Wednesday, 9 April 2014

Strawberry Kit Kat cake

It's Easter holidays and I have the kids off school for TWO whole weeks!
Which means planning for activities for them to do!
Well, as it's all about the kids so I decided to bake with them and make a cake that is fun but healthy at the same time. I used mascarpone cheese with cream so it is nice and thick to hold the Kit Kats
I've seen many Kit Kat cakes but most of them are topped with more sweets or chocolates.
I always made my cakes with fruit so strawberries would go well with chocolates.
2 for £4 these small strawberries cost as they are not in season yet.
Though it was a little expensive, I rather spend my £4 on fruits than more sweets to go on the top.
I bought a packet of Kit Kats that was a big pack of 28 fingers.
Thinking there be more than enough, I manage to get caught short of 7 sticks and had to drop everything and head down the shops to get more!!
So if you are planning to make this then be prepared for buying 35 sticks of Kit Kats!!
Make a 7 inch chocolate sponge cake:
3 eggs
1 yolk
90g caster sugar
25g oil
15g cocoa powder
80g plain flour
1/4 tsp. bicarbonate of soda
pinch of salt
15ml milk
Sift flour, bicarbonate of soda and salt together and set aside.
Warm the oil and add cocoa powder, mix until a smooth paste and set aside.
Using a hand held electric whisk, whisk the eggs and yolk together with sugar until light and fluffy (to the ribbon stage).
Add all the flour mixture straight into the fluffy whisked eggs and loosen with the hand held whisk (turned off).
Then turn on the electric whisk and whisk around for 10 seconds to combine the flour until the batter becomes thick.
In a separate bowl, take 1/3 of the batter and add the cocoa paste and fold until combined.
Pour this chocolate batter back into the rest of the white batter mix and fold adding the milk gradually.
Pour into a lined 7 inch baking tin and bake in a preheated oven at 180c for 25 minutes or test with a toothpick.
Release from the tin after 15 minutes and cool on wire rack.
Let's move onto the mascarpone cream.
250g Mascarpone cheese
80g icing sugar
250g whipped cream
Whisk the mascarpone with icing sugar until smooth.
In a separate bowl whisk the cream until stiff peaks.
Fold the cream into the cream cheese mixture until all combined.
You also need:
35 Kit Kat finger if you are making an 7 inch cake.
Two tubs of fresh strawberries
Assembling the cake:
Below are my very simple picture tutorial to show you how this is done.
The chocolate sponge have been cut into 3 layers equally.

There it's done! 
Hope you like this recipe and post me a picture if you have tried this.