Chocolate Kiev Cake {Chocolate, Walnuts, Meringue & Dulce de Leche}

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

~ Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake ~

 

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Back when I was making cakes to order, Kiev cake was one of the most requested cakes. Traditionally it is made with vanilla sponge cake layers, meringue studded with nuts and a very popular Russian Buttercream. The different textures within the cake work amazingly well, while the nuts do a good job offsetting the sweetness of buttercream.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

I like the cake after a day or two in the fridge, since by that time the meringue has the time to soften up and it is much easier to cut into neat pieces.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Many people make the cake with one solid layer of meringue in the middle, but I like making it with small mounds of meringue. The mounts do no not take as long to dry, and absorb the cream much quicker making it serve-able sooner.

Reading the recipe you might be intimidated by the amount of steps that are involved in making the cake, but that is just because I really broke everything down into baby steps. I want you to succeed. Breaking the process into steps in your head might make it easier to understand the process and keep you from getting confused. Since the meringue does take about 1.5-2 hours to dry, you might even want to split the process into two days.

When I make this cake this is how I break it down: 1. Make the meringue; 2. Toast the walnuts; 3. Bake the Chocolate Sponge Cake; 4. Make the Buttercream; 5. Make the soaking syrup & Ganache; 6. Assemble everything into a cake & decorate.

I hope you enjoy this cake friends!

Chocolate Kiev Cake Recipe {Chocolate, Walnuts, Meringue & Dulce de Leche}

 

Ingredients:

Chocolate Sponge Cake:

Meringue:

  • 2 egg whites
  • 1/2 cup sugar, granulated
  • Pinch of salt
  • 4 tsp cocoa powder, sifted
  • 1/2 cup chopped walnuts, to

Soaking syrup

  • 1/3 cup warm water
  • 2 Tbsp sugar
  • 1 Tbsp liquor
  • 1/2 Tbsp vanilla extract

Frosting:

  • 2 sticks unsalted butter, room temperature
  • 1 can dulce de leche (or cooked sweetened condensed milk)
  • 8 oz of whipped topping or 8 oz of whipped heavy cream

Chocolate ganache:

  • 2 Tbsp chopped chocolate
  • 2 Tbsp hot heavy cream

Also:

  • 9 walnut halves
  • 1/2 cup walnuts, roasted in the oven at 350F for about 5-7 minutes

Equipment:


Prep
aration:

Start by gathering your ingredients and measuring them out.

The cake needs to be started the day before you plan to serve it.

1. How to make the meringue:

In a mixer fitted with a whisk, whip the egg whites with 1/2 the sugar and a pinch of salt until foamy, about 2 minutes.
With the mixer still running, slowly pour in the remaining sugar. Continue whipping for about 10 minutes or until a whisk dipped into the meringue then brought upside down keeps the peak straight up without the bend.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Sift the cocoa into the meringue, then carefully fold it in as to keep the meringue from deflating. Now get a teaspoonful of meringue and using a second teaspoon scrape it onto a parchment lined baking sheet. Take a good pinch (about a teaspoon) of chopped nuts and press into the top of each meringue mount.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Bake in a preheated to 225F oven for about 1.5 hours. To check if it is dry, remove from the oven,  break in half and allow to cool. If it’s dry in the middle, it’s done. Remove from oven and let cool before using.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn


2. Make the Chocolate Sponge Cake:

Make the Chocolate Sponge Cake following the recipe here.

3. Make the Dulce de Leche Lightened Buttercream

Whip room temperature butter for about 5 minutes stopping and scraping the sides and bottom several times through. When the butter is properly whipped, it is white in color, increased in volume and very fluffy. Add the dulce de leche in halves, whipping for about 30 seconds after each addition. Also don’t forget to scrape the bottom of the bowl in between.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Once you whipped after the last addition of the dulce de leche, don’t worry if not all of it is nicely incorporated. You can stop when some streaks are still left. Beating for too long at this point will make the buttercream runny.

Add the whipped cream and carefully fold it into the buttercream. Do not overmix or the cream will be runny.  As soon as everything is incorporated and folded thoroughly, the lightened dulce de leche buttercream is ready to be used. Refrigerate until you’re ready to use it, but no more than half an hour to 1 hour, otherwise it might be too thick to spread.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

 

4. Make the Soaking Syrup for the Chocolate Kiev Cake

Combine all ingredients in the bottle or cup and stir until sugar is dissolved.

