- 2 boxes Betty Crocker™ Devil's Food Cake Mix
- 6 medium free range eggs
- 240 ml vegetable oil
- 460 ml water
Topping and Filling
- 4 tubs Betty Crocker™ Chocolate Fudge Icing
- 300 g mixed chocolates and sweets
Our fun chocolate piñata cake recipe will make an impression at any celebration. Hidden inside are colourful sweets and chocolates, creating a wonderful surprise once cut into! A great idea for a kid’s birthday party.
Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
Mix the eggs, oil, water and Devil’s Food Cake Mixes gently together and whisk (by hand or electric mixer) for 2-3 minutes until smooth and creamy.
Pour the cake mixture evenly into your four greased cake tins (or use two cake tins at a time)
Bake in the centre of the oven for 22-27 minutes, or until a skewer inserted into the centre of the cake comes out clean, then cool on a wire rack.
Cut out a circle from the middle of each cake using the cookie cutter and place the centre cakes to one side. Half one centre cake and discard the remaining ones (or eat them!).
Ice the tops of 3 of the cakes using a palette knife and one of the Chocolate Fudge Icings, being careful not to put icing down the hollowed out middles. Sandwich together, lining up the centre hollows, with the un-iced cake on the top. Place a half centre into the base of the hollow, right to the bottom, then fill with the sweets and chocolates, packing them in tightly. Top with the remaining half centre sponge and then ice all over the outside of the cake with ½ tub of the chocolate fudge icing.
Spoon the remaining icing into a piping bag with the round nozzle inside. You may need to do this in batches so that the piping bag isn’t overfilled. Ideally it should be about half or three quarters full.
Pipe the outside of the cake. Start around the outsides. Pipe 6 large dots down the side of the cake. With the back of a small spoon, press the tip of the spoon into the centre of the piped dot and drag horizontally across, smudging the fudge icing. Wipe the spoon clean between each of the smudges to ensure a smooth, clean line. Do this with each of the dots, and then continue piping the next vertical layer. If the icing gets a little warm and looks like it isn’t holding itself, you can place the piping bag into the fridge for 10-15 minutes, to harden up. This will ensure the dots do not drop downwards. For the top, continue piping as you have been however go around the circumference of the top working your way from the outside into the centre.
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