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KITKAT® Carolina Cake

kitkat carolina cake
kitkat carolina cake
  • Preparation time
    80 min
  • Difficulty
    Intermediate
  • Number of servings
    12

Add our KITKAT® Carolina Cake to your dessert menu and offer your customers a delicious treat that will delight their day!

Our recipe features the rich, creamy, and crunchy KITKAT® Spread. With KITKAT® Spread, the possibilities are endless. It is ready-to-use, spreadable, and a great way to elevate any dessert!

 

Ingredients
KitKat® Spread 2KG
For the cake
  • All-purpose flour, 125g
  • Natural Cocoa powder, 80g
  • Brown sugar, 65g
  • Salt, 1 pinch
  • Baking powder, 5g
  • Baking soda, 3g
  • Milk 2%, 125g
  • Vegetable oil, 83g
  • Eggs, 125g
  • Vanilla extract, 5g
For the choux pastry balls (Carolinas)
  • Water, 44g
  • Milk 2%, 44g
  • Unsalted butter, 34g
  • Sugar, 2g
  • All-purpose flour, 55g
  • Eggs, 76g
For the filling
  • KITKAT® Spread, 600g
For the topping
  • KITKAT® Spread, 100g
  • White chocolate, melted, 30g
  • KITKAT® Mini Bars, 130g
Preparation
  • 1
    Preheat the oven to 350*F, then line a 8" cake pan with parchment paper.
  • 2
    Sift together all dry ingredients.
  • 3
    In a separate bowl, combine the milk and vegetable oil, gradially add in the eggs, then the vanilla extract.
  • 4
    Fold the dry ingredients into the liquid ingredients until just combined.
  • 5
    Pour the batter into the cake pan and bake for 20-25 minutes. Let cool and then assemble.
  • 6
    Begin making the choux (Carolinas) by adding water, milk, butter, and sugar to a saucepan. Slowly bring the mixture to a boil and then sift the flour in and mix with a wooden spoon until the mixture forms a ball that doesn't loose it's shape.
  • 7
    Transfer the dough to a stand-up mixer and let cool for 5-10min before gradually adding eggs. Mix with a paddle attachment until dropping consistency.
  • 8
    Transfer the dough into a pipping bag fitted with a 15mm (0.59 in) plain round tip and pipe 12-15 Carolinas onto a tray with a silpat mat.
  • 9
    Bake at 375°F (190°C), for 15 min. After 15 min, reduce the oven temperature to 350*F (175°C) and bake for another 10 min. Monitor and bake for additional time if needed. The Carolinas should be hard to the touch.
  • 10
    Using a serrated knife, cut the cake length wise to make two layers of cake. Place the first layer on a 10" cake board. Pour 250g of KITKAT Spread® on the first layer of cake and spread out evenly using a palette knife.
  • 11
    Place the second layer of cake on top and cover the perimeter of the cake with the KITKAT® Mini Bars.
  • 12
    Use the rest of the KITKAT Spread® to cover the top of the cake with spread, fill 8 of your best Carolinas, and then dip them in the 100g of melted KITKAT Spread®.
  • 13
    Drizzle the cake with the melted white chocolate and serve!

When drizzling the melted white chocolate over the cake, you can create a parchment paper cone for more control and precision.

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