5. Assembling the Chocolate Kiev Cake

Line the edges of the serving platter with 4 strips of foil or wax paper – this is done for easier clean up.
Put a dab of frosting in the middle and spread it on the plate – this is to help the cake adhere to the plate and prevent sliding. Reserve and refrigerate about 2 cups of frosting for later.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Place one half of the chocolate cake and using a bottle or a pastry brush/spoon, soak the bottom half of the cake with half the syrup.
Spread a generous amount of frosting on top of the cake. Sprinkle with couple tablespoons of nuts on top.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Take one meringue mount and dip it top side down into the frosting, wiggle it to collect some frosting.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Now place it bottom side down onto the frosted cake layer. Continue doing so until the cake is covered in meringue.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Take the ones that do not fit and break them into smaller pieces, dip in frosting and adhere them between the larger pieces and gaps.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Soak the cut side other of the other half of the cake with remaining syrup. Put a spoon of frosting on top and spread it around. Set it aside.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Sprinkle the remaining nuts and crushed meringue on top. Top with remaining frosting and even it out.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn
Put the second layer of the Chocolate Sponge cake on top of the meringue, frosting side down.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Run the spatula around the sides of the cake and spread the frosting around to fill in any gaps. If you have an Cake Ring
, put it around the cake and tighten it. Tie around the cake ring with a ribbon to keep it from getting loose (I used the Regency Evenbake
) and let sit in the fridge for 30 minutes to an hour. This will solidify everything in place and make it easier to decorate the cake and frost the outside.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Remove from the fridge, run a knife on the inside of the cake ring to loose then cake and remove the cake ring.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Use about 1 cup of frosting to frost the outside of the cake, leaving about 1 cup of frosting.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

6. Decorate the Cake

Cover the sides of the cake with chopped nuts. To do so, take a handful of the chopped nuts into the palm of your hand and press against the sides of the cake. Scrape the remainder of the nuts that fell to the edge of the plate off, now take another handful into the palm of your hand and keep going around the side of the cake until it’s all covered in nuts.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @LetthebakingbgnMake the Chocolate Ganache

Pour hot cream over the chocolate. Let sit for 2 minutes. Stir until smooth. Put in a ziplock bag. Snip off the end. Make a circular swirl on top of the cake.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Now take a toothpick or with the side of a fork make a line from the middle towards the outside of the swirled lines. Make 9 of these lines evenly spaced around the cake.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Next make a line going from the outside perimeter towards the center, in between each line that you already made going from the middle towards the outside.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Fit the corner of a ziplock bag with an Extra Large Closed Star Decorating Tip and fill with frosting. Pipe rosettes all around the border of the cake, by swirling the frosting in a tight circle.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

Carefully pull back the foil from underneath the cake revealing a clean platter. Place half nuts on every other rosette on top of the cake. Refrigerate the cake until ready to serve, preferably the next day.

Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

 

Chocolate Kiev Cake {Chocolate, Walnuts, Meringue & Dulce de Leche}

5.0 from 4 reviews
Prep time:
Cook time:
Total time:
Author:
Recipe type: Dessert
Cuisine: Ukrainian
Serves: One 9 inch round cake. Serves 6-8

Ingredients

Chocolate Sponge Cake:

Meringue:

  • 2 egg whites
  • ½ cup sugar, granulated
  • Pinch of salt
  • 4 tsp cocoa powder, sifted
  • ½ cup chopped walnuts, to

Soaking syrup

  • ⅓ cup warm water
  • 2 Tbsp sugar
  • 1 Tbsp liquor
  • ½ Tbsp vanilla extract

Frosting:

  • 2 sticks unsalted butter, room temperature
  • 1 can dulce de leche (or cooked sweetened condensed milk)
  • 8 oz of whipped topping or 8 oz of whipped heavy cream

Chocolate ganache:

  • 2 Tbsp chopped chocolate
  • 2 Tbsp hot heavy cream

Also:

  • 9 walnut halves
  • ½ cup walnuts, roasted in the oven at 350F for about 5-7 minutes

Equipment:

  • 9 inch round baking pan
  • Ziplock or pastry bag
  • Star tip

Instructions

Preparation:

  1. Start by gathering your ingredients and measuring them out. The cake needs to be started the day before you plan to serve it.

