Chocolate Sprinkles Cake with Fluffy Chocolate Ganache Frosting

My son just had a birthday this week and this was the cake I made for him.  I've been super busy with everything in my life right now that I was glad that he wasn't fussy about how his birthday went.  As long as he got his favorite food for dinner (sushi!), some cool presents (like a Nerf gun!), and a cake (homemade by his momma!), he's contend.  I tell you, birthday celebration for a teen boy is so much simple.  I like how mellow it is with no drama whatsoever!

Anyway, this cake's inspiration came from looking at funfetti cake.  I asked my son what kind of cake he wanted.  He said anything will do as long as it is a chocolate cake.  And so I bargained with him that I would make the frosting chocolate but the cake yellow with chocolate sprinkles in it.  The chocolate sprinkles that I used wasn't the regular jimmies, but the one that's made from real chocolate.  As someone who was born in Indonesia, I'm used to eat chocolate sprinkles in sandwich bread.  The origin of eating this type of food came from the Dutch, who occupied Indonesia for quite some time and brought their eating habits to Indonesia.  The chocolate sprinkles is called hagelslag, which means hailstorm; and I think the name fits very well.  Chocolate hails sandwich is such a comfort food!   The way the sandwich is prepared is to slather bread slices heavily with butter so the sprinkles will stay put.  Although my son was born here, it's a habit that he's acquired since I've served to him from time to time.  To see which chocolate sprinkles to use, see here.

My husband teased me endlessly about the appearance of this cake, saying that the chocolate sprinkles creates a pattern like ants in the cake, but of course the cake tastes nothing like it!  I think it's simple, elegant, manly enough, and not too mention very delicious.  The texture of the cake is tender with tight crumbs allover and the frosting is equally rich and delectable.  I'm happy that I made this cake for my son because it's perfect for him.

Chocolate Sprinkles Cake with Fluffy Chocolate Ganache Frosting

Makes one 8-inch, 2-layer cake


For the cake
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 cups granulated sugar
3 eggs
3 egg yolks
1 teaspoon vanilla extract
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup nonfat buttermilk
3/4 cup real chocolate sprinkles or hagelslag

For the fluffy chocolate ganache frosting
12 ounce semisweet chocolate, finely chopped
1 cup heavy cream
1 cup (2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract


Position a rack in the center of the oven, and heat the oven to 350F.  Butter and flour two 8-inch round cake pans.

To make the cake:  Using a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar on medium speed for 3 to 4 minutes, or until light and fluffy.  Stop the mixer a few times and scrape the sides and bottom of the bowl and paddle to release any clinging butter or sugar.

In a small bowl, whisk together the eggs, egg yolks, and vanilla just until combined.  On low speed, slowly pour the egg mixture into the butter mixture and mix just until incorporated.  Scrape the bowl and paddle again, then beat on medium speed for 20 to 30 seconds, or until the mixture is homogenous.

In a medium bowl, sift together the flour, baking powder, baking soda, and salt.  On the lowest speed, add about one-third of the flour mixture to the egg-butter mixture and mix just until barely combined.  Immediately pour in about half of the buttermilk and continue to mix on the lowest speed until the buttermilk is almost thoroughly incorporated.  Stop the mixer and scrape the sides and bottom of the bowl well.  Again on the lowest speed, add about half of the remaining flour mixture and mix just until barely combined.  Add the rest of the buttermilk and mix just until combined.  Be careful not to overmix.

At this point, it is best to finish the mixing by hand.  Remove the bowl from the mixer stand and using the rubber spatula, fold in the remaining flour mixture and the chocolate sprinkles just until the batter is homogenous.  As you fold, be sure to incorporate any batter clinging to the sides and bottom of the bowl.  Divide the batter evenly between the prepared cake pans.

Bake for 40 to 50 minutes, or until the tops are golden brown and the cakes spring back when pressed in the middle with a fingertip.  Let cool completely in the pans on wire racks.

To make the ganache frosting:  While the cake layers are cooling, put the chocolate in a medium heatproof  bowl.  In a small saucepan, scald the cream over medium-high heat (bubbles start to form around the edge of the pan, but the cream is not boiling).  Pour the hot cream over the chocolate and let sit for about 1 minute, then slowly whisk together the chocolate and cream until the chocolate is completely melted and the mixture is smooth.  Let sit at room temperature for 1 to 2 hours, or until completely cool.  (Or refrigerate the ganache until cool, about 30 minutes, whisking every 10 minutes.)

Fit the stand mixer with the paddle attachment and beat the butter on medium-low speed for 10 to 15 seconds, or until smooth.  Add the confectioners' sugar, salt, and vanilla and continue to beat on medium-low speed for about 2 minutes, or until the mixture is fluffy and smooth.  Stop the mixture a few times and use a rubber spatula to scrape the bowl and the paddle to release any clinging butter or sugar.  On medium speed, add the cooled ganache and beat for about 2 minutes, or until completely combined.  Stop and scrape the sides and bottom of the bowl.   Turn up the mixer speed to medium-high and beat for about 1 minute, or until the frosting lightens in color and thickens.  You should have 4 cups.

Remove the cooled cakes from their pans.  Using along, serrated knife, trim the top of each cake to level it.  Place one cake layer on a cake plate.  Spoon about 1 cup of the frosting on top and use an offset spatula to spread it evenly to the edges.

Carefully place the second cake layer, top side down, on top.  Spoon about 1 cup of the frosting on top and spread it over the top and down the sides of the cake, smoothing the frosting as well as you can and covering the entire cake with a thin layer.  If time permits, refrigerate the cake for 20-30 minutes to let the crumb coating set.  Spoon a heaping cup or so of the frosting on top of the cake, and spread it evenly across the top and down the sides.  If desired, spoon any remaining frosting into a pastry bag and decorate the cake as you like.

