KitKat Spread Chocolate Cake

RECIPE for Chocolate Cake made with KitKat Spread

INGREDIENTS

125 grams Flour, All-Purpose, unbleached
65 grams Brown Sugar
1 gram Salt (a pinch)
5 grams Salt (a pinch)
125 milliliters Milk, 2%
90 milliliters Canola Oil
80 grams Cocoa Powder
5 grams Vanilla Extract
3 grams Baking Soda
3 pieces Eggs
600 grams KITKAT Spread
100 grams Melted KITKAT Spread
30 grams Melted White Chocolate
130 grams KITKAT Mini Fingers

METHOD

Thoroughly mix all the ingredients, except for the flour, baking soda and baking powder, in the blender. Once smooth, mix in the flour, baking powder and baking soda by hand.

Place in 20 cm cake pan. Bake in the oven at 160°C/325°F for 20 minutes or until a toothpick comes out clean. Let cool and cut in half. Set aside.

Spread top of 1 cake with 250 g of KITKAT® SPREAD and top with other half of cake with 100 g of melted KITKAT® SPREAD. With the rest of the spread, fill the cream puffs and dip them in the melted spread. Before they dry, drizzle the top of the cream puffs with melted white chocolate. Place them on top of the entire cake.

Decorate with KITKAT® MINI MILK CHOCOLATE FINGERS around the entire cake.