How to make the meringue:

  1. In a mixer fitted with a whisk, whip the egg whites with ½ the sugar and a pinch of salt until foamy, about 2 minutes.
  2. With the mixer still running, slowly pour in the remaining sugar. Continue whipping for about 10 minutes or until a whisk dipped into the meringue then brought upside down keeps the peak straight up without the bend.
  3. Sift the cocoa into the meringue, then carefully fold it in as to keep the meringue from deflating. Now get a teaspoonful of meringue and using a second teaspoon scrape it onto a parchment lined baking sheet. Take a good pinch (about a teaspoon) of chopped nuts and press into the top of each meringue mount.
  4. Bake in a preheated to 225F oven for about 1.5 hours. To check if it is dry, remove from the oven, break in half and allow to cool Remove from oven and let cool before using.

Make the Chocolate Sponge Cake:

  1. Make the Chocolate Sponge Cake following the recipe here.

Make the Dulce de Leche Lightened Buttercream

  1. Whip room temperature butter for about 5 minutes stopping and scraping the sides and bottom several times through. When the butter is properly whipped, it is white in color, increased in volume and very fluffy. Add the dulce de leche in halves, whipping for about 30 seconds after each addition. Also don’t forget to scrape the bottom of the bowl in between.
  2. Once you whipped after the last addition of the dulce de leche, don’t worry if not all of it is nicely incorporated. You can stop when some streaks are still left. Beating for too long at this point will make the buttercream runny.
  3. Add the whipped cream and carefully fold it into the buttercream. Do not overmix or the cream will be runny. As soon as everything is incorporated and folded thoroughly, the lightened dulce de leche buttercream is ready to be used. Refrigerate until you’re ready to use it, but no more than half an hour to 1 hour, otherwise it might be too thick to spread.

Make the Soaking Syrup for the Chocolate Kiev Cake

  1. Combine all ingredients in the bottle or cup and stir until sugar is dissolved.

Assembling the Chocolate Kiev Cake

  1. Line the edges of the serving platter with 4 strips of foil or wax paper. Put a dab of frosting in the middle and spread it on the plate.
  2. Place one half of the chocolate cake and using a bottle or a pastry brush/spoon, soak the bottom half of the cake with half the syrup. Spread a generous amount of frosting on top of the cake. Sprinkle with couple tablespoons of nuts on top.
  3. Take one meringue mount and dip it top side down into the frosting, wiggle it to collect some frosting.Now place it bottom side down onto the cake layer. Continue doing so until the cake is covered in meringue. Take the ones that do not fit and break them into smaller pieces, dip in frosting and adhere them between the larger pieces.
  4. Soak the cut side other half of the cake with remaining syrup. Reserve about 2 cups of frosting for decorating and frosting the sides. Put a spoon of frosting on top and spread it around. Sprinkle the remaining nuts and crushed meringue on top. Top with remaining frosting and even it out on top.
  5. Put the second layer of the Chocolate Sponge cake on top of the meringue, frosting side down.
  6. Run the spatula around the sides of the cake and spread the frosting around to fill in any gaps. If you have an adjustable cake ring, put it around the cake and tighten it. Tie around the cake ring with a ribbon to keep it from getting loose and let sit in the fridge for 30 minutes to an hour.
  7. Remove from the fridge, run a knife on the inside of the cake ring to loose then cake and remove the cake ring. Use about 1 cup of frosting to frost the outside of the cake, leaving about 1 cup of frosting.

Decorate the Cake

  1. Cover the sides of the cake with chopped nuts. To do so, take a handful of the chopped nuts into the palm of your hand and press against the sides of the cake. Scrape the remainder of the nuts that fell to the edge of the plate off, now take another handful into the palm of your hand and keep going around the side of the cake until it’s all covered in nuts.

Make the Chocolate Ganache

  1. Pour hot cream over the chocolate. Let sit for 2 minutes. Stir until smooth. Put in a ziplock bag. Snip off the end. Make a circular swirl on top of the cake.

Continue with decorating the cake

  1. Now take a toothpick or with the side of a fork make a line from the middle towards the outside of the swirled lines. Make 9 of these lines evenly spaced around the cake.
  2. Next make a line going from the outside perimeter towards the center, in between each line that you already made going from the middle towards the outside.
  3. Fit the corner of a ziplock bag with an Extra Large Closed Star Decorating Tip and fill with frosting. Pipe rosettes all around the border of the cake, by swirling the frosting in a tight circle.
  4. Carefully pull back the foil from underneath the cake revealing a clean platter. Place half nuts on every other rosette on top of the cake. Refrigerate the cake until ready to serve, preferably the next day.

