


About the bake
This spooktacular chocolate Halloween trick or treat piñata cake has an terrifyingly delicious hidden surprise inside. Perfect for a Halloween centrepiece, this Halloween cake will have everyone screaming for more!
Method
Step 1:
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line two 8” circular cake tins.
Step 2:
Cream together the butter and sugar until light and fluffy. Gradually add the eggs one by one, mixing in between.
Step 3:
Sift in the flour and baking powder and fold in.
Step 4:
In a separate small bowl mix together the cocoa powder and boiling water to a paste then add to the mixture, stirring to combine. Add the food colouring powder and mix well until fully combined.
Step 5:
Carefully pour into the 3 prepared tins in equal measures. Bake the sponges in the oven for 25-30 minutes or until a skewer comes out clean when inserted in the centre of the cake. Leave the sponges to cool on a wire rack. Repeat this process again with the remaining batter.
Step 6:
Once fully cooled, carefully cut out a large circle from the centre of three of the sponges using a pastry cutter, these will become the bottom and middle sponges.
Step 7:
Place the bottom base on a cake board or cake stand that you want to present your cake on (it will be difficult to move once filled).
Step 8:
To make your buttercream, beat together the icing sugar, cocoa powder and butter (you may need to add a splash of milk to loosen up).
Step 9:
Split the buttercream in to 2 bowls - in one bowl, add some black food colouring powder and stir to combine (add it little by little until you get the colour you desire - you may need to add a splash of milk to loosen it up).
Step 10:
Using the white buttercream, spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top.
Step 11:
Fill the hole in the centre with the edible sugar eyes. Spread a thin layer of buttercream on the top of the sponge and repeat with the 3rd layer. Place the last full sponge layer (without a hole) on top to seal in the sweets.
Step 12:
With the remaining white buttercream, spread is generously on the outside of the cake using a palette knife.
Step 13:
Roll out the black sugar paste until it's approximately 4mm thick. Carefully drape the sugarpaste over your cake and gently smooth it to get a clean finish.
Step 14:
Spray the sugarpaste with the Sugarflair Edible Pump Spray in Black until you get a beautiful shimmer. To get a more intense glittery finish, brush on some of the edible glitter.
Step 15:
Finish off the cake with pipings of the black buttercream on the top and bottom.
Ingredients
For the Cake
- 345g Unsalted butter (softened)
- 345g Billington's Unrefined Dark Muscovado Sugar
- 5 Free range medium eggs
- 345g Allinson's Self Raising Flour
- 10 tbsp Boiling water
- 3 tsp Baking powder
- 80g Cocoa powder
For the Buttercream
- 660g Silver Spoon Icing Sugar
- 100g Cocoa powder
- 400g Unsalted butter (softened)
- 2.5 tbsp Milk
- 2 tsp Colour splash edible black food colouring powder
- 660g Silver Spoon Icing Sugar
For the Filling
- 2 packs Edible sugar eyes
For the Decoration
- 1kg Black sugar paste
- 1 pot Rainbow dust edible black glitter
- 1 Sugarflair edible pump spray - black
Utensils
- 2 x round 8in cake tins
- Piping bag
- Star nozzle
- Palette knife
- Cake smoother
Nutritional Information
per 313g- 1570cal Energy
- 74g Fat
- 45g of which Saturates
- 210g Carbohydrates
- 179g of which Sugars
- 11g Protein
- 0.93g Salt
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Cake
- 345g Unsalted butter (softened)
- 345g Billington's Unrefined Dark Muscovado Sugar
- 5 Free range medium eggs
- 345g Allinson's Self Raising Flour
- 10 tbsp Boiling water
- 3 tsp Baking powder
- 80g Cocoa powder
For the Buttercream
- 660g Silver Spoon Icing Sugar
- 100g Cocoa powder
- 400g Unsalted butter (softened)
- 2.5 tbsp Milk
- 2 tsp Colour splash edible black food colouring powder
- 660g Silver Spoon Icing Sugar
For the Filling
- 2 packs Edible sugar eyes
For the Decoration
- 1kg Black sugar paste
- 1 pot Rainbow dust edible black glitter
- 1 Sugarflair edible pump spray - black
Utensils
- 2 x round 8in cake tins
- Piping bag
- Star nozzle
- Palette knife
- Cake smoother
Nutritional Information
per 313g- 1570cal Energy
- 74g Fat
- 45g of which Saturates
- 210g Carbohydrates
- 179g of which Sugars
- 11g Protein
- 0.93g Salt