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 together! Even you're not a chocolate lover(if exists someone who doesn't like chocolate🙄) you will love this cake!

Yield :10 mini cakes

Ingredients 

Sponge cake:

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

 Filling:

• 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

DIRECTIONS

• 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!
Enjoy!

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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!