Kit Kat Candy Bar Cake With Colourful Chocoalte Gems

My daughter, Amaira turned 3  this year. I wanted to make her a cake that he would truly adore and get thrilled about.  And I could never thought a better cake than Kitkat cake. I made a double layer kitkat cake with chocolate colorful gems.

Amaira absolutely loves Peppa pig.She even calls us as Mumma Pig and Dadda Pig. So it became obvious that Peppa would be the perfect choice for her 3rd birthday celebration.  To match the kitkat cake with the theme, I thought of  DiY Peppa family poppers to stick on the cake so that it goes well with peppa theme. The cake was impressive and looked really pretty in the party.

"Her smile made my heart happy"

KitKat cake with colourful gems is a super easy birthday cake that looks gorgeous and goes well with almost all the theme celebration. I made this cake with eggless chocoloate cake with chocolate frosting and chocolate ganache.

This moist chocolate with chocolate frosting makes  the best combination . The Kitkat and colourful gems add an interesting texture and takes the cake to the next level in the taste as well as in appearance.

 INGREDIENTS

I have made two chocolate cake base, one in 9 inch round pan and another cake in 4 inch round pan.

For 9 inch cake base. Here is the measurement of the ingredients.

• All purpose flour – 2&1/4 cup
• Cocoa powder -6 tbsp
• Powdered sugar – 1&1/2 cup
• Baking powder – 1&1/2 tsp
• Baking soda – ½ tsp
• Oil – 9 tbsp
• Vinegar – 3 tsp
• Vanilla essence – 2 tsp

For 4 inch cake base. Here is the measurement of the ingredients.

• All purpose flour – 3/4 cup
• Cocoa powder -2 tbsp
• Powdered sugar – 1/2 cup
• Baking powder – 1/2 tsp
• Baking soda – 1/8 tsp
• Oil – 3 tbsp
• Vinegar – 1 tsp
• Vanilla essence – 1tsp

 For Sugar Syrup

• Powdered sugar – 5 tbsp
• Sugar – 10 tbsp

• Combine both the ingredients and syrup will be ready to use for soaking the cake.

For Chocolate Frosting

• Whipping cream (chilled) – 1 cup (no need of sugar, as most of the whipping cream are already sweetened)
• Melted Milk Chocolate compound  (melting can be done in microwave or using double broiler method)– ½ cup (You can increase the chocolate quantity as you like)

 For Chocolate Ganache

• Fresh cream - 250 ml
  
• Milk chocolate compound - 200 gm (chopped)
  

For Decoration

• Kitkat Chocolate –as needed
• Colourful chocolate gems – as needed

METHOD

• Sieve the all-purpose flour, powdered sugar, cocoa powder baking powder and baking soda.
• Combine oil, milk and vanilla essence into a bowl. Mix them together well.
• Now add dry flour ingredients into wet ingredients .Gently mix flour mixture into wet ingredients.
  
• Mix everything well such that you get smooth cake batter.
• Preheat the oven to 375 F or 180 Celsius.
  
• Grease the 9 inch round tin .Pour the cake mixture into it and level up the mixture.
  
• Bake the cake till it done. To check, insert the toothpick at the center of the cake, if the toothpick comes out clear, then the cake it done.
  
• Take out the cake from the oven and allow the cake to cool down to room temperature. Let the cake cool down in same pan or transfer the cake onto the plate.
• In similar way, also bake 4 inch cake base using ingredients listed in the ingredients column.

 

To Make Chocolate Frosting

• Whisk the chilled whipping cream to the soft peaks. Add in melted chocolate and whisk the cream again until you get stiff peaks.
• Remember to cool down melted chocolate to room temperature before you add it in the whipping cream. If required, one can use few drops of vanilla essence for extra flavour. I did not use, still it tastes good.
  

 

To Make Chocolate Ganache

• Combine fresh cream and dark chocolate pieces into a saucepan and place it on low flame.
• Stir it continuously till the chocolate completely melts. Then turn off the flame.
• Let the ganache come to the normal temperature before using it on the cake.

To Assemble the cake.

• Slice both the cake (9 inch cake and 4 inch cake) into two parts.
• Soak each slices of the cake with prepared sugar syrup. Do not over soak the cake, as it may turn soggy.
• Place bigger cake slice on the plate. Add generous amount of the chocolate frosting on the cake slice and spread evenly on it.
• Then place the second  bigger cake slice on it. Crumb coat the cake on the top as well at the sides of the cake.
• Repeat the same process with the smaller cake.
• Keep both the frosted cake in the fridge for atleast 15 t 20 minutes.
• Check for the ganache. If ganache has become thick, one can add little cream and warm it again to make it easy for pouring.
• Then Pour the chocolate ganache over both the cake and spread ganache evenly on the cake using spatula.
  
• Then place the cake in the refrigerator for at least 20 minutes before you go ahead with other decoration.
  
• After 20 minutes, the ganache will be set on the cake.
• Place smaller cake over the bigger cake and proceed with the decoration. This step will make little easy for decoration.
  
• Then decorate the cake with kitkat chocolates and colorful gems.
• Refer the cake for decoration.
• Super-Duper, Easy-Peasy Egg less Kitkat cake with colorful gems is ready to go for any parties or occasions.