Chocolate kinder milk slice

Fall has arrived and i can't believe we still have that warm summery weather over here and it seems this last week of september won't disappoint too.
I have always loved the month of september and the transition from summer to fall when farmers market is at its peak.
I know,it's not fair to talk about fall and publish a chocolate cake. I should make a pie and welcoming fall season like everyone does at this time of the year but i owe you this recipe,guys!!

Now,let me tell you about this cake and how delightful it is.
I think everyone heard about kinder milk slice aka chocolate sandwich ,a german snack consisting of two layers of chocolate sponge cake with a milky filling.
If you have kids you've probably already introduced them to it,it's not a healthy option but actually kids were the target when the company has launched the product.
Unfortunately,i don't have a healthy version either 😏so this cake is suitable for adults only.
I used to regularly buy the kinder chocolate milk slices and always  had a couple in my pantry just for those moments when i had chocolate cravings but wasn't in the mood for baking.
Then i discovered that homemade version is even better than store-bought ones and never wanted to buy them again.
And why should i buy them again once my own version came out exactly as i wanted, moist and creamy plus was super easy to put togetherEven you're not a chocolate lover(if exists someone who doesn't like chocolate🙄) you will love this cake!

Yield :10 mini cakes


Sponge cake:
  • 4  eggs,M-L size
  • 125g(1 cup) caster sugar
  • 80g all-purpose flour
  • 40g cocoa powder
  • 40ml sunflower oil

  • 250g mascarpone cheese
  • 200ml heavy cream ,30 %fat content
  • 150g (1/2 cup)sweetened condensed milk
  • 1-2tsp vanilla extract
  • 6g gelatine(sheets or powdered)
  • 4 tbsp milk

To finish:
  • 100g milk chocolate or dark chocolate,melted

  • Preaheat oven to 175ºC /345ºF (convection/fan forced mode)
  • Line with parchment paper a 37cm x 25cm diameter baking tray.This measurement refers to the inside diameter of the tray.
  • Place eggs in a large,clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk until mixture becomes thick, fluffy, and doubles in volume.
  • Reduce speed mixer to medium and pour sunflower oil in a thin stream.Whisk until just combined.
  • Sift the flour and cocoa powder on top of the egg mixture,a little at a time, and fold it gently using a silicone spatula.
  • Pour the batter into the prepared pan,spread it evenly with an offset spatula and bake at 175ºC /345ºF for 15 minutes.
  • When the timer goes off, turn the oven off and remove the pan from the oven.Place the pan in a cool airy space for about 20-25 minutes.
  • Once the cake has cooled start to make the filling.
  • Soak gelatine sheets in a bowl of cold water for about 10 minutes.Make sure all gelatine sheets are submerged in water.
  • Place mascarpone cheese and condensed milk in a large bowl and using an electric mixer whisk until smooth.Set aside.
  • In another bowl whip the cream until stiff peaks form.
  • Add the cream to cheese mixture and whisk briefly just until they are combined.
  • Remove gelatine sheets from the water and gently squeeze out all the excess water.
  • Put gelatine into a small saucepan,add 4 tbsp milk and place the saucepan over a low heat.Heat the mixture, stirring until  the gelatine is dissolved for about 20-30 seconds.Set aside to cool slightly.
  • Add gelatine and vanilla extract to the mixture and mix at low speed until well combined.
  • Chill in the fridge for 10 minutes.

If you use powdered gelatine:
  • Put the gelatine and 3 tablespoons of water into a small bowl.Stir to combine and set aside for 10 minutes.
  • After that time,pour 4 tbsp of hot milk over soaked gelatine and place the bowl in a small saucepan of barely simmering water, stirring until gelatine dissolves.
  • Allow to cool slightly before adding to the filling.

Assemble the cake:
  • Remove filling from the fridge.
  • Cut sponge cake in half widthwise.You will end up with 2 layers with approx.18,5cm x12,5cm 

If you have a pan with those measures and at least 4cm tall
  • Line the pan with parchment paper and place first layer of cake on the bottom of the pan.
  • Spoon filling onto the center of the cake and with an offset spatula spread the mixture evenly,pushing it towards the edges.
  • Place the second cake layer on top and press gently to make sure it sticks.
  • Cover the pan with cling film and refrigerate for least 6 hours.

If you don't have a pan with those measures
  • Place a sheet of parchment paper onto a wooden board.
  • Put the first layer of the cake on the paper.
  • Spoon filling onto the center of the cake and with an offset spatula spread the mixture evenly,pushing it towards the edges.
  • Place the second cake layer on top and press gently to make sure it sticks.
  • If some filling comes out the sides,use a spatula to smooth the sides of the cake.
  • Refrigerate for least 6 hours.
  • Drizzle with melted chocolate and cut into rectangles before serving.
  • Store leftoves in the fridge, in an airtight container.

That's all, folks!

If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!


  1. Gosto da tua nova imagem, Vi querida.
    E como sempre tudo impecavelmente perfeito :-)

    Beijoquinha e saudades

    1. Aww,muito obrigada Claudia! Agradeço a tua opinião!!
      Espero que esteja tudo bem contigo,já não falamos há algum tempo!


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