Ingredients
- 3 eggs
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1 cup milk
- 2 cups flour
- 3 tablespoons cocoa
- 1 packet baking powder
- 1 packet vanilla extract
- 200 g milk chocolate
- 1.5 cups milk
- 2 tablespoons flour
- 1 tablespoon cornstarch
- 2 tablespoons cocoa
- 3 tablespoons sugar
- 1 tablespoon butter
Instructions
- Preheat oven to 170°C (340°F). Line two round cake pans with parchment paper.
- Beat eggs and sugar until pale and frothy. Add oil and milk, mixing well.
- Sift together flour, cocoa, baking powder, and vanilla extract. Fold into wet ingredients.
- Divide batter evenly between pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool completely, then slice each cake into layers.
- In a saucepan, combine 1.5 cups milk, flour, cornstarch, cocoa, and sugar. Cook over medium heat, stirring until thickened and boiling.
- Remove from heat and add butter and chopped milk chocolate. Stir until smooth and let cool completely.
- Spread chocolate cream between cake layers and over the top and sides. Smooth with a spatula.
- Chill before serving or decorate as desired with grated chocolate or Kinder bars.
Notes
- Mix in mascarpone and condensed milk for a Kinder Bueno twist.
- Top with crushed hazelnuts or drizzle white chocolate for extra texture.
- Store in fridge up to 3 days or freeze slices for up to 2 months.
- Let cake sit at room temp for 20–30 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 85mg
