KitKat-Inspired Chocolate Waffle Cake Introduction

Table of Contents

- Waffles: 10 pcs (choose store-bought or homemade, plain or chocolate-flavored)
- Milk chocolate: 600 grams (divided for melting and coating)

- Boiled condensed milk: 380 grams (also known as dulce de leche)
- Condensed milk: 100 grams (for additional creaminess)
- Peanut butter: 50 grams (smooth or crunchy)

1. Melt the milk chocolate: Break 300 grams of the milk chocolate into small pieces and melt it using a double boiler or microwave in 30-second intervals, stirring in between until smooth.
2. Mix the filling ingredients: In a large mixing bowl, combine the melted chocolate, 380 grams of boiled condensed milk, 100 grams of regular condensed milk, 50 grams of peanut butter, and 30 grams of softened butter. Stir until all the ingredients are well incorporated, and the mixture is smooth and creamy. This will be your rich, chocolatey filling.

Layer the waffles: Lay one waffle on a serving plate or tray. Spread a generous layer of the chocolate filling on top of the waffle. Place another waffle on top and press gently to make sure the filling spreads evenly between the layers.
Repeat: Continue layering waffles and chocolate filling until all 10 waffles have been used, ensuring there’s an even amount of filling between each waffle. The top layer should be a waffle without filling.

1. Melt the remaining chocolate: Melt the remaining 300 grams of milk chocolate just as before. Once melted, let it cool slightly to avoid burning your hands or causing the coating to become too runny.

Coat the cake: Pour the melted chocolate over the entire cake, ensuring all sides are evenly coated. Use a spatula or the back of a spoon to spread the chocolate over the cake’s surface for an even finish. This layer of chocolate will give the cake its KitKat-inspired, crunchy outer shell.

1. Chill the cake: Place the cake in the refrigerator for at least 1-2 hours or until the chocolate shell has hardened completely. This chilling step will allow the cake to firm up, making it easier to slice.
2. Slice and enjoy: Once the cake has set, remove it from the fridge, slice it into individual portions, and serve. Enjoy the crispy waffle layers and the rich, chocolatey filling that mimics the flavors of your favorite KitKat bar!

- Choosing the right waffles: If possible, use thin, crispy waffles for this recipe. If your waffles are too thick, the cake may become too heavy and difficult to slice. If you can’t find pre-made waffles, feel free to make them from scratch or substitute with wafers.
- Melting chocolate: When melting chocolate in the microwave, do so in short intervals to avoid overheating or burning. Stir frequently to ensure the chocolate melts evenly.
- Customizable fillings: You can easily customize the filling to suit your preferences. Try adding chopped nuts, coconut flakes, or even marshmallows to the chocolate mixture for added texture.

Decorating the cake: For a fun touch, you can decorate the top of the cake with KitKat bars, chocolate shavings, or crushed cookies. This will make the cake even more appealing, especially for kids or a party setting.

- Refrigeration: Store the KitKat-inspired cake in an airtight container in the refrigerator for up to 4-5 days. The chocolate coating will keep the cake fresh, and the layers of filling will remain soft.
- Freezing: You can also freeze the cake for up to 2 months. Simply wrap the cake in plastic wrap or foil, then place it in an airtight container or freezer bag. To thaw, transfer the cake to the refrigerator for several hours before serving.

Reheating: If you prefer a softer cake, you can let it sit at room temperature for 10-15 minutes before serving, but be mindful that the chocolate coating might soften as well.