Chocolate & Vanilla Gold Sprinkles Cake

• Vegetarian

• Refrigerated

  • 5 Egg whites

• Condiments

  • 3/4 tsp Lemon juice

• Baking & Spices

  • 1 tbsp Baking powder
  • 320 g Caster sugar
  • 100 g Cocoa powder
  • 20 g Cornflour
  • 250 g Dark chocolate
  • 1/2 tsp Gel food colouring
  • 1 Gel food colouring, Black
  • 3 tubs Gold sprinkles
  • 315 g Icing
  • 250 g Plain flour
  • 1/2 tsp Salt
  • 1 pinch Salt
  • 3 tsp Vanilla

• Dairy

  • 150 ml (1/2 + 1/8 cup full fat sour cream, full fat
  • 570 g Butter
  • 250 ml Whole milk

• Liquids

  • 80 ml Water

Found on domesticgothess.com

Ingredients

• 250g (2 cups + 1tbsp) plain flour
• 20g (scant ¼ cup) cornflour
• 1 tbsp baking powder
• ½ tsp salt
• 320g (1 + ½ cups + 2tbsp) caster sugar
• 120g (1/2 cup) butter, slightly softened
• 250ml (1 cup) whole milk
• 1½ tsp vanilla extract
• ¾ tsp lemon juice
• 5 egg whites
• about ½ tsp gel food colouring (optional)
• 250g (9oz) dark chocolate (70% cocoa solids), chopped
• 450g (1 + ¾ cups + 2tbsp) softened butter
• 315g (3 cups + 2tbsp) icing (powdered) sugar, sifted
• 100g (3/4 cup + 2tbsp) cocoa powder, sifted (use black cocoa if you can find it, or Dutch process if not)
• 150ml (1/2 + ⅛ cup) full fat sour cream
• 80ml (1/3 cup) warm water
• 1½ tsp vanilla extract
• pinch salt
• black gel food colouring (optional)
• 3-4 tubs gold sprinkles

Directions

• Preheat the oven to 180C/350F/gas mark 4. Grease and line three 15cm/6in round cake tins.
• Into the bowl of an electric mixer, sift together the flour, cornflour and baking powder, stir in the salt and sugar. Add the butter and beat on a low speed until all the butter has been combined, the mixture should have a fine crumbly, sandy texture.
• In a medium measuring jug, whisk together half of the milk, the vanilla extract and lemon juice. In a separate jug, whisk together the egg whites and other half of the milk.
• Increase the mixer speed to medium-low and gradually add the vanilla milk mixture and beat for a couple of minutes until well combined.
• Gradually add the egg white mixture a little at a time; beat for a couple of minutes, stopping to scrape the sides and bottom of the bowl occasionally. The mixture may look a little curdled, dont worry. Mix in the food colouring if using, add gradually until the desired shade is reached.
• Divide the mixture evenly between the tins and bake for about 30 minutes, until a skewer inserted into the centre comes out clean.
• Place the tins on a wire rack and leave the cakes to cool completely in the tins - they are delicate when warm so may crumble if you turn them out too early.
• To make the buttercream, melt the chocolate, either in a bain marie or in short bursts in the microwave then set aside to cool a little.
• Beat the butter with an electric mixer for a couple of minutes until light and fluffy. Sift in the icing sugar and cocoa powder, add the sour cream, water, vanilla extract and salt and beat for a couple of minutes until smooth. Beat in the melted chocolate then add the black food colouring if using.
• If the buttercream is too soft, cover and place the bowl in the fridge for about half an hour until it has firmed up a bit.
• Carefully remove the cakes from their tins and peel off the baking parchment. Place one of the cake layers on a serving platter/cake stand and spread over a generous dollop of the buttercream, top with another cake layer and more buttercream. Place the final cake layer on upsidedown so that the top is flat.
• Cover the whole cake in a thin layer of the buttercream and place in the fridge for 15 minutes or so until the buttercream is firm. Cover the whole cake with another, thick layer of buttercream, using a scraper to get it as smooth as possible and the top flat. Place the cake in the fridge until the buttercream has firmed up a little but is still tacky.
• Mix together the sprinkles in a bowl, scatter some all over the top of the cake then press more around the top of the sides by putting some in your hand and pressing them against the cake then filling in any gaps. You can also throw some sprinkles at the cake so that the pattern looks more random and natural.