Kinder Pingui chocolate cake

A chocolate cake inspired in both flavour and appearance by the well-known and much-loved Kinder Pingui chocolate bar. Two melt-in-the-mouth chocolate cake layers sandwiched with a light vanilla cream and an additional thin layer of chocolate. And, of course, a chocolate topping to finish the Kinder Pingui cake :).

Note: The ingredients below are for 1 chocolate cake layer. You need to bake 2 identical layers. If you have 2 identical tins of the size specified below, simply double the ingredients and bake both layers at the same time using the fan setting.

Ingredients for one chocolate cake layer:

• ⅓ cup plain flour
• ¼ tsp bicarbonate of soda
• ¼ tsp baking powder
• 60 g butter
• 30 g dark chocolate, chopped
• ¼ cup cocoa powder
• 1 large egg
• 80 g caster sugar
• 1 tsp vanilla extract
• ¼ cup sour cream

All the ingredients should be at room temperature. Mix together and sift the flour, bicarbonate of soda and baking powder. Set aside.

Place the butter in a small saucepan and melt. Remove from the heat, add the chopped chocolate and leave until melted, stirring towards the end. Add the sifted cocoa powder and mix with a hand whisk. Set aside to cool slightly.

Whisk the egg (without separating it) and sugar with a mixer until light and fluffy. Add the vanilla extract, continuing to whisk. Add the chocolate mixture and whisk thoroughly using the same mixer attachment. Add the sour cream alternately with the dry ingredients, folding gently with a spatula only until combined.

Grease a 24 x 34 cm baking tin with butter and line with baking paper. Transfer the batter to the tin and level the surface (the batter will be quite thick). Bake at 160°C for approximately 13 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.

Bake the second chocolate layer in exactly the same way and leave to cool.

Ingredients for the vanilla cream:

• 900 ml double cream, chilled
• 250 g mascarpone, chilled
• 6 tbsp icing sugar
• 1 large packet vanillin sugar (32 g)
• 2 tsp powdered gelatine

Pour 40 ml cold water over the powdered gelatine and leave to bloom for 10 minutes. Place over a low heat and warm, stirring, until the gelatine has completely dissolved, or heat in the microwave. Do not allow it to boil (gelatine will lose its setting properties). Remove from the heat and leave to cool slightly.

Place the double cream, mascarpone and both sugars in the bowl of a stand mixer. Whisk until you have a thick, stiff cream. Add a tablespoon of the cream mixture to the still slightly warm gelatine and mix thoroughly until smooth. Add another 2 tablespoons of cream and mix again, checking that there are no lumps. Add the tempered gelatine mixture to the remaining cream and immediately mix until combined.

Ingredients for the chocolate topping:

• 200 g dark chocolate, chopped into pieces or chocolate chips
• 40 g butter
• 60 ml double cream

Place the butter and double cream in a saucepan and heat until the butter has melted. Remove from the heat, add the chopped chocolate and leave for approximately 2 minutes. Stir until you have a smooth chocolate sauce. Leave to cool slightly.

Method:

Place the first chocolate layer on a tray or in the tin. Spread half of the cream over it and smooth with a spatula (place the remaining cream in the fridge). Pour half of the chocolate topping over the cream and smooth with a spatula. Chill in the fridge until the chocolate topping has set (or speed up the process by placing it in the freezer for a short while).

Remove the cake from the fridge and spread the remaining chilled cream over the set chocolate layer. Cover with the second chocolate layer. Pour the remaining chocolate topping over the top and smooth the surface.

Chill the Kinder Pingui cake and store it in the fridge. Cut with a sharp, long knife, dipping it in boiling water from time to time and wiping it dry.

Enjoy!