Kit Kat Chocolate Cake

Prep time: 1 hour 

Bake time: 35 minutes

Ingredients:

* 540g Packet of Chocolate Fudge Cake mix 

* Ingredients required on the box to make cake 

* 400g Dark Cooking Chocolate, finely chopped 

* 1/2cup Whipping Cream

* 170g Block of Kit Kat Chocolate Bar

* 45g Packet of Mini Kit Kats or Kit Kat broken into pieces 

* 140g Packet of Maltesers 

* 1+ 1/2cups Unsalted Butter at room temperature 

* 1cup Cocoa Powder

* 5cups Confectioners Sugar 

* 1/2cup Milk 

* 2tsp Vanilla Extract 

* 1/2tsp Espresso Powder 

Directions:

1. Line 2 square baking pans with parchment paper and grease the parchment paper. Preheat oven to 350degrees. 

2. Prepare the chocolate fudge cake as per instructions on the box. Pour evenly into the 2 lined baking pans, and bake as per box instructions. The cake is ready when an inserted toothpick comes out semi-clean. ** as it is a fudge cake, the cake should have some fudgy- wetness to it when done. Baked too much, it will turn out dry. 

3. Once baked, leave the cake to cool in the pans on a wire rack for 10-15 minutes. Them remove from pan, with parchment paper, and leave on wire rack to cool fully. 

4. To make chocolate buttercream icing, using a stand mixer with whisk attachment, cream the butter and cocoa powder together, until a smooth and  creamy texture is achieved. Add confectioners sugar and milk alternating between a tablespoon of milk and 1 cup of sugar, until the ingredients have all been added. Turn the whisk to medium-high speed after each addition ensuring the ingredients get combined, and the texture remains creamy. 

5. Finally add vanilla and espresso powder, and combine well. Should the consistency feel too dry and a teaspoon of milk at a time to increase creaminess. Should it be too wet, and a teaspoon of confectioners sugar at a time to increase thickness. 

** The consistency of the buttercream should feel spreadable, but not too soft as it wont hold its shape. 

6. To make the chocolate ganache dressing, combine the dark chocolate and cream in a heat proof bowl, microwave for 10-15 second intervals, whisking in between each interval, until the chocolate is melted and combined with cream and smooth. Set aside to cool. 

7. Once cool, take the cakes out of the parchment paper and to ensure the cakes are flat, cut off any excess cake from the tops, using a serrated knife. 

8. Place one of the cakes on your cake plate. Place 1/4th of the chocolate buttercream on the cake, and spread evenly. Place the Kit Kat on the cake, as whole block (place in the middle of the cake going lengthwise). Place the top layer of the cake on top of the Kit Kat layer. Spread 1/2 the remaining buttercream on the top of the cake, smoothening as you go. Using the remaining buttercream cover the sides of the cake, smoothening as you go. Cool in fridge for an hour. 

9. Once the cake has been fully covered with the chocolate buttercream, drizzle chocolate ganache on top, so as to drip down the sides. Place the cut/broken pieces of Kit Kat on the top in any design of your choice, and add in the Maltesers. 

** When cutting, cut each slice in-between the edges of the Kit Kat block, thereby ensuring each slice of cake has 1 Kit Kat Bar/piece in it. 

  

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