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Kitkat barrel cake for adults

i was looking for a cake with some crunch and I found http://sericaticakes.blogspot.com/201... it's a kit Kay barrel cake but with peanut butter icing and chopped peanutbutter cups on top. Any ideas what I could use in place of the peanut butter and peanut butter cups I wanted to keep the theme with the kitkat and I feel the peanutbutter is over powering.
Also how could I incorperate crunch into the cake.
I've seen cakes with a layer at the bottom but that wouldn't work with this perticular bar.
Thank you

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  1. Cool, and it's exactly as I envisioned it -- like a winepress (not a barrel) .

    For "crunch", the list can be endless. Use sliced Kit Kat bars instead of peanut butter cups. Try using German Chocolate or Vanilla wafers perhaps (if they won't get soggy). Also, try Butterfinger bars, Rice Krispies (treats), crushed peppermint candy canes, granola, honey roasted nuts, coated popcorn, etc etc.

    1. For pb/cups, you could do nutella mousse instead and use chopped kitkats, or nothing (which would be my choice), or go the marshmallow route w/ mallow cups. I've added chopped kit kats into cake--I didn't care for it because of the crunch so that might be what you're looking for. I just sprinkled them on top before baking and they sink.

      16 Replies
      1. re: chowser

        I really like your idea I think I'll be doing this the nutella mousse and the kit Kay sprinkled In maybe just the bottom layer

        1. re: chowser

          I was just searching around and found http://www.foodnetwork.co.uk/recipes/...
          I was thinking that this nutella butter cream would be a better idea so I would have tO make two for one cake. Because I need one hat will harden to get the outlays to stick to the sides a bit . Good idea or should I make both the mousse is very easy (nutella+whipping cream=mousse)

          1. re: Canadianchey

            If you're interested, try this Nutella mousse. It's amazing, make a great frosting/filling, or plain as a dessert.

            MOUSSE
            12 large egg yolks
            ½ c. sugar
            6 Tab. Frangelico
            ½ butter, room temperature
            4 oz. Bittersweet or semi-sweet chocolate, chopped
            6 Tab. Nutella
            1 c. chilled whipping cream

            Whisk egg yolks and sugar in medium saucepan to blend. Whisk in Frangelico. Add butter. Whisk gently over medium heat until mixture is thick, about 4 minutes (do not boil). Remove from heat. Add chocolate and whisk until melted. Gently stir in Nutella. Transfer to large bowl; cool to room temperature. Beat cream in medium bowl until cream holds peaks; fold into chocolate mixture in 2 additions. Cover mousse and chill up to one day.

            1. re: chowser

              Lordy - you're trying to kill us all, aren't you?

              Copied to my recipe file.

              1. re: sunshine842

                The actual cake recipe that the nutella mousse is from is incredible. It starts with a layered hazelnut meringue, layers a chocolate cake, ganache and the mousse. It's time consuming but worth it.

                1. re: chowser

                  Sound amazing...do you have a link?

                  1. re: Kosherbyforce

                    It's from an old Bon Appetit but not on the epicurious site. I did write it out because I had so many requests for it, after bringing to a class.

                    CHOCOLATE-HAZELNUT SOUFFLE CAKE

                    MOUSSE
                    12 large egg yolks
                    ½ c. sugar
                    6 Tab. Frangelico
                    ½ butter, room temperature
                    4 oz. Bittersweet or semi-sweet chocolate, chopped
                    6 Tab. Nutella
                    1 c. chilled whipping cream

                    MERINGUE
                    ¾ c. hazelnut, toasted, husked
                    6 Tab. Powdered sugar
                    1 Tab. All purpose flour
                    3 large egg whites
                    3 Tab. Sugar

                    CAKE
                    ¾ c. hazelnuts, toasted, husked
                    ½ c. all purpose flour
                    8 oz. Bittersweet or semisweet chocolate, chopped
                    1 c. butter

                    6 eggs, separated
                    1 c. sugar
                    ½ tsp salt

                    GANACHE
                    1 ½ whipping cream
                    12 oz. Bittersweet or semisweet chocolate, chopped

                    FOR MOUSSE:
                    Whisk egg yolks and sugar in medium saucepan to blend. Whisk in Frangelico. Add butter. Whisk gently over medium heat until mixture is thick, about 4 minutes (do not boil). Remove from heat. Add chocolate and whisk until melted. Gently stir in Nutella. Transfer to large bowl; cool to room temperature. Beat cream in medium bowl until cream holds peaks; fold into chocolate mixture in 2 additions. Cover mousse and chill up to one day.

