Surprise Piñata Cake

For a successful party, make a cake with a yummy surprise in its middle that releases delicious treats — it’s sure to delight both young and old! Wow effect guaranteed!

Ready? 

EQUIPMENT

Whip (manual or electric)

Mould: 12 cm diameter

Spatula

2 large mixing bowls

INGREDIENTS

La Patelière organic chocolate cake mix :

3 eggs

125 g butte r

Mascarpone butter cream:

200 g butter

270 g La Patelière organic icing sugar

100 g mascarpone

1 tbsp lemon juice

1 tsp La Patelière vanilla powder

La Patelière sugar-coated chocolate sweets

La Patelière multicoloured sugar sprinkles

Dragées chocolatées La Patelière

Perles multicolores en sucre La Patelière

Top tip

after the recommended baking time, insert a knife or skewer into the centre of your cake, if it comes out clean and dry your cake is ready.

Recipe

Let's get baking!

1. Make the chocolate cake:

Preheat the oven to 170°C (gas mark 5-6) preferably using the fan setting.

Pour the cake mix into a large mixing bowl. Add the eggs and melted butter. Using the whisk, beat until you have a smooth, lump-free texture. Pour the batter into the buttered and floured cake tin (12 cm diameter) and bake in the middle of the oven for 45 min.

After the recommended baking time, insert a knife or skewer into the centre of your cake, if it comes out clean and dry your cake is ready. Turn out the cake after it has cooled completely.

2. Make the mascarpone butter cream:

In a large mixing bowl, beat the softened butter with the icing sugar and vanilla until the mixture becomes pale and fluffy. Add the lemon juice and continue to beat for 2 minutes. Add the mascarpone using the spatula.

Once the cake has completely cooled, slice it into four layers. Make a hole in the middle of two of the layers. Place a layer without a hole on a cake stand. Cover with the butter cream and then add a layer of cake with a hole. Cover with the cream and a second layer with a hole. Fill the hole with the sugar-coated chocolate sweets and then spread some cream over the cake and close with the last layer without hole. Cover the entire cake in the butter cream and refrigerate for 30 minutes.

To finish, carefully roll the cake in the sugar sprinkles until is entirely covered.

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