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!
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!
- 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)
- Preheat the oven to 180°C/350°F/Gas Mark 4. Lightly grease and flour the 25cm round cake tins.
- Combine the boiling water with the cocoa powder and stir until smooth. Leave to cool.
- Sift the flour with the baking powder, baking soda and salt, set aside.
- Cream the butter and sugar until light and fluffy. Add the vanilla then the eggs one at a time, beating well between each addition.
- Add all of the flour, gently mix until just combined. Fold in the cooled cocoa.
- 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.
- To make the buttercream, put the butter, cocoa powder, milk and icing sugar into a food processor and mix until well combined.
- When the cakes are cooled, cover in buttercream and stack, then stick the kitkats around the edge and decorate how you like on top.