cups (240 g) flour
3/4 cup (75 g) dark cocoa powder
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup (250 ml) butter milk
1/2 cup (125 ml) vegetable oil
2 tsp vanilla
1 cup (250 ml) coffee, hot
For the Kit Kat buttercream:
1 1/2 cups (340 g) butter
6 egg whites
1 1/2 cups (300 g) sugar 2 tsp vanilla
2 cups (200 g) Kit Kat, finely chopped (14 snack size Kit Kat packs)
For the chocolate ganache:
8 oz (226 g) dark chocolate
4 oz (113 g) heavy cream
Preheat oven to 350 °F. Start off with a large bowl. Combine the sugar, eggs, salt, and vanilla. Add oil and butter milk. Mix it until fluffy. Sift in flour, cocoa, baking powder and baking soda and mix until everything is thoroughly incorporated. Stir in the hot coffee; the batter will be very thin.
Divide the batter evenly among 2 8-inch cake pans. Bake for 40 minutes, or until a toothpick inserted in the center of each layer comes out clean. Cool the layers in the pans for 10 minutes before transferring to a wire rack to cool completely. Cut each layer one time horizontally.
For the buttercream whisk egg whites and sugar in a heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until it forms soft peaks for 8 minutes.
Take out the water bath and keep whisking the meringue until stiff peaks form. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. Add vanilla and Kit Kat pieces. Whip it until well incorporated. Step 5:
To make the pipeable chocolate ganache heat up the heavy cream until it reaches a small simmer. Chop chocolate into small pieces and add them to a heat proof bowl. Add the hot cream and let sit for 3 minutes. Stir it until everything is well combined. If you happen to have lumps of chocolate, heat the ganache in the microwave in 10 seconds intervals until smooth. Make sure to stir it after each microwaving interval.
To decorate the cake, place the bottom layer on a plate and spread a thin layer of chocolate buttercream on top add some chopped Kit Kats. Top it with the second layer and repeat the step. Then apply the last layer and cover the cake with Kit Kat buttercream on the top and its sides.
Refrigerate the cake for about 40 minutes. Remove the cake from the refrigerator and apply a final layer of buttercream, as well as any decoration.
I like to change the bowl after the meringue was cooking on the water bath to a cold bowl. That makes mixing the meringue easier as it reaches room temperature faster.
The buttercream can stay at room temperature for about 2 days. Then it should be moved in the fridge. Just whip it up for 10 minutes before using.
Can’t get enough Kit Kat flavor? Try adding Kit Kat pieces to the cake batter! Double Kit Kat equals double the fun!