Kit Kat Nutella Chocolate Cake Cheesecake

I should be packing for my move today, but packing is depressing so I decided to make a cake instead.

Since I only have a few days left in London I decided to treat my workmates with all of my favourite things… kit kat, nutella, cheesecake, chocolate, all wrapped up in a cake!

Here is is:

Kit Kate Nutella Chocolate Cake Cheesecake

(adapted from the Sprinklebakes Peanut Butter Cup Chocolate Cake Cheesecake)

Serves 15-20 people… or more, depending on how hungry you are!

Note this should be done over 2-3 days as it’s quite a lot of baking.

Kit Kat Nutella chocolate chees

Cheesecake portion – crustless
  • 32 kit kat sticks – chopped into 1/4″ pieces
  • 16 tbsp (227g) unsalted butter
  • 1 cup sugar
  • 32 oz (900g) cream cheese
  • 3 oz vanilla pudding package
  • 4 eggs
  • 2 tsp baking powder
  • 1 tbsp lemon juice

Preheat oven to 325F (160C – fan assisted). Grease two 9″ pans with butter, line the pans with baking paper and butter the paper. Lightly flour the parchment paper and tap out the excess.

Cream butter and sugar. Add cream cream a little at a time until smooth. Scrape the bowl and add the eggs one at a time, beating on medium. Add the rest of the ingredients except the kit kats. Mix until smooth.

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Fold in the kit kats. Divide the batter evenly between the two pans. Smooth the top of the batter and place in the oven. Bake for about 55 min – 1 hour. Once baked, pull the cheesecake out and stick it in the freezer. This will make decorating it much easier later.

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Chocolate Cake
  • 1 3/4 cup flour
  • 2 cups sugar
  • 3/4 cups cocoa powder, unsweetened
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup (250 ml) buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup hot water (can use coffee if you want… but I don’t like coffee)

Grease two 9″ pans with butter, place parchment on the pans and butter the parchment. Lightly flour the pans and tap out the excess. Preheat oven to 350F (180C – fan assisted oven).

Mix all the dry ingredients in a large bowl. In a smaller bowl, mix the wet ingredients except the hot water.

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Gradually add the wet ingredients to the dry while mixing on a low speed. Stop every few minutes to scrape down the bowl. Add the hot water and mix. The mixture will be quite thin.

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Divide the batter between the two pans and put in the oven. Bake for 35-40 minutes. The cake will be done when a toothpick inserted comes out clean.

Let them cool in the pans, and then take them out to cool on wire racks.

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Nutella Frosting
  • 1 cup (228 g) unsalted butter
  • 2 cups powdered (icing) sugar
  • 2/3 cups nutella
  • 1 tsp vanilla
  • pinch of salt
  • 2 tbsp heavy (double) whipping cream

Beat the butter and sugar until light and fluffy. Add nutella a little bit at a time. Scrape down the bowl.

Add vanilla and the salt, beat on medium for 30 seconds. Add cream and beat for another minute.

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Layering

Place baking paper strips on your serving plate. Take out the cheesecakes and remove all the paper. Level off the chocolate cakes and the cheesecakes. Place the first layer of chocolate cake on the strips. Frost with nutella frosting. Top with a cheesecake. Frost with nutella frosting. Place the next chocolate cake, frost, and then the last cheesecake.

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Do a crumb coat around the cake with nutella frosting to fill in any gaps. Make sure you leave about 1/2 cup of frosting for decoration. Place the cake in the fridge.

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Chocolate Ganache Frosting
  • 13 oz (360 g) chocolate chips
  • 1 1/2 heavy (double) cream
  • 1/2 tbsp corn syrup (or golden syrup)

Put the chocolate chips in a medium bowl. Heat the cream in a saucepan until it’s super hot – but not boiling. Pour the cream over the chocolate and mix it until it’s smooth. Pour about 2/3 of the mixture into another bowl and mix in the corn syrup.  Pour this mixture on top of the cake, trying not to let it drip over the side. Put the cake in the fridge.

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Mix the rest of the chocolate ganache on a high speed for 5-10 minutes until it is light, fluffy, and forms stiff peaks.

Pull the cake out and spread the chocolate ganache frosting on the sides of the cake with a spatula.

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Stick the rest of the nutella frosting in a piping bag and do 16 swirls on the top of the cake. Then stick a 1/4 in piece of kit kat on the top for decoration.

Put the fridge back in the fridge to firm up. Then eat!!!

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