Kinder Chocolate Biscuit Cake

Hello everyone! Kinder Chocolate Biscuit Cake for you today! A simple recipe that only uses a handful of ingredients. Its absolutely delicious and it can be made in any mold or tin you like! Super Versatile! Kinder will always be one of my favourite items to bake with and I think you will LOVE this recipe!

I made mine in a 8×8 square tin, this gave me 16 big chunks! Feel free to use what you have. If you want to half or double this recipe go for it! You will just need to alter the chill time. You could make this recipe in a round cake tin and use it as a birthday cake covered in fondant or buttercream! Its so so versatile. If you want to only make a small amount you could half the recipe and make it in a loaf tin, then cut up into slices! This would be so nice!

With this kinder Chocolate Biscuit Cake recipe you can change up the ingredients to whatever you have. Stick with the dark & milk chocolate, condensed milk and butter then add in anything else. This is what I love so much about the recipe. You can change up the biscuits to your favourites or change up the other treats for anything you like. Just stick to the same quantities of what I have in the recipe.

Biscuit ideas– Biscoff, Gingernut, Oreo, Cookies, Shortbread, Caramel digestives, Bourbon creams.

Treat ideas– M&M’s, Kinder bars, Smarties, Ferrero Rocher, Cadburys bars (Caramel would be amazing) Aero bubbles, Toblerone, Reeses, Fudge.

When portioning up your biscuit cake please use a knife warmed up in hot water. This will make it so much easier for you! You will get much cleaner slices.

If you have any questions Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this Kinder Chocolate Biscuit Cake ! Also, check out my facebook group ”Gills Bakes and Cakes <3”

Kinder Chocolate Biscuit Cake

Kinder Chocolate Biscuit Cake! A simple recipe that only uses a handful of ingredients. Its absolutely delicious and it can be made in any mold or tin you like! Super Versatile!
4.44 from 16 votes
Print Pin Rate
Course: Treat
Cuisine: Irish
Keyword: biscuit cake, kinder
Prep Time: 20 minutes
Chill: 3 hours
Total Time: 3 hours 20 minutes
Servings: 16
Author: Gill


  • Bowls
  • Spatula
  • Baking paper
  • 8×8 Tin
  • Medium pot


  • 220 grams Dark Chocolate
  • 220 grams Milk chocolate
  • 220 grams Salted butter
  • 220 grams Condensed milk
  • 6 Kinder Buenos (12 Single bars) Broken up
  • 400 grams Chocolate chip cookies Crushed into pieces
  • 150 grams Kinder Bars Chopped up

Optional Topping

  • 200 grams Milk chocolate
  • Kinder Buenos


  • Grease and line an 8×8 inch baking tin. Or any tin/mould you like!
  • Crush up your cookies and chop your kinder bars into chunks and break up your kinder buenos into pieces.
  • Melt your chocolate and butter over a bain marie until nearly melted. You dont want this mixture to get hot at all you just want to melt it.
  • Remove from the heat when theres a few small chunks left. This will make sure your mix dosent get too hot. Mix off the heat until smooth.
  • Once smooth, Pour in your condensed milk. Fold through VERY gently until just combined. It will take only a few seconds. (A few streaks is fine as you will be mixing again with the filling) If you over mix you risk splitting the mix and once its split you cant bring it back together.
  • Add in your cookies and kinder bars then fold through just until everything is coated.
  • Pour half your mix into your lined tin and flatten down. Layer on your kinder buenos.
  • Pour the other half of your mix on top of this.
  • Press the mix down making sure you have no gaps or air bubbles.
  • Try get your top as flat as possible.
  • Place in the fridge for at least 2 hours to set.


  • Melt your chocolate in the microwave in short blasts until smooth.
  • Pour the chocolate on top of your biscuit cake and smooth out till flat. You can give the tin a little jiggle to smooth it over.
  • Decorate with some kinder buenos and crushed cookies.
  • Place back into the fridge for about 1 hour until set.
  • Once set, Remove your biscuit bake from the tin and slice up with a knife warmed up on a glass of hot water.
  • Enjoy!!


  • These will last for about 1 week wrapped individually in cling film in an airtight container in the fridge.
  • You can play around with your fillings just the same quantities. Do not mess around with the chocolate, butter and condensed milk ratio though!
  • You could change up the biscuits, bars ect.
  • The topping is completely optional but I like a nice clean top.
  • Use a hot knife when portioning up as this will give you a nice clean slice.
  • My 8×8 square tin is out of stock but this is a great sub*-20cm Square Cake Baking Tin
  • I use these heat proof spatulas*-  High-Heat Silicone Spatula
  • I use these food scales *- Salter Digital Scales
  • Stainless steel prep bowls*-Premium Stainless Steel Mixing Bowls
*I earn a small amount of money if you buy products after clicking these links. You will not be charged extra. Thank you, Gill x (AF with Amazon)

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