- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 2590 kcal
Quick summary
“The party cake with colorful sprinkles combines a fluffy structured dough with a dense filling of condensed milk and dark chocolate. Covered with milk chocolate ganache and sprinkles, it is the ideal dessert for birthdays.”
What you need to know
- The mixer aerates the eggs with the sugar, creating the structure needed to support 3 cups of flour.
- The truffle filling combines two cans of condensed milk, melted chocolate, and cream until firm.
- The milk chocolate coating fixes the sprinkles and gains consistency after 30 minutes in the refrigerator.
Ingredients
Main
- Dough: 3 cups of wheat flour, 1 and ½ cups of sugar, 1 cup of milk, 1 cup of oil, 4 eggs, 1 tablespoon of baking powder.
- Filling: 2 cans of sweetened condensed milk, 200g of semisweet chocolate, 1 box of heavy cream.
- Topping: 200g of milk chocolate, 1 cup of heavy cream, colored sprinkles to taste.
Instructions
Principal
- In a bowl, beat the eggs and sugar in the mixer until a creamy mixture is obtained.
- Add the oil and milk and continue beating.
- Sift the flour and baking powder, folding gently until a smooth batter forms.
- Pour the batter into the greased and floured pan.
- Bake for approximately 45 minutes or until a toothpick comes out clean.
- While the cake bakes, make the filling: melt the chocolate and mix with the condensed milk and heavy cream until a smooth cream is obtained.
- After the cake cools, cut it in half and fill with the chocolate cream.
- For the topping, melt the chocolate and mix with the heavy cream.
- Cover the cake with the mixture and finish with sprinkles.
- Leave in the refrigerator for 30 minutes before serving.
Chef's tips
- Wait for the cake to cool completely before cutting in half with a serrated knife so the crumb doesn't fall apart.
- Gently fold in the sifted flour with a spatula to preserve the air in the batter and ensure a light crumb.
- Distribute the colored sprinkles right after applying the still-wet frosting to ensure uniform fixation.
Variations
- Moisten the cut dough layers with a thin syrup of milk and sugar before spreading the filling.
- Add dark chocolate shavings over the filling to create layers with contrasting textures.
- Swap the colored sprinkles for traditional crunchy sprinkles or pearly party sprinkles.
Substitutions
- The semi-sweet chocolate in the filling can be replaced by 1 cup of 50% cocoa powder.
- The oil in the dough can be replaced by 1 cup of melted unsalted butter in the same measure.
- The milk chocolate in the topping can be swapped for semi-sweet chocolate to reduce the sweetness.
How to store
Store the assembled cake in a closed container in the refrigerator for up to 5 days to preserve the filling. Leave the slices at room temperature for 15 minutes before serving to soften the frosting.
Can it be frozen?
It is not indicated to freeze the cake decorated with sprinkles, as the colors bleed with thawing. If you wish to freeze, store only the baked and cooled dough discs in plastic wrap for up to 3 months.
What to serve with
Serve with hot espresso without sugar or black tea to balance the rich concentration of chocolate. Natural citrus juices of passion fruit or orange also harmonize very well.
Frequently asked questions
Can I apply the topping with the cake still warm?
Do not apply over the warm dough, as the ganache topping will run down the sides without adhering and will not set in the indicated refrigerator time.
How to cut the cake in half without breaking the dough?
Wait for the cake to cool completely on the counter and use a long serrated bread knife or unscented dental floss to make a level cut.
What pan size is suitable for this amount of dough?
A 24 to 26 cm diameter round or medium rectangular baking pan accommodates the dough comfortably without overflowing during rising.
Does the condensed milk and chocolate filling need to go on the stove?
No, according to the preparation method, just melt the chocolate in a double boiler or microwave and mix with the condensed milk and heavy cream until homogeneous.
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