Recipe: Kinder Chocolate Cake with Strawberries

Ingredients

Ingredients for the cake

• 1 cup yogurt or sour cream
• 3 eggs
• 1 cup sugar
• 1 packet vanilla sugar
• 1 cup of nuts (grated, e.g. hazelnuts or almonds)
• 1/2 cup oil
• 1 cup cocoa
• 1 cup flour
• 1 packet baking powder

Ingredients for the cream

• 400 g cream cheese
• 200 g mascarpone
• 75 g powdered sugar
• 500 g whipping cream
• 2 packets of cream stiffener
• 200-250 g Kinder Schokolade-Riegel (coarsely chopped)
• 100-125 g strawberries (washed, hulled, cut into small pieces)

Ingredients for the decoration

• Kinder chocolate bars, Schoko-Bons in white and milk chocolate, surprise eggs, Buenos in white and/or milk chocolate, etc.
• A few strawberries
• Chocolate hearts (optional)

Preparation

1. Preheat the oven to 180° C with top and bottom heat.

2. First, whisk the yogurt and the eggs in a separate bowl.

3. Now use the yogurt cup as a measuring cup, add one cup of sugar and the packet of vanilla sugar, and mix with a mixer.

4. Add the hazelnuts, cocoa and oil, as well as the flour and the baking powder.

5. Pour the batter into a greased baking pan and bake in the oven at 180°C (top and bottom heat) for about 60 minutes.

6. Test repeatedly with a wooden skewer by poking it into the cake toward the end of the baking time.

7. If batter still sticks to the skewer, the cake is not done yet.

8. For the first time, plan for a shorter baking time, as every oven is a bit different.

9. Let the cake cool well, otherwise the cream will run on the cake.

10. For the cream, whip the cream to stiff peaks, sprinkling in the cream stabilizer as you go.

11. Then beat the cream cheese and mascarpone with the powdered sugar until creamy.

12. Fold the whipped cream into the mascarpone–cream cheese mixture with a spoon.

13. We cut the cake in half with a knife so that we could fill it nicely.

14. For the filling, we removed part of the mascarpone–cream cheese mixture and mixed it with chopped Kinder Schokoladen Riegel.

15. If desired, you can also add small pieces of strawberry here; that also tastes very good.

16. Spread the cream on one cake half and put the cake back together.

17. Spread the remaining cream evenly over the entire surface (also the sides) and, ideally, smooth it nicely with an offset spatula.

18. Chill the cake in the refrigerator for at least 4 hours or overnight.

19. Now you can decorate the cake as you like: We finely chopped Kinderschokoladen-Riegel and sprinkled them over the cake.

20. We also halved some Kinderschokoladen-Riegel lengthwise, halved some Schoko-Bons (white and chocolate), and distributed small Kinder-Bueno pieces on the cake.

21. We attached small chocolate hearts (e.g. from Dr. Oetker, dark and white) to the side of the cake.

22. Add a few strawberries and the masterpiece is finished.