Chocolate Piñata Cake with Candy Surprise
Ingredients
Chocolate batter
- 6 large eggs
- 250 g sugar
- 1 packet vanilla sugar
- a pinch of salt
- 100 g ground almonds
- 280 g all-purpose flour
- 4 tablespoons unsweetened cocoa powder
- 3 teaspoons baking powder
- 130 ml vegetable oil
- 150 ml sparkling water
Additional
- 350 g apricot jam
- 100 g heavy cream
- 250 g dark chocolate
- 400 g colorful chocolate candies
Preparation
Line the bottom of a 20 cm springform pan with parchment paper so the pan can be reused immediately after baking. Preheat the oven to 180°C (convection: 160°C).
Beat eggs, sugar, vanilla sugar, and salt for 2 minutes until foamy. Mix ground almonds, flour, baking powder, and cocoa powder, then add alternately with oil and water to the batter. Pour half of the batter into the pan and bake for 25 minutes.
After baking, remove the cake from the pan immediately and slide it onto a wire rack using the parchment paper. Line the pan again with parchment paper and pour in the remaining batter. Bake again for 25 minutes and let cool completely.
Boil the apricot jam in a saucepan. Cut both cakes horizontally in half to create a total of 4 layers. Set one layer aside as the lid. From the remaining three layers, cut out a 4 cm hole in the center of each. Place one layer with a hole on the desired cake plate. Spread 3-4 tablespoons of jam on it, avoiding the hole.
Place the second layer with a hole on top of the first layer, aligning the holes, and spread jam on it, avoiding the hole.
Place the third layer with a hole on top, aligning the holes, and spread jam on it, avoiding the hole.
Fill the hole with the chocolate candies.
Place the reserved lid layer on top to seal the candies inside.
Heat the remaining apricot jam and brush it over the entire cake for a glaze.
Melt the dark chocolate and pour it over the cake, smoothing to cover completely.
Whip the heavy cream until stiff and use to decorate the top of the cake.
Decorate with additional chocolate candies.
Tips
For a lighter birthday cake: Replace the cocoa powder with 2 tablespoons of flour and add a packet of vanilla pudding powder to the batter.
