Chocolate Pinata from Uncle Julio's features a rich, warm chocolate cake filled with molten chocolate fudge and colorful candy pieces, topped with whipped cream and a drizzle of chocolate sauce, offering a delightful combination of gooey, sweet, and festive textures.
Equipments
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Electric mixer or hand mixer
- Spatula
- Saucepan
- Heatproof bowl (for melting chocolate)
- 8-inch round cake pan or dome-shaped mold
- Baking sheet
- Parchment paper
- Cooling rack
- Cake turner or offset spatula
- Squeeze bottle or spoon (for drizzling sauce)
- Pastry bag or piping bag (for whipped cream)
- Knife (for cutting cake/filling)
- Spoon (for filling cake with candy)
Ingredients
- 1 cup (225g) unsalted butter
- 1.5 cups (300g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (120g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz (225g) semi-sweet chocolate (chopped or chips)
- 1/2 cup (120ml) heavy cream
- 1 cup assorted colorful candy pieces (M&Ms, mini marshmallows, gummies, etc.)
- 1 cup (240ml) heavy whipping cream (for whipped cream)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1/2 cup (120ml) prepared chocolate sauce or hot fudge
Ensure that the semi-sweet chocolate used is of good quality, as it significantly impacts the richness of the molten fudge center. Your choice of colorful candy pieces should withstand baking without melting too much to maintain the festive texture contrast inside the cake. When measuring cocoa powder and flour, sift them to avoid lumps and achieve a smooth batter consistency. Heavy cream for both the molten center and whipped topping must be fresh and cold to create the perfect creamy texture. Chocolate Pinata from Uncle Julio's copycat menu delivers a gooey, chocolate-rich cake filled with vibrant candy, topped with light whipped cream and a rich chocolate drizzle, making it an indulgent dessert experience.
Instructions
- Instructions:
- Preheat oven to 350°F (175°C). Grease and line the cake pan or dome-shaped mold with parchment paper.
- In a microwave-safe bowl, melt 1 cup butter and 8 oz chocolate together, stirring until smooth. Let cool slightly.
- In a mixing bowl, beat together sugar, eggs, and vanilla extract until light and fluffy.
- Mix in the cooled chocolate-butter mixture until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually fold dry ingredients into the wet ingredients until just combined.
- Pour batter into the prepared cake pan or mold and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in center comes out mostly clean (a few moist crumbs are okay).
- Cool cake in pan for 10 minutes, then turn out onto a cooling rack to cool completely.
- In a saucepan, heat 1/2 cup heavy cream until just simmering. Pour over 4 oz chopped chocolate in a heatproof bowl; let sit 1 minute, then stir smooth to make ganache.
- Cut a hole in the center or bottom of cooled cake (without cutting through entirely) to create a cavity.
- Fill cavity with assorted colorful candy pieces and mini marshmallows.
- Place the cake piece you removed back to seal the bottom.
- Pour the prepared chocolate ganache over top of cake, letting it drip down sides.
- Chill cake in refrigerator for 30 minutes to set ganache.
- Using an electric mixer, beat 1 cup heavy cream, powdered sugar, and 1/2 tsp vanilla until stiff peaks form.
- Pipe or spoon whipped cream on top of cake.
- Drizzle chocolate sauce or hot fudge over whipped cream and cake.
- Serve immediately, slicing to reveal the candy-stuffed center.
Substitution
Chocolate Pinata from Uncle Julio's copycat menu blends rich chocolate cake with molten fudge and vibrant candy for an irresistible treat. If you don't have semi-sweet chocolate, dark or milk chocolate can be substituted, but adjust sugar levels accordingly to maintain sweetness balance. Use any colorful candy pieces you prefer or have on hand to personalize the pinata filling, such as Skittles or chocolate-covered nuts. When mixing the cake batter, be sure not to overmix to keep the texture light and tender. Your choice of heavy cream brands can impact the whipped cream's stability, so use high-quality cream for best results.
Tips
Ensure to let the melted butter and chocolate mixture cool before folding it into the egg and sugar mixture to prevent scrambled eggs. When baking, insert a toothpick to check doneness--moist crumbs are ideal, so avoid overbaking which can dry out the molten center. Carefully cut the center cavity without slicing through the entire cake to keep the candy filling contained. Your whipped cream should be beaten to stiff peaks to hold its shape during piping and serving.
Nutritions
The Chocolate Pinata from Uncle Julio's is a decadent dessert rich in calories, primarily from butter, sugar, and chocolate, with approximately 500-600 calories per serving depending on the size. Its high fat content includes saturated fats from butter and heavy cream, while sugars come from granulated sugar, candy pieces, and chocolate sauce, contributing to a substantial carbohydrate load. Protein content is moderate, sourced mainly from eggs and chocolate. Your indulgence in this treat should be balanced with awareness of its dense sugar and fat levels to maintain a healthy diet.
Storage
Store your Chocolate Pinata in an airtight container in the refrigerator to maintain the rich texture of the molten chocolate fudge and keep the whipped cream fresh. Allow the cake to come to room temperature for about 30 minutes before serving to enhance the gooey consistency and flavor. Avoid freezing to prevent altering the delicate textures of the candy filling and whipped cream topping.
Variation or Alternatives
You can swap semi-sweet chocolate for dark chocolate with at least 70% cocoa to intensify the richness of your Chocolate Pinata. Experiment with fillings such as chopped nuts or caramel bits instead of colorful candy pieces for a crunchy or gooey surprise. For a lighter texture, consider folding in whipped egg whites before baking. Use a serrated knife to carefully cut the cavity so the molten fudge stays intact during filling.
Allergies
The Chocolate Pinata from Uncle Julio's contains common allergens such as eggs, dairy (butter, heavy cream, whipping cream), and gluten from all-purpose flour, which may cause reactions in sensitive individuals. The candy pieces often include ingredients like nuts or traces of nuts depending on the brand, posing additional allergy risks. You should check for potential nut contamination and avoid consumption if you have allergies to these ingredients.
Why this recipe?
The Chocolate Pinata at Uncle Julio's restaurant is renowned for its rich layers of molten chocolate, fresh berries, and a crunchy chocolate shell that creates a delightful contrast of textures. This dessert offers a perfect balance of sweetness and freshness, appealing to chocolate lovers and dessert enthusiasts alike. You'll find it rewarding to try making a copycat version since it allows you to recreate restaurant-quality indulgence at home, impressing guests with its decadent presentation and complex flavors. The unique combination of ingredients and the interactive experience make it a standout menu item worth mastering.