A few weeks ago I made a sprinkle cake which was supposed to be a recreation of the cake we had in school, in the UK, when we were younger. Again I don’t remember having it in school, I’m 99% sure my school didn’t have it but I kept seeing people make it so I wanted to try it.
It’s such a simple cake but so good, I get why so many people love it. I’m lowkey offended that my school never gave it to us, all I remember getting was hot dog buns with icing on top….which to be honest thinking about it now, that is a very weird dessert but in the moment I never questioned it.
Anyway, ever since I made the sprinkle cake, I wanted to make a chocolate version instead. So for this I used made a chocolate cake, then instead of having the icing sugar topping I used a milk chocolate ganache instead and then I used chocolate sprinkles. This was amazing, I highly recommend eating it warm, it makes it so much better!
Chocolate Sprinkle Cake
- For the cake:
50g butter (melted)
125ml warm milk mixed with 1/2 tsp instant coffee
50g cocoa powder
100ml vegetable oil
175g self raising flour
125g brown sugar
125g granulated sugar
- For the ganache:
300g milk chocolate
150ml double cream
plus some chocolate sprinkles for the top
- Start by pre-heating your oven to 170c/325f and then grease and line a baking tin. I used a 7x9 inch tin but a 8 inch square tin works too
- In a bowl, add the melted butter, the warm milk and coffee mixture, and the cocoa powder. Whisk these together then mix in the oil and eggs
- In a separate large bowl, mix together the flour and both sugars. Pour the wet mixture that you just made into this and whisk just until you get a smooth batter
- Pour this into your tin and bake until a toothpick comes out clean. The baking time depends on the tin you use, mine baked for around 45 minutes, just keep an eye on it
- Add the chocolate and cream into a bowl and heat this in the microwave for 30 seconds. Take this out and give it a stir
- Put this back into the microwave and heat for 15 seconds this time, take it out and stir it again. Keep repeating this until all the chocolate has melted and you get a smooth ganache
- Once the cake has baked and cooled down for about 15 minutes, pour the ganache over it and smooth it out
- Add the sprinkles on top then leave this in the fridge so the ganache can fully set. This should take about 1-2 hours. Once it has set, take it out of the tin, cut into it and enjoy!
- If you want to use plain flour/all purpose flour instead, you can. Just use the same amount and add about 2 tsp of baking powder to it!