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Trick or Treat Chocolate Piñata Cake

29 Reviews

  • Nut free
  • Vegetarian

About the bake

This fun chocolate piñata cake has an exciting hidden surprise inside. Perfect for a Halloween trick or treat party or even as a birthday celebration cake. The kids (and adults) are sure to love this.

120Total Time
50Prep Time
30Bake Time
10Serves
Easy

Method

  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line three 8” circular cake tins.

  2. Step 2:

    Cream together the butter and sugar until light and fluffy.

  3. Step 3:

    Gradually add the eggs one by one, mixing in between.

  4. Step 4:

    Sift in the flour and baking powder and fold in.

  5. Step 5:

    In a separate small bowl mix together the cocoa powder and boiling water to a paste then add to the mixture, stirring to combine.

  6. Step 6:

    Once fully combined, carefully pour into the 3 prepared tins in equal measures.

  7. Step 7:

    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.

  8. Step 8:

    Once baked, leave the sponges to cool on a wire rack.

  9. Step 9:

    Once fully cooled, carefully cut out a large circle from the centre of two of the sponges using a pastry cutter, these will become the bottom and middle sponges.

  10. Step 10:

    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).

  11. Step 11:

    Beat together the icing sugar, cocoa powder and butter to make your buttercream (you may need to add a splash of milk to loosen up).

  12. Step 12:

    Spread a thin layer of buttercream on the bottom layer of your cake (not covering the hole) and place the second layer on top.

  13. Step 13:

    Fill the hole in the centre with your chocolate sweets.

  14. Step 14:

    Spread a thin layer of buttercream on the top of the sponge and place the remaining sponge layer without the hole on top to seal in the sweets.

  15. Step 15:

    With the remaining buttercream spread generously on the outside of the cake (or pipe if preferred).

  16. Step 16:

    Decorate with chocolate sprinkles and serve.

Ingredients

  • For the Cake

    • 260g Unsalted butter
    • 260g Billington's Unrefined Dark Muscovado Sugar
    • 5 Free range medium eggs
    • 260g Allinson's Self Raising White Flour
    • 2.5 tsp Baking powder
    • 8 tbsp Boiling water
    • 60g Cocoa powder
  • For the Buttercream

    • 500g Silver Spoon Icing Sugar
    • 75g Cocoa powder
    • 300g Unsalted butter
    • 2 tbsp Milk
  • For the Filling

    • 200g Chocolate sweets (smarties or m&ms)

Utensils

  • 3x baking tin 8in

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