The cake can be stored in an airtight container at room temperature for up to 2 days.


Source:  adapted from Flour by Joanne Chang

Boston Cream Pie

October is the birthday month for my son, the time when rain comes more frequently, leaves are changing color, and the air is chillier.  This year he's turning 13 years old and yes, life would never be the same again in our household! :)  He's actually a good kid, a tender-hearted boy with a penchant for math, Dominion and Minecraft games, along with the usual occasional forgetfulness and silliness.  I'm just hoping that my husband will survive this whole development age without going batty. 

When I asked him what kind of birthday cake would he want, his answer was donuts.  That's like his number one answer for a birthday cake; why did I even bother to ask? :)  But I coaxed him to agree to have a Boston cream pie instead.  My persuasion was that this cake was like a vanilla-custard filled donut with chocolate frosting; yeah, you'd like it, I begged.  It didn't take long for him to agree to have this instead; it's not that hard to decide anyway, he likes almost anything I make for him.  I digress.

Anyway, this is my kind of cake as well.  I like the custard filling in the middle to be creamy and with just enough sweetness, the cake tender, and the chocolate glaze, a bit bitter in contrast to the filling. I think everyone agreed with my choice since this cake was gone in two days.  

This recipe is from my favorite cake book, The Cake Book by Tish Boyle.  I've always get good results from it and I like the flavors presented in the recipes throughout the book.  

Boston Cream Pie

Makes one 9-inch cake, serving 10

Vanilla Custard Filling:

3 egg yolks

¼ cup granulated sugar

2 tablespoons cornstarch

1 cup whole milk

1 tablespoon unsalted butter

1 teaspoon vanilla extract

¼ cup heavy cream

Hot Milk Sponge Cake, recipe follows

Bittersweet Chocolate Glaze, recipe follows

Make the filling:

In a medium bowl, whisk together the yolks, sugar, and cornstarch; set aside.

In a medium saucepan, bring the milk to a gentle boil.  Remove the pan from the heat and whisk about ⅓ cup of the hot milk into the yolk mixture.  Return the entire mixture to the saucepan, place over medium-high heat, and bring to a boil, whisking constantly.  Continue to boil, whisking constantly, for 1 minute.  Remove the pan from the heat, scrape the bottom of the pan with a spatula and whisk until smooth.  Whisk in the butter until melted.

Immediately strain the custard through a fine-mesh sieve into a medium bowl.  Whisk in the vanilla extract.  Cover the surface of the custard with plastic wrap, and let cool to room temperature, then refrigerate for 2 hours, or until well chilled.

Assemble the cake:

Using a long serrated knife, cut the cake horizontally in half to make 2 layers.

Transfer the custard filling to the bowl of an electric mixer.  Add the ¼ cup heavy cream and, using the whisk attachment, beat the mixture at high speed until it is light and forms sot peaks, about 1 minutes.

Save the smooth bottom layer for the top of the cake, and place the remaining cake layer cut side up on a serving plate.  Scrape the filling onto the layer and, using a small offset metal spatula, spread it into an even layer. Top with the other cake layer, cut side down.

Glaze the cake:

Pour the warm glaze over the top of the cake, allowing some of it to drizzle down the sides.  Serve the cake immediately, or refrigerate.

Hot Milk Sponge Cake

Makes one 9-inch cake, serving 8

1 ½ cups, sifted cake flour

1 ¼ teaspoons baking powder

¼ teaspoon salt

½ cup whole milk

4 tablespoons unsalted butter, cut into tablespoons

3 large eggs, at room temperature

¾ cup granulated sugar

1 teaspoon vanilla extract

Position a rack in the center of the oven and preheat the oven to 350F.  Grease the bottom and sides of a 9-inch cake pan.  Dust the pan with flour.

Sift together the cake flour, baking powder, and salt two times.  Set aside.

In a small saucepan, combine the milk and butter and heat over medium heat just until the butter is melted.  Remove the pan from the heat and set aside.

In the bowl of an electric mixer, using the whisk attachment, beat the eggs at high speed until blended, about 1 minute.  Gradually add the sugar and vanilla extract and beat until pale and tripled in volume, about 6 minutes.

Sift one-third of the flour mixture over the egg mixture and gently fold it in with a rubber spatula.  Repeat with the remaining flour mixture in two more additions.

Reheat the milk mixture to just under a boil.  Add it all at once to the egg mixture and gently fold it in.  Scrape the batter into the prepared pan.

Bake the cake fro 20 to 25 minutes, until it springs back when lightly touched and a cake tester inserted into the center comes out clean.  Cool the cake in the pan on a wire rack for 10 minutes.

Run a paring knife around the edge of the pan and invert the cake onto the wire rack.  Reinvert the cake, so that it is right side up, and cool completely.

Bittersweet Chocolate Glaze

Makes ⅔ cup

3 ounces bittersweet chocolate, coarsely chopped

⅓ cup heavy cream

½ teaspoon vanilla extract

Place the chocolate in the bowl of a food processor and process just until finely ground.  (Leave the chocolate in the processor.)

In a small saucepan, bring the cream to a boil.  Remove from the heat and add the chocolate to the pan.  Stir until the chocolate is completely melted and the glaze is smooth.  Stir in the vanilla extract. Leave to cool for a minute or two, it will be ready for glazing the cake.

Source:  The Cake Book by Tish Boyle