Go Back
–+ servings
chocolate sprinkle cake recipe.
Print

Chocolate Sprinkle Cake (Like A LOT of Sprinkles!)

Tender chocolate cake glazed with chocolate and topped with a generous amount of sprinkles.
Course Dessert
Keyword Chocolate Sprinkle Cake
Prep Time 20 minutes
Cook Time 27 minutes
Servings 24 people
Author Dikla Levy Frances

Ingredients

For The Cake

  • 1 2/3 Cups All-purpose flour (200g)
  • 2/3 Cup Cocoa powder (60g)
  • 1 1/2 teaspoon Baking powder
  • 3/4 Cup Whole milk at room temperature (180 ml)
  • 1/4 Cup heavy cream at room temperature (60ml)
  • 2 Tablespoons Brandi (or replace with heavy cream) (30ml)
  • 1 Tablespoon Vanilla extract
  • 1 Cup Unsalted butter at room temperature (225 g)
  • 4 Large eggs at room temperature
  • 2 Cups Sugar (400g)

For The Toppings

  • 1 Cup Semi sweet chopped chocolate (170g)
  • 3/4-1 Cup Heavy cream (180-240ml)
  • 1-2 Cups Sprinkles

Instructions

  • Preheat the oven to 350F (180C) and grease the bottom of one 9x13-inch pan.
  • In a large bowl mix the flour, baking powder and cocoa powder. In a large measuring cup mix the milk and heavy cream, brandi and vanilla extract.
  • Beat the butter and sugar on medium speed for 3-4 minutes, until light and fluffy. Scrape the sides and bottom of the bowl.
  • 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.
  • 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.
  • Once you added the last portion of the flour, use a rubber spatula to fully incorporate the cake batter.
  • 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.
  • Remove from the oven and allow to cool while you make the ganache.

Make The Ganache and assemble

  • Warm the heavy cream but don't bring it to a full boil.
  • 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/
  • Using a wooden spoon or a whisk, gently stir the chocolate into the cream until smooth.
  • 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.
  • Top the cake with the sprinkles and serve.

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 9x13-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.