Kit Kat Cake
- July 14, 2020
- Ally Cohen
Transform an easy packet mix into a crunchy choc surprise.
540g pkt Betty Crocker chocolate fudge cake mix
125g butter, melted
185ml (3/4 cup) milk
2 x 200g pkts dark cooking chocolate, finely chopped
125ml (1/2 cup) thickened cream
2 x 170g blocks Kit Kat milk chocolate
45g pkt Kit Kat milk chocolate, broken into pieces, halved lengthways
Preheat oven to 180C/160C fan forced. Line a 7cm deep, 11 x 21cm (base measurement) loaf pan with baking paper.
Prepare the packet cake following packet directions. Pour into the lined pan. Bake for 1 hour to 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
Meanwhile, combine the chocolate and cream in a heatproof bowl. Microwave on high, stirring every minute, for 2-3 minutes or until melted and smooth. Set aside for 1 hour, stirring occasionally, until a spreadable consistency.
- Cut the cake horizontally into three layers. Place 1 cake onto a serving plate and spread with half the frosting from the packet. Top with one of the large blocks of kit kat (leaving it whole). Spread the remaining frosting over the top. Top with another cake. Spread the cake with a little chocolate mixture. Top with the remaining large blocks of kit kat (leaving it whole). Spread with a little remaining chocolate mixture over the top. Top with the remaining cake.
- Use a large pallete knife to spread a thin layer of chocolate mixture over the cake to cover, pressing extra mixture into any gaps between layers. Place in the fridge for 1 hour to chill.
- Spread the remaining chocolate mixture over the cake to cover. Top with the halved Kit Kat and Maltesers to decorate.
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