Bon Appetit & Happy Pinning

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Chocolate Kiev Cake -Soft Chocolate Sponge cake layers are filed with Light Dulce de Leche Buttercream and Chocolate Walnut Meringue to make a Chocolate version of the most iconic Ukrainian Kiev Cake - By Let the Baking Begin Blog - @Letthebakingbgn

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Comments

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  • vikalinkafood

    I am so impressed, Marina! I have never made a Kiev cake and I am not even sure I’ve had one. If I have it was so deep down in my childhood that I don’t remember but it looks like EVERYTHING I love! I am definitely going to make it and because the closest suitable occasion is Canadian Thanksgiving it will be soon. I love the step-by-step instructions too. I know how long it takes to produce them, so well done, my friend! I love that the cake looks like a classic cake of the Soviet period, such a nostalgic thing for the likes of us. 😉

    · Reply
    • I’m not sure if you know, but the original recipe that was made by the soviet bakery was made of hazelnut daquoise layers and buttercream, not sponge and meringue, but homecooks never made it with daquoise and always with sponge and meringue. So even if you did have it at times of the soviet era, it probably wasn’t this one :D. Nevertheles, you should try it 😀 It’s kind of like that “Marina’s Bird’s Milk Cake”, a lot of steps but so so worth it!
      And yes, the step by step photos are such a pain, but I think for recipes that are a little more involved it’s almost crucial.
      Let me know when you make it! I bet I will see it somewhere on Facebook when you do 😉

      · Reply
  • A promising recipe! Shouldn’t it be egg whites for the meringue?

    · Reply
    • Yes it should lol, thanks for catching that! It was such a long post that I am surprised I didn’t write scrambled eggs hehe

      · Reply
      • Not only are your recipes so concise and doable ; the pictures are also warmth exuding! How do you click such real looking pictures?

        · Reply
  • That is absolutely stunning! I will try to make it as soon as possible because I just can’t get this cake out my mind now 😀 However, I’m a little worried about meringue as I’ve always had problems with it. But I hope your directions and photos will help me. Thank you for your great recipes. I’ve already tried your Napoleon cake and have some other cake recipes in my plans 🙂

    · Reply
    • Hi Ernesta,
      Thank you!
      I know some people do have problems with meringue that’s why I really tried to spell it out, hopefully it will help you get perfect meringue on the first try! To increase your chance of success, try to do it on a dry day, I’ve heard it helps 🙂 In any case, let me know how it all goes!

      · Reply
  • No words my friend. This is fabulous, you have such talent with cakes!! 🙂

    · Reply
  • Omg, I want this. I cant believe you didnt make this cake for us to try. You are so talented! I love it

    · Reply
  • jenny

    Looks really good. Maybe I will try to make this tomorrow to take a guests house the following day. Question…1. what difference is it to make small безе vs one large round circle? 2. No liquire at home can I substitute coffee instead? 3. What’s better to use heavy cream or ready whipped cream? 4. Which do you prefer more chocolate or vanilla sponge cake Kiev cake?

    · Reply
    • Thanks Jenny for your questions!
      When you make them smaller, they have a better chance at absorbing some of the cream and making the inside crunchy, but not to the point that you can’t cut it (like it is when you do one big one). It is ready to eat faster than if you were to use just one solid circle.
      With this frosting, I have found that Whipped Topping works better because it’s lighter, so it doesn’t way down the cream as much. I am saying as a person that absolutely hates the fact that Whipped Topping is not made with natural ingredients.
      I don’t really have a preference just because they taste very different and both are very very good. You really should try both and decide for yourself.

      · Reply
  • Natasha

    Just finished making this cake for my son’s b-day. Ahhh, can’t wait to try! Was fairly easy to follow instructions, thank you so much! Love the idea of making it with small merengues, as large circle really came out dry sometimes and cracked as you cut the cake. Oh, and the whole chocolate idea Is genius !!!

    · Reply
  • Olga

    For the liquior, is Barcardi Gold Rum okay to use?

    · Reply
  • Alina

    This looks really good! What does the liquor in the syrup do? Can I leave it out or substitute it with something else? Thanks!

