- 400g dark chocolate
- 200ml thickened/whipping cream
Kit Kat Log Cake
- 645 g 22 oz plain (all-purpose) flour
- 400 g (14oz) caster (superfine) sugar
- 4.5 teaspoons baking powder
- 3/4 teaspoon fine salt
- 190 g (6.7 oz/3/4 cup) unsalted butter, softened
- 3 large eggs
- 560 ml (21 fl oz/11/2 cups) full-cream (whole) milk
- 187 ml (6.3 fl oz/3/4 cup) vegetable oil
- 3 tablespoons Greek yoghurt (or sour cream)
- 1.5 teaspoon vanilla extract or vanilla bean paste
- 800g kit Kats dark and/or milk chocolate
- Add cream and chocolate to a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth.
Kit Kat Log Cake
- Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray two cake tins measuring 37cm x 26cm with oil spray and line the bottom with baking paper. Set aside.
- Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.
- Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
- Add the eggs, milk, oil, Greek yogurt and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or coloured gels to the batter.
- Split the batter between the two cake tins. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
- Bake for 50-60 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.
- To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake in half.
- Slice each cake into 4 rectangle shapes. I find using a ruler to help you do this will ensure all cake layers are the same size. You’ll end up with 8 layers of cake. You can use the excess cake to make cake pops :0)
- To put the cake together add a blob of ganache on your serving plate and use a small offset spatula to spread out before adding the first layer of cake. Add 4 tbsp of ganache on the first cake layer. Use the spatula to spread out as evenly as possible taking care to get the corners covered too. Add the next layer of cake and repeat until you get to the final layer.
- Add more ganache on top and on each side of the cake. Use the spatula to spread as evenly as you can.
- Stick the kit kats to all sides of the cake.
- Fit the end of a piping bag with a medium sized piping tip and frost small blobs of chocolate ganache to the bottom of the cake and then again on the top to finish.