Chocolate Party Cake with Dark Chocolate Ganache and Homemade Sprinkles
Rich, chocolaty, and so very festive, this chocolate cake with ganache frosting is worthy of a party. Ganache has many applications in pastry, and here Chef Paola Velez uses it to make the silky-smooth frosting to top her chocolate cake. If you're making the sprinkles from scratch, remember to start one day ahead so they can dry overnight.
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Recipe Summary
Ingredients
Directions
Homemade Sprinkles
To make your own sprinkles for the cake, start one day in advance, and be sure to have access to a cool, dry place to dry the sprinkles. Use cocoa powder to color and flavor chocolate sprinkles or omit the cocoa powder and use natural food coloring for rainbow sprinkles.
2 cupsconfectioner's sugar;2汤匙unsweetened cocoa powder (optional);1 ½ tablespoonsmeringue powder;3汤匙water, or more; Natural food coloring (optional)
1. Sift confectioner's sugar and cocoa powder (if using) into a large bowl. Whisk in meringue powder. Using a hand mixer on medium speed, gradually beat in water, tablespoon by tablespoon, until a smooth, shiny, and spreadable texture is achieved. Stir in desired food coloring, if using. Add mixture to a piping bag and cut off 1/16-inch from tip to create a very small hole, equivalent to the tip of a pencil.
2.在羊皮纸paper-lined烤板,管long strands lengthwise. Allow to dry at room temperature until hardened, about 24 hours. Once fully dried, break apart with hands to create 1- to 2-inch shards.