    · Reply
    • It won’t make you drunk since it’s such a scant amount, but it adds a little bit if flavor. You can totally leave it out if you do not use alcohol in baking.

      · Reply
  • Olga

    I made this cake and it ive gotten a lot of compliments on it. It is very tastey! and the Rum adds a wonderful taste! Except i didnt have a lot of cream as you did. I didnt have enough cream to make those roses on top and hardly to do the sides. But with the chocolate, it still looked wonderful! could that be really the amount of cream that you mentioned? and my cake was a little lopsided but thats alright =)

    · Reply
    • Hi Olga, I’m glad you guys enjoyed the cake!
      I’m not sure why you didn’t have enough cream for the decoration and outside crumb coat… Could it be that you didn’t whip the butter long enough and therefor it didn’t increase in volume enough? I’m not sure what else it could be… In the future, try taking away about a 1.5 – 2 cup of frosting for the decoration and for the frosting of the outside and then use the remaining for the inside, that way you’ll know for sure that there’s enough for the outside…

      Hope this helps 🙂

      · Reply
  • Inna

    This cake looks AMAZING!! 🙂 although I’m a big fan of Kievskiy cake cuz of the meringue.. but I gotta give it a try!! 🙂 I’m sure I’ll fall in love with it!! 🙂
    In the printable recipe, under ingredients for the meringue it says 2 egg yolks shouldn’t it be 2 egg whites?

    · Reply
    • Thank you Inna! and yes, it should be 2 egg whites, I’m sorry I’m not sure what I was thinking lol

      Let me know when you try it!

      · Reply
  • olga

    Hi Marina,

    So you perfer the cool whip that’s in the container right? I believe they are an 8oz. I will give that a try because I used heavy cream last time and it was delicious. Do you whip the butter on high too?

    · Reply
  • Inna

    Made this cake for a family gathering this weekend. It was a hit! Everyone loved it! Thank you! 🙂 as I’m typing this, my 3 year old finished the last slice of cake..and asking for more!! 🙂

    · Reply
  • Olya

    Made this for Thanksgiving dinner and my family loved it! The cake melted inside, so delicious! Thank you for such detailed instructions!

    · Reply
  • NKam

    I was intimidated to make this cake but decided to give it a try for Christmas! Wow, it turned out so beattifully and so delicious! Thank you Marina for the recipe, you have made a baker out of me.

    · Reply
  • […] Chocolate Kiev Cake by Let the Baking Begin […]

    · Reply
  • Jo

    Mindblown.

    · Reply
  • Persefoni

    Hei! I had seen this recipe a few months ago and it just got in my head – “I must make this cake!”. And yesterday I made it! Today…nothing left! I thank you truly for this recipe…it was the best cake I have ever made, and I have made a loooot of cakes! I took it at work and everyone came and found me just to say “My God, it was SO good!”.
    The only thing I changed was that instead of 2 tablespoons butter, I added 1 tbs butter and 1 tbs sunflower oil!

    Thank you again! I am now searching here for another amazing recipe! 🙂

    · Reply
  • Annelise

    Wow! What a beautiful cake and it tastes just awesome! My Mom makes a beautiful sponge(also egg based) cake…but yours is just out of this world! I made this cake last night and my husband and I couldn’t stop smiling! I had a bit of trouble after adding the wipped cream – started curdling. I suspect this is due to our NZ cream which is whippable, but not heavy cream and turns very quickly once just whipped. Despite this the taste was still great. I can’t wait to try another one of your cakes!

    · Reply
  • Jola

    Hello,
    I tried to make this cake for the Easter, but… had a major issue with the meringue. After three tries I got very nice flat chocolate egg whit cookies, which my kids and husband loved 🙂 I have noticed that this recipe does not include cream of tartar, lemon juice or vinegar. Could this be the reason for the egg whites not keeping their stiff, whippped form?
    I am Polish girl and most of your recipes are familiar to the food we cooked back in Poland and to what I cook for my family in NY 🙂
    Thank you for those lovely recipes
    Jola

    · Reply
  • Rochelle piNard

    Wow just wow !

    I made it and just let me tell you how crazy my client was for this cake ! They say it was insanely good all the flavours together just worked amazing together !

    It is a lot of work but so worth it !

