Sunrise Recipes: Easy Halloween chocolate piñata cake recipe packed with lollies and a fun smash-open centre

Halloween is here, and Janelle Halil is bringing a little spooky magic to the kitchen with a chocolate piñata cake that is designed to be smashed open.

The Sassy Sprinkles baker shares how to create the impressive chocolate shell, fill it with lollies, and decorate it into a Halloween showstopper that delivers a sweet surprise when cracked open.

Ingredients

Makes: 1 large smashable cake

Prep time: 30 minutes + chilling

Set time: 1–2 hours

For the chocolate shell

• 1.2 kg milk chocolate or dark chocolate, melted
• 2 tbsp neutral oil or cocoa butter (optional, for a smoother shell)

For the filling

• 300–400 g assorted lollies
• mini chocolates
• jelly lollies
• wrapped or unwrapped small candies
• sprinkles or popping candy (optional)

For decorating

• 150–200 g black fondant or black wafer paper
• Extra lollies for decorating, if desired
• A little melted chocolate, for sticking decorations on

Equipment

• 2 bundt tins of the same size
• Pastry brush or spoon
• Small palette knife or spoon
• Baking paper

Method

1. Make sure both bundt tins are completely clean and dry. If needed, chill them slightly so the chocolate sets faster.
2. Melt the chocolate in a heatproof bowl over a pan of barely simmering water, or in short bursts in the microwave, stirring until smooth. Stir through the oil or cocoa butter if using.
3. Pour some melted chocolate into one bundt tin and use the back of a spoon or a pastry brush to coat the entire inside generously. Repeat with the second tin. Make sure the chocolate layer is thick enough to hold its shape once unmoulded.
4. Place both tins in the fridge for 10–15 minutes, or until set.
5. Remove from the fridge and add another layer of melted chocolate to both tins, focusing on any thin or see-through spots. Chill again until fully firm, about 15–20 minutes.
6. Once fully set, gently loosen and unmould both chocolate halves onto a tray lined with baking paper.
7. Place one chocolate shell half upright. Fill the centre cavity with assorted lollies.
8. Slightly warm the edge of the second chocolate shell half by placing it briefly on a warm tray or brushing the rim with a little melted chocolate. Carefully place it on top of the filled half to join them together.
9. If needed, use a little extra melted chocolate around the seam to secure. Chill briefly to set.
10. Cut pumpkin-face shapes from black fondant or black wafer paper — eyes, nose and a smiling jack-o’-lantern mouth. Attach them to the front of the cake with a little melted chocolate. Add extra lollies or spooky decorations if you like.
11. Place the cake on a serving board and serve with a small mallet or rolling pin so it can be smashed open to reveal the lollies inside.

Tips

Use a good quality eating chocolate for the best snap and flavour.

Make sure each layer is well chilled before unmoulding, otherwise the shell may crack.

If your weather is warm, keep the cake refrigerated until just before serving.

You can make it more Halloween-themed with orange and black lollies, spooky sprinkles or edible glitter.

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