Giant Maxi King Cake

9. July 2021

Prep time: 2 hours

Serves: 20

The Kinder Maxi King Snack in XXL variation as a cake! This giant Maxi King cake is incredibly delicious and tastes like the original, it’s chocolatey and crispy on the outside with hazelnuts, and inside a refreshing cream cheese filling with a core of caramel. In addition, this is a no-bake cake and is really quick and easy to prepare as an incredible eye-catcher.

Ferrero Maxi King Chocolate

A lot of chocolate is used in this giant Maxi King cake and it is an essential ingredient! The original Ferrero Maxi King has a layer of milk chocolate and hazelnuts on the outside. For my XXL Maxi King cake I use dark chocolate for one part and milk chocolate for another part, in order to have it not too sweet. Regarding the chocolate, there are two different steps to consider when making this cake.

  1. First, we’re making a ganache with dark chocolate, and for this we first finely chop the dark chocolate and pour hot heavy cream over it. This will make it a thick consistency, which is perfect for the giant Maxi King cake. With this chocolate ganache we cover the sides and the top of the oval shaped pan.
  2. Then we are using the milk chocolate, which is also finely chopped and then carefully melted and with this we are generously covering the bottom of the cake, but also the sides and the top to have it as a glue for the hazelnut pieces, which should be finely chopped and roasted for our giant Maxi King cake.

Kinder Maxi King Ingredients

A few ingredients are required for our giant Maxi King cake and the making of it is really easy! We need the following Maxi King ingredients:

  • Shortbread biscuits: I used whole wheat shortbread biscuits for this Maxi King cake, but regular shortbread biscuits are also totally fine
  • Chocolate: in Germany we have a differentiation between regular chocolate and chocolate for baking which is called couverture. The couverture is better to use for the Maxi King chocolate, as it melts faster and better and is more suitable for making ganache
  • Cream cheese and heavy cream: we need these two to make the cream cheese frosting for the giant Maxi King cake. Simply whip the heavy cream until stiff, mix the cream cheese with sugar and then fold in the whipped cream.
  • Caramel: for the delicious caramel core, I simply used a caramel cream from the supermarket, which is super delicious! You can also make the caramel yourself, but I chose not to make it myself.

Maxi King Cake Recipe

To get a perfect oval shape like that of a Ferrero Maxi King snack, we need an oval shaped cake pan, for this I use an 18x26cm / 7x10inches oval glass casserole mold. I cover this with cling film and then we can start with the chocolate ganache. During the various steps of the Giant Maxi King Cake, it is important to always cool the cake in between. If the almost finished Maxi King cake has cooled for a few hours, it can be difficult to remove it from the mold.

I recommend to put the entire mold into a hot water bath and let it warm up for a short time. This way the ganache becomes a little softer and then the cake can be easily removed from the mold.

The XXL Maxi King cake is definitely an absolute eye-catcher and looks extraordinary, especially when holding the original Kinder Maxi King sweet next to it. It is the combination of the delicious creamy caramel, the refreshing cream cheese frosting with whipped cream and the crispy outer layer with soft chocolate ganache, shortbread biscuits and chopped hazelnuts. Just a dream!

When cutting the cake, I recommend to use a sharp knife and let is sit in hot water for a while to have it absorbed the heat, drying it well and then carefully and slowly cutting the cake, in order for the chocolate to melt by the hot knife and this way it won’t break. This means that it can be cut and served perfectly. Then all you have to do is enjoy!

Print Recipe

Giant Maxi King Cake

  • Preparation time: 2 hours
  • Servings: 20


Maxi King Cake

  • 3 cups (300g) dark chocolate
  • 1/2 cup + 2 tbsp (150ml) heavy cream
  • 2 cups (250g) crackers
  • 1 1/2 cups (300g) cream cheese
  • 3 tbsp (30g) sugar
  • 3/4 cup + 1 tbsp (200ml) heavy cream
  • 1 1/4 cup (400g) caramel
  • 2 cups (200g) milk chocolate
  • 1 cup (150g) haselnuts, (chopped & roasted)


Maxi King Cake

    1. Lay out an oval mold (18x26cm / 7x10inches) with cling film, avoiding creases as much as possible. Finely chop the dark chocolate. Heat up the 150ml / ½ and 1/8 cups of whipped cream and pour over the dark chocolate, let it rest for a minute and then carefully stir with a whisk. Spread almost all of the ganache on the bottom and sides of the oval mold.
    2. Put a layer of the shortbread biscuits on the sides, use these to press the ganache on the sides, to have the ganache evenly distributed. Make sure that the mold is high enough, otherwise the shortbread biscuits should be cut to size. Then distribute the shortbread biscuits on the bottom and cut to size if necessary. After the first layer of shortbread, add a second layer, use the remaining ganache here, which can can be used like a glue between the shortbread layers. Refrigerate until the ganache hardens.
    3. Whip 200ml / ¾ cup of heavy cream until stiff. Mix the cream cheese with the sugar and fold in the whipped cream. Spread about 2/3 of the cream cheese frosting into the mold, making a small notch for the caramel filling.
    4. Spread the caramel cream into the notch and spread the remaining cream cheese frosting on top. Lay out two layers of shortbread biscuits on top. Carefully melt the milk chocolate and spread about half of it on the shortbread biscuits so that they are well sealed with the entire cake. Cool everything again for a few hours.
    5. In order to remove the giant Maxi King cake from the mold, put it in a hot water bath so that the ganache becomes softer on the sides, flip it upside down and it should be coming out easily. Peel off the cling film. Spread the rest of the milk chocolate on the top and sides of the  Maxi King cake and stick the hazelnuts to it and DONE!
    6. When cutting the cake, use a very sharp knife and let is sit in a tall container filled with hot water so that it heats up, this way the chocolate will melt away while cutting. But before cutting, dry the knife of course!


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