This festive Kinder cake has a rich mascarpone filling and is topped with chocolate candy or Schoko Bons. It’s a perfect treat for celebrations, with a mix of delicious flavors and a sweet, fun touch.
This layered Kinder cake with chocolate and mascarpone filling, decorated with lots of candy, is perfect for any celebration. It is rich, decadent, pretty to look at, and not that difficult to make.
Check out more delicious chocolate cakes, such as the Chocolate Gateau, Chocolate Cake with Cream Cheese Frosting, or this boozy Bailey's Chocolate Cake.
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Recipe ingredients
Kinder chocolate: I used Kinder Schoko Bons for the decoration, which are small chocolate candy bonbons filled with white filling. However, if you cannot find them (or if you like other Kinder candy better), you can replace them with chopped Kinder Bueno or Kinder Chocolate.
Chocolate: To make the frosting, I used bittersweet chocolate with a cocoa content of about 50%.
Hazelnuts: You will need roasted, ground hazelnuts for the base, and for the mascarpone filling. Roast all the hazelnuts when you start baking the Kinder cake, let cool, and divide into two portions when needed.
Syrup: You can use any syrup to soak the cake slices. Simple sugar syrup will be enough, but you can also use any flavored syrup. I usually use elderflower syrup because I always have it in my pantry.
Dairy: Heavy cream for the chocolate cream used for decoration. Mascarpone and sweetened condensed milk for the filling of the Kinder cake.
See the recipe card for full information on ingredients and quantities.
Time management
The chocolate cream MUST be made one day in advance as it needs at least 12 hours to set in the refrigerator.
The cake base must be made at least 4-5 hours before. It is best to bake it the day before when you make the chocolate cream as well.
The assembled cake needs 4-5 hours in the refrigerator so the filling can set.
Tips
Best tip: Use a digital kitchen scale (the Amazon affiliate link opens in a new tab) to measure the ingredients. It might not be that important in cooking, but it is super important in baking.
This Kinder cake involves several steps. While they are not difficult, you must pay attention and work methodically. Approach each step on its own and only proceed with the next step when the previous one is finished.
How to make Kinder cake?
Make the chocolate cream
It has to be made one day in advance, as it will have to set overnight. Make it, cover it with plastic wrap, and place it in the fridge.
Roast the hazelnuts
Make them first, as they will need a short while to cool completely before adding to the batter and to the mascarpone filling.
Make the cake
You can prepare it a day in advance or several hours before assembling the cake, as it needs to cool completely before slicing. Letting the base rest overnight makes it easier and cleaner to slice.
Make the filling
It involves working with gelatin. Always read the instructions before starting, as they might differ from those on my gelatin packet.
Soak the gelatin in cold water, not lukewarm.
While the gelatin soaks, mix the mascarpone with sweetened condensed milk, then add the double cream (no need to whip it first).
Dissolve the gelatin carefully, stirring continuously without letting it boil or simmer. If it does, discard it and start over with a clean pot.
Add the filling to the gelatin one tablespoon at a time, stirring continuously. Once you've added about ⅓ of the filling, you can add the rest in larger amounts, about 2-3 tablespoons at a time.
When the filling and gelatin are well mixed, gently fold in the remaining roasted hazelnuts and chop 2-3 Schoko Bons finely, folding them in as well.
Assemble Kinder cake
Slice the cake base into three slices. Place one slice on the platter and place an adjustable cake ring (the Amazon affiliate link opens in a new tab) around it.
Soak the cake with some syrup and cover with ½ of the filling. Place the second cake slice on top and soak it as well. Cover with the remaining filling and finish with the third soaked slice.
Place the cake in the refrigerator to set for at least 4-5 hours.
Decorate the cake
Remove the ring.
Whip the chocolate cream only slightly; it should not be fully whipped but remain rather creamy. Using an offset icing spatula, spread it nicely all over the cake.
Decorate with halved Schoko Bons or other Kinder chocolates of choice.
Kinder Cake
Equipment
- Stand mixer or electric mixer (Note 1)
- springform 23-24 cm diameter/ 9-10 inches
Ingredients
Chocolate cream:
- 300 ml heavy cream 1 ⅓ cups, Note 2
- 200 g bittersweet chocolate 7 oz
Cake:
- 6 eggs large
- 150 g granulated sugar ¾ cup
- 100 g ground hazelnuts 3.5 oz/ ¾ cup + 1 tablespoon
- 40 g unsalted butter 2 ½ tablespoons
- 100 g all-purpose flour 3.5 oz/ ¾ cup + 1 tablespoon
- 75 g cornstarch 2.7 oz/ scant ⅔ cup
- 1 teaspoon baking powder
- 9 tablespoons syrup of choice
Filling:
- 250 g mascarpone 9 oz/ 1 cup
- 1 can sweetened condensed milk 14 oz/ 400 g
- 200 ml heavy cream scant 1 cup
- 7 sheets gelatin
- 100 g ground hazelnuts 3.5 oz/ ¾ cup + 1 tablespoon
- 200 g Schoko Bons or similar sweets, 7 oz, Note 3
Instructions
Chocolate cream:
- Ganache: Chop the chocolate very finely. I prefer to turn it into powder in the food processor. Pour the double cream into a small pot and bring it to the boiling point. Remove from the heat and stir in the chocolate until completely melted and incorporated.200 g bittersweet chocolate/ 7 oz + 300 ml heavy cream/ 1 ⅓ cups
- Cool overnight: Let get cool, cover with plastic wrap, place in the fridge overnight.
