Chocolate Dome Smash Cake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 2hrs 25mins
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- Serves
- 12
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- Calories
- 676
Try this chocolate dome smash cake- such a fun cake to make and serve. You can make the chocolate dome in any 14-15cm approx. diameter bowl, lined first with plastic wrap. Make and assemble the chocolate sponge with our chocolate buttercream recipe, then pile up your chosen selection of sweets and chocolate before placing the dome on top to conceal them. Break or 'smash' the dome in front of your friends and family to reveal the hidden treats.
recipe updated Oct 18, 2023
Ingredients
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- Dark chocolate
- 250 g
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- Water
- 180 g
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- Egg
- 2
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- Unsalted butter
- 350 g
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- Caster sugar
- 250 g
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- Unsweetened cocoa powder
- 180 g
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- Baking soda
- ½ teaspoon
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- Baking powder
- 1 teaspoon
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- Salt
- ¾ teaspoon
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- All purpose flour
- 225 g
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- Instant coffee
- 1 teaspoon
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- Buttermilk
- 180 g
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- Vegetable oil
- 60 g
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- Vanilla extract
- 3 teaspoons
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- Icing sugar
- 250 g
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- Cocoa powder
- 70 g
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- Milk
- 2 tablespoons
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- Salt
- as needed
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- Edible gold dust powder
- as needed
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- Edible decorations
- as needed
Tools
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Oven
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Cooking Chef XL
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Small bowl
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Round pan - 20cm (8")
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Cake board - 25cm (10")
Step preview
- Line a small bowl with plastic wrap
- Grease the round pans and line with parchment paper
- Fit the Creaming Beater
- Add chocolate into the appliance bowl, fit the splashguard
- Heat – 10 minutes, 60°C, speed Stir 1
- Pour 2-3 tbsp of the melted chocolate into the lined small bowl
- Use a pastry brush or paintbrush to coat the inside of the bowl in a thin, even layer
- Refrigerate until firm – 20 minutes
- Repeat this process twice more
- Refrigerate until completely firm
- Carefully remove the chocolate dome from the bowl and peel back the plastic wrap gently until released
- Dust with edible gold dust or gold spray
- Preheat an oven to 150ºC
- Clean the appliance bowl and fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix until combined – 50 seconds, speed Min
- Add the ingredients into a clean small bowl
- Stir until dissolved and set aside
- Add the ingredients into the appliance bowl
- Transfer the coffee mixture into the appliance bowl
- Mix until combined – 1 minute, speed Min
- Divide the mixture between the two round pans
- Bake – 30-35 minutes, 150ºC
- Remove from the oven and let cool in the pan - 10 minutes
- Transfer to a wire rack and let cool completely
- Clean the appliance bowl and fit the Creaming Beater
- Add the ingredients into the appliance bowl, fit the splashguard
- Mix - 2 minutes, speed 3
- Trim the cooled sponge layers with a cake leveller
- Place the bottom sponge layer on a cake board and spread with a thin layer of buttercream
- Top with another sponge layer and spread with the buttercream
- Reserve the remaining buttercream for later
- Refrigerate until set - 20-30 minutes
- Once set, cover the sides and the top of the cake with the remaining buttercream
- Form a mound of chocolate sweets and decorations slightly to one side of the cake
- Place the chocolate dome on top of the sweets
- To serve, break through or ‘smash’ the chocolate dome to reveal the sweets