Chocolate pop smash cake

Tamara West

I have had a few disasters with pinata-style smash cakes in the past. It’s those jolly thin melted chocolate ones that stubbornly won’t come out of the bowl or end up cracking into several pieces. I prefer this Coco Pop version which, at the eleventh hour, is failsafe to tip out. You can fill it and decorate it with just about anything, for anyone — young or old.

Ingredients

200 g	Dark chocolate buttons, plus some extra to melt for securing lollies to the cake (Main)
80 g	Butter
2 Tbsp	Honey
4 cups	Coco Pops (Main)
1 bag	Lollies, use a large bage of Smarties

Directions

1. Lightly grease a medium-sized bowl with rice bran oil or baking spray.
2. In a medium-sized pot gently melt the chocolate, butter and honey over a low heat. Stir until smooth then take off the heat, add Coco Pops and mix well then leave to cool a little. Tip into the greased bowl and use the back of a spoon to press the mixture into the base and sides. Place in the fridge to set hard.
3. To remove the chocolate shell fill a large bowl with hot water, dip the medium bowl in for a few seconds then use a knife to loosen the shell and tip out.
4. Pile up some Smarties on a serving dish or dinner plate, then place chocolate shell over the top.
5. To decorate, stick Smarties around the outside of the shell. Dip the smarties into a little melted chocolate to help them stick to the shell.