Chocolate Easter Egg Pinata Cake
Recipe type: desserts
Cook time: 
Total time: 
Serves: 12
  • 200g unsalted butter
  • 200g caster sugar
  • 160g self raising flour
  • 40g cocoa powder
  • 4 eggs
  • 2 tbsp Beanies Cinder Toffee Flavoured Instant Coffee Granules mixed in 25ml almost boiling water
  • 1½ packets of Cadburys Chocolate Mini Eggs
  • 1 packet of Tesco mini , mini chocolate eggs
  • 250g Renshaws Chocolate flavoured ready to roll icing
  • 50g cold unsalted butter
  • 100g icing sugar
  • 100g milk chocolate , melted
  • 1 tsp Beanies Double Chocolate Flavoured Instant Coffee Granules
  • 1 packet of Dr Oetekar chocolate stars
  • 1 white chocolate writing icing tube
  • Cake release (or butter & flour) to grease the pan
  1. Grease the easter egg pan thoroughly
  2. pre heat the oven to 180oC / 160oC (fan)
  3. cream the butter and sugar together until soft and creamy
  4. add the eggs and a spoonful of flour and beat again for a couple of minutes
  5. Add the remaining flour and cocoa powder and the cinder toffee coffee and fold in until combined
  6. Pour into the cake tin and smooth over
  7. Place into the oven and cook for 40 - 50 minutes until cooked all the way through - you might want to place foil over the cake after 30 mins to prevent the edges of the cake singing
  8. Once cooked allow to cool and then remove from the tin and place on a wire rack
  9. Make the buttercream by creaming the butter until soft and smooth. Carefully add the icing sugar and beat until smooth and creamy
  10. Stir the double chocolate coffee into the melted chocolate and add to the icing sugar and butter, and mix well to make a chocolate buttercream
  11. Cover and put to one side until the cake is complelty cooled
  12. Once the sponges are completely cooled, carefully slice it in half to make 2 sponges
  13. In the top, thicker and more dome shaped sponge, using a large circular pastry cutter cut a hole - do not go all the way to the bottom though. You want to make a pocket, so use a spoon and a knife to scoop out the round and discard (or eat!)
  14. Place the pastry cutter on top of the other sponge half in the same place that you just cut a whole out of the other sponge. Then add the buttercream to the sponge around the cutter - the space inside the cutter must not have any buttercream inside
  15. In the hole of the top sponge, fill with the mini eggs and then carefully sandwich the 2 sponges together
  16. Cover the outside of the cake with the remaining buttercream
  17. Roll out the brown ready to roll icing and cover the cake with it and trim off any excess
  18. Write 'Happy Easter' with the icing tube
  19. Use the icing from the tube stick the chocolate stars on to the egg for decoration
  20. Serve as required
Recipe by Mummy Mishaps at