Kitkat Cake Using Basic Sponge Cake

KITKAT CAKE WITH CHOCOLATE SPONGE CAKE

 I often get requests for a basic cake recipe, the beginner kind.  And I suggest the easy ones in the blog –  the 1-2-3-4 cake and the Ultramoist Chocolate Cake  . Few days back it was kids’ birthdays and I thought why not make a very simple cake so that even newbies in baking can do it easily..  (I often get remarks that cakes in my blog are bit complicated for beginners… )

I feel happy when people make an attempt to bake a cake for their loved ones, inspired by this blog.. More than the perfection of the cake, it’s the thought that matters..  This Kitkat cake doesn’t require much icing skills and it definitely will make the kids happy 🙂

IMG_0960

The cake is a very basic sponge cake recipe.. It calls for equal weight of butter, sugar and flour. The cake has a very light airy feel. To make the layered cake, I divided the cake into 3 layers.. You can make it into 2 also. Pour some sugar syrup to moisten up the cake. Cover the layers with whipped cream , top it with ganache and stick the kitkat bars around..  My kids join me in baking cakes now, they love to whip up the ingredients and decorate the cake. 🙂

So, without further ado, here are the step by step pics of making the cake. You can find the full recipe with ingredients and method at the end of the blog post.

TO MAKE THE CAKE :

Beat the butter using the handmixer for about 1 minute till it is soft

butter

Add powdered sugar to butter and beat on high speed till it becomes creamy.

Beat butter and sugar

butter and sugar paste

  Add the eggs one by one and beat well  on high  speed for around 10 minutes .

egg to the butter mixture

egg butter paste

In another bowl, sieve the flour,  baking powder and cocoa powder.

sift flour

Add one third of the flour, cocoa mixture with the egg mixture . Stir with a spoon till it is well blended.  Repeat this 2 more times till the all of the flour mixture is incorporated into the egg mixture.

mix flour with egg batter

You should have a smooth thick batter. If your batter is thick , add about 2 tbsp of milk and stir.

Now transfer the batter to the pan.  The batter should fill only till 2/3 rd of the pan. Bake at 180 degree for around 25  minutes . To test whether the cake is done, insert a tooth pick. If the tooth pick comes out clean ( without any crumbs on it) , then the cake can be taken out of the oven .

Let the cake cool to room temperature before applying icing.

TO MAKE THE SUGAR SYRUP:

Stir the sugar, water and essence in a small saucepan and bring to boil. Simmer till the sugar has dissolved, and cool completely.

TO MAKE THE WHIPPING CREAM:

I used  Dreamwhip powder. Mix the contents in 2 small sachets of dreamwhip with 1 cup cold mix and a teaspoon of vanilla essence. Beat on high speed for 5-7 minutes till you get light fluffy peaks. This will give about 4 cups whipped cream.

whipped cream

TO MAKE THE GANACHE :

Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside

chocolate chips

 Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil.

melt butter and cream for ganache

Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.

pour melted cream over chocolate

When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake.

chocolate ganache 

HOW TO ASSEMBLE :

When the cake is cooled, use a long serrated knife and cut off the top to make it straight. Slice the cake horizontally into 2  or  3 equal parts..

Slice cake hoizontally

Pour one-third of the sugar syrup on the first cake layer .

Sugar Syrup

 Spread the whipping cream over the first layer.

Spread whipped cream over cake

cake layer with whipped cream

Take the second cake slice on top of the first layer . Pour one third of the sugar syrup and spread the whipped cream.

Repeat the process with the third layer.

Cover the whole cake with whipping cream.

Cake covered with whipped cream

Pour the ganache over the top of the cake and spread it . Spread the ganache to the sides of the cake .

Spread ganache

Stick Kit Kat’s all the way around the cake – they will just stick to the frosting. Pour M&M’s on the top to give the finishing touch.

Spread ganache over cake

Kitkat cake_ IMG_0907

I got the recipe for the basic sponge cake from here 

KIT KAT CAKE USING BASIC CHOCOLATE SPONGE CAKE

INGREDIENTS

FOR THE CAKE :

  • Unsalted butter, softed, not melted – 170g
  • Sugar – 170g
  • All purpose flour – 115g
  • Cocoa powder – 55g
  • Baking powder – 1tsp
  • Large Eggs – 3
  • Milk –  2 tbsp (optional)
  • pinch of salt

FOR THE SUGAR SYRUP :

  • Sugar – 1/4 cup
  • Water – 1 cup

FOR THE WHIPPING CREAM :

  • Dreamwhip – 2 sachet
  • Cold Milk – 1 cup
  • Vanilla Essence – 1tsp

FOR THE GANACHE :

  • Semisweet or bittersweet chocolate, cut into small pieces – 8 ounces (227 grams)
  • Heavy whipping cream – 3/4 cup (180 ml)
  • Unsalted butter – 1 tablespoon (14 gram)

METHOD

TO PREPARE THE CAKE PAN :

Butter a cake pan and sprinkle about 1 tbsp of flour.  Gently toss the pan so that all sides are coated with flour.

