This year I was quite busy with many things during Diwali including Office core, My LO, Diwali cleaning and obviously cooking for Diwali and writing for the blog and somehow I forgot that 23rd is not only Diwali but Husband Man's BIRTHDAY as Well! I had only 3 hours to arrange something for him and I finally decided to make a Kit Kat and Gems Cake (Red Velvet cake decorated with Kit Kat and Gems) along with a bottle of Johnie Walker to gift him …
This "Kit Kat and Gems Cake" is nothing but a life savior to me!!!! Both Hubby and my daughter cherished it ….
Let me share the recipe now.. I have prepared Red Velvet Sponge as heart of my cake, however; any other cake sponge can be prepared including simple vanilla sponge or chocolate sponge.
Kit Kat & Gems Cake
Calories
Ingredients
For making 2 Red Velvet Sponge
- All Purpose Flour/ Maida: 2.5 Cup
- Powdered Sugar: 2 Cup you can increase or decrease it based on your taste bud
- Egg: 7
- Buttermilk: ½ Cup
- Milk: ½ cup
- Refined Vegetable Oil : 5 tbsp.
- Baking Powder: 1 tsp
- Baking Soda: ½ tsp.
- Vanilla Essence: 1 tsp.
- Unsweetened Cocoa Powder: 3 tbsp.
- Red Food Colour: 3-4 drops
For Frosting
- Whipped Cream: 300 ml
- Unsweetened Cocoa Powder: 1.5 tbsp.
- Cocoa Flavoured Chocolate: 1 bar I have used Cadbury Dairy milk
For Decoration
- Kit Kat Chocolate: 15-20 stick based on the size of the cake
- Gems Chocolate: 20 – 30 or more
Instructions
Making of the Red Velvet Sponge
- Pre-heat the oven in 180°C .
- Take a 9’ round cake pan and grease it with oil and then sprinkle some all-purpose flour.
- Now take All purpose flour along with unsweetened cocoa powder ,baking powder and baking soda in a bowl and sieve the flour mixture to make it lump free .
- Take entire sugar powder in a mixing bowl and add eggs one by one and mix vigorously with the help of an electric mixer for 40 seconds in low speed and then add the buttermilk and vanilla essence and again beat for 40 seconds or until you get a smooth but semi-runny texture.
- Now add flour to the mixture ( don’t add entire flour at a time ) and mix with the help of the mixer to get a smooth cake batter and add food color to the mixture and again beat for another 20 seconds.
- Add refined oil and beat for 40 seconds in medium speed.
- Addition of milk is optional. If you found the mixture extra thick then milk can be added.
- Now divide the batter equally into two portions and transfer one portion to the cake tin and bake the cake in the pre-heated oven in 180°C for 15-20 minutes. Cake requires checking after 12 minutes of baking or so. Take a fork and check whether the cake is done or not.
- Get the cake out from the oven and cool it for around 10 minutes.
- Prepare another cake using remaining batter.
Making of the Frosting
- Refrigerate Whipped Cream before using it for 1 hour.
- Melt the chocolate bar in double boiler.
- Take the cream in a food processor and start beating it in low speed for around 40-50 seconds.
- Now add cocoa powder and melted chocolate to the mixture and start blending in medium speed for around 1-2 minutes or till you get a thick frosting for the cake.
Assembling the Cake:
- Take a cake cutter and cut the sides of the cakes to get two proper disks of cakes.
- Put some frosting in the middle of the cake stand or decoration plate or cake board and spread it.
- Place one cake over the frosting ( applying frosting to the plate will help to fix the cake with the plate/board ).
- Now put some frosting over the upper surface of the cake and with the help of a spatula flattened it evenly.
- Place another piece of cake over it and press gently to fix it.
- Then put some more frosting on the upper side of the second cake and using the spatula spread it evenly.
- Now using remaining frosting cover entire cake and spread the frosting evenly.
Decorating the Cake:
- Remove the wrappers of the Kit Kats and split them into pieces and again divide them into two smaller pieces with the help of a knife.
- Since, mine is a two layered cake, I have divided the Kit Kat sticks into two small pieces, however, single sticks can also be used.
- Take Gems out in a bowl for decoration.
- Place Kit Kat pieces on the side of the cake and press them gently to stuck in the side of the cake. Following this process cover entire side of the cake .
