This luscious, Easy Chocolate Kitkat Cake with Border is made with layers of moist chocolate sponge, and smooth chocolate buttercream and decorated with KitKat and chocolate ganache. Serve at birthdays and celebrations.
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If you’re craving indulgence, look no further than this decadent KitKat cake bursting with chocolatey goodness! Not only does it serve as an impressive centerpiece, but it’s also a delightful choice for both kids and devoted KitKat enthusiasts.
This delectable dessert boasts moist chocolate sponge layers—each fluffy, tender, and oozing with cocoa goodness. The velvety, creamy chocolate buttercream frosts the cake, and its richness complements the sponge perfectly. The KitKat bars surround the cake, providing a delightful crunch with every bite. Their iconic wafer texture meets the velvety chocolate, creating a symphony of flavors. And to top it all off, a decadent milk chocolate ganache is drizzled over the cake, adding a touch of elegance. Its richness is a true celebration of chocolate.
You'll also love my candy-themed, Easy Chocolate Twix Cake, Best Chocolate Kinder Bueno Cake and Easy Terry's Chocolate Orange Cake.
Why You Should Try This Recipe
- It is an impressive dessert centerpiece, perfect for chocolate lovers.
- Get creative and decorate this tasty dessert however you like.
- The ingredients are easy to find and are affordable.
- Double or triple the easy chocolate Kitkat cake with border recipe to feed a crowd.
Easy Chocolate Kitkat Cake with Border Ingredients
See the recipe card for full information on ingredients and quantities.
- Unsalted Butter: Choose good-quality unsalted butter and ensure it is at room temperature before mixing to achieve the desired consistency.
- Caster Sugar: Sift the sugar to eliminate any excess lumps and dirt.
- Eggs: Ensure the eggs are at room temperature for easy mixing.
- Self-Raising Flour: Sift the flour to remove any lumps.
- Unprocessed Cocoa Powder: Choose high-quality cocoa powder for the best flavor, and sift it to remove lumps.
- Baking Powder: Verify that the baking powder hasn’t expired to ensure the cake rises.
- Milk: Use full-fat milk at room temperature.
- Unsalted Butter: Ensure that the butter is at room temperature; this ensures proper mixing of the ingredients.
- Powdered Sugar (Confectioner’s Sugar): When making buttercream, sift it to remove lumps. This step results in a smooth finish.
- Melted Chocolate: Opt for a high-quality dark or milk chocolate to infuse the frosting with a rich chocolate flavor.
- Cocoa Powder: Choose the richest, darkest cocoa powder available. Dutch-processed cocoa powder works beautifully due to its deep color.
- Liquid (Milk or Cream): Use any liquid to achieve the desired consistency. I prefer using cream.
Tips and Substitutions
- Ingredients at Room Temperature: For optimal results, ensure that your butter, eggs, and milk are at room temperature before starting the recipe.
- Mixing the Batter: Mix the cake batter only until the ingredients are combined to avoid overworking the gluten, resulting in a denser cake rather than a light and fluffy one.
- Oven Placement: Position the cakes on the oven’s middle shelf for even baking, where heat distribution is typically most uniform.
- Measuring: It is essential to measure the ingredients accurately using a weighing scale for the best results.
How to Make Easy Chocolate Kitkat Cake with Border
- Preheat the oven to 170C/340F. Grease two 7-inch cake pans with butter or oil and line them with parchment paper. Combine the self-raising flour, cocoa, and baking powder in a mixing bowl, blend thoroughly, and set aside.
- Add butter to a separate bowl.
- Next, beat the butter until creamy.
- Whip them together using a mixer until the mixture turns light and fluffy, which should take about 5 minutes.
- Next, mix an egg into the mixture until fully incorporated. Repeat this step with the remaining eggs.
- Then, folding gently, add half the previously mixed dry ingredients to the wet mixture.
- Next, add half of the milk to achieve a smoother batter, add the remaining dry ingredients, and mix again until just incorporated.
- Evenly distribute the batter between the prepared pans and place them in the oven for 20-25 minutes. At the 20-minute mark, check if the cakes are baked by inserting a skewer; if it is clean, the cakes are done.
