MEXICAN CHOCOLATE PINATA CAKE

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Mexican Chocolate Pinata Cake image

Provided by Molly Yeh

Categories     dessert

Time 1h40m

Yield 6 servings

Number Of Ingredients 21

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
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
3 cups candy-coated sunflower seeds or your favorite candy

Steps:

  • 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.

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