White chocolate piñata cake
Serves: 10-12
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
White chocolate piñata cake
This no-bake treat with mini eggs hidden inside adds the fun factor to any celebration
Serves: 10-12
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
358Kcal
Fat
22gr
Saturates
14gr
Carbs
36gr
Sugars
26gr
Fibre
2gr
Protein
4gr
Salt
0.24gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
For the piñata cake
- flavourless oil, to grease
- 25g salted butter
- 100g white chocolate, chopped
- 125g white marshmallows
- 100g rice pops cereal
- 75g desiccated coconut
- zest of 1 lime
To decorate and fill
- a selection of white and yellow chocolate mini eggs
- 4 hollow white chocolate eggs (5-6cm tall)
- 100g white chocolate
- 100ml double cream
- coconut flakes
Step by step
Get ahead
The cake keeps for at least 5 days in an airtight container, at room temperature.
- Grease the inside of a 2-litre pudding basin (measuring 16cm-18cm across the top) with flavourless oil. Melt the butter in a large pan over a low heat. Add the white chocolate and marshmallows and continue to heat very gently until melted and combined, stirring continuously so the mixture doesn’t catch and burn.
- Add the rice pops cereal, coconut and lime zest and stir thoroughly so the cereal is well coated. Leave to cool for 5 minutes; it should be just cool enough to handle but still easy to mould.
- Lightly oil your hands and then line the pudding basin with the mixture. Use the back of a lightly greased spoon to help mould it against the base and sides of the bowl, until the sides are about 3cm thick and you have a hollow in the middle. Leave for around 30 minutes, until the mixture has set completely.
- Run a palette knife around the edge of the bowl to loosen, then gently turn out the cake. Fill the hollow with chocolate eggs (keep some for decoration) then cover with a serving plate and turn the other way up, hiding the surprise inside.
- To decorate, break the chocolate into small pieces in a heatproof bowl. Heat the cream until it just reaches boiling point, then pour over the white chocolate. Leave for a minute until the chocolate has melted, then stir to combine. Leave to cool until it starts to thicken, then whisk until you have a thick ganache. Spread over the top and sides of the cake, using a palette knife to create a smooth surface. Top with the remaining chocolate eggs and coconut flakes. Chill for 30 minutes to set before serving.
