Well, hello there! So good to see you again.
A few updates, since I’ve been gone so long:
1) The past few months were utter insanity. I didn’t have time to bake, or when I did, it was simple chocolate chip cookies so I didn’t bother sharing with y’all. It was rough: I was so stressed, I couldn’t spare any time to bake. But because I wasn’t baking, I didn’t have a way to properly relax and release stress, so the stress just compounded. Not a fun cycle.
2) I moved! This new place? There are no words to describe its perfection. Huge and spacious, 2 bedroom/2 bathroom (I HAVE MY OWN BATHROOM!!), a private patio deck facing west with killer sweeping sunset views (and coincidentally, looking toward California – lest I forget my return plan!), floor-to-ceiling windows in the living room, beautiful wood floors, a ginormous closet (I could sleep in there comfortably), and a kitchen that is drool-worthy. I’ll post a picture sometime so you can see how glorious it is!
3) We bought a plant for our apartment and named him Martin. He’s an umbrella plant from the tropics and brings some greatly appreciated life to the living room:
4) I finally got a bike! It’s yellow and vintage perfection (3-speed from 1972). I named her Susie. (I’ve been on a naming kick lately. Don’t worry about it. I think it’s a stress-coping mechanism…?)
Summary: I’m sorry I’ve been MIA! I’m sure you did just fine in my absence, but I do apologize. I’m so thankful for summer’s arrival and some time to finally get back into baking and posting again. Although the humidity has me cursing my decision to move here. What happened to weather perfection?! Oh, right. That’s California. *sigh* 4-5 more years…
Enough of that. Let’s talk cake. Specifically, let’s talk sprinkles on cake. Like this:
Drooling yet? I am. But then again, I have a full-blown addiction to sprinkles. So when I noticed a giant jar of sprinkles on the “free” table in the kitchen, I snatched them immediately and began dreaming up this cake. What resulted is a beautiful, deceptively simple, and delicious cake: my favorite chocolate cake + buttercream frosting + chocolate ganache + loads of colorful sprinkles? Yes. I’ll have a huge slice, thankyouverymuch.
I’m not going to wax poetic here. This cake needs no justification. Either you adore sprinkles (like me) and will make this purely because LOOK AT IT, or you don’t care for sprinkles and you’ll simply click away from this recipe. Either response is fine.
(Except if you don’t like sprinkles, there’s something wrong with you and you should probably see someone about that.)
SPRINKLES-COATED CHOCOLATE CAKE
For the cake:
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 tsp. baking soda
1 tsp. salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tbsp. distilled white vinegar
1 tsp. vanilla extract
2 large eggs
For the buttercream frosting:
From Gale Gand, on the Food Network
3-4 cups powdered sugar
1 cup salted butter, softened
1 tsp. vanilla extract
1-2 tbsp. whipping cream
For the chocolate ganache:
From Smitten Kitchen
10 oz semisweet chocolate, coarsely chopped (or a bag of chocolate chips – I won’t tell)
2 tbsp. light corn syrup
1/2 cup half-and-half
Finally, the most important ingredient and the star of this show:
SPRINKLES!! (about 1/2 to 1 cup)
Make the cake:
1. Preheat the oven to 350 degrees F. Grease the bottoms and sides of three 8 or 9-inch round cakepans. Cut out a circle of parchment or waxed paper and line the bottom of each pan; grease the paper. Set aside.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Add the oil and sour cream; whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well-mixed. Pour into the prepared cake pans, dividing evenly among all three.
3. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. Like Deb notes, these cakes are incredibly delicate. Put them in the freezer for half an hour to make your life infinitely easier. In fact, it’s going to be essentially impossible for you to make a layer cake out of these cakes if you don’t firm them up in the freezer. They’ll defrost once assembled, don’t worry.
Make the frosting:
In a stand mixer, beat together 1 cup of the sugar and softened butter. Mix on low speed until well blended, gradually adding the rest of the sugar. Increase speed to medium and beat for another 3 minutes. Add vanilla extract and cream; continue to beat on medium for 1 minute more, adding extra cream or powdered sugar to reach a spreading consistency.
Make the chocolate ganache:
NOTE: Do not make this until you are ready to pour it on top. You’ll want to pour this while it’s still warm, so wait until you’re ready for it.
In the top of a double boiler or in a bowl set over simmering water, combine the chocolate and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth. Remove from the heat and whisk in the half-and-half, beating until smooth. (Cheater’s shortcut: microwave in short, 15-30 second intervals for a maximum of 1-1.5 minutes and stir until smooth.)
1. Place one round of cake on your cake tray or stand (set it on top of wax paper strips so you can remove these at the end and have a clean stand!). Spread frosting on top, pushing it all the way to the edges. Repeat with the other two rounds. Coat the entire cake in a thin layer of frosting (aka a crumb coat) and put the cake in the refrigerator for 10-15 minutes. When the crumb coat has hardened a bit, pull the cake back out and generously coat it with the remaining frosting.
2. Pour a bunch of sprinkles in your hand, and then gently press them all over the sides of the cake (not on top – that’s going to be covered with chocolate ganache). I used an upward sweeping motion, starting at the bottom with just the edge of my hand and slowly moving my hand up the cake, tipping more sprinkles against the cake as I moved up. Wash your hands as needed to keep them from getting covered with frosting.
3. When the cake sides are covered with sprinkles, make the ganache. Let it cool a little; while it’s still warm, carefully pour it over the top of your frosted cake. Gently push small sections of the chocolate off the top so it drips down the sides in long lines. Take any remaining sprinkles you have and decorate the top with them (as you can see in the photo above, I made a circle).
And that’s it! You now have a very festive, fun cake perfect for birthdays (what this one was used for) or graduation or anything else you want. You could even vary the cake or sprinkles to fit the mood (perhaps red, white, and blue for the upcoming Fourth of July?). Let me know if you find a creative way to dress up this cake! Enjoy!!