Chocolate Party Cake with Dark Chocolate Ganache and Homemade Sprinkles

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Rich, chocolaty, and so very festive, this chocolate cake with ganache frosting is worthy of a party. Ganache has many applications in pastry, and here Chef Paola Velez uses it to make the silky-smooth frosting to top her chocolate cake. If you're making the sprinkles from scratch, remember to start one day ahead so they can dry overnight.

Paola Velez

Updated on June 4, 2024

Tested by

Food & Wine Test Kitchen

Active Time:

45 mins

Total Time:

1 hr 25 mins

Servings:

Notes from the Food & Wine Test Kitchen

To make your own sprinkles for the cake, start one day in advance, and be sure to have access to a cool, dry place to dry the sprinkles. Use cocoa powder to color and flavor chocolate sprinkles or omit the cocoa powder and use natural food coloring for rainbow sprinkles.

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Ingredients

Homemade Sprinkles

2 cups confectioner's sugar
2 tablespoons unsweetened cocoa powder (optional)
1 1/2 tablespoons meringue powder
3 tablespoons water, or more
Natural food coloring (optional)

Chocolate Cake

2/3 cup olive oil, plus more for the pan
1 cup (140 grams) all-purpose flour
1/3 cup (40 grams) unsweetened cocoa powder
2 teaspoons baking soda
1/4 teaspoon freshly grated or ground nutmeg
Pinch of kosher salt
2 large eggs
1 1/3 cups granulated sugar
3/4 cup brewed coffee, at room temperature
1/2 cup Greek yogurt
1 teaspoon vanilla extract

Chocolate Ganache

5 ounces roughly chopped dark chocolate (not above 64% cacao)
1 cup heavy cream
1 tablespoon light corn syrup
Pinch of salt

Directions

Make the sprinkles, if desired

Sift confectioner's sugar and cocoa powder (if using) into a large bowl. Whisk in meringue powder. Using a hand mixer on medium speed, gradually beat in water, tablespoon by tablespoon, until a smooth, shiny, and spreadable texture is achieved. Stir in desired food coloring, if using. Add mixture to a piping bag and cut off 1/16-inch from tip to create a very small hole, equivalent to the tip of a pencil.
On a parchment paper-lined baking sheet, pipe long strands lengthwise. Allow to dry at room temperature until hardened, about 24 hours. Once fully dried, break apart with hands to create 1- to 2-inch shards.

Make the cake

Preheat oven to 350°F. Brush bottom and sides of a 9-inch round cake pan with 1 3/4 to 2-inch high sides with olive oil. Line bottom of pan with a parchment paper round and lightly brush with oil.
In a large bowl, whisk together flour, cocoa, baking soda, nutmeg, and salt. In a medium bowl, whisk together eggs and sugar. Add coffee, yogurt, vanilla, and 2/3 cup olive oil and whisk until smooth. Pour wet ingredients into dry ingredients and, using a whisk, mix batter until fully combined. Switch to a rubber spatula to scrape down sides of bowl and fold the batter a few more times to fully combine until flour is fully incorporated.
Pour batter into prepared cake pan; tap cake pan once on a work surface to release any bubbles. Bake cake until a cake tester inserted into center comes out clean, 30 to 35 minutes; let cool in pan. Run a small offset spatula or a table knife around edge of pan to release cake. Invert cake onto a plate and peel off parchment paper.

Meanwhile, make the chocolate ganache

Place chocolate in a medium mixing bowl; set aside. In a medium saucepan, combine cream, corn syrup, and salt; heat, stirring occasionally, until just starting to simmer and is warm to touch; pour cream mixture over chocolate and let stand for 1 minute. Whisk to create a smooth chocolate ganache; let stand at room temperature until ganache thickens into a shiny, pudding-like frosting, about 30 minutes.
When ready to serve, spread ganache over top of cake and decorate with sprinkles, if desired. Cut slices with a knife dipped in warm water and wiped dry.

Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Ali Ramee