So when life gives you lemons… trade them in for some sprinkles, because to be honest, you can’t stay sad when there are sprinkles involved. So a bit of therapy for me during the last few weeks of uni was to bake a cake and throw a tonne of sprinkles on it. Actually, I had baked the cake the week before, and made the icing, but in the end I didn’t need either, so they went into the freezer until the need arose to (as mentioned) throw some sprinkles around.
Topped with these cute cupcake toppers, who could fail to smile when looking at this cake. Also it doesn’t hurt that it tasted good too. Malted chocolate icing and a dark chocolates cake, filled with a whipped caramel cream filling. And sprinkles. don’t forget the sprinkles. So look, read, and bake. And most importantly, don’t forget to smile.
- 165 g all-purpose flour
- 300 g granulated sugar
- 65g Dutch Cocoa Powder
- 10g baking soda
- 5 g baking powder
- 1 egg, at room temperature
- 180 ml buttermilk, room temperature
- 1800 ml strong black coffee, hot
- 60 ml vegetable oil
- 5 ml pure vanilla extract
- Preheat oven to 180˚C. Prepare 2 8-inch round cake pans.
- In bowl of electric mixer, sift all dry ingredients, including sugar. Combine eggs, buttermilk, coffee, oil and vanilla in a measuring cup and beat lightly with a fork.
- Add milk mixture to the dry ingredients mix for 2 minutes on medium speed. Divide batter evenly among prepared pans. (Batter will be thin)
- Bake for 20 minutes and rotate pans in oven. Continue to bake until toothpick or skewer comes almost clean, about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool
Malted Chocolate Icing
- 220 g butter, at room temperature
- 300 g icing sugar
- 50 g Ovaltine Classic
- 1 tablespoon (15 mL) pure vanilla extract
- 125g quality chocolate, chopped, melted and cooled
- 60 ml whipping cream
- In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
- Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
- Add whipping cream and beat on med-high speed for another minute.
- 125ml whipping cream
- 120g cream cheese
- 100g melted caramel chocolate baking chips
- whip the cream until thickened and peaks just start to form
- Gradually add the cream cheese followed by the chocolate, with the mixer on low.
- Increase the speed until firm peaks form and the filling is spreadable
Once cakes are cooled, place the bottom layer on a plate of your choice or a turntable for icing smoothing.
Spread a thick layer of the filling on top, then place the second cake on top.
Ice a crumb coat of the malt icing, then refrigerate for 10 minutes (minimum)
Ice your cake as you like it.
Attack with sprinkles.