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Chocolate pinata party cake
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Prep Time:
60 minutes
Cook Time:
80 minutes
Total Time:
140 minutes
Create a stunning chocolate sprinkle pinata cake for a delightful surprise.
Ingredients:
  • 500g butter, softened
  • 322.50 gm caster sugar
  • 26.10 gm vanilla extract
  • 699.00 gm self-raising flour
  • 500.00 ml assorted chocolates (see Notes)
  • 40.00 ml white and brown sprinkles (see Notes)
  • 3 x 120g packets Choco Crispies mixed (see Notes)
  • 250g butter, softened
  • 195.00 gm smooth peanut butter
  • 300.00 gm icing sugar mixture, sifted
  • 32.50 gm cocoa powder
Instructions:
  • Preheat your oven to 180C/160C fan-forced, then generously grease two 7cm-deep, 20cm round cake pans and line them with two layers of baking paper.
  • In an electric mixer, cream together half of the butter, half of the sugar, and half of the vanilla for 5 minutes until light and fluffy. Incorporate the eggs one at a time, mixing until just combined. Slowly add half of the flour and half of the milk in batches, mixing until just combined.
  • Transfer the mixture into the prepared pans. Bake for 40 minutes or until a skewer comes out clean when inserted into the center of 1 cake. Allow the cakes to rest in the pans for 10 minutes. Invert the cakes onto wire racks lined with baking paper, and let them cool completely.
  • Prepare additional batter using the remaining butter, sugar, vanilla, eggs, flour, and milk to yield 2 more delicious cakes.
  • In a large bowl, cream the butter until light and fluffy using an electric mixer for 5 to 7 minutes. Add peanut butter and mix until combined. Sift icing sugar and cocoa together, then gradually beat into the peanut butter mixture, 1 tablespoon at a time, until fully combined.
  • Level the cakes by trimming the tops to ensure they are even in thickness. Using a 10cm round cutter, cut out the centers of two cakes as per the Notes section. Discard the removed centers.
  • Place a whole cake on a serving plate and spread 1/4 cup of buttercream icing over the top. Add a cut cake layer on top and spread 2 tablespoons of icing over it. Place the remaining cut cake over it and spread 1/4 cup of icing on top and inside the hole. Fill the hole with assorted chocolates and cover with the last cake layer. Finally, spread the remaining buttercream icing over the top and sides of the cake.
  • Mix white and brown sprinkles along with Choco Crispies in a bowl. Press the mixture all over the top and sides of the cake until fully covered. Serve as desired (refer to Notes for serving suggestions).

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