Learn how to make these trending Smashable Chocolate Heart using just 1 ingredient. This Breakable Chocolate Heart Cake is not only easy to make but so much more fun to break using hammer and get to your surprises!!!
What is Chocolate Smash Heart?
Chocolate Smash Hearts, are basically a chocolate case shaped in the form of a heart, that comes with a cavity to be filled in with candies, cakes, chocolates, non edible gifts just about anything.
This is then smashed using a hammer to reveal the surprise inside just like a regular pinata cake. It is uber fun to smash rather than the traditional cutting. Trust me!!!
Things needed to Make the Pinata Cake:
You basically just need 1 ingredient to make this smashable chocolate heart which is obviously white chocolate right!!
However, the other thing you need is a heart shaped silicon mould (commonly known as pinata cake mould) with a hammer since we are making pinata heart shape cake.
You also get a semi-circular pinata mould which I used to make Frozen Pinata Cake for my daughter's Frozen Theme Birthday Party.
That being said, the same process can be applied to make chocolate shells of any shape like may be a round pinata cake or mini hearts.
And edible gel food colours depending upon what colours you want.
How to make Pinata Cake?
Here is a step by step tutorial to make this easy pinata cake recipe.
Step 1: Melting the Chocolate.
It is very important that the chocolate has the right consistency.
I have detailed video on, How to melt chocolate the right way which you can watch to understand better.
Step 2: Making the Pinata Chocolate Shell
Pour about 130 gms of chocolate into the silicon mould (step 1).
Swirl the mould in all directions in a way that the chocolate coats the mould entirely (step 2-5).
Then slide the mould to drip away the excess chocolate over a bowl (image 6).
Clean the edges and let it sit in the refrigerator for 5 mins until it sets completely (image 7-8).
BAKERS TIP: Take it out and do a second coating in places where you feel that the chocolate is thinly coated and might break while demoulding taking care of the edges specifically.
Again allow this to set in the refrigerator for 5 to 8 mins until set completely.
Step 3: Demoulding
It is not difficult to demould but it is important to use gentle hands.
Slightly release the chocolate from the edges in all directions.
Then place it on a flat surface and pull the silicon mould towards you gently releasing the chocolate (image 9-10).
Decorate the chocolate heart as you like.
Chocolate Flower Tutorial:
I choose to decorate the pinata cake with easy chocolate flower.
Click here to watch the tutorial for the same.
How to Serve Pinata Cake:
Place a wooden serving board (like a pizza board). You can use cake board if making it for clients.
Add the fillings of your choice (image 12).
Place the decorated chocolate shell on top with a hammer on the side (image 13-14).
Do remember to tie a ribbon to your hammer to make it special.
Pinata Cake Fillings:
- Chocolates: Place any of your favourites. The most easiest and best option. Make it customisable by making homemade flavoured chocolates.
- Brownies: This would make an amazing homemade edible gift.
- Cheesecake: Consider placing this no bake cheesecake enclosed in chocolate shells.
- Non-edible gifts: Absolutely a fun way to impress your loved one. Place any gifts like watches, gift cards, earrings or place a ring to propose.
Basically just place anything and everything.. hehe. What a fun it is to make breakable heart cake with hammer!!
- Do not place your chocolates on boiling hot water to melt (if following the stove top version of melting chocolates), that might seize your chocolates.
- Do a second coating of chocolates especially around the edges or any areas where you feel the chocolate is thin and might break while demoulding.
- Always release the edges first while demoulding to ensure that you are not applying too much pressure later which can break the chocolate.
I am using compound chocolate here. You can use couverture too but that would need to be tempered first before using and hence I prefer the compound chocolate which are easier to use.
Absolutely anything and everything. Check out the paragraph named, "Pinata Cake Fillings" for detailed ideas.
- How to Melt Chocolate the right way
- Frozen theme Pinata Cake
- No Bake Cheesecake in Chocolate Shells
- Trending Chocolate Pop it recipe.
- Top Forward Cake Tutorial.
Trending Smashable Chocolate Heart (Pinata Cake)
- 200 gms Melted White Chocolate
- Fillings for Pinata Cake
- 3D Geometric Heart Mould
- Add about 150 gms of melted chocolate onto your pinata mould reserving some for second coating or chocolate decorations.
- Swirl the mould in all directions in order to coat the mould completely with the melted white chocolate.
- Turn the mould onto a bowl to drip off the excess chocolate. Clean the edges and allow it to set in the refrigerator for 5 mins.
- After the first coating, do a second coating only on places where you find the chocolate to be thinner using a pastry brush or the back of a spoon.
- Allow this to set for another 5 -8 mins.
- Once set, release the edges first and then place the mould onto a flat surface and pull it towards you to release completely.
- Decorate the mould as and how you like.
How to Serve the Heart Pinata Cake?
- Place a wooden serving board or a cake board if making for clients.
- Top it with the fillings of your choice.
- Enclose the fillings using the prepared chocolate mould and place a hammer on the side. Do tie a ribbon on the hammer to make it special.
- I am using Compound White Chocolate here. You can use couverture too but make sure to temper it beforehand.
- Chocolate is really sensitive to handle. So be gentle or it might break while demoulding. If it breaks simply re-melt the chocolate and follow the steps again until you get the perfect mould.
- Instead of decorating the mould with chocolate flower you can simply use sprinkles to decorate it and reduce your work 😀
- If you are going to colour your white chocolate then only use gel food colour in minimal quantity and also add 2-3 drops of oil so that the chocolate doesn't seize.
- Use gentle hands and release the chocolate around the edges first before attempting to demould it completely.