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Strawberry Chocolate Cake with KITKAT Spread Recipe

KitKat Spread Recipe
KitKat Spread Recipe
  • Preparation time
    120 min
  • Difficulty
    Intermediate
  • Number of servings
    18

This Strawberry Chocolate Cake with KITKAT Spread is a true celebration of layered indulgence, crafted to impress. Designed for professional kitchens, this recipe combines rich chocolate sponge, creamy KITKAT Spread, and a glossy ganache finish to create a visually stunning and flavour-forward dessert that’s ideal for display cabinets, plated service, or special occasions. 

 

The base is a moist, cocoa-rich sponge made with pantry staples and elevated by the use of Nestlé DOCELLO Carriba Milk Compound Chocolate in the ganache. The batter is creamed to perfection, folded with sifted dry ingredients, and baked until just set, ensuring a soft, tender crumb. Once cooled, the cake is sliced into three even layers and brushed with milk to maintain moisture and enhance mouthfeel. 

 

The hero of this dessert is the KITKAT Spread – a smooth, ready-to-use chocolate flavoured spread infused with the iconic KITKAT flavour. Used generously between each layer (250g per layer), it delivers a creamy, cocoa-wafer experience that resonates with customers and adds instant brand recognition to your menu. The cake is then finished with a silky ganache made by whisking hot cream into Nestlé DOCELLO Carriba Milk Compound Chocolate, creating a professional, glossy finish that sets beautifully. 

 

To complete the presentation, halved KITKAT fingers are arranged around the base for a striking visual effect, while chopped KITKAT pieces and fresh seasonal strawberries are scattered over the top. The result is a cake that’s not only rich and indulgent but also visually stunning. 

 

Yielding 18 slices from a 20cm round tin, this recipe is ideal for cafés, patisseries, and restaurants looking to offer a premium dessert that’s easy to execute and guaranteed to delight. 

Ingredients
KitKat Spread 2.8kg
  • Makes 1 x 20cm round Cake | 18 Slices, 100g each
Batter
  • 80g butter
  • 170g sugar
  • 120g eggs
  • 65g cocoa powder | sifted
  • 160g plain flour | sifted
  • 4g baking powder | sifted
  • 2g bicarbonate soda| sifted
  • 150g milk
Filling
  • 500g KITKAT Spread
Icing - Milk Chocolate Ganache
  • 100ml Cream
  • 250g Nestlé DOCELLO Carriba Milk Compound Chocolate
  • 5 x 42g KITKAT fingers (cut in half)
  • 250g Strawberries (quartered)
Preparation
  • 1
    Set your oven to 160°C and line a 20cm round cake tin.
  • 2
    Cream the butter and sugar until pale.
  • 3
    Gradually add the beaten eggs.
  • 4
    Fold in the sieved dry ingredients alternating with milk.
  • 5
    Pour the cake batter into the tin and bake for 35 to 40 minutes or until dry.
  • 6
    Remove from the oven and cool to room temperature.
  • 7
    Cut the sponge into 3 even discs, brush the tops of the sponge with milk.
  • 8
    Use KITKAT Spread as the filling between the layers (250g x 2).
  • 9
    For Ganache: Bring the cream to the boil and whisk in the Nestlé DOCELLO Carriba Milk Compound Chocolate, stand aside and cool. Spread on top of cake.
  • 10
    Cut the KITKAT fingers in half and arrange them on the side of the cake, cut side faced down.
  • 11
    Roughly cut the remainder of the KITKAT fingers and scatter over the top of the cake.
  • 12
    Decorate with strawberries and serve.

When trimming cake, reserve any left-over sponge for cake crumb for a trifle or deconstructed tiramisu. 

Products Used In The Recipe

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