I made a Kit Kat Cake awhile ago and loved the simple way the candy bar dressed up a cake. My son requested chocolate cake for his birthday yesterday, so while searching around for a fun version I came upon this Chocolate Kit Kat Oreo Cake.
And a chocolate cake it was! (actually is. I am really looking forward to having a slice for lunch after I finish this post.) The cake layers are incredibly moist with a rich chocolate flavor. The icing is rich, delicious chocolate as well. The festive Kit Kat border and mini Oreo topping made this the perfect party cake.
I wanted to decrease the chocolate factor just a little bit (I know, I know…sounds like a crazy person talking) so I used some leftover buttercream icing from this cake to frost between the cake layers. I really liked the way the cut cake look. It complimented the Oreos, too.
Chocolate Kit Kat Oreo Cake
2 cups all-purpose flour
1 3/4 cups sugar
3/4 cup unsweetened cocoa powder
1 tsp instant coffee or espresso powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
2 tsp vanilla
1 cup boiling water
10-12 Kit Kat bars
1 (8 oz) bag mini Oreos
Chocolate Icing (recipe follows)
1. Preheat oven to 350℉. Grease two 8 inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, instant coffee, baking powder, baking soda and salt. Add the milk, oil, eggs and vanilla and beat until well blended. Whisk in the boiling water. (The batter will be thin.)
3. Divide the batter between the prepared pans and bake for 30 minutes or until the tops are springy to the touch. Transfer to a wire rack to cool completely.
4. Spread icing over top of one cake layer, then place the second layer on top. Frost the entire outside of the cake with icing. Break the Kit Kats in half and place in twos around the outside of the cake. Fill the top with mini Oreos.
1 1/2 cups butter
1 cup unsweetened cocoa powder
5 cups confectioners’ sugar
1/2 cup milk (plus extra if needed)
1. Beat the butter and cocoa powder until smooth. Gradually add the confectioners’ sugar and milk. Beat until creamy and smooth, adding a little extra milk if needed.
Recipes from Dinner With Julie
“Where Did All The Love Go” is from the new EP ‘A Hundred Summer Days’ by The Rebel Light, an ISITK favorite band. They deserve a special cake to celebrate!