Ingredients
Cake Ingredients
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
$23.96
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Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2)
$16.99
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best seller
King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary
$8.62
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Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1
$5.27
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Sugar In The Raw Granulated Turbinado Cane Sugar, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Baking, Vegan, Gluten-Free, Non-GMO, Bulk Sugar, 2lb Bag (1-Pack)
$3.74
$4.14
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C&H Pure Cane Granulated White Sugar, 25-Pound Bags
$56.99
$49.98
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50 Organic Madagascar Vanilla Beans. Whole Grade A Vanilla Pods for Vanilla Extract and Baking
$39.99
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![50 Organic Grade A Madagascar Vanilla Beans. Certified USDA Organic for Extract and all things Vanilla by FITNCLEAN VANILLA. ~5" Bulk Fresh Bourbon NON-GMO Pods.](https://1mincake.azureedge.net/affiliate/B09SNVYF9X.jpg "50 Organic Grade A Madagascar Vanilla Beans. Certified USDA Organic for Extract and all things Vanilla by FITNCLEAN VANILLA. ~5" Bulk Fresh Bourbon NON-GMO Pods.")
50 Organic Grade A Madagascar Vanilla Beans. Certified USDA Organic for Extract and all things Vanilla by FITNCLEAN VANILLA. ~5" Bulk Fresh Bourbon NON-GMO Pods.
$37.99
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Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract for Baking and Cooking, 4 Ounce Bottle
$19.95
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Chocolate Hand Ingredients
Duncan Hines Dark Chocolate Fudge Brownie Mix, 18.2 OZ
$1.54
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Lindt EXCELLENCE 70% Cocoa Dark Chocolate Bar, Dark Chocolate Candy, 3.5 oz. (12 Pack)
$40.44
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Krusteaz Triple Chocolate Chunk Cookie Mix, Bakery Style, 3 Kinds of Chocolate, 15.5 Oz Boxes (Pack of 12)
$53.95
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Pinata Ingredients
Sarah's Candy Factory Vanilla Mini Dehydrated Marshmallow Bits in Resealable Bag, 1lb
$13.99
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Medley Hills Farm Cereal Marshmallows 1 lb
$12.99
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Sarah's Candy Factory Vanilla Mini Dehydrated Marshmallows in Jar - Mini Marshmallow Bits for Hot Cocoa 2.5 Lbs
$29.99
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Instructions
Step 1
Preheat your oven to 180°C (350°F). Grease and flour a 22 cm (9-inch) cake pan. In a large bowl, combine *all-purpose flour*, *granulated sugar*, *unsweetened cocoa powder*, *baking powder*, *baking soda*, and *salt*. In another bowl, whisk together the *eggs*, *buttermilk*, *vegetable oil*, and *vanilla extract* until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth and lump-free. Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a skewer inserted into the center comes out clean. *Let the cake cool* completely before handling further.
Step 2
Melt the *dark chocolate* in a microwave-safe bowl or over a double boiler. Once melted, pour the chocolate into a hand-shaped mold, turning to coat all surfaces. Tip the mold upside down to let any excess chocolate drain out, creating a hollow shell. Let the chocolate set completely before gently removing the hand from the mold.
Step 3
To create the surprise center, cut a hole in the middle of the cooled cake and fill it with *marshmallows*. Optionally, create an isomalt sphere by heating *sugar* until completely melted, then forming it into a sphere shape once cooled enough to handle.
Place the *filled cake* on a presentation dish and carefully position the chocolate hand on top. If using an *isomalt sphere*, place it decoratively around the cake as desired.
Step 4
The visually stunning cake is now ready to be served. *Slice into the cake* to reveal the delightful marshmallow surprise, and enjoy with friends and family. It will surely be the highlight of any celebration!
Servings
🎉 Elevate your serving game by presenting this cake on a gleaming **silver platter**! The reflective surface will accentuate the chocolate hand's glossy finish and the golden hue of the caramel sphere. Add some colorful, edible confetti around the base of the cake for a festive touch. Perfect for birthdays, quirky gatherings, or even just a fancy Wednesday dessert!
✨ For an unforgettable taste experience, complement each slice with a dollop of **whipped cream** or a scoop of your favorite **ice cream**. The cold, creamy texture contrasts beautifully with the rich chocolate and marshmallow core.
🍴 Add a little mystery to your servings with a small **surprise element**—perhaps a hidden berry compote or a sprinkle of candied nuts inside each slice. It'll be a delightful revelation with every bite!
Equipment
Ensure your cake layers bake evenly by greasing the tin and lining the base with parchment paper.
A silicone hand mold is perfect for crafting the chocolate hand. Check that the mold is clean and dry to avoid any imperfections.
Proper tools for handling isomalt, including a heatproof spatula and a sugar thermometer, are essential to craft the caramel sphere safely.
Variations
🌟 **Gluten-Free Variation**: Transform this showstopper into a gluten-free delight by using a gluten-free flour blend for the cake layers. Ensure all other ingredients, especially the chocolate and marshmallows, are also certified gluten-free.
🥥 **Vegan Delight**: Craft a vegan-friendly version without sacrificing any magic! Swap traditional chocolate for a vegan variant and use agar as a setting agent for the isomalt caramel sphere. Opt for vegan marshmallows to keep the piñata surprise intact. Keep the cake luscious with plant-based butter and milk substitutes.
Faq
- What is the best way to melt chocolate for the hand mold?
The key to smooth chocolate is patience. Melt it in a double boiler or microwave at 30-second intervals, stirring frequently to avoid overheating.
- How do I ensure the cake layers are even?
Use a serrated knife or a cake leveler to trim any domed tops. This trick not only makes for even layers, but also a more visually appealing cake!
- How can I avoid burning the isomalt when making the caramel sphere?
Keep a close eye on the temperature using a sugar thermometer. It's critical to maintain the recommended temperature to prevent burning or discoloration.
- Can I make the chocolate hand ahead of time?
Absolutely! The chocolate hand can be molded and stored in an airtight container at a cool room temperature or in the fridge for up to two weeks.
- What is the best way to safely work with isomalt?
Always use protective gloves and goggles when working with hot isomalt. Proper ventilation and a controlled environment are essential for safety and precision.
- How can I adjust the piñata filling if I want to add more than marshmallows?
Consider a mix of small candies, nuts, or dried fruits. Just ensure they are light enough to avoid weighing down the structure of the chocolate hand.
