Kit Kat Cake

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Yellow cake layers – 3 1/4 cups all-purpose flour – 1 tablespoon baking powder – 3/4 teaspoon salt – 1 cup unsalted butter at room temperature – 2 cups granulated sugar – 2 teaspoons vanilla extract – 6 large egg yolks – 1 3/4 cups buttermilk

Ganache frosting and décor – 2 cups semisweet chocolate chips or bar chocolate finely chopped – 1 cup heavy cream – 9 Kit Kat Milk Chocolate Candy Bars 1.5 oz. each – 15 fresh whole strawberries about 1 lb. – 1/2 cup prepared strawberry preserves – 1 drop liquid red food color optional

Yellow cakes – Preheat the oven to 350°F. Coat two 8-inch cake pans with flour-based baking spray, or grease and flour and set aside. – Sift together the flour, baking powder and salt and set aside. – In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugar

gradually and mix on medium-high until the butter is light and fluffy, 3 to 5 minutes. Stop the mixer and scrape down the bowl. – Turn the mixer to medium-low and add the vanilla and egg yolks, one at a time. Stop the mixer and scrape down the bowl. – Turn the mixer to low and add the flour mixture in three batches, alternating

with the buttermilk, beginning and ending with the flour mixture. Mix on medium for no more than 30 seconds after the last streaks of the dry ingredients are combined. – Evenly divide the batter between the prepared pans. Bake for 25-28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack

for 7-10 minutes before removing the cakes from their pans. The cakes will be tender, so remove them with care. – When the cakes are completely cool, level the tops with a large serrated knife or cake leveler.

Ganache frosting – Combine the chocolate and heavy cream in a large microwave-safe bowl. Heat at 100% power in the microwave for 1 minute to 1 minute 30 seconds. The cream should be hot but not boiling. Allow the mixture to stand for 1 minute, then whisk the mixture together until a shiny, thin ganache forms.

– Place the ganache in the refrigerator to chill. Stir intermittently over the course of about an hour, until the ganache thickens and comes to spreading consistency. To speed this process, place the ganache in the freezer and stir intermittently over the course of about 30 minutes.

Assembly – Unwrap candy bars and have them ready to hand. – Place a dot of ganache in the center of a cake plate or cake board. Place a yellow cake layer on top. Fill the cake with about 1/2-inch layer of the ganache; top with the second yellow cake layer. Frost the sides of the cake with the chocolate ganache. Immediately

break a candy bar into its individual pieces and line them up around the sides of the cake standing upright. Repeat the process until the entire outside of the cake is covered with the candy bar pieces. Tie the ribbon around the cake, if using. – Heat the leftover ganache in the microwave for 20-30

seconds, or just until it turns liquid and pourable. It should not be very hot to the touch. If it is, let it cool slightly before using. Pour the ganache onto the top center of the cake and spread gently with the back of a spoon. Refrigerate the cake until the ganache is set, about 30 minutes. – Wash and thoroughly dry the strawberries. Stir the

preserves and heat in the microwave for 30 seconds or until loosened. Stir in the food color, if using. Using a pastry brush, coat each strawberry with the preserves and place on the top of the cake, stacking them slightly off center. – To serve, slice cake between the Kit Kat bars and add a strawberry or two on top of each slice.

Store the cake, covered, in the refrigerator. Bring slices to room temperature before serving for best flavor and texture.

This cake reminds me of a classic yellow birthday cake with chocolate frosting. The yellow cake is enriched with egg yolks and has a wonderfully buttery flavor. The chocolate ganache frosting is a simple yet rich addition. The glazed strawberries add a nice fresh bite and fruity foil to all that chocolate.

In my instructions, I frost the sides of the cake with the spreadable ganache, then microwave the leftover ganache for a pourable topping that creates a shiny finish. If you’d like to skip this step, just frost the entire cake with the spreadable ganache. The cake layers can be made a day ahead and refrigerated.

If you do this, be sure to bring the cake to room temperature before you begin frosting it with the ganache. Ganache sets quickly on a cold surface, and the Kit Kat bars will not stick to the cold ganache frosting.

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Kit Kat Cake

Yellow cake layers – 3 1/4 cups all-purpose flour – 1 tablespoon baking powder – 3/4 teaspoon salt – 1 cup unsalted butter at room temperature – 2 cups granulated sugar – 2 teaspoons vanilla extract – 6 large egg yolks – 1 3/4 cups buttermilk

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INGREDIENTS

Ganache frosting and décor – 2 cups semisweet chocolate chips or bar chocolate finely chopped – 1 cup heavy cream – 9 Kit Kat Milk Chocolate Candy Bars 1.5 oz. each – 15 fresh whole strawberries about 1 lb. – 1/2 cup prepared strawberry preserves – 1 drop liquid red food color optional

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INGREDIENTS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

for 7-10 minutes before removing the cakes from their pans. The cakes will be tender, so remove them with care. – When the cakes are completely cool, level the tops with a large serrated knife or cake leveler.

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INSTRUCTIONS

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INSTRUCTIONS

– Place the ganache in the refrigerator to chill. Stir intermittently over the course of about an hour, until the ganache thickens and comes to spreading consistency. To speed this process, place the ganache in the freezer and stir intermittently over the course of about 30 minutes.

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

Store the cake, covered, in the refrigerator. Bring slices to room temperature before serving for best flavor and texture.

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INSTRUCTIONS

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NOTES

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NOTES

If you do this, be sure to bring the cake to room temperature before you begin frosting it with the ganache. Ganache sets quickly on a cold surface, and the Kit Kat bars will not stick to the cold ganache frosting.

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NOTES

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