Decadent Kinder Bueno Cake: A Chocolate-Hazelnut Masterpiece
If you’re a fan of the iconic Kinder Bueno chocolate bars, with their creamy hazelnut filling and crisp wafer layers, this Kinder Bueno Cake is about to steal your heart! This show-stopping dessert combines a fluffy cocoa sponge cake with a luscious Kinder chocolate-infused cream, layered and topped with rich dark chocolate and crunchy hazelnuts. It’s a chocolate lover’s dream that’s surprisingly easy to make, perfect for birthdays, special occasions, or simply treating yourself to something extraordinary. Below, I’ll guide you through every step to create this indulgent cake, plus share tips, variations, and ideas to make it your own.
Why You’ll Love This Kinder Bueno Cake
This cake is a celebration of textures and flavors: a light, airy sponge cake meets a velvety cream bursting with Kinder chocolate goodness, finished with the crunch of hazelnuts and the snap of dark chocolate. It captures the essence of Kinder Bueno bars in every bite, making it a guaranteed crowd-pleaser. Despite its impressive appearance, the recipe is beginner-friendly, requiring simple ingredients and straightforward techniques. Whether you’re baking for a party or a cozy weekend treat, this cake delivers big on flavor and wow-factor.
Ingredients (Serves 10-12)
For the Cocoa Sponge Cake:
- 6 medium eggs, at room temperature
- 3/4 cup (150 g) granulated sugar
- 1 cup (140 g) all-purpose flour (or cake flour for extra softness)
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking powder
- Pinch of salt (optional, to enhance flavor)
For the Kinder Chocolate Cream:
- 7 oz (200 g) Kinder chocolate bars, broken into pieces
- 3/4 cup (200 g) heavy whipping cream, divided
- 7 oz (200 g) cream cheese, softened
- 2 cups (500 g) mascarpone cheese, chilled
- 3 tbsp unsweetened cocoa powder
- 3 tbsp powdered sugar, sifted
- 1 tsp vanilla extract (optional, for extra depth)
For the Decoration:
- 3.5 oz (100 g) dark chocolate (60-70% cocoa), chopped
- 3/4 cup (100 g) chopped hazelnuts, lightly toasted
- 8-10 Kinder Bueno bars (about 250 g), whole or broken for topping
Equipment Needed
- 10-inch (26 cm) springform pan
- Parchment paper
- Stand mixer or hand mixer
- Large mixing bowls
- Sifter or fine mesh strainer
- Spatula
- Small saucepan or microwave-safe bowl
- Wire cooling rack
- Offset spatula (for spreading cream)
Step-by-Step Instructions
1. Bake the Cocoa Sponge Cake:
Preheat your oven to 350°F (180°C) for conventional ovens or 320°F (160°C) for fan-assisted ovens. Line the bottom of a 10-inch (26 cm) springform pan with parchment paper and lightly grease the sides.
In a large mixing bowl, use a stand mixer or hand mixer to beat the eggs and granulated sugar on high speed for 4-5 minutes, until the mixture is pale, foamy, and has nearly doubled in volume. This step is crucial for a light, airy sponge.
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt (if using). Gradually fold the dry ingredients into the egg mixture using a spatula, working in small batches to avoid deflating the batter. Use gentle, sweeping motions to ensure a smooth, lump-free batter.
Pour the batter into the prepared springform pan, smooth the top with a spatula, and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then run a knife around the edges to release it. Remove the springform ring and transfer the cake to a wire rack to cool completely.
2. Prepare the Kinder Chocolate Cream:
In a small saucepan over low heat (or in a microwave-safe bowl), combine the Kinder chocolate pieces with 1/4 cup (50 g) of heavy cream. Stir gently until the chocolate is fully melted and smooth. Set aside to cool to room temperature.
In a large bowl, whip the remaining 1/2 cup (150 g) of heavy cream until stiff peaks form. In another bowl, beat the softened cream cheese, mascarpone, powdered sugar, cocoa powder, and vanilla extract (if using) until creamy and well combined. Add the cooled Kinder chocolate mixture to the cream cheese blend and mix until smooth. Gently fold in the whipped cream with a spatula, creating a light, fluffy filling.
3. Assemble the Cake:
Once the sponge cake is completely cool, use a serrated knife to slice it horizontally into two even layers. Place the bottom layer on a serving platter or cake board. Spread half of the Kinder chocolate cream over the first layer, smoothing it out with an offset spatula. Place the second cake layer on top, pressing gently to secure it. Cover the top and sides of the cake with the remaining cream, creating a smooth or rustic finish, depending on your preference.
4. Decorate the Cake:
Melt the dark chocolate in a microwave-safe bowl in 20-second bursts, stirring between each, or over a double boiler. Drizzle or spread the melted chocolate over the top of the cake, letting some drip down the sides for a dramatic effect. Sprinkle the chopped hazelnuts generously over the top and sides, pressing lightly to adhere.
