A festive Kinder cake with a decadent mascarpone filling and chocolate candy or Schoko Bons topping.
Kinder Chocolate Cake with Mascarpone Filling
This Kinder cake with chocolate and mascarpone filling decorated with lots of candy is perfect for any kind of celebration. Rich, decadent, pretty to look at, yet not that difficult to make.
- This is not a sponsored post, I’ve just used Kinder because we like it.
- I used Kinder Schoko Bons for the decoration, the small chocolate candy bonbons filled with a white filling.
- However, if you cannot find them (or like other Kinder candy better), you can replace them with chopped Kinder Bueno or Kinder Chocolate.
- To make the frosting I used bittersweet chocolate with a cocoa content of about 50%.
- 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.
- You can use any syrup to soak the cake slices.
- Simple sugar syrup will be enough, but you can use any flavored syrup as well.
- I use elderflower syrup most of the time because I always have it in my pantry.
- Double cream for the chocolate cream used for decoration.
- Mascarpone and sweetened condensed milk for the filling of the Kinder cake.
Best tip: Use a kitchen scale 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 will still have to pay attention and work methodically.
- Approach each step on its own and only proceed with the next step when the previous one is finished.
- 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 in advance. 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 as well so that the filling can set.
Step 1 – Chocolate cream:
- Has to be made one day in advance
- Start with the chocolate cream as it will have to set overnight.
- Make it, cover it with plastic wrap, and place in the fridge.
Step 2 – Roasting hazelnuts:
- Make first, as they will need a short while to cool completely before adding to the batter and to the mascarpone filling.
Step 3 – Cake base:
- It can be made one day in advance or several hours before assembling the cake as it will have to cool completely before slicing.
- Keep in mind that a base that has time to rest overnight is much easier (cleaner) to slice.
Step 4 – Filling:
- Involves working with gelatin.
- Always read the packet’s instructions before starting as they might differ from the instructions on my gelatin packet.
- Soak the gelatin in cold water, never lukewarm.
- While the gelatin soaks, mix the ingredients for the filling. In this case, mascarpone with sweetened condensed milk, continuing with the double cream (which will not be whipped in advance, just poured into the mixture).
- Dissolve the gelatin carefully, stir continuously, and never let it come to a boil or simmer. If that happens, discard it and start again using a clean pot.
- Add the filling to the gelatin one tablespoon at a time while stirring continuously.
- After adding about 1/3 of the filling in this manner, you can start adding a bit more at a time, about 2-3 tablespoons.
- Once the filling and the gelatin are mixed, carefully fold in the remaining roasted hazelnuts.
- Chop 2-3 Schoko Bons finely and fold in as well.
Step 5 – Assemble:
- Slice the cake base into three slices.
- Place one slice on the platter and place an adjustable cake ring around it.
- Soak the cake with some of the 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.
Step 5 – Decorate:
- Remove the ring.
- Whip the chocolate cream only slightly, it should not be fully whipped, but remain rather creamy.
- Spread it nicely all over the cake using an offset icing spatula.
- Decorate with halved Schoko Bons or other Kinder chocolates of choice.
Adapted from chefkoch.de
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Kinder Cake (with Kinder Chocolate Candy)
- Chocolate cream:
- 300 ml heavy cream 10 fl.oz/ 1 1/3 cups
- 200 g bittersweet chocolate 7 oz
- 6 eggs large
- 150 g granulated sugar 5.3 oz/ ¾ cup
- 100 g ground hazelnuts 3.5 oz/ ¾ cup + 1 tablespoon
- 40 g unsalted butter 1.4 oz/ 2 ½ tablespoons
- 100 g all-purpose flour 3.5 oz/ ¾ cup + 1 tablespoon
- 75 g corn starch 2.7 oz/ scant 2/3 cup
- 1 teaspoon baking powder
- 9 tablespoons syrup of choice
- 250 g mascarpone 8.8 oz/ 1 cup
- 1 can sweetened condensed milk 14 oz/ 400 g
- 200 ml heavy cream 6.7 fl.oz/ 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
- 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.
- Cool overnight: Let get cool, cover with plastic wrap, place in the fridge overnight.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a springform 24 cm diameter/ 9.8 inches with baking paper, the ring included.
- Beat eggs: Place the eggs and the sugar in the bowl of the food processor and beat until pale and fluffy, about 10 minutes.
- Roast hazelnuts: In the meantime, roast all the ground hazelnuts, included those needed for the filling, in a non-stick pan without any fat. Stand by and shake the pan often. When roasted, transfer immediately to a plate and let cool.
- Melt the butter and set aside until needed.
- Mix the flour, corn starch, and baking powder in a small bowl and sieve over the egg mixture. Fold in gently.
- Add the butter and half of the roasted hazelnuts and fold in as well. Keep the rest of the hazelnuts for the filling.
- Bake: 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.
- Soak the gelatin sheets in a bowl of cold water for about 10 minutes or according to the packet's instructions.
- Beat the mascarpone and the sweetened condensed milk until creamy. Add the double cream and continue beating until the mixture thickens slightly.
- Fold in the remaining roasted hazelnuts. Chop 2-3 Schoko Bons finely and fold in as well.
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.
- Remove the cake ring.
- Coat the cake: 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 Schoko Bons and top the cake with the halves. Refrigerate until ready to serve.