TO MAKE THE CAKE :

  1. Powder the sugar finely.
  2. Beat the butter using the handmixer for about 1 minute till it is soft.
  3. Add powdered sugar to butter and beat on high speed till it becomes creamy.
  4. Add the eggs one by one and beat well  on high  speed for around 10 minutes .
  5. In another bowl, sieve the flour,  baking powder and cocoa powder.
  6. Add one third of the flour, cocoa mixture with the egg mixture . Stir with a spoon till it is well blended.  Repeat this 2 more times till the all of the flour mixture is incorporated into the egg mixture.
  7. You should have a smooth thick batter. If your batter is thick , add about 2 tbsp of milk and stir.
  8. Pour the batter into the pan . The batter should fill only till 2/3 rd of the pan . Bake at 180 degree for around 25  minutes .
  9. To test whether the cake is done, insert a tooth pick. If the tooth pick comes out clean ( without any crumbs on it) , then the cake can be taken out of the oven .
  10. Let the cake cool to room temperature before applying icing.

TO MAKE THE SUGAR SYRUP:

Stir the sugar, water and essence in a small saucepan and bring to boil. Simmer till the sugar has dissolved, and cool completely.

TO MAKE THE WHIPPING CREAM:

Mix the contents in 2 small sachets of Dreamwhip with 1 cup cold mix and a teaspoon of vanilla essence. Beat on high speed for 5-7 minutes till you get light fluffy peaks. This will give about 4 cups whipped cream.

TO MAKE THE GANACHE :

  1. Place the chopped chocolate in a medium sized stainless steel, or heatproof bowl. Set aside
  2.  Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil.
  3. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth.
  4. When Ganache has completely cooled, beat until soft and fluffy. Then spread the frosting on top of the cake.

HOW TO ASSEMBLE :

  1. When the cake is cooled, use a long serrated knife and cut off the top to make it straight. Slice the cake horizontally into 2  or  3 equal parts..
  2. Pour one-third of the sugar syrup on the first cake layer .
  3.  Spread the whipping cream over the first layer.
  4. Take the second cake slice on top of the first layer . Pour one third of the sugar syrup and spread the whipped cream.
  5. Repeat the process with the third layer.
  6. Cover the whole cake with whipping cream.
  7. Pour the ganache over the top of the cake and spread it . Spread the ganache to the sides of the cake .
  8. Stick Kit Kat’s all the way around the cake – they will just stick to the frosting. Pour M&M’s on the top to give the finishing touch.
  9. Refrigerate for 2 hours so that the kitkat gets glued to the cake.

Note :

  •  Eggs, butter and milk should be at room temperature
  •  Mix in flour and milk to the batter using a wooden spoon, do not use beater.

kitkat cake - IMG_0930

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Zebra Cake For A Birthday

Kids’ birthdays fall within a gap of 5 days. I wanted to bake a birthday cake for the elder one, but he rejected the proposal as he wanted Harry Potter cake from bakery.. Disheartened I focused on the younger one’s birthday cake (atleast he wasn’t old enough to turn down  mamma’s cake … ) I was planning to make a fondant cake for quite some time ( inspired by Dina’s fondant cakes and Dima’s blogpost on how to cover cake with fondant ) … I decided to make a zebra cake as it would make hubby  (who doesn’t like chocolate) eat some …

The cake came out well… But in retrospect I could have doubled the quantity to make the cake bigger.. I applied a coating of whipped cream and kept the cake in fridge for about an hour.

As it was my first attempt on fondant , I had planned to keep it simple… Light blue cake with orange polka dots.. I was okay with the result, but when I showed it to my elder son, his reply was “Oh this is a baby cake!!! Doesn’t look good!!!”.. hmphhhh !!! I pulled out all the orange circles, rolled each into small roses and fixed them back.. Though not quite impressed , the kid was okay with the final result..

But the biggest disappointment came when both kids didn’t like the taste of fondant 😦 .. They wanted the cake, but  without the icing please !!! Huh…  I think I should stick back to old whipped cream frosting for sometime …

The recipe for the cake is the same that I used in Checkerboard Cake…  Only the method is different.

Ingredients

  • Butter – 1 cup
  • Granulated Sugar – 2 cups
  • Eggs, yolk and white separated – 4
  • Flour – 3 cups
  • Baking powder – 4 tsp
  • Salt – ¾ tsp
  • Milk – 1 1/2 cup
  • Cocoa – 4 tbsp
  • Boiling water – 5tbsp
  • Baking soda – 1/8 tsp
  • Almond essence – ¼ tsp
  • Vanilla essence – 1 tsp

Method

  1. Sift together flour, baking powder and salt. Powder the sugar.
  2. Using an electric beater,  cream the butter and sugar. Add eggs one at a time, beating after adding each.
  3. Add 1/2 of the flour and mix it into the batter using your hand. Add ½ cup milk and mix again. Repeat the process with the remaining flour and milk. Add vanilla essence.
  4. Add cocoa powder and baking soda to boiling water and mix well.
  5. Divide the batter into 2  halves… To one part add cocoa mixture.
  6. Pour a big ladle of plain batter to the middle of the prepared cake tin.  Then pour a big ladle of cocoa batter into center of the plain batter. Again pour a ladle of plain batter to the center of the cocoa batter. Repeat this alternately so that you get concentric circles of plain batter and the cocoa batter.  (The batter will spread out evenly by itself…)
  7. Bake in a preheated oven at 180C  till a tester comes out clean (around 30 min)

Sending this to Bakefest hosted by Vardhini at Zesty Palette