Butter 4-6″ cake pans and place a parchment paper circle in the bottom of pans. Butter parchment. Set aside.
Sift together flour, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using it instead of coffee. Set aside.
Cream butter at medium-high speed for 1 minute.
Add sugar slowly, cream for another 2 minutes.
Add eggs to the mixture, one at a time, scraping the bowl in between and making sure the first egg is incorporated before adding the second one.
Add vanilla extract and mix.
Slowly add milk, mix to combine.
Pour dry ingredients over wet mixture.
Fold with a spatula slowly, until ingredients are just combined.
If you see big clumps of cocoa powder, you can use the whisk to try to gently smooth the batter out.
Once batter is incorporated, pour hot coffee in the bowl. Whisk until combined.
Pour batter evenly onto baking pans.
Bake in pre-heated oven for 10-20 min. After the 10 minute mark, keep checking regularly, because you don’t want to burn your cakes or overbake them. Remove them from the oven once a toothpick comes our clean once inserted in the cake.
Once you remove it from the oven, wait 10 minutes, flip cakes onto a cookie cooling rack and let cakes cool.
Once cool, wrap each layer individually in plastic wrap and refrigerate until ready to use. I like to leave my layers in the fridge for quite a bit so they can firm up and make it easier to assemble and decorate the cake. Specially an oil based cake such as this one, which is a super moist and fluffy cake.
White Chocolate Mousse
Melt white chocolate in the microwave, at 20-30 second intervals, stirring in between.
Cream cream cheese and powdered sugar with an electric mixer, at medium high speed for 2-3 minutes, until cream cheese is very fluffy and light.
Add melted and cooled chocolate to the bowl. Mix to incorporate.
Add vanilla and stir.
Whip cream with an electric mixer, at medium high speed until it achieves stiff peaks, 1-2 minutes.
Add whipped cream to the cream cheese and white chocolate mixture. Fold carefully with a spatula to keep the mousse fluffy, airy, and creamy! Stop as soon as the mixture is incorporated.
Start by melting the chopped chocolate in the microwave, or over a double boiler. I usually just microwave the chocolate for 15-30 seconds at a time, always stirring in between to help the chocolate melt evenly and faster, without having to overheat it. You never want to overheat chocolate. Set chocolate aside to cool down.
Now, sift the cocoa powder and powdered sugar together. Set aside.
In the bowl of a mixer, combine cream cheese and butter. Cream for 2 minutes, until creamy and fluffy.
Pour melted and cooled chocolate in the bowl of the mixer. Mix on slow until combined. Scrape the bowl to ensure everything is getting incorporated.
With the mixer off, add sifted powdered sugar and cocoa powder.
Mix on low until combined. Raise speed to high and cream for one minute.
If frosting seems too thick, add 1-2 tablespoons of heavy cream, or as necessary. If frosting is too runny, it might need some more powdered sugar, so sift some and throw in there.
White Cream Cheese Frosting (optional to decorate the cake)
Cream cream cheese and unsalted butter with an electric mixer for 2 minutes, on medium-high speed. Add powdered sugar and mix on low until combined. Raise speed and cream for another minute. Add vanilla and mix.
Place one layer of the cake over your cake board or plate.
If using simple syrup*, brush some on the cake layer.
On top of the cake, pipe a circle of chocolate frosting around the edges.
Fill the middle with the White Chocolate Mousse. Spread with a spatula to the edges of the chocolate frosting.
Top with another cake layer.
Repeat the same procedure as before.
Top with the final cake layer.
Frost cake with a thin layer of frosting. This is called crumb coating, and it helps your cake not have any crumbs in the frosting, which makes the cake more visually appealing, not that there’s anything wrong with cake crumbs.
After applying a thin layer of frosting to your cake, refrigerate the cake for at least 40 minutes. I like to do this because it will make the final frosting so much easier, the cake will be sturdier and firmer since it will have had time to chill.
Apply final layer of frosting, make it a thick one.
Run a comb around your cake, and pipe lines of Vanilla cream cheese frosting around the cake.
Use a scraper to smooth the cake out.
I decorated my cake with some kinder bueno chocolates.
Cake will be ok in the fridge for 4-5 days, well packaged.
If you don’t want to use coffee in the cake batter, you can use boiling water. You can also add 1 teaspoon of espresso powder in with the dry ingredients if you want to.
*Simple syrup is equal parts of sugar and water brought to just a boil, and then cooled down. I use it to brush on my cakes to keep them moist. I usually make a large batch of simple syrup and keep it in my fridge for when I make cakes. Simple syrup will last quite a bit in the fridge if you keep it safely. Don’t let any cake crumbs in it though, or you it will grow mold.
Kinder Bueno Cake
Amount Per Serving
* Percent Daily Values are based on a 2000 calorie diet.