"Kinderschokoladen" Cake with Mascarpone-Berry Cream

Similar to the "Yogurette" cake, this is another cake inspired by one of my favorite chocolate bars - the "Kinderschokolade". For the cream filling of this cake, I used the "Kinderschokolade" bars and eggs for it. The eggs contain hazelnut pieces which give the filling a bit of a crunch.

"Kinderschokolade" bars: milk chocolate bars with a creamy milk filling

"Kinderschokolade" eggs: little milk chocolate balls with creamy milk filling and chopped hazelnuts (called "Kinder Schoko-Bons")

While the "Yogurette" cake used a very light and fluffy biscuit cake, this cake bottom is a dark chocokolate cake with added milk, oil and hot water. This makes the cake a little heavier, which is better for cutting it in halves and suitable for the rich chocolate flavor.


For the cake:
  • 120g (2 cups) sugar
  • 125g (1 cup) flour
  • 2 tablespoons cocoa powder
  • 1 1/2 tablespoons baking powder
  • 1 1/2 tablespoons baking soda
  • 3 eggs
  • 100ml (3/4 cup) milk
  • 2 tablespoons oil
  • 2 tablespoons hot water
  • 1 teaspoon vanilla extract
  • 2-3 drops rum aroma
For the cream filling:
  • 200g mascarpone
  • 100g plain yogurt
  • 100g crème fraiche
  • 200g whipping cream
  • 1 tablespoon vanilla sugar
  • 1 package cream stabilizer
  • 2 tablespoons lemon juice
  • 1 package (125g, 10 bars) "Kinderschokolade"
  • 5-10 "Kinderschokolade - Bons"
  • 200g frozen mixed berries
  • 1 tablespoon flour (for dusting the berries)
  • "Kinderschoko-Bons" - frozen
  • "Kinderschokolade" bars - frozen, then halved lengthwise
  • "Kinderschokolade" bars - frozen, then shaved lengthwise
  • "Kinder-Surprise Egg"


    Preheat oven at 180 degree Celsius (400 degree Fahrenheit). Grease a 26cm round springform.
    1. Prepare the Cake: Mix eggs with sugar and whip for about 8-10minutes till the liquid mix turns into a white creamy consitancy and doubles in volume. Now, in a separate bowl mix the flour, cocoa powder, baking powder, baking soda. Sieve the mix into the egg-sugar cream mix and fold it lightly in. Add the milk, oil, hot water, vanilla and rum aroma and lightly mix. Bake in a preheated oven at 180 degree Celcius (400 degree Fahrenheit) for 20-30 minutes. Prick with a skewer to see whether the cake is done. Take out and let cool completely.
    2. Prepare the Cream: In a bowl, lightly mix the mascarpone cream with the yogurt and crème fraiche. In a separate bowl, mix the whipping cream with the vanilla sugar and the cream stabilizer. Whip the cream till it is stiff. Fold the cream and the lemon juice lightly into the mascarpone mix. Chop the "Kinderschokolade" bars and eggs and fold it into the cream. Now, divide the cream evenly into two bowls. Dust the frozen berries with a bit of flour (so that they will not bleed into the cream mix). Add the berries to one of the cream bowls.
    3. Assemble the Cake: Cut the cake bottom into two halves. Spread the cream-berry mix on the first cake bottom half, add the second cake bottom half and spread with the second cream mix (without berries). Put the cake in the fridge and cool for about 3 hours.
    4. Dekorate the Cake: Use some of the "Kinderschokolade" bars and eggs as decoration. Cut the bars in halves (lengthwise) and you can also use shavings of the bars. I recommend to put the chocolate in the freezer before as it is milkchocolate and melts very fast. 

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