KitKat Fruit Basket Chocolate Cake

I've always wanted to make a cake like this so I took my opportunity when a lady at work, due to leave for maternity leave said her two favourite things to have on a cake was fruit and chocolate! 

Being summer, the fruits of the season is a perfect addition to a delightful and delectable chocolate sponge sandwich cake!  


For the cake:
  • 220g unsalted butter, softened 
  • 220g caster sugar 
  • 200g self-raising flour 
  • 4 large eggs 
  • 1tsp baking powder 
  • 1tsp vanilla extract 
  • 3tbsp cocoa powder 
  • 2tbsp milk

For the ganache and to decorate:
  • 300ml double cream 
  • 300g dark chocolate 
  • 18 two-finger KitKats, snapped into individual fingers 
  • Strawberries, raspberries and blueberries 
  • two 20cm circular cake tins
  • cake board or box
  • palette knife 


  1. Preheat the oven to 180C/ Fan 160C/ Gas Mark 4. Line the cake tins with greaseproof paper and set to the side.  
  2. In a bowl, cream the butter and caster sugar together until smooth. Add all of the remaining sponge ingredients and beat together until well combined. 
  3. Divide the mixture between the two cake tins and smooth out the top. Give them a few sharp taps on the kitchen counter to remove any air bubbles and then place in the preheated oven for 20-25 minutes or until a skewer inserted comes out clean. Once baked, cool for 10 minutes before popping them out of their tins and leaving them to cool completely. 
  4. Whilst the cakes are baking, make the ganache...
  5. In a saucepan, heat the double cream and just before it begins to boil. take off the heat and add in the chopped dark chocolate; ensuring that all of the chocolate pieces are submerged in the hot cream. Leave this mixture to sit for between 3 and 5 minutes before gently whisking as a smooth, shiny mixture forms. Leave this to set for around an hour in the fridge until it becomes more spreadable and thick. 
  6. Once the cakes are completely cool, place one on the cake board (flattest side down) and then using a palette knife, spread a decent layer of the ganache over the top before adding the second sponge on top. 
  7. Using the remainder of the ganache, cover the entire cake and then spread a small amount onto the back of each KitKat finger before sticking it to the outside of the cake. Once the whole cake is covered, add all of the fruit to the top in whatever arrangement you want! 
  8. Make a cuppa, kick your legs up and enjoy this little moment of joy!
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