Mexican Chocolate Pinata Cake
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1685
- Total Fat
- 88
- Saturated Fat
- 41
- Carbohydrates
- 233
- Dietary Fiber
- 11
- Sugar
- 187
- Protein
- 14
- Cholesterol
- 161
- Sodium
- 1019
- Total: 1 hr 40 min (includes cooling time)
- Active: 25 min
Ingredients
Cake:
Nonstick cooking spray, for the pans
1 3/4 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 cup whole milk
1/2 cup flavorless oil, such as canola
4 teaspoons vanilla extract
2 large eggs
3/4 cup hot coffee
Frosting:
4 cups powdered sugar
1 cup (2 sticks) unsalted butter, at room temperature
1/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Assembly:
3 cups candy-coated sunflower seeds or your favorite candy
Directions
Special equipment:
four 6-inch round cake pans; a 2- to 3-inch biscuit cutter- For the cake: Preheat the oven to 350 degrees F. Grease four 6-inch round cake pans with cooking spray and line the bottoms with parchment.
- In a large bowl, whisk together the granulated sugar, flour, cocoa, cinnamon, baking powder, baking soda, salt and cayenne. In a medium bowl, whisk together the milk, oil, vanilla and eggs. Whisk the wet ingredients into the dry ingredients and then stir in the coffee.
- Pour the batter into the cake pans and bake until a toothpick inserted into the center comes out clean. Begin checking for doneness at 23 minutes. Let cool in the pans for 10 minutes, then turn the cakes onto a cooling rack to cool completely.
- For the frosting: Beat together the powdered sugar and butter in a large bowl until creamy. Add the heavy cream, vanilla, cinnamon and salt and beat to combine.
- For the assembly: Once the cakes are cooled, use a biscuit cutter to cut out 2- to 3-inch circles from the centers of 2 of the layers. (Use these circles to make a mini cake or just eat them.) Place one of the uncut layers on a plate or cake board and spread on a layer of frosting. Stack up the 2 cut layers on top of that with a layer of frosting in between. Fill the hole to the top with the candy-coated sunflower seeds or your favorite candy. Frost the top of the cake, then top it with the remaining uncut cake layer and frost it all over.