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Kit Kat Treasure Cake

Honestly, is there any treasure greater than chocolate?


  • Cake
  • 350 g (121/2 oz/21/3 cups) plain (all-purpose) flour
  • 450 g (1 lb) caster (superfine) sugar
  • 100 g (31/2 oz) cocoa powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1 teaspoon fine salt
  • 350 g (121/2 oz) unsalted butter, softened
  • 4 large eggs, at room temperature
  • 350 ml (12 fl oz) full-cream (whole) milk
  • Ganache
  • 400g dark chocolate
  • 200ml thickened/whipping cream
  • Decorations
  • X4 175g kit kat bars
  • 100g dark chocolate, melted
  • 300g gold foil covered chocolate coins
  • 100g assorted coloured sprinkles
  • 200g vanilla cookies, crushed


  1. Ganache
  2. Add chocolate and cream into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set. Alternatively, you may melt it using a double boiler. Fill a medium sized pot with 1/3 of the way with water. Bring to a boil. Place bowl with chocolate and cream over the top and gently mix until mixture is completely melted and smooth. To soften the ganache to spreading or piping consistency microwave for 10 seconds at a time, mixing each time with a large spatula until it reaches the right consistency. Allow to set at room temp.
  3. Kit Kat treasure box
  4. To make the Kit Kat treasure box, you’ll need two rectangle Kit Kat chocolate bars 9 Kit Kat sticks in width. You’ll also need two Kit Kat rectangles measuring 5 Kit Kat sticks long.
  5. To stick everything together dip the 5 stick long bar in some melted dark chocolate and stick it to the end of the long chocolate bar. Hold it there for 30 seconds until it’s set enough to not fall over. Repeat with the other 5 stick bar on the other end. Then add some melted chocolate on top of the two short kit kat bars and stick the second long kit kat bar on top to create a box shape.
  6. To add the lid, add some dark chocolate on top of one of the 9 stick long chocolate bars and add the third long chocolate bar on top. I used some paper straws to help keep it up while it set. Chill for 1 hour before using.
  7. Cake
  8. Preheat a fan-forced oven to 160°C (320°F) or a conventional oven to 180°C (350°F). Spray two 20 cm (8 in) cake tins with oil spray and line the bottoms with baking paper. Set aside.
  9. Add the flour, sugar, cocoa powder, bicarbonate of soda and salt to a large mixing bowl and mix with a hand mixer until well combined.
  10. Next, add the softened butter and mix on low speed until the batter reaches a crumbly, sand-like texture.
  11. Add the eggs and milk and mix again on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl and mix for another 20 seconds. It’s at this point that you can add any additional flavourings or food-gel colourings to the batter.
  12. Divide the cake mixture between the two tins. I find that using an ice-cream scoop makes it easy to distribute the batter evenly, ensuring that all three cakes will bake at the same rate.
  13. Bake for 50–60 minutes, or until a toothpick inserted in the middle a cake comes out clean. If the toothpick is coated with wet batter, continue baking, for 10 minutes at a time, until fully baked.
  14. Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
  15. 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. You’ll end up with 6 layers of cake.
  16. To crumb coat your cake, add a dab of ganache onto an 8” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the ganache underneath.
  17. Add ganache to a piping bag and frost a ring around the top of the cake. Fill the centre with more ganache. Use your small offset spatula to smoothen out the ganache frosting before you add the next layer of cake.
  18. Add more ganache around and top and sides of the cake. Use the small spatula to smoothen out the top and sides of the cake, taking care to fill in any gaps in between each layer of cake.
  19. Use a cake scraper (otherwise known as a bench scraper) to smoothen out the frosting on the sides and top. Get it as neat as you can.
  20. Carefully place the Kit Kat treasure box on top before sprinkling the crushed vanilla cookies all around.
  21. Fill the treasure box with gold coin chocolates and place some coloured sprinkles around.
  22. To serve take the Kit Kat box off and cut into slices.