Introduction
Few treats evoke childhood nostalgia quite like the iconic flavor of Kinder chocolate, known for its smooth, milky filling encased in delicate milk chocolate. This recipe transforms that beloved candy bar into a decadent, moist “Kinder Chocolate Cake Bowl.” Perfect for single-serving indulgence or a delightful dessert presentation, this cake uses a rich chocolate sponge base, hollowed out and filled with a creamy, sweetened milk filling that perfectly replicates the flavor profile of the original treat. It’s an easy-to-master recipe that guarantees smiles and requires no complicated layering or professional baking skills.
Ingredients
- For the Chocolate Cake:
- 175 g (1 ½ cups) all-purpose flour
- 50 g (½ cup) unsweetened cocoa powder
- 200 g (1 cup) granulated sugar
- 1 ½ tsp baking soda
- 1 large egg
- 120 ml (½ cup) vegetable oil
- 120 ml (½ cup) buttermilk (or milk mixed with 1 tsp vinegar)
- 120 ml (½ cup) hot water
- 1 tsp vanilla extract
- For the Kinder Cream Filling:
- 225 g (8 oz) full-fat cream cheese, softened
- 100 g (¾ cup) powdered sugar (icing sugar)
- 240 ml (1 cup) heavy whipping cream (double cream)
- ½ tsp vanilla extract
- For Garnishing:
- 50 g (2 oz) milk chocolate, melted
- 3-4 Kinder Chocolate bars, roughly chopped
Step-by-step Preparation
- Prepare the Cake Base (25 minutes): Preheat your oven to 180°C (350°F). Grease and flour four small ramekins or baking mugs (approximately 10 cm / 4 inches wide). In a large bowl, whisk together the flour, cocoa powder, sugar, and baking soda.
- Mix and Bake: Add the egg, oil, buttermilk, and vanilla extract to the dry ingredients. Mix until just combined. Slowly pour in the hot water, mixing until the batter is smooth and runny. Divide the batter evenly among the prepared ramekins. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Do not overbake, as this will dry out the cake.
- Cool and Hollow: Allow the cakes to cool completely in the ramekins (about 1 hour). Once cooled, use a small spoon or knife to gently scoop out the center of each cake, leaving a thick border (about 1.5 cm / ½ inch) to form the “bowl.” Reserve the scooped-out cake for snacking or decoration.
- Create the Cream Filling: In a separate bowl, beat the softened cream cheese and powdered sugar until light and fluffy. In a separate, chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth. This is your signature Kinder cream filling.
- Assemble and Serve: Spoon or pipe the Kinder cream filling generously into the hollowed-out chocolate cake bowls. Drizzle the melted milk chocolate over the top of the cream. Finish by scattering the chopped Kinder chocolate pieces across the surface. Serve immediately or chill for 30 minutes for a firmer filling.
Nutritional Information
Due to the generous use of cream cheese, butterfat, and sugar, this dessert is highly indulgent. Each serving (one cake bowl) contains approximately 650–700 calories, 40g of fat, and 60g of carbohydrates. While high in energy, it provides a good source of calcium and dairy protein from the cream and cream cheese components.
Storage
Because of the dairy-based cream filling, these cake bowls must be stored in the refrigerator. Cover them loosely with plastic wrap. They will remain fresh and delicious for up to 3–4 days. It is not recommended to freeze assembled cake bowls, as the texture of the cream cheese filling may become grainy upon thawing.
Conclusion
The Kinder Chocolate Cake Bowl is a spectacular fusion of baking technique and nostalgic confectionery. For a fun variation, you can substitute half of the Kinder cream filling with Nutella for a Kinder Bueno inspired twist. These bowls are best served slightly chilled, perhaps alongside a glass of cold milk or a hot espresso. Enjoy this creamy, dreamy dessert that brings the magic of Kinder to your kitchen!