KitKat Chocolate Cake with a Surinamese Twist

Preparation time: 35 minutes

1. PREPARATION
   Heat the chocolate until fully melted. Bring all ingredients to room temperature and make sure that the butter has softened. Place the oven tray slightly below the middle of the oven and preheat the oven at 150 °C. Place the baking paper over the cake mold.
   
   Beat the butter in a mixing bowl, using the mixer at the highest speed, until soft and creamy. Add the Choco Eksi Trafasie cake mix, cocoa powder, melted chocolate, milk, yogurt, and eggs at once. Mix it for 1 minute, using the mixer at the lowest speed, until smooth. Then beat the batter for 3 minutes, using the mixer at the highest speed, until fluffy.
   
   Pour the batter into the cake mold, smoothen the surface and bake the cake in the oven until done and golden brown (convection oven: 18-25 min., or electric oven: 30-35 min.). Pierce the middle of the cake with a bamboo skewer. If the skewer comes out clean and dry, the cake is done.
   
   Take the cake mold out of the oven, place it on an oven tray, put a clean and dry dishcloth on top, and let it cool for 10 minutes. Then take the cake out of the cake mold, remove the baking paper, cover the cake with tinfoil, and let it cool for 1 hour.
   
   Coat the cake with melted chocolate. Stick KitKat chocolate bars around the outside of the cake and tie a ribbon around the cake to secure them. Top the cake with glazed strawberries and crushed chocolate chips.
   
   
2. Variation tip
   During mixing, you could add:
   - ½ tsp grated lemon peel, and/or
   - 2 tsp Laigsingh Rum Essence aroma, and/or
   - 2 tsp Laigsingh Vanilla Essence aroma

This recipe is an adaptation of a chocolate cake recipe by Faja Lobi.