Serves: 12
Prep: 45 mins + cooling
Cook: 1 hour
This is the absolute Christmas showstopper for everyone! The kids will be incredibly impressed by the hidden lollies.
Ingredients:
1¾ cups self-raising flour
½ cup cocoa powder
¾ cup caster sugar
1 cup milk
2 eggs, lightly beaten
125g butter, melted, cooled
400g tub chocolate frosting
1½ x 200g pkt chocolate finger biscuits
2-3 cups assorted lollies
coloured sprinkles
Mini candy canes, to decorate
²/³ cup white chocolate melts, melted
spearmint leaves, red M&M’s, to decorate
Chocolate Dome:
- 250g dark chocolate melts
How to make the Christmas smash cake:
Preheat oven to 180°C. Grease a deep 20cm round cake pan. Line base and sides with baking paper.
Sift flour and cocoa into a large bowl. Stir in sugar. Make a well in centre. Add milk, egg and butter. Whisk until well combined. Pour mixture into prepared pan, spreading to level top. Bake 50-55 mins or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 mins before turning onto a wire rack to cool completely.
To make the chocolate dome, chill a 20cm round metal or melamine bowl. Place chocolate in a microwave-safe bowl. Microwave on High 1-2 mins or until melted and smooth. Stand 5 mins. Spray inside of bowl with oil. Brush chocolate over inside of bowl to coat. Refrigerate 5 mins. Repeat with remaining chocolate to create a thick coating. Refrigerate until set (you’ll notice chocolate will start to pull away from edge of bowl).
Place on a serving plate. Spread top and side of cake with frosting. Press biscuits around edge of cake. Pile lollies and some of the mini candy canes in centre of cake.
Carefully remove chocolate dome from bowl. Place over lollies to cover. Refrigerate 10 mins.
Using a little of the melted white chocolate, secure mini candy canes around side of cake. Spoon remaining chocolate over top of dome. Decorate with spearmint leaves and M&M’s.