Arrange whole or broken Kinder Bueno bars on top of the cake for a stunning presentation. For extra flair, pipe any leftover cream into swirls around the edges and place a Kinder Bueno piece in each swirl.
5. Chill and Serve:
Refrigerate the cake for at least 1 hour to set the cream and make slicing easier. Serve chilled or at room temperature, depending on your preference. Slice with a sharp knife, wiping it clean between cuts for neat portions. Enjoy this indulgent treat with friends, family, or a quiet moment of bliss!
Serving Suggestions
This Kinder Bueno Cake is a star on its own but shines even brighter with thoughtful pairings:
- Beverages: Serve with a hot espresso, cappuccino, or a glass of cold milk to complement the chocolatey richness.
- Dessert Accompaniments: Add a scoop of vanilla ice cream or a dollop of whipped cream for extra decadence.
- Fruit: Fresh raspberries or strawberries on the side provide a tart contrast to the sweet cream.
- Occasions: Perfect for birthdays, holidays, or potlucks—its stunning look makes it a centerpiece dessert.
Baking Tips for Success
- Egg Beating: Don’t skip the 4-5 minute egg-sugar beating step; it’s key to a fluffy sponge.
- Folding Technique: Fold dry ingredients gently to maintain the batter’s airiness—think of it like a delicate dance!
- Chocolate Melting: Melt Kinder chocolate slowly to avoid scorching, and let it cool before mixing to prevent curdling.
- Make-Ahead: Bake the sponge a day in advance and store wrapped in plastic wrap at room temperature. Assemble the cake the day of serving.
- Nut Toasting: Lightly toast hazelnuts in a dry skillet for 3-4 minutes to enhance their flavor before chopping.
Nutritional Info (Approximate per Slice)
This is an indulgent treat, but here’s a breakdown:
- Calories: ~450-500 kcal
- Protein: 8 g (from eggs and cheese)
- Fat: 35 g (from cream, chocolate, and nuts)
- Carbs: 40 g (from sugar and flour)
- Key Nutrients: Calcium (from dairy), vitamin E (from hazelnuts), and antioxidants (from cocoa).
For a lighter version, use reduced-fat cream cheese, cut the sugar by 1 tbsp, or replace some mascarpone with Greek yogurt.
Customization Ideas
- Nut-Free: Swap hazelnuts for crushed meringue or chocolate shavings.
- Different Chocolate: Use milk chocolate instead of dark for a sweeter topping.
- Boozy Twist: Add 1 tbsp hazelnut liqueur (e.g., Frangelico) to the cream for an adult version.
- Mini Cakes: Bake in small round pans for individual Kinder Bueno cakes.
- Gluten-Free: Use gluten-free flour and ensure Kinder Bueno bars are gluten-free (check packaging).
Beverage Pairings
- Coffee: A strong espresso or latte balances the sweetness.
- Wine: A dessert wine like Moscato or a ruby port pairs beautifully.
- Non-Alcoholic: Hazelnut-flavored hot chocolate or sparkling water with a lemon twist refreshes.
The Story Behind Kinder Bueno Cake
Kinder Bueno bars, with their creamy hazelnut filling and crisp wafers, have been a global favorite since their debut in 1990 by Ferrero. This cake takes inspiration from that beloved treat, turning its flavors into a layered dessert that’s both nostalgic and modern. It’s the kind of cake that sparks joy, whether you’re recreating childhood memories or introducing Kinder Bueno’s magic to a new audience. Baking this cake feels like a little celebration in itself!
Frequently Asked Questions (FAQs)
1. Can I use a different pan size?
Yes, but adjust baking time. A 9-inch (24 cm) pan may need 5-10 extra minutes; an 8-inch (20 cm) pan will yield a taller cake.
2. How do I store the cake?
Keep refrigerated in an airtight container for up to 4 days. Freeze slices for up to 2 months, wrapped tightly.
3. Can I make it without Kinder chocolate?
Substitute with milk chocolate or hazelnut spread (like Nutella), though the Kinder flavor is unique.
4. Why did my sponge collapse?
Under-beating the eggs, overmixing the batter, or opening the oven too early can cause collapse. Follow the beating and folding steps carefully.
5. Is this cake kid-friendly?
Absolutely! Omit any liqueur, and kids will love the creamy, chocolatey goodness.
A Personal Note
This Kinder Bueno Cake is my go-to when I want to impress without spending hours in the kitchen. The moment you cut into it and reveal the creamy layers, you’ll see smiles all around. It’s a reminder that simple ingredients can create something truly special. I hope you love baking and sharing this cake as much as I do!
