By Jane's Patisserie (www.janespatisserie.com)14 baking heaven JUNE WWW.FOODHEAVENMAG.COM
Kinder Bueno
drip cakeMAKES A 20CM (8IN) CAKE
For the cake
500g (1lb 1oz) unsalted butter/Stork
500g (1lb 1oz) light brown sugar
420g (14½oz) self-raising flour
80g (3oz) cocoa powder
10 medium free-range eggs
2 tsp baking powder
2 tsp sweet hazelnut & chocolate
flavouring
For the buttercream
400g (14oz) unsalted butter, (not Stork)
800g (1lb 7oz) icing sugar
300g (10½oz) Kinder chocolate
To de c orate
150g (5½oz) dark chocolate
1-2 tbsp sunflower oil/vegetable oil
Kinder Bueno
Kinder EggsKinder Chocolate
extra chocolate and sprinklesFor the cake
1 Preheat the oven to 180°C/Gas Mark
4 and line four 20cm (8in) cake tins with
parchment paper.
2 Beat together the butter and sugar
until light and fluffy.
3 Add the flour, cocoa powder, eggs,
flavouring and baking powder and beat
again until combined.
4 I usually beat the mixture for a couple
of minutes until its nice and smooth.
Split between the tins, about 500g
(1lb 1oz) of mix per tin), then bake in the
oven for 25-30 minutes. Test the cakes
with a skewer to make sure it comes
out clean when inserted into the centre.
5 Leave the cakes to cool in the tins for
10 minutes, then transfer to a wire rack
to cool fully.For the buttercream
1 Make sure the unsalted but ter is at
room temperature, then beat on its
own for a couple of minutes.
2 Melt your K inder Chocolate in a bowl
carefully, either in the microwave or
over a bain-marie, until melted. Leave
to the side for a minute to cool.
3 Add the icing sugar into the butter
and beat in fully. I usually add a little as I
go when it's a large amount.
4 Add the melted Kinder Chocolate
and beat again.To de c orate
1 Spread a smidge of buttercream onto
your plate/cake board and put your first
sponge on top. The smidge of
buttercream keeps the cake secure.
2 Spread some but tercream over the
top, only about 1-2 tbsp, then add your
next sponge. Repeat the process again
and again, until you reach your fourth
sponge. Add your final sponge, then its
time to decorate the sides.
3 Slather some buttercream onto
the sides using a small angled spatula,
or using a piping bag. Cover the entire
cake quite thickly.
4 Using a large metal scraper, gently
but firmly scrape around the edges of
the cake in long glides. As you move,
some buttercream will come off.
5 Keep going until you have a lovely
smooth surface. If you scrape so much
off and you reach the cake again,
you’ve gone too far. Repeat it again to
get the thickness. Spread it over the
top as well so the top is covered.
6 Leave the buttercream to ‘crust’
slightly by leaving the cake for a little
while, or put in the fridge for 20 minutes
or so.
7 Melt the dark chocolate carefully until
smooth, then mix in the oil to loosen
ever so slightly. It’s important to use
dark chocolate and not milk or white.
8 Using a small disposable piping bag,
snip the end off and carefully drip down
the sides of the cake.
9 Leave the drips to set again for a
short amount of time, then decorate
how you fancy – I used leftover
buttercream for swirls, then covered
the cake in all things Kinder.