KitKat Birthday cake

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So many people do it nowadays- kitkat all the way around the edge of a cake. But why not? Cake-goooood. Frosting- gooood. Kitkat- GOOOOOD! It’s really a match made in heaven, chocolate upon chocolate upon chocolate!

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I was commissioned by my mother to make this for one of her co-workers, and it went down very very well! Also, I like things very neat, so decorating the top gave me a lot of pleasure :D!

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INGREDIENTS: 

  • 100g cocoa powder
  • 400ml boiling water
  • 240g butter, softened
  • 400g caster sugar
  • 2tsp vanilla extract
  • 4 eggs, room temperature
  • 240g self raising flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • ½tsp salt

For the buttercream and decoration:

  • 220g butter
  • 400g icing sugar
  • 40g cocoa powder
  • splash of milk
  • about 20 kitkats
  • assorted chocolates to go on top (i used maltesers, m&ms and galaxy counters)

METHOD:

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour the 25cm round cake tins.
  2. Combine the boiling water with the cocoa powder and stir until smooth. Leave to cool.
  3. Sift the flour with the baking powder, baking soda and salt, set aside.
  4. Cream the butter and sugar until light and fluffy. Add the vanilla then the eggs one at a time, beating well between each addition.
  5. Add all of the flour, gently mix until just combined. Fold in the cooled cocoa.
  6. Divide the mixture into the prepared cake tins and bake for 35 mins or until a cocktail stick inserted into the centre of each cake comes out clean. Loosen the edges with a knife to reduce cracking the cake as it cools and shrinks. Leave to cool for 20 mins then turn out onto a wire rack to cool completely.
  7. To make the buttercream, put the butter, cocoa powder, milk and icing sugar into a food processor and mix until well combined.
  8. When the cakes are cooled, cover in buttercream and stack, then stick the kitkats around the edge and decorate how you like on top.

ENJOY!!

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