Triple Layer Kit Kat Cake Recipe
Triple Layer Kit Kat Cake Recipe
OK, so there’s a little bit of cheating in this recipe. Don’t you just love a time-saving cheat? Or is it a hack? I keep hearing about Kmart hacks – is this a cooking hack? Anyway, shh, don’t tell anyone but Betty Crocker has a bit of involvement here as does the frosting that comes with the Fudge Cake. Pop that into your shopping trolley along with a few slabs of Kit Kats and some chocolate and cream for the ganache and you are already halfway there to having this on the table to lots of oohs and ahhs. Instead of baking the cake in a cake tin, it’s baked in a loaf tin, cooled, sliced into three, on goes some frosting and Kit Kats, next layer, plus some ganache, cover with ganache, decorate with more Kit Kats and Maltesers and voila!
540g packet Betty Crocket Fudge Cake Mix
3/4 cup milk
125g melted butter
3 eggs
1/2 cup thickened cream
400g dark chocolate
3 x 170g blocks Nestle Kit Kat
100g Maltesers
Pre-heat oven to 180C/160C fan-forced/350F. Line a 7cm deep, 11 x 21cm loaf pan with baking paper.
Make the cake following the directions using the milk, butter and eggs and pour into prepared pan.
Bake for 40-50 minutes or until skewer inserted into the centre comes out clean. Transfer to wire rack to cool.
Meanwhile combine the dark chocolate and cream together in a microwave safe bowl and microwave, stirring every 30 seconds until chocolate is melted and smooth (about 1 1/2 – 2 minutes). Set aside to cool, stirring occasionally.
Cut cake horizontally into three layers.
Place first layer on a plate and use half the supplied chocolate frosting to coat the top.
Cover with one of the Kit Kat blocks.
Cover the Kit Kats with remaining chocolate icing.
Place another layer of cake on top and spread a bit of the chocolate ganache over before adding another Kit Kat block.
Spread more ganache over the Kit Kat block and finish with the top layer. Spread a thin layer of ganache all over the cake and fill in the gaps (reserve some of the ganache to finish off).
Refrigerate for 30 minutes or until the ganache is set. Use the rest of the ganache to smooth out the cake and decorate with remaining Kit Kats broken up into pieces and Maltesers.
Ingredients
- 540g packet Betty Crocket Fudge Cake Mix
- 3/4 cup milk
- 125g melted butter
- 3 eggs
- 1/2 cup thickened cream
- 400g dark chocolate
- 3 x 170g blocks Nestle Kit Kat
- 100g Maltesers
Instructions
- Pre-heat oven to 180C/160C fan-forced/350F. Line a 7cm deep, 11 x 21cm loaf pan with baking paper.
- Make the cake following the directions using the milk, butter and eggs and pour into prepared pan. Bake for 40-50 minutes or until skewer inserted into the centre comes out clean. Transfer to wire rack to cool.
- Meanwhile combine the dark chocolate and cream together in a microwave safe bowl and microwave, stirring every 30 seconds until chocolate is melted and smooth (about 1 1/2 - 2 minutes). Set aside to cool, stirring occasionally.
- Cut cake horizontally into three layers. Place first layer on a plate and use half the supplied chocolate frosting to coat the top. Cover with one of the Kit Kat blocks. Cover the Kit Kats with remaining chocolate icing. Place another layer of cake on top and spread a bit of the chocolate ganache over before adding another Kit Kat block. Spread more ganache over the Kit Kat block and finish with the top layer. Spread a thin layer of ganache all over the cake and fill in the gaps (reserve some of the ganache to finish off). Refrigerate for 30 minutes or until the ganache is set. Use the rest of the ganache to smooth out the cake and decorate with remaining Kit Kats broken up into pieces and Maltesers.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
