The recipe for this simple but oh so tasty chocolate sprinkles cake is a hit. Soft butter, crispy crust and delicious chocolate. Tip top shape! And only 6 ingredients.
It hails, it hails, large chocolate sprinkles !!! As you can see on the blog recipe index baking cakes is one of my favorite pastimes. Of course I cook every night and I make lunches and breakfasts, but baking, gives me the most pleasure.
I also enjoy baking pies, but I find gaining those extra pounds not very attractive. A cake, however, is often made quickly and I think that it got less calories (if I can keep it at least to one thin slice).
Pure, milk or white chocolate sprinkles?
You can, of course, bake your chocolate sprinkles cake with sprinkles made of dark or milk chocolate, but here we are fond of dark, milk and white chocolate sprinkles. And soI made the choice to use all three chocolate sprinkles in this cake.
💭 Top tips
- Use all the ingredients at room temperature, therefor your batter (and cake) gets more creamy.
- Rub the cake tin with butter and then coat it with flour. That way you can remove the cake from the tin easier. Remind that you tap out the excess flour from the tin otherwise you get those ugly white patches on the outside.
- Leave the cake to rest for five minutes after baking. The cake will shrink a bit when it cools down. After this rest period you can remove the mold better.
Did you make this recipe? Tag #byandreajanssen via Instagram. I love it when you make one of my recipes and I’m looking forward to looking it up. Video recipes can be found on my YouTube channel. Don't forget to save my recipes on Pinterest so you can find them easily next time. See you soon!