Kinder Bueno is a very good chocolate bar, but I’ve never made a dessert with it before. So I decided to make a Kinder Bueno cake.
I’ve been enjoying turning chocolate bars into cakes recently. I’ve done a Snickers cake, a Twix cake, and now here we are…a cake inspired by Kinder Bueno.
This cake was so moist and it had an amazing flavour. If you like Kinder Bueno, you need to try this!
What makes this a Kinder Bueno cake?
So if we think of a Kinder Bueno bar, it’s essentially made up of 4 parts, you got the filling, which is a white chocolate hazelnut filling. Then there is a thin wafer layer, it’s coated in milk chocolate and then a drizzle of dark chocolate on top.
I feel like the star of the show is the white chocolate hazelnut filling though.
So for this cake I made 2 chocolate cake layers, to represent the milk chocolate. Then I made a white chocolate hazelnut filling to put in the middle of the cake.
Then after I had iced the cake, I added a dark chocolate ganache drip, to represent the dark chocolate drizzle on top of a Kinder Bueno.
The only thing missing in this cake is the wafer.
But personally I don’t love wafer inside of cakes, I feel like they end up tasting soggy after a while. But you could definitely chop up some wafers and add them to the centre of the cake if you wanted to!
The white chocolate hazelnut filling
The centre of a Kinder Bueno is essentially a white chocolate hazelnut spread…it’s like a white chocolate Nutella.
Side note I’m very confused why Nutella doesn’t sell a white chocolate version. I am in no place to tell them how to run their multi billion dollar company butttt I feel like a white chocolate version is a smart idea. I’m very confused why they don’t sell it.
Anyway I digress.
You can buy a white chocolate hazelnut spread, if you’re from the UK, Morrisons has one that is very good. BUT IT’S ALWAYS OUT OF STOCK.
I’ve only had it once, but then I never saw it again. I haven’t been able to find it, and I also haven’t found anywhere else that sells one. So instead we’re just making it.
If you can find it, you should absolutely just buy it, it will make things easier, but here’s are the ingredients you will need to make it:
- White chocolate – the white chocolate is going to add enough sweetness to this, so there is no need to add any sugar.
- Hazelnuts – it’s best to use roasted and peeled hazelnuts. I just buy them like this, so I just used them straight out of the packet.
- Salt – to enhance the flavours.
- Oil – I used vegetable oil, but any flavourless oil does work.
- Vanilla extract – for flavour.
To make it, all you need to do is process your hazelnuts in a food processor, until you get a paste, or a hazelnut butter.
Then add the melted white chocolate and the rest of the ingredients. It will be runny at first, but it will set up after a while.
It does take a few hours to set up at room temperature. It sets much better at room temperature so I recommend just waiting. But if you did want to speed up the process, you could put it in your fridge.
But again, it does set better at room temp.
Store bought white chocolate hazelnut spread VS homemade
I have to be honest, this is one of those rare things where I do think the store bought version is slightly better.
The only reason why is because the store bought version is much smoother.
I just don’t have the right equipment at home to get a super smooth nut butter from our hazelnuts. And I’m assuming most people don’t either.
So the one we make at home is not as smooth. I do like the not-smooth part, it adds a nice texture. But if we’re comparing it to store bought versions, or the one inside a Kinder Bueno, it’s not exactly the same.
But we work with what we have you know, it still tastes amazing!
The chocolate cake layers
Once we have made the hazelnut filling and have left this to set. We can make bake and leave the layers to cool.
Here are the ingredients you will need to make the cake layers:
- Cocoa powder – unsweetened cocoa powder is always best to use.
- Hot water mixed with coffee – the hot water is going to hydrate the cocoa powder, which will intensify the chocolate flavour. The coffee will intensify the flavour too.
- Oil – just like the filling, any flavourless oil will work. I used vegetable oil though.
- Buttermilk – for extra moisture.
- Plain flour – also known as all purpose flour.
- Sugar – I used a mixture of both brown and white sugar. The brown sugar is going to add flavour and some moisture.
- Baking soda – to make the cake rise.
- White vinegar – this is going to react with the baking soda as the cakes bake, giving them an extra lift.
Ingredient substitutions for the cake layers
There are a few ingredients that I used to make the cake batter, that I’m always getting asked if there are any substitutions for.
Let’s talk about those:
Coffee is added to a lot of chocolate desserts. All it does is intensify the chocolate flavour; it makes it taste more chocolaty.
It won’t make your cake taste coffee flavoured at all, so if you don’t like the taste of coffee and are worried about this, you don’t need to be. All it does it intensify the flavour.
But if you wanted to leave it out, you could, the cake will still taste great.
But make sure to still add the hot water, just don’t mix the coffee into this water.
Most cakes need some kind of fat, this can either be butter or oil.
Butter adds great flavour whereas oil adds moisture.
However for chocolate cakes, I feel like the butter doesn’t do much to the flavour, since the chocolate takes over.
So instead I just use oil so I can get that extra moisture.
The buttermilk is going to add moisture to the cake, and also the acidity in the buttermilk will react with baking soda, which helps the cake rise.
If you didn’t have buttermilk, the best substitute is plain natural yoghurt. I just use this most of the time to be honest.
Or instead, you could make a buttermilk substitute by mixing together 120ml of whole milk and 1/2 tablespoon lemon juice or vinegar. Leave this aside for 10 minutes, then it is ready to use.
But I do think buttermilk or plain yoghurt are the best 2 ingredients to use, so if you have these, use it!
The last step in making the cake batter is to mix some baking soda and vinegar together. Then mix this into the cake batter.
This is something that is typically done in red velvet cakes. Essentially, the vinegar reacts with the baking soda in the oven. This gives the cake an extra lift as it bakes, which makes it fluffier and gives it a velvety texture.
I always use white vinegar, but apple cider vinegar works great too. These 2 give the best results, but if you didn’t have either, lemon juice works too.
The Swiss meringue buttercream
I filled and covered this cake with a Swiss meringue buttercream.
I also mixed some of the hazelnut filling that we made into this. Just for extra flavour.
Of course you can use whatever icing you want, I just think Swiss meringue buttercream works best in cakes. It light and fluffy, and also not too sweet.
Here’s the recipe for it – Swiss meringue buttercream.
I didn’t include it in the recipe card below, just because if you’ve never made Swiss meringue buttercream before, it is a bit of a process.
So I’ve got a separate blog post for it, I go into a lot of detail in that post!
The dark chocolate ganache drip
I added a dark chocolate ganache drip to this cake. Again this optional, it was mainly for decoration. But it was a nice addition.
To make it, all you need is dark chocolate and double cream. You just heat these together until the chocolate has all melted and you have a smooth mixture.
If you don’t like dark chocolate NOT TO WORRY, you can make a milk chocolate one or a white chocolate one instead.
But if you are doing this, make sure to use half the amount of cream. So instead of using 100ml, use 50ml. The ganache will be too thin if you use the full amount of cream.