This chocolate smash cake is really fun and perfect for a birthday party - whether it's for kids or grown-ups, it'll be an instant hit! You can bring this cake out with a mini hammer so the birthday boy or girl gets to crack it open. It's the ultimate treat really - a bit like a piñata, but in the form of a cake! There are a few steps to making this cake, but it really is worth the extra time and effort you put in. After all, we only have birthdays once a year. Plus, you can fill it with your kids' favourite sweets, which will make it even more of a treat. Give it a go, and happy smashing!
Energy: 3247kJ per serving
Saturated Fat: 24g
Ingredients: For the cake
- 100ml milk
- 225g castor sugar
- 225g unsalted butter, room temperature
- 2 tsp baking powder
- 225g flour, sifted
- 4 eggs
- 1 tsp vanilla extract
- 280g white chocolate, finely chopped
- 2 tsp coloured sprinkles
- 460g chilled cream cheese
- 150g room temperature butter mixed with 1 tsp vanilla extract and a pinch of cinnamon
- 300g icing sugar, sifted
- 120g white chocolate buttons, giant and regular
- 2 handfuls of sweets, to half-fill the dome
Method: To make the one-bowl cake
- Heat the oven to 180°C. Grease and line the base and sides of 2 18-cm cake tins. Put all the cake ingredients and a pinch of salt in a bowl and mix with an electric whisk or stand mixer until smooth. Divide between the tins, smooth the tops and bake in the middle of the oven for 30 to 40 minutes.
- For the dome, set a bowl with a rounded base upside down on a cling-wrapped baking tray. Smooth 2 sheets of cling wrap over the bottom of the bowl. Next, melt the white chocolate in a heatproof bowl set over gently simmering water, then mix until smooth.
- Let the chocolate cool slightly, pour it slowly and evenly over the cling-wrapped dome, then add some sprinkles. Leave it to set, then trim the edge carefully with a dry, hot knife and chill until ready to serve – it must stay in the fridge until you're ready to smash to get the snap.
- To decorate, beat half the cream cheese with the butter mixture, then add the rest of the cream cheese and the icing sugar, and mix until smooth. Spread about ¼ of this mixture on top of one of the cakes. Place the other cake on top and spread ¼ of the icing over the top. Use the remaining icing to ice the sides of the cake, then decorate the sides with chocolate buttons.
- When you're ready to serve your smashing birthday cake, put the the sweets on top in a pile, then set the dome on top (cling wrap removed) – and get smashing!
Notes: Choose a bowl that's about 18cm in diameter (or slightly bigger) so that your chocolate bowl matches the size of the top of your cake once trimmed.
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