Cake:
- Preheat the oven to 200°C/ 400°F. Line the springform with baking paper (also line the ring of the form).
- Beat eggs: Place the eggs and the sugar in the bowl of the food processor and beat until pale and fluffy, about 10 minutes.6 eggs + 150 g granulated sugar/ ¾ cup
- Roast hazelnuts: In the meantime, roast all the ground hazelnuts, including those needed for the filling, in a non-stick pan without any fat. Keep the two portions of hazelnuts separated. Stand by and shake the pan often. When roasted, transfer immediately to a plate and let cool.100 g ground hazelnuts/ 3.5 oz/ ¾ cup + 1 tablespoon
- Melt the butter and set aside until needed.40 g unsalted butter/ 2 ½ tablespoons
- Mix the flour, cornstarch, and baking powder in a small bowl and sieve over the egg mixture. Fold in gently.100 g all-purpose flour/ 3.5 oz/ ¾ cup + 1 tablespoon + 75 g cornstarch/ 2.7 oz/ scant ⅔ cup + 1 teaspoon baking powder
- Cake batter: Add the butter and half of the roasted hazelnuts and fold in as well. Keep the rest of the hazelnuts for the filling.
- Bake Kinder cake: Pour the mixture into the prepared form and bake for about 30 minutes or until a skewer inserted in the middle comes out clean. Let the cake cool in the pan for about 10 minutes, take out of the form, and place on a wire rack to cool completely.
- Cool: Once cool, wrap in aluminum foil if you let it rest until the next day. This will prevent it from drying.
Filling:
- Soak the gelatin sheets in a bowl of cold water for about 10 minutes or according to the packet's instructions.7 sheets gelatin
- Beat the mascarpone and the sweetened condensed milk until creamy. Add the cream and continue beating until the mixture thickens slightly.250 g mascarpone/ 9 oz/ 1 cup + 1 can sweetened condensed milk + 200 ml heavy cream/ scant 1 cup
- Fold in the remaining roasted hazelnuts. Chop 2-3 Schoko Bons finely and fold in as well.100 g ground hazelnuts/ 3.5 oz/ ¾ cup + 1 tablespoon
Assemble the cake:
- Slice the cake to have three slices. Place the first slice on a cake platter. Sprinkle it with 3 tablespoons of syrup. Place a cake ring around the cake to keep the filling from running until it is set.
- Spread half of the filling on the first slice, then place the second cake slice on top. Press very gently. Sprinkle with another 3 tablespoons of syrup.
- Cover with the remaining filling and place the third cake slice on top. Press gently again and sprinkle with the remaining syrup.
- Refrigerate for about 4-5 hours or until the filling is set.
Decorate:
- Coat the cake: Remove the cake ring. Beat the chocolate cream very shortly (it should remain rather creamy), then coat the cake with the chocolate all over using an offset spatula.
- Decorate: Halve the remaining Schoko Bons and top the cake with the halves. Refrigerate until ready to serve.200 g Schoko Bons / 7 oz
Notes
- Mixer: A stand mixer is the best choice because you have to beat the eggs for 10 minutes. But an electric mixer works just as well.
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
- Candy: You can use other sweets from Kinder, such as Kinder Bueno or Kinder Chocolate; anything you like.
Allie says
Hi Adina! You are speaking my language with this chocolate!!!! What a gorgeous cake. I love the layers and filling and topping! What an outstanding recipe. Wish I could dive in for a taste!
Evi @ greenevi says
Your cakes are always so decadent and pretty, Adina! Hope you are enjoying the holidays and have some wonderful days with your family! 🙂
grace says
this is very impressive! above all, i love that cream filling. 🙂
Rosa says
Oh Mensch! Das sieht aber lecker aus!!! Ich wünsche dir und deiner Familie eine schöne Weihnachten!!
Angie@Angie's Recipes says
Have a safe and joyful holiday season, Adina.
Angie@Angie's Recipes says
Ganache, mascarpone cream and hazelnut biscuit...layers of decadence!
Chris Scheuer says
Merry Christmas, it looks like it will be a delicious one!