Kitkat brownie cake
rich luscious layers of chocolate brownie, chocolate cream and Kitkat.
SERVES 16 PREP 35 MINS Plus COOLING COOK 20 MINS
✱ 2 x 415g packs Betty Crocker
Chocolate Fudge Brownie mix ✱ 6tbsp vegetable oil ✱ 2 medium eggs ✱ 400g jar Lotus Biscoff Biscuit Spread ✱ 16 x 2 finger Kitkat Chocolate Cream ✱ 200g each milk chocolate and plain
chocolate, finely chopped ✱ 125ml double cream
✱ Chocolate-covered raisins, to decorate
1 Heat the oven to 180°c, gas 4. grease four 25 x 10.5cm shallow non-stick tins. make up both packs of the brownie mix with the oil, eggs and 150ml water. Divide between tins and bake for 20 mins. cool.
2 For the chocolate cream, put both the chocolates into a bowl with the cream. Heat in the microwave on medium for 2 mins, checking every 30 secs, until melted.
3 Spread one layer of cake with one-third of the biscuit spread. Place another cake on top, spread with a third of the biscuit spread and top with half of the kitkats.
4 Top with another cake, spread with the remaining biscuit spread and finish with the final layer of cake. Spread the chocolate cream over the top and sides to cover. cut the remaining kitkats in half lengthways. Pile on top of the cake with a few of the chocolatecovered rasins. per serving: 569 cals, 30g fat (11g saturated), 69g carbohydrates