CHOCOLATE CAKE WITH SPRINKLES RECIPES

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GLAZED CHOCOLATE CAKE WITH SPRINKLES RECIPE | EPICURIOUS



Glazed Chocolate Cake with Sprinkles Recipe | Epicurious image

Alone, this cake is moist, tender, and elegant, the chocolate echoed by the glossy glaze. But let's put our cards on the table: The exuberant confetti of colorful sprinkles is what makes you want to dive right in. They're just so much fun. Indeed, this cake turns any meal into an occasion with a capital "o."

Provided by Lillian Chou

Total Time 2 1/4 hr (includes cooling)

Cook Time 25 min

Yield Makes1 (9-inch) cake

Number Of Ingredients 15

1 cup all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup packed light brown sugar
2 large eggs at room temperature 30 minutes
1 teaspoon pure vanilla extract
1 cup whole milk
1/4 cup heavy cream
3 1/2 oz bittersweet chocolate (not more than 60% cacao if marked), finely chopped
2 teaspoons light corn syrup
Colorful confectionary sprinkles and/or nonpareils
a 9- by 2-inch round cake pan

Steps:

  • Preheat oven to 350°F with rack in middle. Butter bottom and side of pan, then line bottom with a round of parchment.
  • Sift together flour, cocoa powder, baking soda, baking powder, and salt into a bowl.
  • Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to medium-low and add flour mixture and milk alternately in batches, beginning and ending with flour mixture (batter will appear curdled).
  • Transfer batter to cake pan and smooth top. Bake until cake begins to pull away from side of pan and a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool cake in pan 5 minutes, then invert onto a rack and cool completely, about 1 hour.
  • Bring cream to a simmer in a small heavy saucepan over medium heat, then pour over chocolate in a bowl and let stand 1 minute. Gently whisk until smooth, then stir in corn syrup. Cool completely, gently stirring occasionally, about 30 minutes (glaze will thicken).
  • Carefully peel off parchment from cake. Pour glaze onto center of cake and spread to edges with a spatula. Decorate with sprinkles and/or nonpareils.

CHOCOLATE SPRINKLE SHEET CAKE | MARTHA STEWART



Chocolate Sprinkle Sheet Cake | Martha Stewart image

A light chocolate cake is not a contradiction in terms; it's a splendid anytime snack. Here, some of the flour in our basic recipe is replaced with a half-cup of cocoa powder for a deep chocolate flavor. Sour cream creates a tender crumb, and buttercream frosting gets whipped until airy with an electric mixer. Last but by no means least: Sprinkles make everything joyous. 

Provided by Martha Stewart

Categories     Cake Recipes

Total Time 2 hours 10 minutes

Prep Time 35 minutes

Yield Serves 10 to 12

Number Of Ingredients 14

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 1/3 cups unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder, sifted
2 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla paste or extract
1 cup sour cream, room temperature
2 sticks unsalted butter, softened
2 cups confectioners' sugar, sifted
1/2 cup Dutch-process cocoa powder, sifted
1/4 cup whole milk, room temperature
2 tablespoons chocolate sprinkles, for decorating

Steps:

  • Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
  • Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
  • Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
  • Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
  • Frosting: Beat together butter, confectioners' sugar, cocoa, and milk on medium-high speed until light and fluffy, about 5 minutes. Spread over top of cake. Decorate with sprinkles. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

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