Recipe for chocolate cake with sprinkles
I made this “Fasting Cake” for my niece and nephew, and it was very well received. Unfortunately, I couldn’t take a picture in the forest where we ate it, so I only managed to snap one just before we left home. I don’t think this will be the last time I make it!
Both kids and adults loved it—it is by no means dry!
It’s also perfect to bring to colleagues at the office or if the kids need to bring a cake to school or kindergarten. A baking tray is enough for about 20 people.
Chocolate Cake with Sprinkles Recipe
Ingredients
Cake
- 2 Egg
- 200 gram Buttermilk
- 120 gram Oil flavor-neutral
- 176 gram Wheat Flour
- 333 gram Sugar
- 40 gram Cocoa powder raw
- 4 gram Vanilla Sugar
- 5 gram Baking Soda
- 5 gram Baking Soda
- 3 pinches Salt
- 150 gram Strong coffee
Glaze
- 200 gram Chocolate I used milk chocolate
- 100 gram Whipping Cream
- 40 gram Syrup light
Garnish
- Tivoli crumb or other colorful sprinkles
Instructions
Cake
- Start by preheating the oven to 180 degrees Celsius (356 degrees Fahrenheit) (conventional oven).
- Place a piece of parchment paper in the baking pan.
- Crack the eggs into a bowl and add milk and oil. Whisk together.
- In a new bowl, add flour, sugar, cocoa powder, vanilla sugar, baking soda, and baking powder, then add salt. Mix together.
- Sift the dry mixture into the egg, milk, and oil mixture.
- Stir the freshly brewed coffee into the batter. The batter should be completely smooth.
- Pour the batter into the baking pan and use the back of a tablespoon to smooth out the surface.
- Place the cake in the preheated oven and bake for about 25 minutes. Baking time depends on the oven, but the cake should be cooked through and give a little when you press lightly on the top.
- Remove the baked cake from the oven and let it cool.
- Finely chop the chocolate on the cutting board and place it in a bowl.
- Heat the heavy cream and light syrup in a pot and remove from the heat just before it starts to boil.
- Pour the mixture over the chopped chocolate and let it sit for a few minutes before stirring with a spatula: Stir in the center of the bowl until the mixture is completely smooth and shiny.
- Spread the chocolate glaze over the cooled chocolate cake and sprinkle with colorful sprinkles.
- Place the chocolate cake in the refrigerator for at least 60 minutes before serving.