- Difficulty: Simple
- Makes: 6 servings
- Nutrition Facts per Serving: Size: 1/6 of cake Calories: 1685 Fat: 88g Saturated Fat: 41g Carbs: 233g Fiber: 11g Sugars: 187g Protein: 14g Cholesterol: 159mg Sodium: 1019mg
- Total time: 1 hour 40 minutes (includes cooling)
- Active time: 25 minutes
Cake Ingredients:
- Nonstick 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 mild-flavored oil, such as canola
- 4 teaspoons vanilla extract
- 2 large eggs
- 3/4 cup hot coffee
Frosting Ingredients:
- 4 cups confectioners' sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
For Assembly:
- 3 cups candy-coated sunflower seeds or your candies of choice
Special Tools: Four 6-inch round cake pans; a round 2-3 inch biscuit cutter.
Imagine the thrill of slicing into this spicy-sweet Mexican Chocolate Piata Cake, where a cascade of colorful candies bursts forth like a festive surprise! With warm cinnamon, a kick of cayenne, and rich cocoa, it's an irresistible showstopper that's simple to make and perfect for celebrations.
- Prepare the cakes: Heat oven to 350F. Mist four 6-inch cake pans with nonstick spray and line bottoms with parchment circles. Get ready for moist, flavorful layers that will wow your guests.
- Mix the dry ingredients: In a large bowl, whisk sugar, flour, cocoa, cinnamon, baking powder, baking soda, salt, and cayenne until perfectly blended for that authentic Mexican chocolate flair.
- Mix the wet ingredients: In another bowl, whisk milk, oil, vanilla, and eggs until smooth. Stir into dry mix until nearly combined, then add hot coffee for a silky batter that promises tender crumb.
- Bake: Divide batter evenly among pans. Bake about 23 minutes, until a tester comes out clean. Cool in pans 10 minutes, then transfer to racks to cool completelypatience here ensures flawless stacking!
- Make the frosting: Beat confectioners' sugar and butter until fluffy. Add cream, vanilla, cinnamon, and salt; beat to a dreamy, spreadable consistency that ties every spicy note together.
- Build the cake: Once cooled, use a 2-3 inch biscuit cutter to core centers of two layers (save those treats for snacking!). Layer an uncut cake on your plate, frost generously, stack cut layers with frosting between, fill the cavity with candies, top with the final uncut layer, and frost all over. Slice to unleash the piata magic and pure joy!
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