Chocolate Sprinkle Cake: A Classic Israeli Childhood Treat

Key Ingredients

The full recipe is provided below in the recipe card. These are the primary ingredients to note.

For the Cake

• All-purpose flour — forms the cake’s structure.
• Cocoa powder — natural cocoa gives an intense chocolate flavor; Dutch-process can be used for a darker color and milder acidity.
• Half-and-half (or a combination of milk and cream) — keeps the batter tender and adds richness; sour cream can be used as an alternative.
• Brandy — optional, but adds depth and helps keep the crumb tender; can be replaced with extra cream if preferred.
• Butter and eggs — use at room temperature for best incorporation.

For the Frosting and Topping

• Semi-sweet chocolate (around 56–62%) for the ganache — balances sweetness without overpowering the cake.
• Heavy cream to make a smooth ganache.
• Rainbow sprinkles — the defining finishing touch that gives this cake its charm and texture.

Step-by-Step Instructions

Make the Cake

1. Preheat the oven to 350°F (180°C). Grease the bottom of a 9×13-inch (23×33 cm) pan or line it with parchment.
2. In a large bowl, whisk together the flour, cocoa powder, and baking powder. In a separate measuring cup combine the milk, heavy cream, brandy (or extra cream), and vanilla.
3. Beat the room-temperature butter and sugar with an electric mixer on medium speed until light and fluffy, about 3–4 minutes. Scrape down the sides and bottom of the bowl as needed.
4. Increase speed to medium-high and add the eggs one at a time, letting each egg fully incorporate before adding the next.
5. Reduce the mixer to low. Add the dry ingredients in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Fold briefly with a rubber spatula after the last addition to fully combine.
6. Pour the batter into the prepared pan and use an offset spatula to smooth it into an even layer. Bake for about 28–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Remove from the oven and allow the cake to cool while you prepare the ganache.

Make the Ganache

1. Warm the heavy cream until hot but not boiling. Place the chopped semi-sweet chocolate in a heatproof bowl.
2. Pour the hot cream over the chocolate and let it sit for 3–4 minutes to melt the chocolate, then whisk gently until smooth and glossy.

Decorate the Cake

1. Use a toothpick or skewer to prick the cooled cake all over — this helps the ganache soak in and keeps the top glossy.
2. Pour the ganache evenly over the cake and let it sit for 5–15 minutes so the cake absorbs some of the chocolate and the ganache sets slightly.
3. Generously sprinkle with rainbow sprinkles while the ganache is still tacky so they adhere well.

Tips

• Bring all ingredients to room temperature before starting for a smoother batter and even baking.
• Use a rubber spatula to scrape the bowl regularly while mixing to ensure everything is evenly combined.
• Make the ganache about 10 minutes before serving so it’s smooth and pourable but not too hot when poured over the cake.
• This cake is traditionally cooled and served in the same pan to preserve any excess ganache and keep serving simple.
• If you prefer a thicker ganache, increase the amount of chopped chocolate relative to the cream.

Storage, Make-Ahead, Freezing & Yield

• Store the cake in an airtight container at room temperature for up to 3–5 days.
• To freeze the frosted cake: chill it in the refrigerator for 1–2 hours until the ganache firms, then wrap tightly in plastic wrap and place in a freezer-safe bag for up to six weeks.
• You can also freeze the unfrosted cake for up to eight weeks. Thaw to room temperature before frosting.
• This recipe yields one 9×13-inch sheet cake (about 24 servings). The batter can be divided between two 8- or 9-inch round pans for a layered cake; reduce baking time accordingly.