Take a break and enjoy a slice of Kit Kat Cake Heaven. Rich chocolate loaf cake is sliced and layered with creamy chocolate buttercream and chocolate Kit Kat bars before being topped with buttercream, a chocolate drip and a crown of Kit Kat and wafer decorations.
WHY YOU WILL LOVE THIS RECIPE
A fun way to celebrate the Kit Kat | One of the more underrated chocolate bars, the Kit Kat is a classic that we’ve known and loved for years. It’s been our school break snacks or our lunch time treat and it’s never let us down so it’s about time there was a cake that celebrated that bar of chocolate, buttercream and wafer in all it’s glory.
A delicious chocolate loaf cake | Not that I recommend it, but on it’s own the chocolate loaf cake is a divine base for this cake. Made with oil and yoghurt instead of butter it’s really moist and full of chocolate flavour which is made more intense with the addition of coffee and vanilla.
Easy and delicious | If you’re new to layer cakes and want to start small then this cake is a great place to start. For some reason circular layer cakes can be more daunting and challenging but a small loaf cake feels more appealing and I much prefer the process of decorating it.
HOW TO CREATE THE KIT KAT CAKE LAYERS
Ordinarily it would be enough to enjoy chocolate cake with a layer of chocolate buttercream, but with this Kit Kat Cake of course we’ve taken it a step further and added a line of Kit Kats between each sponge layer to ensure there every mouthful of this cake includes and bite a of Kit Kat.
To create the chocolate sponge layers, we have cut the loaf cake into 3 equal layers and made a deliciously creamy chocolate buttercream. One layer is laid out and topped with a generous dollop of buttercream, then a line of Kit Kats is layered on top (approximately 3 double Kit Kats per layer is enough).The next sponge layer is added and the buttercream and Kit Kat layer is repeated until the final sponge cake is laid onto.
To decorate, buttercream is smoothed all around the cake to coat it, then a rich chocolate drip is added and the top is adorned with more Kit Kats in both original and chunky form, plus some pieces of wafer to add texture and tone.
TOOLS YOU WILL NEED
2lb Loaf Tin | This recipe for this cake asks for a 2lb loaf tin, which is recommended and you want to get as much height as possible to get those three even layers.
Cake Leveller (optional) | Cutting cakes freehand can be tricky. If you’re a super accurate cutter then you’re likely to create beautifully even layers but if you’re anything like me you may end up with one wonky lopsided layer when cutting freehand. That’s why I LOVE my cake leveller as you can set it to the thickness you want and it helps you cut your layers so they are perfectly straight.
Offset Palette Knife | I have several palette knifes but when smoothing buttercream I love using my small offset palette knife as if give me great control and helps me get lovely smooth and sharp edges.
Mixing Bowls | It’s helpful to have several mixing bowls to hand for this recipe. You’ll need two for the loaf cake and then a small heatproof bowl for the chocolate drip.
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LIKE LOAF CAKES? YOU’LL LOVE THESE
I would love it if you tagged me @mykitchendrawer on Instagram if you make these Kit Kat Cake. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message. Happy baking!
Kit Kat Cake
Ingredients
For the Chocolate Loaf Cake
- 170 g plain flour
- 50 g coco powder
- 1/2 tsp baking powder
- 1 tsp bicarbonate soda
- 200 g light brown sugar
- 2 eggs large
- 70 ml sunflower oil
- 100 ml natural yoghurt
- 50 ml milk
- 150 ml freshly brewed coffee
- 100 g chocolate chips
For the Chocolate Buttercream
- 125 g unsalted butter softened
- 200 g icing sugar
- 50 g coco powder
- 2 tbsp milk
For the Chocolate Drip and Decorations
- 100 g dark chocolate chips
- 6 Double Kit Kats
- 2 Kit Kat Chunky
- 5 wafer sheets
Instructions
For the Chocolate Loaf Cake
- Preheat the oven to 160C and line a 2lb loaf tin with non-stick baking paper
- In a bowl sift together the flour, cocoa powder, baking powder and bicarbonate soda
- In a separate bowl, add the eggs, oil, yoghurt, milk and coffee and whisk together until well combined. Add the sugar and whisk the mixture together for 2 minutes.
- Make a well in the flour mixture and pour in the wet mixture. Whisk the two together until well combined for 1 minute, then fold through the chocolate chips, the mixture will be very runny.
- Pour the mixture into the prepared loaf tin and tap it on the sides a few times to release any big air bubbles. Bake in the centre of the oven for 40 minutes until well risen and a skewer inserted comes out clean. Leave the cake to cool fully before cutting.
For the chocolate buttercream
- While the cake is cooling make the buttercream by beating the butter together for a few minutes. Gradually add the icing sugar and cooca powder a bit at a time until all has been added and well combined. Add the milk and let the mixture beat for a few minutes until really fluffy and light.
To Assemble
- To assemble lay on of the sponge layers onto a cake board or which ever surface you are serving it on. Add a few tbsp of buttercream to the layer and spread it across with a palette knife. Top with three double kit kats and then place the second sponge layer on top.
- Repeat this step with the second sponge layer, then add the final sponge and coat the entire cake with the remaining buttercream, smoothing it down as best you can with a palette knife. Put the cake in the fridge whilst you make the chocoalte drip.
- For the chocolate drip, melt the dark chocolate in a heatproof bowl then bring the cake out of the fridge and spoon the melted chocolate across the top of the cake. Push the chocolate over the egde of the cake all around so that it drips down, then top with the remaining Kit Kat chocolate bars and your pieces of wafer.
- Slice and serve. Because this cake is made with oil it will keep if stored in an airtight container for up to 4 days.
