Chocolate Sprinkle Cake, A Taste Of Israeli Childhood

Key Ingredients

The complete chocolate sprinkle cake recipe is at the bottom of this post in the recipe card.

For the Cake

• Flour
• Cocoa powder. I like to use natural cocoa because it provides the most chocolaty flavor, but you can also use Dutch process cocoa for a darker cake and a more dramatic effect.
• Half and half. A combination of milk and cram, if you can’t find it at your local markets, make your own. Can be replaced with sour cream as well.
• Brandi. Only two tablespoons that can be replaced with more cream, but it makes a difference and it contributes to the moistness of the cake.
• Butter and eggs. At room temperature.

For the Frosting

• Semi sweet chocolate. I recommend 56-62%, we don’t want the chocolate flavor to over powder the cake.
• Heavy cream.
• Rainbow sprinkles. It might just be the most important ingredient. Yes, you can skip it, but then you’ll end up with Chocolate Sheet Cake; plus, you’ll take out all the fun and additional texture coming from the sprinkles.

Step by Step Instructions

Make The Cake

1. Prepare the ingredients: In a large bowl, mix the flour, baking powder, and cocoa powder. In a large measuring cup, pour the half-and-half, brandy, and vanilla extract. In a separate bowl or the bowl of a stand mixer, measure the sugar and butter.
2. Using the paddle attachment, or an electric mixer mix the butter and sugar until light and fluffy, about 3-4 minutes. Use a rubber spatula to scrape the bottom and sides of the bowl.
3. With the mixer of medium speed, add the eggs, one at a time waiting for each egg to completely incorporate before adding the next.
4. Reduce the mixer speed to low speed and add the dry ingredients in three additions alternating with the wet ingredients, starting and ending with the flour mixture. 
5. Pour the batter into your prepared pan and use an offset spatula to spread it into an even layer. Bake.

Make the ganache

1. Warm the cream, but do not bring it to a full boil. Pour it over the chopped chocolate and let it sit for a few minutes.
2. Use a wooden spoon or a whisk to gently stir the chocolate into the cream until it is smooth.

Decorate The Cake

1. Use a toothpick to gently prick the cake all over.
2. Pour the chocolate ganache over the top of the cake, and let it sit to allow the cake to soak the ganache for about 5-10 minutes.
3. Generously top the cake with the sprinkle.

Tips

• Make sure all of the ingredients are at room temperature for best results.
• Use a rubber spatula to scrape the bottom and sides of the bowl as you make the cake batter. To learn more check out my post on Tips For The Best Pound Cakes.
• Make the ganache about 10 minutes before you plan to serve the cake, and allow the cake to cool before pouring it over.
• This cake is cooled in served in the pan it was baked in. This way all the access chocolate topping does not go to waste, so no need for a wire rack for cooling, or a cake plate/cake board.

Storage, make ahead, freeze and Yields

• Store the cake in an airtight container at room temperature for up to 3 days.
• To freeze, place the cake in the refrigerator to set for 1-2 hours, then gently wrap it with plastic wrap, then in a large freeze bag and freeze for up to eight weeks. When ready, remove from the freezer, unwrap and let warm to room temperature. Do the same with unfrosted cake.
• You can make the cake up to four weeks ahead of time and freeze it unfrosted.
• This classic school cake is famous for its simplicity as a one layer cake, and you can use any traybake tin (including aluminum tin. but you can also divide the batter between two eight, or nine-inch cake pans. 

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Chocolate Sprinkle Cake Recipe

Tender chocolate cake glazed with chocolate and topped with sprinkles

Course Dessert

Keyword Chocolate Sprinkle Cake

Prep Time 20 minutes

Cook Time 27 minutes

Servings 24 people

Author Dikla

Ingredients

For The Cake

• 1 2/3 Cups All-purpose flour (200g)
• 2/3 Cup Cocoa powder (60g)
• 1 1/2 teaspoon Baking powder
• 1 Cup Half and half at room temperature (240ml)
• 2 Tablespoons Brandi (or replace with heavy cream) (30ml)
• 1 Tablespoon Vanilla extract
• 3/4 Cup Unsalted butter at room temperature (180g)
• 2 Cups Sugar (400g)

For The Toppings

• 1 Cup Semi sweet chopped chocolate (170g)
• 3/4-1 Cup Heavy cream (180-240ml)
• 1 Cup Sprinkles

Instructions

1. Preheat the oven to 350F (180C) and grease the bottom of one 9×13-inch pan.

2. In a large bowl mix the flour, baking powder and cocoa powder. In a large measuring cup mix the half and half, brandi and vanilla extract.

3. Beat the butter and sugar on medium speed for 3-4 minutes, until light and fluffy. Scrape the sides and bottom of the bowl.

4. Increase the speed to medium-high and add the eggs one at a time, waiting for each egg to fully incorporate before adding the next. Scrape the side and bottom of the bowl.

5. Reduce the speed to low, then add the flour mixture in three additions alternating with the wet ingredients, starting and ending with the flour mixture.

6. Once you added the last portion of the flour, use a rubber spatula to fully incorporate the cake batter.

7. Pour the cake batter into the prepared pan and bake for 28-30 minutes, until a toothpick comes out from the center of the cake with a few moist crumbs.

8. Remove from the oven and allow to cool while you make the ganache.

Make The Ganache and assemble

1. Warm the heavy cream but don't bring it to a full boil.

2. Place the chocolate in a large deep bowl then pour the cream over it. Set aside for about 4 minutes to allow the cream to melt the chocolate/

3. Using a wooden spoon or a whisk, gently stir the chocolate into the cream until smooth.

4. Once the cake has cooled, use a toothpick to gently prick the cake, then pour the ganache over the cake. Set aside for 10-15 minutes to allow the cake to soak in the chocolate and set a bit.

5. Top the cake with the sprinkles and serve.

Recipe Notes

• Make sure all ingredients are at room temperature before making the cake.
• Store the cake at room temperature for up to five days.
• The cake can be made ahead, wrapped with plastic, and frozen for up to eight weeks. The same goes for the frosted cake, up to six weeks.
• The cake is frosted with thin ganache, but you can increase the amount of chopped chocolate to adjust the thickness of the ganache.
• This recipe yields one 9×13-inch cake or one two-layer eight-inch cake (or nine for thinner cakes). Adjust the baking time accordingly. For eight-inch pans, bake for 18-24 minutes, and for nine-inch cakes, bake for 18-20 minutes. 
• Substitutions: replace the brand with an equal amount of cream. Replace the half-and-half with sour cream.
• For dairy-free cake, use vegan butter and vegan cream.