- Now take 4 Kit Kat sticks and place them in the upper side to create a “+” structure.
- Now take Gems and put them in the upper side of the cake and press gently.
- Refrigerate the cake for at least 1 hour before serving!
Nutrition
Serving: 4-5 People
Kit Kat & Gems Cake
Calories
Ingredients
For making 2 Red Velvet Sponge
- All Purpose Flour/ Maida: 2.5 Cup
- Powdered Sugar: 2 Cup you can increase or decrease it based on your taste bud
- Egg: 7
- Buttermilk: ½ Cup
- Milk: ½ cup
- Refined Vegetable Oil : 5 tbsp.
- Baking Powder: 1 tsp
- Baking Soda: ½ tsp.
- Vanilla Essence: 1 tsp.
- Unsweetened Cocoa Powder: 3 tbsp.
- Red Food Colour: 3-4 drops
For Frosting
- Whipped Cream: 300 ml
- Unsweetened Cocoa Powder: 1.5 tbsp.
- Cocoa Flavoured Chocolate: 1 bar I have used Cadbury Dairy milk
For Decoration
- Kit Kat Chocolate: 15-20 stick based on the size of the cake
- Gems Chocolate: 20 – 30 or more
Instructions
Making of the Red Velvet Sponge
- Pre-heat the oven in 180°C .
- Take a 9’ round cake pan and grease it with oil and then sprinkle some all-purpose flour.
- Now take All purpose flour along with unsweetened cocoa powder ,baking powder and baking soda in a bowl and sieve the flour mixture to make it lump free .
- Take entire sugar powder in a mixing bowl and add eggs one by one and mix vigorously with the help of an electric mixer for 40 seconds in low speed and then add the buttermilk and vanilla essence and again beat for 40 seconds or until you get a smooth but semi-runny texture.
- Now add flour to the mixture ( don’t add entire flour at a time ) and mix with the help of the mixer to get a smooth cake batter and add food color to the mixture and again beat for another 20 seconds.
- Add refined oil and beat for 40 seconds in medium speed.
- Addition of milk is optional. If you found the mixture extra thick then milk can be added.
- Now divide the batter equally into two portions and transfer one portion to the cake tin and bake the cake in the pre-heated oven in 180°C for 15-20 minutes. Cake requires checking after 12 minutes of baking or so. Take a fork and check whether the cake is done or not.
- Get the cake out from the oven and cool it for around 10 minutes.
- Prepare another cake using remaining batter.
Making of the Frosting
- Refrigerate Whipped Cream before using it for 1 hour.
- Melt the chocolate bar in double boiler.
- Take the cream in a food processor and start beating it in low speed for around 40-50 seconds.
- Now add cocoa powder and melted chocolate to the mixture and start blending in medium speed for around 1-2 minutes or till you get a thick frosting for the cake.
Assembling the Cake:
- Take a cake cutter and cut the sides of the cakes to get two proper disks of cakes.
- Put some frosting in the middle of the cake stand or decoration plate or cake board and spread it.
- Place one cake over the frosting ( applying frosting to the plate will help to fix the cake with the plate/board ).
- Now put some frosting over the upper surface of the cake and with the help of a spatula flattened it evenly.
- Place another piece of cake over it and press gently to fix it.
- Then put some more frosting on the upper side of the second cake and using the spatula spread it evenly.
- Now using remaining frosting cover entire cake and spread the frosting evenly.
Decorating the Cake:
- Remove the wrappers of the Kit Kats and split them into pieces and again divide them into two smaller pieces with the help of a knife.
- Since, mine is a two layered cake, I have divided the Kit Kat sticks into two small pieces, however, single sticks can also be used.
- Take Gems out in a bowl for decoration.
- Place Kit Kat pieces on the side of the cake and press them gently to stuck in the side of the cake. Following this process cover entire side of the cake .
- Now take 4 Kit Kat sticks and place them in the upper side to create a “+” structure.
- Now take Gems and put them in the upper side of the cake and press gently.
- Refrigerate the cake for at least 1 hour before serving!
Nutrition
Serving: 4-5 People
Note:
- Instant cake mix can also be used for making the cake;
- I have used refined vegetable oil in the batter , however , butter can also be used;
- Instead of using instant frosting, frosting can also be prepared or simply Nutella can be used to cover the cake..
Leave a Reply