Happy Valentine’s Day everyone! I hope that you all have had a wonderful day spent with the one or ones you love! For those of you looking for a last minute dessert that will serve a crowd, this one is for you. This Dark Chocolate Kit Kat Cake is sure to satisfy your holiday chocolate cravings, and impress anyone you make it for! Don’t be deceived by it’s appearance, for this cake is actually quite simple to make. Consider it as an opportunity to prove to yourself that you can make an impressive looking holiday dessert with little to no effort.;) I myself was impressed with how quickly and smoothly this cake came together, as some cakes require hours in the freezer. Let me tell you how it all went down: After combining the dry ingredients, I was innocently adding a cup of sour cream to the bowl….when…to my horror…I noticed a distinct smell and a strange consistency…it was curdled, and out of date! Rats! Quickly my team and I discarded the offending substance and searched the fridge for a replacement. Only to find that we were now out of sour cream! This just gets better and better! But, then, a miracle occurred, we had an entire, unopened container of plain yogurt smiling at us on a prominent shelf, begging us to notice it’s presence. On an impulse we used it as a substitute, and were not dissapointed. While sour cream makes for a dense, rich cake, yogurt makes a light, fluffy, and EXTREMELY moist cake. I choose the latter, how about you? I think that this new thing called yogurt will have to be a repeat. As this cake was too good for words to describe. Now, let me tell you how to make it disaster free!
The Cake: 1 dark chocolate fudge cake mix, 1 cup unbleached all-purpose flour, 1 cup granulated sugar, 1 cup unsweetened cocoa powder, 1 cup plain yogurt, 3 eggs, 1 cup water, 2/3 cup vegetable oil.
Begin preheating your oven to 350 degrees. Whisk together the cake mix, flour, sugar, and cocoa powder in a large mixing bowl. Using a hand mixer fitted with the whisk attachment, beat together the remaining ingredients in a separate, small mixing bowl. Add the wet ingredients to the dry and beat until well combined. Line three cake pans with parchment paper, distribute the batter evenly between the three pans. Bake for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake layers from the oven, use the parchment paper to remove them from the pan, and cool to room temperature for one hour.
Chocolate Buttercream Icing: 1 stick softened butter, 1 block room temperature creamcheese, 2 to 2 1/2 cups powdered sugar, 4 tbsp. evaporated milk (more or less depending on how you like it), 1/2 cup unsweetened cocoa powder.
In a medium mixing bowl, using a hand mixer fitted with the beaters, beat together the butter and creamcheese until fluffy. Sift the cocoa powder and powdered sugar into the same bowl. Add the milk and mix on low speed, gradually increasing the speed until the icing is thick and creamy.
Place one layer of cake onto a cake stand, top with icing, repeat this process for all three layers. Next, ice the entire outside of the cake until all of the icing is gone.
Decorations: 3 giant kit kat bars, 1 bag Valentine’s Day M&M’s.
Break the kit kat’s into sets of two fingers. Press the pieces of kit kat vertically on the sides of the cake until it is completely covered. Then, dump the entire bag of M&M’s onto the top of the cake, the kit kat’s will act like a dam and keep them from falling off.;)
Isn’t it beautiful? What a cake!