Ingredients
Sponge Cake
- 2 3/4 cups granulated sugar
- 10 large eggs room temperature
- 3 cups all-purpose flour sifted
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Chocolate Custard for filling
- 2 cups milk
- 4 large egg yolks
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour sifted
- 3.5 ounces baking chocolate semisweet or dark
- 1 pinch salt
- 1 medium grated lemon zest
Decorations
- 3 packs kit Kat bars get a couple of extra packs for safety
- 1 bag M&M's smarties or jellybeans are fun too
- 1 medium Jar nutella chocolate frosting can be used instead
Servings: people
Instructions
- Heat the oven at 350, butter and flour or spray with baking spray two 10 inches baking pans.
- Put the eggs, sugar and lemon zest and vanilla extract in a bowl of your stand mixer. Beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed). To test that it has been beaten enough, let some of the mixture fall into the bowl, it will make stiff ribbons.
- Sift the flour and baking powder on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon. Pour the batter into the prepared pans. Don't smooth the top or bang the pan on the counter, leave it as it is!
- Bake for 25 to 30 minutes minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 20 minutes!)
- Turn off the oven but leave the cake inside (put a wooden spoon to keep the oven door slightly open) for at least 10 minutes so it can cool down slowly. After that, remove it from the oven, let it cool 10 more minutes, loosen around the edges with a knife, then flip the cake on a wire rack upside down (without the pan) to cool completely.
Chocolate Custard
- Melt the Chocolate in a double boiler or in the microwave, set aside.
- Heat milk in a medium heavy saucepan with the lemon zest until bubbles appear around edge.
- Beat egg yolks and sugar in a large bowl with wire whisk or mixer until pale yellow and thick. Beat in flour until well mixed.
- Gradually beat in hot milk; pour all back into saucepan. Cook, stirring constantly, over moderately high heat until mixture thickens and comes to boiling, lower heat. Mixture will be lumpy in the beginning, but lumps disappear during cooking and stirring.
- Add the melted chocolate and stir well.
- Continue cooking 2 to 3 minutes, over low heat, stirring constantly. Mixture will be quite thick.
- Chill at least 2 hours. If filling becomes too stiff after it's chilled, gradually stir in 2 to 4 tablespoons cream or milk, 1 tablespoon at a time.
Assembly and Decoration
- Slice the 2 cakes in 4 even layers. Place the first layer on a cake stand or a card board round mat if you plan to transport the cake. You can spread a dollop of cream on the cake stand base or on the cardboard to glue the cake.
- Spread enough chocolate cream to cover the surface on the top of the first layer then place the second half of the cake on top of the cream. Repeat the process until you have all for layers stacked.
- With a metal spatula or a knife cover the whole cake in an even coat of Nutella or chocolate frosting. This will be the glue for your Kit Kat bars.
- Break apart approximately 36 Kit Kats, 2 at the times. Begin to place them around the cake and cover the diameter. Tie with a ribbon, if desired. Top with M&M's.
Recipe Notes
Make the cakes the day before. Keep overnight in an air tight container. You can bake them 3 days ahead or even freeze them.
Make sure your layer cakes are not taller than a Kit Kat.
You may want to freeze your Kit Kats to avoid fingerprints.
You can use your favorite frosting instead of the custard and the Nutella.
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