exploding chocolate cakes

exploding chocolate cakes

There are few simpler pleasures in life than cooking with your children. Baking cakes with a toddler can be a source of tremendous fun. We knocked these absurd little fairy cakes out one rainy afternoon, and had to make more the next day as they went down so well.

The secret ingredient is Heston’s Chocolate Popping Candy – great fun!

Exploding chocolate cakes (makes 12):

225g butter

225g granulated sugar

4 eggs

225g plain flour

1 tablespoon baking powder

25g chocolate-covered popping candy

For the chocolate sauce:

50g cocoa

50g icing sugar

  1. Preheat the oven to 180C. Cream the butter and sugar together and beat in an egg one at a time. Fold in the flour, baking powder and popping candy. Divide into 12 paper cases and bake for 10 – 12 mins until golden, risen and cooked through.
  2. While the cakes cool, make the sauce. Combine the cocoa and sugar and gradually add water a splash at a time to get an oozy paste. Slice the top off a cake, fill with sauce, replace the lid and drizzle a little more over to serve.


  • Those cakes look amazing. It is making me hungry just looking at them. Thanks for sharing and best of luck with everything 🙂

  • You’ve cracked it!!! I tried topping some muffins with a sprinkle of popping candy prior to bakign once and, of course, the stuff just melted releasing the pop into an unappreciative oven. You’ve found the perfect solution to that.

    Do you reckon tipping the candy out nad pre-freezing it might help as an extra safety precaution to guard against melting?

    • Popping candy just doesn’t like being cooked, frozen or not. The chocolate covered one gives it just enough protection.

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