Piñata Chocolate Cake

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• Step 1

  Preheat the oven to 175°C. Butter and line three 6-inch loose bottom cake tins.

• Step 2

  Using a stand mixer with a whisk attachment or a handheld whisk, combine together all the ingredients until a smooth, lump free batter in formed (this can take a few minutes). The batter will be quite wet but this is good it means the cake will be moist once cooked.

• Step 3

  Divide the batter evenly between the lined cake tins. Bake for 20-30 minutes or until a knife can be inserted into the centre and come out clean. (Baking times can vary, the best test is definitely to insert a knife).

• Step 4

  Leave cakes to cool in the tins for 20 minutes then remove from tins, place on chopping boards (cover boards with baking paper so they don't stick to them) and let them cool completely.

• Step 5

  Whilst they're cooling make the butter cream. Make sure the butter is soft but not melted. Whip the butter with the whisk stand mixer for a few minutes before adding the icing sugar, cocoa powder, cream, salt and vanilla extract. Whisk until combined and lump free.

• Step 6

  Once cooled you need to level off the cakes so that they sit evenly on top of one another. If there is a dome, use a large serrated knife to cut it off leaving you with flat topped cakes. (Eat the cuttings, they are delicious/ or crumble and use for cake pops). Two of the cakes need to have the middle cut out. Using a cookie cutter cut a round out of the middle of the cake (this is where you're going to put your smarties).

• Step 7

  Place the first cake (one of the ones with the middle cut out) on to the cake board you are using (secure with a little bit of the buttercream). Cover the top of the cake with buttercream (avoiding the hole in the middle). Fill the hole with smarties, Put the next cake layer on top and repeat the icing and the smarties. Place the final cake on top (the one without the hole) and ice the whole cake (for best results use a palette knife or a icing smoother on the sides).

• Step 8

  Finally decorate the cake with your favourite chocolate bars (I also dripping white chocolate down the side) and DIG IN.

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