Layers of soft chocolate cake, a creamy and delicious Kinder chocolate mousse, covered with Kinder Buenos, this spectacular cake will impress every chocolate lover, and it’s not even hard to make!
I have always loved chocolate, but very few chocolates have stood the test of time as I have grown up. Most chocolate bars now seem too sweet or just not flavorful. But one chocolate I can never resist is a Kinder, any kind of Kinder, really (but my favorite is the Bueno, don’t tell the others!)
This Kinder Chocolate Mousse Cake takes all my favorite flavors and textures from the chocolate and turns it into an absolute showstopper cake, which looks like a million bucks, tastes absolutely delicious, but is surprisingly easy to make.
The base layer is made with my signature one-bowl chocolate cake that’s easy to make and turns out extremely soft, layered with an eggless Kinder chocolate mousse, with swirls of Nutella in the center. The cake is finished with loads of Kinder Bueno chocolates that add the perfect final touch.
Let’s get into the details of the recipe.
PS: If you love chocolate desserts, try these recipes!
What should I set the cake in?
I like to set any layered mousse cake in a pastry frame or springform pan, as the cake can be removed easily from them. I have used a 7-inch cake pastry frame for this recipe. However, if you don’t have either of these pans, you can also set the cake in a serving dish of the same size, like a Trifle. Layer the cake in the same order as mentioned in the recipe, and top it with Kinder Buenos before serving.
Chocolate Cake
The base chocolate cake is surprisingly simple to make, but results in the softest, most moist, and chocolatey cake. It can be made in one bowl with a hand whisk and needs no special equipment.
The full recipe makes two 7-inch layers, so you can choose to bake it in two separate pans and use one layer for snacking. The base layer for the mousse cake should not be too thick to balance properly with the mousse.
Here are the steps for making the chocolate cake.
- Prepare a 7-inch cake pan with butter and flour to prevent the cake from sticking, and preheat the oven to 170 degrees Celsius.
- In a bowl, add the flour, baking powder, baking soda, salt, cocoa powder, brown sugar, and white sugar, and give it a quick whisk.
- Add the egg, buttermilk, and oil, and whisk again until fully combined.
- Add hot water and whisk again until fully combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, until a toothpick comes out clean from the center.
- Once the cake has cooled completely, slice it into two equal layers.
Kinder Chocolate Mousse
The chocolate mousse layer is chocolatey, creamy, and super delicious, and it’s eggless and requires no cooking. The recipe uses loads of Kinder Maxi chocolate and regular milk chocolate for extra chocolate flavor.
Here are the steps for making the Kinder Chocolate Mousse.
- In a bowl, add the Kinder Maxi chocolate and the milk chocolate. Top it with warm milk and cream, let it sit until the chocolate melts, then whisk until fully combined. Set it aside until it has cooled down.
- Whip the cream to medium peaks in a separate bowl, then fold the chocolate ganache into the cream with a silicone spatula until fully combined. Do not rush this process so that the air in the mousse remains.
Assembly
- In a springform pan or pastry frame, place one chocolate cake layer at the base.
- Spread half of the chocolate mousse on top of the cake and swirl two tablespoons of Nutella into the mousse.
- Top it with the remaining mousse and swirl more Nutella to finish. Cover and let it chill in the fridge for 4-6 hours or overnight, until completely set.
- Once chilled, remove from the pan. When ready to serve, line the sides of the cake all around with half Kinder Bueno bars. The bars will soften overtime so do this just before serving.
- Top the cake with Nutella whipped cream and serve cold.
If you’re looking for a chocolate dessert that will have everyone coming back for seconds, this is the one.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Kinder Chocolate Mousse Cake
Equipment
- 7" springform pan or pastry frame or a 7" round serving dish
- Electric mixer with whisk attachment
- Silicone spatula
- Hand whisk
- Offset spatula
- Piping bag with star tip
Ingredients
Chocolate Cake
- 120 grams all-purpose flour
- 40 grams cocoa powder
- 1/2 tsp instant coffee powder
- 1 tsp baking powder
- 3/4 th tsp baking powder
- 1/2 tsp salt
- 100 grams granulated white sugar
- 100 grams packed brown sugar substitute with more white sugar
- 125 ml buttermilk substitute with milk mixed with vinegar
- 60 ml neutral oil
- 1 egg
- 1 tsp vanilla extract
- 125 ml boiling water
Kinder Chocolate Mousse
- 150 grams Kinder Maxi chocolate
- 50 grams milk chocolate
- 70 ml liquid whipping cream/heavy cream
- 70 ml full-fat milk
- 220 ml liquid whipping cream/heavy cream for whipping
Nutella Whipped Cream
- 150 ml liquid whipping cream
- 50 grams Nutella
Assembly
- 4 tablespoons Nutella
- 10 Kinder Bueno single bars cut in half
Instructions
Chocolate Cake
- Preheat the oven to 170°C and grease a 7-inch cake pan. Lightly grease with butter and dust it with flour to prevent sticking.
- In a mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, brown sugar, and granulated sugar.
- Add the egg, buttermilk, vanilla, and oil, then whisk until you have a smooth batter.
- Pour in the hot water and mix again until fully incorporated. The batter will be quite thin-this is normal.
- Transfer the batter to the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely, then slice it horizontally into two even layers.
Kinder Chocolate Mousse
- Place the Kinder Maxi chocolate and milk chocolate in a heatproof bowl.
- Pour warm milk and cream over the chocolate and let it sit for a minute or two until melted.
- Whisk until smooth and glossy, then set aside to cool to room temperature.
- In a separate bowl, whip the cream until it reaches medium peaks.
- Gently fold the cooled chocolate mixture into the whipped cream using a spatula until fully combined and airy.
Nutella Whipped Cream
- In a bowl, whip together the cream and Nutella until it reaches medium to stiff peaks.
- Transfer to a piping bag fitted with a star tip and set aside until ready to use.
Assembly
- Place one layer of chocolate cake into a springform pan, pastry frame, or serving dish.
- Spread half of the mousse evenly over the cake layer. Add small spoonfuls of Nutella and lightly swirl it through the mousse.
- Add the remaining mousse on top and repeat the Nutella swirl.
- Cover and refrigerate for at least 4-6 hours, or until the mousse is fully set.
- Once set, remove the cake from the pan.
- Just before serving, line the sides of the cake with Kinder Bueno halves and pipe the Nutella whipped cream on top. Serve cold.
Notes
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram.
Until next time!
