Recipes

Chocolate Easter Egg Piñata Cake

April 3, 2015

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Easter seems to be the perfect time for family gatherings. Brief trips away are the way to go whether it’d be hardcore camping out in the bush or a comfortable bungalow somewhere serene. For me, in and amongst day trips out to the Bells of Line Road to pick apples and chestnuts, I just love pottering around home and doing lots of baking.

So, what am I baking this Easter? My friend Kylie introduced me to the world of piñata cakes! I wanted to make something fun and special for the kids this Easter so I thought I’d try my luck at it. I decided to combine Easter, a chocolate egg hunt, a glorious rich moist chocolate cake and a mean spread of hundreds and thousands to tie it all together. This is, in my book, a novelty cake that will impress the best of the best and it’s so easy to put together, not to mention, very forgiving. I might warn you however that it can get a little messy and there will be hundreds and thousands all over your house for a long time to come. But it’s well worth it!

To start, bake your favourite chocolate cake. I love Ina Garten’s chocolate cake recipe and have adapted it based on what I had in the fridge. My version is a lot less sweet and incredibly moist. I’ve also used 2 x 15cm round cake tins as I wanted to create a tall structure for the effect of lollies and eggs cascading out when the first wedge of cake is cut out.

Here is my adaption of Ina’s chocolate cake:

1 3/4 cups (260gm) plain flour, sifted

1 1/2 cups (300gm) caster sugar

3/4 cup (60gm) good quality cocoa powder 

2 level teaspoons baking soda

1 level teaspoon baking powder

1 teaspoon salt

1/2 cup (140gm) Greek yoghurt

1/2 cup (140gm) sour cream

1/2 cup (125ml) vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup (250ml) freshly brewed coffee

You can use a cake mixer but I find it just as easy to work it by hand. Here’s the how to:

Preheat your oven to 175°C degrees. Lightly grease the 2 cake tins, line with greaseproof paper, lightly grease again and dust with flour.

In a mixing bowl, sift together all the dry ingredients. In a separate mixing bowl, whisk together the yoghurt, sour cream, oil, eggs and vanilla until smooth.

Pour the wet ingredients into the dry ingredients and mix until almost combined. Pour in the coffee, lightly fold until just combined. Please don’t over mix or you’ll get a tough rubbery cake.

Pour the batter equally into each cake tin and bake for about 40-45 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven, set aside for 10 minutes, then invert onto a cooling rack to cool completely.

To piece it together, you will need about:

  • 3 small bags of chocolate/lollies. I’ve used a mix of mini M&Ms, large peanut M&Ms (replace if you have nut allergies) and mini chocolate eggs. The idea is to mix it up with lots of bright colours and different sizes.
  • ganache – 150gm-200gm dark chocolate couveture (or eating chocolate) + 50gm unsalted butter + 30ml water. Place all ingredients in a heatproof mixing bowl over a pot of simmering water, leave to melt, then stir until smooth and glossy.
  • 1 packet of hundreds and thousands
  • raspberry jam

The construction begins:

Using a sharp knife, cut out a cylinder shape piece from the middle section of each cake. Slice a 2cm thick piece from one cylinder and set aside. Then slice each cake into 2 halves creating 4  layers. Alternatively you can slice up the layers first, then cut out a hole in the middle or each layer leaving the top layer intact.

Place the first layer of cake onto a cake stand. Smear with raspberry jam, top with a second layer, smear with jam and continue until all four layers are stacked on top of each other. Fill the hole with your chocolate mix, packing it in to the top leaving a gap and cover with the 2cm cylinder piece of cake. If your final layer is not cut out, fill the hole then simply place this layer to cover.

Pour on the ganache generously and spread with a spatula to cover the entire cake. See Note: remove the slips of greaseproof paper from under the edges of the cake and discard.

Now the fun begins, I suggest you do this in the garden for minimal mess. Carefully but forcefully, throw small handfuls of hundreds and thousands up against the side and the top of the cake until it is entirely covered. If you have a better way of doing this, I’d love to hear about it!

The unveiling of this cake must come with a big introduction, so make sure everyone is gathered   around and you build a little bit of suspense before cutting out that first impressive wedge! Happy Easter everyone!

Note: to keep it a little clean and tidy, cut out 6cm wide strips of greaseproof paper and slip them under the edges of the cake. This will catch all the excess ganache drippings. Once the ganache has been applied, simply pull out the slips and discard.

For the full video, go to the Tasty Conversations Facebook page.

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