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Kinder Bueno & Oreo Chocolate Cake

Yasser
What happens when you combine two of the world’s most beloved chocolate treats into one decadent dessert? The Kinder Bueno & Oreo Chocolate Cake is the answer—a showstopping creation that blends rich cocoa layers with creamy fillings, crunchy Oreos, and the irresistible hazelnut crunch of Kinder Bueno.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings 12
Calories 520 kcal

Ingredients
  

For the Chocolate Cake Layers:

  • 1.75 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 cup boiling water or hot coffee For a deeper chocolate flavor, use hot coffee instead of boiling water in the cake batter.
  • 2 tsp vanilla extract

For the Oreo & Kinder Filling:

  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup heavy whipping cream, chilled
  • 10 Oreo cookies, coarsely chopped
  • 4 packs Kinder Bueno bars, broken into bite-sized pieces If Kinder Bueno isn’t available, Ferrero Rocher or chopped hazelnut chocolate bars make great alternatives.

For the Chocolate Fudge Topping & Drizzle:

  • 1 cup milk chocolate chips Swap milk chocolate chips for dark chocolate if you prefer a richer glaze.
  • 1/2 cup heavy cream
  • 1/4 cup chocolate sprinkles or mini chocolate flakes (for garnish)

Instructions
 

Bake the Cake Layers:

  • Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
  • Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  • Add eggs, milk, vegetable oil, and vanilla extract; beat for 2 minutes.
  • Stir in boiling water or coffee by hand (the batter will be thin).
  • Divide evenly between pans and bake for 28-30 minutes until a toothpick comes out clean. Cool completely.

Prepare the Cream Filling:

  • Beat softened cream cheese and powdered sugar until smooth.
  • In a separate chilled bowl, whip heavy cream to stiff peaks.
  • Gently fold whipped cream into the cream cheese mixture until fluffy.

Assemble the Layer Fillings:

  • Place the first cooled cake layer on a serving plate.
  • Spread half the cream filling over it.
  • Scatter chopped Oreos and Kinder Bueno pieces, pressing them slightly into the cream.
  • Top with remaining cream filling, then place the second cake layer on top.

Make the Chocolate Glaze:

  • Combine chocolate chips and heavy cream in a microwave-safe bowl.
  • Heat in 30-second intervals, stirring between, until smooth and glossy.

Frost and Drizzle:

  • Spread a thick layer of chocolate glaze over the cake, letting it drip down the sides.

Garnish and Chill:

  • Decorate with swirls of leftover glaze and chocolate sprinkles.
  • Chill for at least 1 hour before slicing.

Notes

For a lighter version of this Kinder Bueno & Oreo Chocolate Cake:
- Use Greek yogurt instead of cream cheese in the filling.
- Substitute coconut sugar for granulated sugar in the cake batter.
- Opt for low-fat milk and a sugar-free chocolate glaze.