Homemade Kinder Délice Cake Recipe – Fluffy Chocolate Cake with Creamy Milk Filling
Homemade Kinder Délice cake with a fluffy chocolate sponge, smooth and creamy milk filling, and a rich chocolate glaze. An irresistible dessert the whole family will love!
Homemade Kinder Délice Cake Recipe
Who doesn’t remember the taste of Kinder desserts from childhood? That irresistible combination of chocolate, fluffy sponge cake, and delicate milk cream is hard to forget. And if we can recreate a dessert inspired by one of our childhood favorites at home, using ingredients of our choice and making a generous homemade version, why not give it a try?
Today, I’m sharing my recipe for Homemade Kinder Délice Cake, made with two layers of incredibly soft and tender chocolate sponge cake, a light and fluffy white milk cream with a delicate milky flavor, and a generous coating of rich chocolate glaze.
This is the kind of cake that looks spectacular when sliced, thanks to the beautiful contrast between the chocolate sponge layers, the white cream filling, and the glossy chocolate coating. It’s perfect for family gatherings, birthdays, or whenever you’re craving a delicious chocolate dessert.
The recipe involves a few simple steps, and with enough time allowed for chilling and setting, you’ll get beautiful slices with perfectly defined layers and a wonderful texture.
10
servings50
minutes25
minutes320
kcal1
hour15
minutesIngredients
- For a large baking tray, approximately 40 × 35 cm (16 × 14 inches).
- For the Chocolate Sponge Cake
8 eggs
220 g sugar
160 g all-purpose flour
50 g cocoa powder
8 g baking powder
60 ml milk
60 ml vegetable oil
1 teaspoon vanilla extract
A pinch of salt
- For the Milk Cream Filling
300 g Pilos plain cream cheese, unsweetened
300 ml heavy whipping cream (at least 30% fat)
150 g sweetened condensed milk
1 teaspoon vanilla extract
8 g gelatin
40 ml cold water
- For the Chocolate Glaze
300 g milk chocolate
100 g dark chocolate (50–55% cocoa)
140 ml heavy whipping cream
30 g butter
Preparation method
- Tips for Making the Perfect Homemade Kinder Délice Cake
For an extra fluffy sponge cake, beat the egg whites until they form stiff, glossy peaks. After adding the egg yolks, mix briefly, then gently fold in the flour and cocoa powder using a spatula.
Don’t overbake the sponge cake. Baking time may vary depending on your oven, so check for doneness with a toothpick and avoid leaving it in the oven too long, as this can dry it out.
Allow enough time for the cream filling to set. Don’t pour the chocolate glaze over the cake until the cream has firmed up completely in the refrigerator.
Make sure the chocolate glaze isn’t too hot. Let it cool slightly before pouring it over the cake to avoid affecting the cream layer.
For neat, clean slices, use a sharp knife dipped in hot water and wiped dry before each cut.
- Preparing the Chocolate Sponge Cake
Preheat the oven to 170°C (340°F), using conventional top and bottom heat. Separate the eggs. Mix the egg yolks with the oil, milk, and vanilla until smooth and well combined.
In a separate bowl, beat the egg whites with a pinch of salt. Once they begin to become foamy and increase in volume, gradually add the sugar and continue beating until you obtain stiff, glossy peaks.
- Add the egg yolk mixture to the meringue and mix briefly, just until combined. Sift the flour, cocoa powder, and baking powder together. Gradually add the dry ingredients to the mixture and gently fold them in using a spatula and light movements, preserving as much air as possible in the batter.
- Pour the batter into a large baking tray, approximately 40 × 35 cm (16 × 14 inches), lined with parchment paper, and gently spread it into an even layer.
Bake for approximately 20–25 minutes, depending on your oven. Check for doneness with a toothpick: it should come out clean or with just a few moist crumbs.
- Allow the sponge cake to cool completely, then cut it into two equal layers. This method gives you an incredibly light, fluffy, and tender sponge cake, perfect for this dessert.
- Preparing the Milk Cream Filling
Bloom the gelatin in 40 ml of cold water and let it sit for about 10 minutes.
In a mixing bowl, beat the cream cheese with the sweetened condensed milk and vanilla until smooth and creamy.
In a separate bowl, whip the cold heavy cream until stiff peaks form, being careful not to overwhip it.
Gently melt the bloomed gelatin over a double boiler or in the microwave using very short intervals. Do not let it boil. Add 2–3 tablespoons of the cream cheese mixture to the melted gelatin and stir well to bring it closer to the temperature of the cream. Then incorporate the gelatin mixture into the remaining cream cheese mixture.
Gradually fold in the whipped cream in several additions, using a spatula and gentle movements until you obtain a smooth, light, and airy filling.
- Assembling the Cake
Place the first sponge cake layer in a baking tray or rectangular cake frame. Spread the milk cream filling evenly over the surface and smooth it out. Place the second sponge cake layer on top and press down very gently to help it settle.
Refrigerate the cake for at least 3–4 hours, preferably until the cream filling is completely set.
- Preparing the Chocolate Glaze
Finely chop both types of chocolate and place them in a large heatproof bowl. Heat the heavy cream until it is almost boiling, then pour it over the chopped chocolate. Let it sit for one minute, then stir from the center outward until the mixture becomes smooth and glossy. Add the butter and stir until it is completely melted and incorporated.
- Allow the chocolate glaze to cool slightly until it reaches a pourable consistency but is no longer hot. Pour it over the cake and spread it evenly into a generous layer. Return the cake to the refrigerator until the chocolate glaze has fully set.
- Serving
For the best-looking slices, take the cake out of the refrigerator about 10–15 minutes before serving. Cut it with a sharp knife dipped in hot water and wiped dry before each cut.
You’ll get beautiful slices featuring two layers of fluffy chocolate sponge cake, a smooth and airy white milk cream filling, and a generous layer of chocolate glaze.
- Storage
Store the cake in the refrigerator in an airtight container or a covered cake carrier to protect it from the air and prevent the sponge cake from drying out. Keep refrigerated until ready to serve.
