Chocolate cake Sweetapolita style


Those of you travelling around in the English speaking cake universe will not get past Rosie from Sweetapolita. Besides her dreamy pastel-coloured buttercream cakes and her heavenly decadent chocolate cakes she is the “Queen of Sprinkles”. She also has her own sprinkle shop now. I must check whether she ships to Germany or maybe better not!

In the past, I have often either just baked a cake or taken a frosting recipe from Rosie, but last weekend I wanted to bake an entire recipe. From A to Z. This cake is just outrageously delicious. The cake is moist, chocolaty, but not as heavy as mud cakes. The frosting tastes just like chocolate mousse. Take out of the fridge before serving to soften a little.

Each oven indeed does bake differently; my cakes baked about 38 minutes at 180°C (not fan forced). As I couldn’t get any palm oil-free sprinkles (does it have to be in everything?) I opted for some hazelnut brittle which actually was perfect as I spread a thick layer of peanut butter on the first cake layer as I love the mixture of sweet and salty.

Okay, I went a bit mad with the chocolate poofs, but they were so much fun to make.

Recipe: Rosie’s Dark Dreamy Chocolate Fudge Layer Cake.