Chocolate Sprinkle Cake

5 from 5 votes

Easy and moist chocolate sprinkle cake with whipped chocolate ganache frosting and sprinkles.

Prep Time15

Cook Time30

Chilling Frosting1

Total Time1 45

Course: Dessert

Cuisine: American

Keyword: chocolate cake with sprinkles, chocolate sprinkle cake

Servings: servings

Calories: 615kcal

Author: Erin

Cost: $1.10

1 cup chocolate chips semi sweet or dark chocolate, use 2 cups for ganache icing
2 cups heavy whipping cream
pinch salt optional, for flavor to balance the sweetness

Preheat oven to 350 degrees.
Grease and flour a 13x9 inch baking pan.
In a large bowl, combine sugar (2 cups), cocoa powder (1 cup), flour (2cups), salt (1 tsp.), baking powder (1 ½ tsp), baking soda (1 tsp).
In another bowl combine the oil (1 cup), milk (1 cup), 2 eggs and two teaspoons vanilla, then combine with the flour mixture.
Scrape batter into prepared pan and bake for about 26-31 minutes, until top is springy or toothpick inserted in center comes out with a few moist (not wet) crumbs.

Pour chocolate chips (1 cup) into a heat safe bowl.
Heat heavy cream (2 cups), either in a small sauce pan or microwave safe container until just before simmering.
Pour hot cream over the chocolate chips and allow them to melt completely. Add pinch of salt and stir to mix completely.
Cover the mixture, chill in the refrigerator for a minimum of 60 minutes, or overnight.
Whip with a stand mixer and whisk attachment or with electric beaters on high speed until stiff peaks form.
Frost 13x9 inch cake in a single layer, 2, round cakes layered with frosting; decorate with sprinkles directly after frosting, so they stick.
Sprinkle on any variety of sprinkles you like, cut and serve or cover and store on the counter top for 1 day, or fridge for up to 3 days.

A chocolate bar can be used in place of chocolate chips at about 6 oz. in weight of bar per cup of chips.
Do not overheating the cream.
Don't over whip the ganache frosting past stiff peaks, because it will form a grainy texture.
For a layered chocolate sprinkle cake, divide cake batter in half into two round 9 inch or 8 inch greased and floured cake pans and bake them together for 24-28 minutes.