Chocolate Sprinkles Cake

So I was asked the other day if I would make a chocolate cake from my friends' daughter whose birthday is this weekend.  Of course, no problem ... a load of ideas started running through my head and I went through Pinterest :) as we all do.  But then I went to my press.  How many of us have bought bottles of sprinkles that look pretty, or the big tubs with 4 sections????  I had lots of bits but not enough of any.  So I bunged them into a bowl, gave them a mix and ta-da the result was colourful, different and looks yummy.

Now the cake itself had to be chocolate - so many possibilities.  So I went through my MANY cookbooks and found this one for a lovely light madeira.  The icing, however, is usually my downfall I just can't seem to get it nice and light and fluffy.  But I found one that was a cross between a ganache and a buttercream.  Very tasty.

For the Cake:

225g / 8oz Margarine ( make sure it's soft.  the tub stuff works best for cakes or zap the block stuff in the microwave for 20 secs - out of the wrapper of course)

225g / 8oz Caster Sugar (definitely works best in baking and is often cheaper than the granulated stuff these days)

4 Eggs, beaten

175g / 6oz Self Raising Flour

55g / 2oz Cocoa Powder

1-2tbsp Milk (if needed)

Preheat your oven to 180oC / 350oF / Gas Mark 4.  Line a 8" round tin and grease the sides.

Cream the sugar and marg until light (almost white in colour).  Add the beaten eggs and cream further.  Sieve the flour and cocoa into the mix and incorporate (the recipe I found said to fold but I just put the mixer on as low as possible).  Add the milk if you feel the mix is a little dry.

Put it into the tin and level the top.  Bake in the oven for 45-50 minutes.  Leave it cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.

For the Icing:

150g / 5 1/2oz Plain Chocolate, finely chopped

200ml / 7floz Double Cream

140g / 5oz Butter, soft again (butter is always better in icing than marg)

280g / 10oz Icing Sugar

Heat the cream to just boiling, but don't boil.  Add it to the chocolate in a heatproof bowl and stir until the chocolate is melted.  Leave to cool for about 20 minutes until it's thickened a bit.

Cream the butter and icing sugar until creamy.  

Beat in the chocolate mix.  Chill in the fridge for 15-20 minutes until it's set enough to hold but not so hard that you can't spread it.

Assembling:

Slice the cake in half.  I used a gadget for this but a knife is fine it doesn't have to be perfect ... if your guests complain cause it's not even don't give them any :)

Get a paper plate (8" again) so it hides under the cake.  Smudge some icing on the plate and put on the first layer of cake - I used the top of the cake and turn it upside down that way if you have a little  hill on the cake it matches with the shape of the plate.  This icing stops it from moving around.

Spread on some icing, about 2-3tbsp and top with the other layer.

Holding the cake in one hand on the plate spread the icing evenly all over.

As I said earlier I had mixed up my medley of sprinkles in a bowl and holding the cake at a slight angle over the bowl I scooped up the sprinkles and let them stick to the icing with the excess falling back into the bowl.  And continue until you've covered the cake.

And voila!!!!  I'll try get a pic when it's cut tomorrow before it gets demolished :)

I hope you enjoy making this as much as I did.  Let me know how you get on xx