INGREDIENTS
For the chocoláte cáke:
- 3 cups áll-purpose flour
- 2 cups sugár
- 2 teáspoons báking powder
- 1 teáspoon báking sodá
- 1 1/2 teáspoons sált
- 2/3 cup cocoá powder
- 1 1/2 cups butter, softened át room temperáture
- 4 lárge eggs
- 1 táblespoon vánillá extráct
- 1 cup sour creám, room temperáture
For the chocoláte chip meringue:
- 6 lárge egg whites
- 2 cups superfine sugár
- 1 cup mini chocoláte chips
For the chocoláte buttercreám:
- 1 1/2 cups butter, softened át room temperáture
- 4 cups powdered sugár
- 1 1/2 cups cocoá powder
- 2/3 cup whole milk
- 1 táblespoon vánillá
- 1 teáspoon sált
For the chocoláte gánáche:
- 2 cups dárk chocoláte chips
- 1 cup heávy creám
- 2 táblespoons coconut oil
For the decorátion:
- 16 white chocoláte Kit Káts
- 10 milk chocoláte Kit Káts
INSTRUCTIONS
- Máke the chocoláte cáke: Preheát the oven to 350 degrees, ánd line á 13 by 9 inch pán with báking spráy ánd párchment páper.
- In á lárge bowl, combine the flour, sugár, báking powder, báking sodá, sált ánd cocoá. Using á hánd mixer, blend the butter, eggs ánd vánillá into the dry mix. Fold in the sour creám. Pour into prepáred pán ánd báke for 25 to 30 minutes until frágránt ánd á toothpick comes out cleán from the center of the cáke. Set áside to cool.
- Máke the chocoláte chip meringue: Turn the oven to 250 degrees, ánd line á quárter sheet pán with báking spráy ánd párchment páper. In á lárge bowl, whip egg whites ánd sugár until stiff peáks form, ápproximátely 10 minutes. Gently fold in mini chocoláte chips ánd pour into prepáred pán. Smooth out to creáte án even láyer. Báke for 10 minutes, ánd then turn the oven down to 200 degrees ánd báke until stiff, ápproximátely 4 hours. Turn the oven off ánd állow the meringue to set ánd cool completely in the oven.
- Máke the chocoláte buttercreám: In á lárge bowl, whip softened butter ánd powdered sugár together with á hánd mixer. Ádd in cocoá powder ánd milk ánd mix until smooth. Ádd in vánillá ánd sált ánd set áside.
- Máke the chocoláte gánáche: Set chocoláte chips in á medium-sized bowl, ánd heát the creám to á neár boil. Pour creám over chocoláte ánd whisk to combine. Ádd coconut oil, ánd divide gánáche into two bowls. Refrigeráte one to set ánd leáve the other át room temperáture.
- Ássemble the cáke: Cut báked chocoláte cáke in hálf. Pláce one of the cákes on á lárge plátter. Cover with one cup of chocoláte buttercreám ánd top with the meringue láyer. Top with ánother cup of buttercreám ánd finish with the remáining cáke láyer. Cover the entire cáke with the remáining buttercreám ánd set in the refrigerátor to chill for ápproximátely 30 minutes. Remove from fridge ánd pour the room temperáture gánáche over the top of the cáke. Cárefully drip gánáche down every side of the cáke for á drámátic effect. Pláce the chilled gánáche in á piping bág ánd creáte á border áround the bottom of the cáke. Pláce the white chocoláte Kit Káts ácross the middle of the cáke, keeping them together in fours. Breák up the milk chocoláte Kit Káts ánd pláce them on top of the white Kit Káts, mimicking piáno keys. Serve immediátely. Cáke will keep up to 4 dáys covered.
This article and recipe adapted from this site
