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Layer Chocolate Sprinkle Cake

6 layers of moist, dark chocolate cake filled with birthday cake whipped cream and sprinkles, covered in creamy, rich malted Belgian chocolate frosting and covered in a medley of more sprinkles.


For the Chocolate Layer Cake:

  • 2-1/2 cups + 1 tablespoon 330 g all-purpose flour
  • 3 eggs at room temperature
  • 1-1/2 cups 360 mL buttermilk, room temperature
  • 1-1/2 cups 360 mL strong black coffee, hot
  • 1/2 cup 120 mL vegetable oil
  • 3 cups 600 g granulated sugar
  • 1 cup + 1 tablespoon 135 g Cocoa Powder
  • 1-1/2 teaspoons 12 g salt
  • 1-1/2 tablespoons 22.5 mL pure vanilla extract
  • 1 tablespoon 15 g baking soda
  • 1-1/2 teaspoons 7.5 g baking powder

For the Malted Belgian Chocolate Frosting:

  • 1 lb butter 2 cups(454 g), at room temperature
  • 1 tablespoon 15 mL pure vanilla extract
  • Pinch of salt
  • 8 oz 250 g quality Belgian chocolate, chopped, melted and cooled
  • 4 cups 500 g icing sugar (confectioners’ or powdered), sifted
  • 3/4 cup 75 g Ovaltine Classic (brown in colour)
  • 1/2 cup 120 mL whipping (35% fat) cream

For the Whipped Birthday Cake Filling:

  • 3 tablespoons 45 ml cold water
  • 1 tablespoons 15 ml unflavoured gelatin
  • 1 heaping tablespoon 15 g white cake mix
  • 1 teaspoon 5 ml pure vanilla extract
  • 2 cups 500 ml whipping cream (35-37% fat), cold, divided
  • 1/2 cup 63 g icing sugar
  • Pinch of salt

You will Also Need:

  • Sprinkles. Lots of them! About 2 cups, preferably a mix.


For the Chocolate Layer Cake:

  1. Preheat oven to 350° F. Prepare three 8-inch round cake pans (butter, line bottom with parchment paper, butter paper, dust with flour).
  2. 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.
  3. Add milk mixture to the dry ingredients mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer). Divide batter evenly among prepared pans. (Batter will be thin.)
  4. Bake for 20 minutes and rotate pans in oven. Continue to bake until the toothpick or skewer comes almost clean (a few crumbs), about 12 more minutes. Cool on wire racks for 20 minutes then gently invert onto racks until completely cool.

For the Whipped Birthday Cake Filling:

  1. In a small bowl, place the cold water and sprinkle with the gelatin. Let sit for at least 10 minutes. In a small saucepan, bring 1/3 cup of the cream just to a simmer, then stir into the gelatin mixture. Refrigerate, stirring frequently, until cool but not set, about 8 minutes.
  2. In a small bowl, sift together the icing sugar and cake mix.
  3. In a refrigerated stainless steel bowl fitted with a chilled whisk (for vertical mixers) beat remaining whipped cream, sugar / cake mixture, vanilla and salt until slightly thickened, just slightly and soft peaks begin to form about 1 minute. Add slowly the gelatin mixture and continue whisking until moderately stiff peaks (should be thick enough to spread evenly). Cover and refrigerate until ready to use.

For the Malted Belgian Chocolate Frosting:

  1. In a bowl of vertical mixer fitted with a paddle, combine the icing sugar and butter and beat on low speed for about 1 minute.
  2. Add malt powder, vanilla and salt, and beat on low until well combined. Add melted chocolate and beat on medium speed until smooth (about 2 minutes).
  3. Add whipping cream and beat at high speed for 1 more minute.
  4. Mix and “work” with a rubber spoon right before applying to the cake (to remove air bubbles).

Assembly of the 6-Layer Chocolate Sprinkle Cake:

  1. In a medium bowl or container, create your favorite sprinkling mix: non-pareils, rainbow jimmies, chocolate sprinkle, pearls, etc. Set aside.
  2. On an 8 inch circular board (or cake plate), place a small translucent cover. Use a long serrated knife to cut 3 layers of the cake each once horizontally, so you have a total of 6 layers.
  3. Place your first layer face down on the board (or plate) and cover 1/5 of the creamy leftover birthday cake about 1/2 around the edge and cover with a thin layer of your favorite sprinkle mixture.   
  4. Repeat until you get to the last layer you will place face down. If the cake is too soft and unstable, refrigerate it for a while and then resume.
  5. Use a turntable and, if possible, coat the entire outside of the cake with a thin layer of malt Belgian Chocolate to seal the crumbs. Cool until firm. Repeat with another lyer of frosting, this time working to get the matte finish as smooth as possible. Place the cake on a cookie sheet and carefully press your sprinkle mixture over the sides, letting the excess fall onto the cookie sheet. You can either cover the sides completely or leave one third. When you are satisfied with your sprinkled sides, fill a medium or large bag of pastries with a 1M pastry tip with the remaining cake coating (about 2/3 full) and rim the tube around the top of the cake. Chill until firm.
  6. Take cake from the fridge and cover the top with a layer of your sprinkle mixture, using a toothpick to push sprinkles in between piping. Once frosting softens again, the sprinkles will adhere to top.
  7. Take out the cake from the refrigerator and cover the top with a layer of your sprinkle mixture, using a toothpick to push sprinkles in between piping. Once frosting softens again, the sprinkles will adhere to top
  8. Serve cake at room temperature, but keep refrigerated if not serving the day it’s made.

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