Chocolate Pinata Cake with Chocolate, Chestnut and Mascarpone frosting
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Chocolate Pinata Cake with Chocolate, Chestnut and Mascarpone frosting

NUTRITION · PER SERVING40M COOK
CAL 25%·PRO 15%
CARBS 48G39% OF CAL
4G FIBER0G ADDED0G INTRINSIC16G OTHER29G TOTAL SUGAR
FAT 33G61% OF CAL
21G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A festive layered chocolate cake frosted with mascarpone, chestnut, and chocolate. A show-stopping dessert for special occasions.

dessertbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

  • Makes 3x15cm layers and 1x20cm layer or 4x18cm layers
  • 180 g | 6oz 70% cocoa dark chocolate (chopped into small pieces)
  • 230 g | 8oz unsalted butter (plus extra to grease the cake tins)
  • 180 g | 6oz soft dark brown sugar
  • 2 tbsp runny honey
  • 350 g | 12oz plain flour (sifted, plus extra to dust the cake tins)
  • 50 g | 2oz cocoa powder (sifted)
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 180 ml | 6fl oz whole milk + 1tsp lemon juice
  • 4 large eggs
  • 1 tsp vanilla paste
  • foil-covered chocolate coins to fill cake (optional)
  • For the frosting/filling
  • 500 g | 17.5oz mascarpone
  • 250 g | 8.8oz icing sugar
  • 200 g | 7oz chestnut purée
  • 150 g | 5.3oz 70% cocoa dark chocolate (cubed)
  • 100 ml | 3.3fl oz double cream
  • 1 tbsp vanilla paste
  • Chocolate drizzle
  • 80 g | 3oz dark chocolate (chopped into small pieces)
  • 100 ml | 3.3fl oz single cream
  • 1 tbsp honey
  • 2 tbsp softened unsalted butter
PREP
20M
SODIUM
144MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.