Chocolate Christmas Cake

5 from 6 votes

This recipe brings the dessert to a whole new level! It's a fun family centerpiece that kids will just love! Smash it open to reveal hidden treats - it will be the biggest hit of your festive entertaining!

Course Dessert

Cuisine American

Keyword Chocolate smash cake, christmas smash cake, smash cake recipe

Prep Time 2

Cook Time 25

Total Time 2 25

Servings slices

Calories 712

Author Erren Hart

Ingredients

For the topper:

1 cup semi-sweet chocolate chips
¼ cup white chocolate chips
Holly for decoration
chocolate candy of choice

For the cake:

½ cup unsweetened cocoa powder
½ cup brown sugar
¾ cup granulated sugar
½ tsp baking powder
1½ cups all purpose flour
4 oz butter (1 stick or 8 tablespoons), melted
1 tbsp vegetable oil
½ tsp baking soda
2 tsp vanilla extract
2 eggs
1 cup warm water
1 tsp instant coffee

For the frosting:

6 oz butter (¾ cup or 1½ sticks), softened
8 oz cream cheese softened
6 oz semi-sweet chocolate chips
1½ teaspoons vanilla extract
3 cups powdered sugar sifted
Chocolate shavings for decoration
Christmas sprinkles for decoration

US Customary - Metric

Instructions

For the topper:

Blow up your balloon to fit into a 6-inch bowl the bowl with enough room to move it around. Set the balloon aside.
Melt the chocolate in the 6-inch bowl over a double boiler or in the microwave for 30 seconds at a time, mixing in between until fluid. Allow to cool until warm to the touch (not hot. Hot chocolate will pop the balloon). Mixing as it cools helps to temper the chocolate and give a shinier finish.
If necessary, clean the balloon and dip it to coat with the chocolate, to make it even thicker, place the balloon on a measuring cup and slowly pour more chocolate onto it, and spread with the back of a spoon until you get the thickness and shape you are looking for. Place in the fridge to chill and harden.
While the chocolate sets, melt the white chocolate chips.
Remove the chocolate covered balloon from the fridge once it has cooled enough (you don’t want the white chocolate to melt your chocolate dome). Pour the white chocolate onto the dome slowly, then add the holly decoration.
Place back in the fridge to set. Once it’s set, take it out of the fridge and allow it to return to room temperature before attempting to remove the balloon.

For the cake:

Preheat oven to 350F and grease two 8 inch cake pans.
In a large mixing bowl mix all the dry ingredients (except the coffee) until combined.
In a medium mixing bowl mix all the wet ingredients until combined then mix in the coffee until disolved.
Add the wet ingredients to the dry and mix the two together until just combined.
Divide the batter evenly between the two greased 8-inch/20cm round pans and bake for about 25 to 30 minutes, or until a cake tester comes out clean.
Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool compltetly.

For the frosting:

Melt the butter and chocolate in a small pan on over a low heat stirring gently until melted. Once completely melted, remove from the heat and let cool.
In a large bowl, beat the chocolate mixture with the softened cream cheese.
Add the vanilla extract and 1 cup of the powdered sugar, adding another cup of the sugar until smooth and desired consistency.
Place one of the cooled cakes on a cake plate and spread the top with 1/2 cup of the frosting.
Place the second layer onto the first layer and cover with the remaining frosting and smooth.
Run a fork down the sides to create the ridges (wiping the fork clean after every pass).
Cover the top of the cake and bottom edge with chocolate shavings and some Christmas sprinkles.
Once you’re ready to place the topping, fill it with the chocolate of your choice (nothing too heavy – I used malted milk balls) and carefully place on top of the cake.
Smash and enjoy!

Nutrition