Chocolate Chip Stollen Piñata Cake

method:

• Turn your oven to 180C/350F/Gas 4. We used a silicone bundt tin but if you only have a tin version at home, make sure you heavily grease it.
• Beat the butter and sugar in a bowl until pale, light and fluffy. While you continue to beat, add your eggs one by one. Mix together the almonds, polenta and baking powder and beat this into the wet mixture. Gently fold in the chocolate chips, mixed peel, nutmeg, marzipan and almond essence into the batter until just incorporated. Careful not to overmix.
• Bake for 40 minutes - 1 hour. When you prick the cake with a skewer in the centre, it should come out clean. Leave to cool.
• Line a 24 mini muffin tin with individual circles of parchment on the bottom of each mould.
• In separate bowls, melt the chocolates in the microwave on a low setting, stirring every 30 seconds.
• Pour about 2mm worth of chocolate into each mould using a variety of the chocolates. Using a teaspoon, dollop a tiny bit of the leftover dark chocolate into the milk chocolate moulds, dip a tiny bit f white chocolate into the dark chocolate moulds and drop the tiniest little bit of pink colour into the white chocolate moulds. Using a toothpick create a marbling effect in each mould – sprinkle with some freeze-dried raspberries and leave to set.
• Remove the cake from the bundt tin very carefully. Place on a cake stand and dust with icing sugar.
• Pop the set chocolate coins out of the muffin tin. Fill the centre of the cake with coins, dried cranberries and extra marzipan balls. Your Christmas masterpiece is complete!