Make sure all of the ingredients are at room temperature before starting.

For the vanilla cake layer

1. Preheat the oven to 180°C (350°F) (without fan).
2. Line the bottom of a 20cm (8 inch) round cake pan with baking paper and grease the sides with butter.
3. Place all of the ingredients into the bowl of a food processor and blitz until the mixture is well-combined. The batter should be thick and smooth.

Alternatively, if you do not have a food processor:

1. Cream the butter and sugar in the bowl of a stand mixer with the flat paddle attachment.
2. Slowly beat in the flour, sugar, baking powder, baking soda and salt.
3. Beat on low speed until all of the ingredients are incorporated.
4. In a small bowl or jug, lightly whisk together the sour cream, eggs and vanilla.
5. Slowly add the wet ingredients to the mixer, and beat until the batter is thoroughly mixed.
6. Pour the batter into the prepared cake pan.
7. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out clean.
8. Place the cake pan on a wire rack and let the cake cool in the pan for about 10 minutes, before removing it to a wire rack to cool completely. I like to cool the cake with the bottom facing up, so that the top of the cake can flatten as it cools.

For the chocolate cake layers

1. Preheat the oven to 180°C (350°F) (without fan).
2. Line the bottom of 2 x 20cm (8 inch) round cake pans with baking paper and grease the sides with butter.
3. Place all of the ingredients into the bowl of a food processor and blitz until the mixture is well-combined. The batter should be thick and smooth.

Alternatively, if you do not have a food processor:

1. Cream the butter and sugar in the bowl of a stand mixer with the flat paddle attachment.
2. Slowly beat in the flour, cocoa, sugar, baking powder, baking soda and salt.
3. Beat on low speed until all of the ingredients are incorporated.
4. In a small bowl or jug, lightly whisk together the sour cream, eggs and vanilla.
5. Slowly add the wet ingredients to the mixer, and beat until the batter is thoroughly mixed.
6. Pour the batter evenly into both prepared cake pans. I generally find that the weighed batter for each cake is approximately 430 g.
7. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out clean.
8. Place the cake pans on a wire rack and let the cakes cool in the pan for about 10 minutes, before removing them to a wire rack to cool completely. I like to cool the cakes with the bottom facing up, so that the top of the cakes can flatten as they cool.

For the sour cream chocolate frosting

1. To make the frosting, melt the chocolate and butter in a bain-marie or a bowl over a pan of simmering water, taking care not to let the bowl come into contact with the water. If you have an induction stove, you can melt the chocolate and butter directly in a saucepan over low heat.
2. Once the chocolate has melted, take the bowl off the heat and let it cool slightly.
3. Stir in the sour cream, vanilla extract and golden syrup.
4. Measure the icing sugar (powdered sugar) into the bowl of an electric stand mixer.
5. Using the flat paddle attachment, slowly beat the chocolate mixture into the icing sugar (powdered sugar).
6. Beat on medium speed until all of the ingredients are well incorporated.
7. The frosting should be thick enough to cover the cake, but soft enough to spread easily.

To assemble the Piñata Cake

1. Set aside the top layer.
2. For the middle layer and bottom layer, use a round cutter measuring about 8 cm/3.5 inches to cut out the centre of the cakes.
3. Cut 4 thick strips of baking paper.
4. Place the strips of baking paper onto a large cake plate or cake platter.
5. Place the bottom layer on top of the strips of baking paper. The baking paper is to help keep the plate clean while you are frosting the cake.
6. Spread a thin layer of frosting on top of the bottom layer.
7. Place the middle layer on top.
8. Fill the cavity with lollies, candies and sprinkles of your choice.
9. Spread a thin layer of frosting on top of the middle layer.
10. Place the top layer on top.
11. Frost the top and sides of the cake.
12. Decorate the cake as your wish.
13. Remove and discard the strips of baking paper.