Chocolate Buttercream
Once the cakes are done, let them cool completely and prepare the chocolate buttercream. Whisk room-temperature unsalted butter in a large bowl for 2 minutes or until creamy. Add half the icing sugar and whisk on medium speed until incorporated. Add the remaining icing sugar, cocoa powder, melted chocolate, salt, and double cream. Whisk for 3-5 minutes until you achieve a fluffy, spreadable buttercream.
Decorate Kitkat Cake
- Place a layer of chocolate sponge on a cake board or plate.
- Spread a generous amount of chocolate buttercream on top.
- Add the second cake layer over this.
- Frost the cake with chocolate buttercream and smooth it out with a spatula.
- Take several KitKat bars and snap them into separate pieces.
- Press them around the sides of the cake.
- Top the cake with additional chocolate buttercream
- Then, add KitKat chunks.
17. Finally, drizzle melted chocolate or dark chocolate ganache on top. Serve this decadent, Easy chocolate KitKat cake on special occasions. You may also enjoy this Chocolate Oreo Drip Cake with Oreo Frosting and Chocolate and Strawberry Cake.
Recipe FAQs
Get creative and decorate cakes with KitKat bars in a variety of ways. You can encircle the cake with whole bars, sprinkle crushed pieces on top, or layer KitKat bars between the cake layers.
KitKat chocolate is made by roasting and grinding cocoa beans to create cocoa mass. This mass is then mixed with sugar and milk to form a smooth chocolate. Then, thin wafers are cut and coated with chocolate.
This cake is best eaten fresh. However, it can be sliced and refrigerated in an airtight container for up to 4 days.
More Decadent Chocolate Cake Recipes
Easy Chocolate Kitkat Cake with Border
Equipment
- 1 mixing bowl
- 1 Hand-held electric whisk
- 7" Cake tin
- Baking paper
Ingredients
Chocolate Cake
- 300 g of unsalted butter room temperature
- 300 g caster sugar sifted
- 300 g eggs room temperature
- 200 g self-raising flour sifted
- 100 g cocoa powder sifted
- 1.25 teaspoons baking powder sifted
- 2-3 tablespoons of milk room temperature
Chocolate Buttercream
- Full chocolate buttercream recipe
- 300 g of unsalted butter room temperature
- 520 g of icing sugar sifted
- 6 tablespoon of cocoa powder sifted
- 100 g of melted chocolate
- 2-3 tablespoons of heavy cream
- A pinch of salt
Decoration
- 10 four pack Kikat bars
- Chocolate ganache or melted chocolate
Instructions
- Preheat oven to 170C/340F. Lightly grease cake tins with butter or oil and line them with parchment paper.
- Combine self-raising flour, cocoa powder, and baking powder in a bowl and set it aside.
- In a separate bowl, combine unsalted butter and sugar. Use a stand or hand mixer to beat the mixture for about 5 minutes until it turns white or pale yellow.
- Next, add one egg into the butter and sugar mixture. Continue mixing until the egg is fully integrated. Repeat this process with the remaining eggs. Then, gently fold or whisk half of the flour mixture into the egg mixture. Add half of the milk to the batter and mix. Add the rest of the flour mixture to the batter and mix it in. Be careful not to overmix the batter to avoid a tough, chewy cake.
- Evenly distribute the batter into each tin and place them in the preheated oven. Bake the cakes for 20-25 minutes. After 20 minutes, check the cakes by inserting a skewer. If it comes out clean, the cakes are done.
- Remove the cakes from the oven safely. Let them cool in the tins for about 5 minutes before moving them to a cooling rack to cool completely.
- Prepare the chocolate buttercream and frost the cake.
- Finally, add Kitkat bars around the cake, top the cake with chopped Kitkat bars, buttercream and chocolate ganache.
Video
Notes
- Room Temperature Ingredients: For the best results, make sure your butter, eggs, and milk are at room temperature before you begin the recipe.
- Batter Mixing: Only mix the cake batter until the ingredients are just combined. Overmixing can activate the gluten, leading to a cake that’s more dense than light and fluffy.
- Position in Oven: Place the cakes on the middle shelf of the oven for uniform heat distribution and even baking.
- Accurate Measurement: Use a weighing scale to measure the ingredients precisely for optimal results. This is crucial for the success of your cake
Jen
This Kitkat cake is perfect for celebrations. It is made with a moist chocolate sponge, frosted with a silky chocolate buttercream and has a crunchy Kitkat border. This cake is a true crowd-pleaser!!