    Only negative I have is the Chocolate sponge cake. Maked it 2 times and kept on failing even if I followed the recipe to a T

    · Reply
    • Hi Rochelle,
      Thank you for your feedback! I’m sorry to hear that you were having trouble with the sponge cake. Most often the cake falls when it is taken out of the oven too soon. Depending on the elevation and the oven temperature you might need to increase the baking time.

      · Reply
  • snowflakeslorr

    Hi
    I noticed that in the ingredient list for the meringue you wrote egg yolks instead of egg whites. this cake sounds awesome and you are awesome. you put in so much of effort by displaying each step of the cake in pictures. I am making this for my sister’s birthday and will def come back to let you know how it turns out. thank you Marina.

    · Reply
  • Veronica

    Hello!

    I tried to make this recipe, and it worked out great until the buttercream part. The moment I add the room temperature butter and dulce de leche mix to the cold whipped cream (which I can’t make from heavy cream at room temperate), the frosting mixture separates as the fat hardens up from the butter. I tried to fold in the whipped cream slowing and don’t really see a difference. What am I doing wrong?

    · Reply
    • Grace

      Hi Veronica!
      This happened to me on two separate occasions – and the other two times I made this buttercream, it worked great. So here’s what I found. If you made your own dulce de leche, it may have been very solid and overcooked. When the dulce de leche is cooked longer than it should be – it gets this beautiful caramel colour, and is very solid. The consistency of your dulce should be softer – and then the buttercream turns out perfect. If you bought your dulce, try a different brand. It took me a while to figure this out – but this is definitely the problem that I encountered, and it was fixed when the dulce I used was softer. Hope this helps! Happy baking!

      · Reply
  • Susanna

    Tomorrow my daughter is turning 16 and she chose this cake for her birthday. I am not very good at baking and I got scared, but I did it, I did it , I did it……. It looks almost as nice as yours. I liked all the steps, it made it easier.

    · Reply
    • Susanna

      Thank you very much!

      · Reply
    • Hi Susanna!
      It is stories like yours that inspire me to create and post new recipes! Thank you so much for sharing your success! Happy Birthday to your princess!

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  • fatima

    j’adore it is delicious i want to do it thank you what is mean ofFrosting:

    2 sticks unsalted butter, room temperature
    1 can dulce de leche (or cooked sweetened condensed milk)
    8 oz of whipped topping or 8 oz of whipped heavy cream
    Chocolate ganache:

    2 Tbsp chopped chocolate
    2 Tbsp hot heavy cream
    please write me in frensh thank you very much

    · Reply
  • Irina

    I want to make this cake but I need to cover it with fondant. Any tips how it will hold? what cream should I put on top? And also how it will taste without walnuts and chocolate any ideas?

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  • Julie

    I made this cake last week, and it turned out so amazing and delicious!! My husband even loved it, and he doesn’t usually like sweets. Perfect combination of everything, and the buttercream is amazing!! Thanks for the recipe! my new favorite cake 🙂

    · Reply
  • Katara

    OMG – WOW! I made this, and while my first attempt was not perfect, it certainly looked sophisticated and tasted great – I’ll be making it again for special occasions – I can’t wait to perfect the cake and for the process to become second nature.

    A few things I learned that might help others – in Australia ‘heavy cream’ is called double cream – I got to the supermarket and didn’t know what to buy so came home with regular cream. I improvised by whipping this up and using it. I had to make the buttercream twice as I did not have enough to frost the cake with my first batch. One mistake was in translating ounces to grams – I was out by 100g of cream for my first batch! And while I still didn’t have double cream for my second batch, I paid more attention while whipping the butter (thanks to reading the comments here) – it seems that there is considerable time in between the butter turning white, increasing in volume, and then becoming ‘fluffy’. I’m not sure if I really got my butter fluffy, but it was a considerable improvement on my first batch.

    OMG yum! Thank you so much Marina for sharing this recipe – you have me intrigued with Ukrainian cuisine – I want to try so much more!

    · Reply
    • Hi Katara,
      thank you for sharing your experience in adjusting the recipe to your local ingredients, sometimes we got to be really creative to make things work, but where there’s a will, there’s a way, isn’t there? 😀

      I hope you try many other recipes that Ukrainian cuisine has to offer 🙂

      Marina

      · Reply
  • Sarah

    This is now my go to cake for special occasions. I’ve made it 3 times so far. Thank you so much for sharing- it’s delicious!

    · Reply

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