                    FOR MERINGUE:
                    Preheat oven to 300 deg. Remove sides from springform pan; cover bottom with parchment paper round (do not attach sides). Finely groun nuts w/ powdered sugar and flour in processor. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Gradually add 3 Tab. Sugar, beating until stiff, not dry. Fold in ground nut mixture. Spoon into bag fitted with 3/8 inch plain round tip. Starting in the center of parchment round, pipe continuous spiral of meringue to cover. Place pan with meringue on baking sheet. Bake 20 minutes. Reduce heat until golden but slightly soft to touch, about 20 minutes longer. Cut around meringue to loosen. Transfer meringue on parchment rack to cool completely (will be crisp).

                    FOR CAKE:
                    Preheat oven to 300 deg.. Attach sides to bottom and line with parchment paper. Blend hazelnuts and flour in processor until nuts are finely ground. Stir chocolate and butter in saucepan over low heat until melted and smooth; cool to lukewarm.

                    Using electric mixer, beat egg yolks, ¼ c. sugar, salt in large bowl until thick ribbon falls when beaters are lifted, about 4 minutes. Fold in chocolate mixture. Using dry, clean beaters, beat egg whites until soft peaks form. Gradually add remaining ½ c. sugar beating until stiff but not dry; fold into chocolate mixture. Fold in nut mixture in 3 additions.

                    Transfer batter to prepared pan. Bake until test inserted into center comes out with moist clumps still attached, about 40 mnutes. Cool completely (center will sink). Press edges to same level as center. Cut around cake, remove sides. Invert cake onto work surface and remove paper.

                    Return meringue to same pan bottom. Spread 1 c. mouse over meringue; place cake on top. Attach sides of pan. Spoon remaining mousse over cake in pan; smooth top. Cover and freeze overnight.

                    FOR GANACHE:
                    Bring cream to simmer in medium saucepan. Remove from heat and add chocolate. Stir until melted and smooth. Cool until thickens enough to coat spoon thoroughly, about 2 hours.

                    Place large sheet of foil on work surface; place cake rack in center. Remove sides from pan, place cake still on bottom pan on rack. Pour ganache over cake, smoothing sides and top with long spatula. Refrigerate until ganache is set, at least an hour, up to a day.

              2. re: chowser

                What could I sub the liquor with???

                  1. re: sunshine842

                    What about the hazelnut taste ... Hazelnut Coffee creamer or would that ruin it

                    1. re: Canadianchey

                      I'm drawing a blank on another hazelnut liquid. Let me think about it.

                      1. re: Canadianchey

                        ugh - not coffee creamer -- all those nasty artificial emulsifiers are going to wreak havoc with the meringue.

                        maybe diluted hazelnut syrup.

                        1. re: sunshine842

                          Oh, I don't know much about these things I just started cooking, I'm just good at following instructions ask why I ask so many questions.
                          The syrup is a good idea I could use it for many other things.
                          I might just try the coffee would it stand out alot or just depends how strong I brew it.

                          1. re: Canadianchey

                            There's always hazelnut coffee if you want to go that route.

                            1. re: Canadianchey

                              I think you could use more cream, too. It's pretty forgiving and you could add more Nutella to give it more hazelnut flavor if you don't want to go the flavored syrup route or coffee. Add a little vanilla in that case.

                      2. re: Canadianchey

                        Hazelnut syrups are a good possibilty here.

                1. http://www.foodandwine.com/recipes/cr...

                  I LOVE this cake -- it has a wonderful crunchy peanut butter-chocolate filling that is in no way overpowering. Its one layer of meringue, baked until crunchy, and then spread with chopped peanuts and a peanut butter/chocolate/rice krispies mixture (does not get soggy, i have made this a day or two ahead and its still fine)

                  1. Valrhona pearls are crunchy, delicious, and decidedly more grown up. They work as a topper or in between layers.

                    http://www.amazon.com/Valrhona-Pearls...

                    1. Theme it around Kit Kat and Toffee! Use crushed Heath bars for crunch. A toffee frosting.

                      6 Replies
                      1. re: sbp

                        I like this idea too but do they have that Heath bar in Canada I've never heard of it !!! And how do you get toffee flavor icing what do you add

                        1. re: Canadianchey

                          You can make toffee pretty easily. Use browned butter for the toffee frosting.

                          1. re: Canadianchey

                            Skor is the same thing.

                            You can google any of a dozen tofee frosting recipes. Basically, melt brown sugar and butter, cook a bit, stir in confectioners sugar and some milk.

                            1. re: Canadianchey

                              Use a Skor bar instead.. same thing really.
                              This whole thread have made me hungry!

                              1. re: rstuart

                                "I like this idea too but do they have that Heath bar in Canada I've never heard of it" "Skor is the same thing" These are 2 of my favorite chocolate toffee bars. I live in Los Angeles and have enjoyed both of these candy bars here for years and years. But when in Canada which is often, I always hit the Londons or Safeway for my chocolate stash that I'll surely need during my time there. I always [among other chocolates] score a Skor bar. They are very close indeed but just a titch different to not be exact, both are exceptional.

                                1. re: iL Divo

                                  True.. maybe I should have said "close enough";)
                                  I prefer the Skor myself...