afoona
Chocolate Birthday Cake Decorated with Colorful Sprinkles
Desserts

Chocolate Birthday Cake Decorated with Colorful Sprinkles – Vegan version

The coffee in the batter deepens the chocolate flavor without being noticed, and a very thin glaze holds the sprinkles in place. The kids can design the decoration themselves. Vegan version: Flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg) and Dark chocolate (dairy-free).

⏱ 1 hr 5 min🍽 14 servings 🌍 Israeli👩‍🍳 Afoona🧩 2 parts
🧀 Dairy🥬 Vegetarian
Versions:Original🌱 Vegan⚖ Pareve🌾 Gluten-free

👨‍🍳 Method

To assemble

  1. 1
    Preheat the oven to 170°C (340°F) and line a round pan 26 cm in diameter with parchment paper.
    ⚙ Preheating the OvenOven
    💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
  2. 2
    Dissolve the instant coffee in the boiling water and set aside.
  3. 3
    Sift the flour, cocoa, baking powder and baking soda into a bowl and add the sugar and salt.
    SifterBowl
  4. 4
    Add the flax eggs, oil and vanilla and beat 2 minutes.
    Whisk
  5. 5
    Add the hot coffee gradually and stir. The batter is thin, and that's fine.
    💡The boiling water blooms the cocoa and deepens the flavor, and the thin batter makes an especially moist cake.
  6. 6
    Pour into the pan and bake 40–45 minutes, until a toothpick inserted in the center comes out with moist crumbs.
    OvenRound pan
  7. 7
    Let cool 15 minutes in the pan and turn out onto a rack.
    Cooling rack
  8. 8
    Melt the chocolate with the oil and stir until smooth.
    Double boiler (bain-marie)orMicrowave
  9. 9
    Let the cake cool completely and spread the frosting in a thin layer, only on top of the cake: it holds the candies.
    Offset spatula
  10. 10
    While the frosting is soft, arrange the chocolate candies on it in any design you like, and finish with the gummy candies along the edges.
  11. 11
    Leave half an hour at room temperature, until the frosting sets.
669calories
4 gprotein
124 gcarbs
18 gfat
● protein 3%● carbs 74%● fat 23%

Per serving (179 g), of 14 servings

To assemble ·

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⚖ About the ingredients

🔧 Tools needed (8) · 🍳 One cooking vessel

  • Oven · 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
  • Cooling rack · Also works: Oven rack (Oven rack) · 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
  • Round pan · Also works: Springform pan (None) · Square pan (None)
  • Sifter · Also works: Fine sieve (None) · Whisk (Whisk the dry ingredients well instead of sifting)
  • Offset spatula · Also works: Spreading knife (Spreading knife) · Spoon / teaspoon (regular) (Back of a spoon)
  • Bowl · Also works: Pot (None)
  • Whisk · Also works: Hand mixer (None) · 💡 Workaround, changes the dish: Fork (Beat with a fork, less air)
  • Microwave or Double boiler (bain-marie) · one of them

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Chocolate Butter Glaze → Moist Chocolate Cake

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And 8 more. All of them on the generics map: /lab/en/map/

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