Kinder Chocolate Mousse Cake
Layers of soft chocolate cake, a creamy and delicious Kinder chocolate mousse, covered with Kinder Buenos, this spectacular cake will impress every chocolate lover.
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
When making the mousse, make sure the chocolate mixture has cooled before folding it into the whipped cream to prevent it from deflating.
Fold gently when combining the mousse to keep it light and airy; this is key for a soft texture.
Chill the cake overnight if possible for cleaner slices and better structure.
Add the Kinder Bueno bars right before serving, as they tend to soften in the fridge.
Storage: This cake can be stored in the fridge for up to 3 days. However, the Kinder Buenos will soften over time.