Chocolate Layer Cake using a Aldi
(5)
Preparation time
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Indulge your sweet tooth with the luxurious Layer Cake Kinder Bueno, a delightful tribute to the beloved chocolate bar that has stolen hearts worldwide! Imagine layers of fluffy cake, rich mascarpone, and the irresistible crunch of Kinder Bueno bars, all harmoniously melded together. This cake not only satisfies your chocolate cravings but also serves as a reminder of those childhood days when you savored every bite of your favorite treat. Originating from Italy, where mascarpone reigns supreme, this dessert has become an international phenomenon, enchanting dessert lovers everywhere. Fun fact: Did you know that Kinder Bueno was first introduced in 1990 and has since become a staple in sweet-toothed households? So, get ready to impress your friends and family with this showstopper, and who knows, you might just trigger a nostalgia trip to your own candy-filled past!
Ingredients
- 200 g Egg
- 200 g Granulated sugar
- 200 g Flour t55
- 5 g Baking powder
- 120 g Milk
- 200 g Butter
- 1 Teaspoon(s) Vanilla flavor
- 200 g Milk chocolate
- 300 g Whipping cream
- 200 g Dark chocolate
- 10 g Chocolate vermicelli
Steps
Chocolate Cake Layers
- Preheat the oven at 175°C.
- Grease and flour two cake pans
- Add 200 g of egg, 200 g of granulated sugar in the food processor bowl.
- Mix manual: 6:00min / 0°C / Speed 4.
- Add 200 g of flour t55, 5 g of baking powder, 120 g of milk, 80 g of butter, 1 teaspoon(s) of vanilla flavor in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Divide batter evenly between the prepared cake pans
- Cook in the oven at 175°C during 25min.
- Let cakes cool in pans for 10 minutes
- Invert onto a wire rack to cool completely
Milk Chocolate Cream Filling
- Melt Milk Chocolate in a heatproof bowl set over a saucepan of simmering water
- Add 120 g of butter in the food processor bowl.
- Mix manual: 3:00min / 0°C / Speed 3.
- Add 200 g of milk chocolate, 100 g of whipping cream in the food processor bowl.
- Mix manual: 30sec / 0°C / Speed 3.
- Setaside the preparation content in a fridge during 30min.
Dark Chocolate Ganache
- Add 200 g of dark chocolate in the food processor bowl.
- Mix chop: 10sec / 0°C / Speed 8.
- Heat Whipping Cream in a saucepan until simmering
- Add 200 g of whipping cream over the food processor bowl.
- Let stand for a minute
- Mix manual: 30sec / 0°C / Speed 3.
Assembly
- Level the cooled cake layers with a long serrated knife
- Place one cake layer on a serving plate or cake stand
- Spread the content of the fridge over the preparation content.
- Spread Milk Chocolate Cream Filling evenly over the first layer
- Top with the second cake layer
- Pour the content of the food processor bowl over the preparation content.
- Pour Dark Chocolate Ganache over the top of the cake, allowing it to drip down the sides
- Pipe rosettes of the remaining Milk Chocolate Cream Filling on top of the cake
- Garnish each rosette with a Chocolate stick
- Sprinkle 10 g of chocolate vermicelli over the preparation content.
- Setaside the preparation content in the fridge during 30min.
