Soot Sprite Cake
Soft and rich chocolate cake with silky chocolate buttercream frosting decorated with mini oreo soot sprites and star sprinkles.
Equipment
Ingredients
Chocolate Cake
- 340 g all-purpose flour
- 130 g cocoa powder, sifted if clumpy
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 200 g unsalted butter, melted
- 170 g light-tasting oil
- 170 g granulated sugar
- 170 g brown sugar
- 3 large eggs, room temperature
- 590 g milk, room temperature
Chocolate Buttercream Frosting
- 230 g unsalted butter, softened to room temperature
- 100 g powdered sugar
- 50 g dark chocolate, melted
- 1 teaspoon vanilla extract
Topping
- 8 mini oreos, halved (use the side with no filling)
- 25 g dark chocolate, melted
- 1 tablespoon rainbow star sprinkles
Instructions
Chocolate Cake
- Prep: Preheat oven to 350°F and line the bottom of two 8" cake pans with a round of parchment paper. Set aside.
- Mix flour mixture: In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Mix wet mixture: In a large mixing bowl, whisk together melted butter, oil, granulated sugar, and brown sugar. Whisk in the eggs until combined.
- Alternate adding flour mixture and milk: Add half of the flour mixture and whisk until almost combined. Add half of the milk and whisk again until barely incorporated. Repeat with the remaining flour mixture and milk and whisk until just combined. Don't overmix.
- Bake: Divide the batter into your two lined cake pans until about ¾ full. Bake cakes for 40-45 minutes or until a toothpick inserted in the middle comes out almost clean with some crumbs.
- Cool: Let the cakes cool in the pans for about 30-60 minutes. Run an offset spatula around the edges of the cakes and invert the pans to release the cakes. Let cakes cool completely on a wire rack before frosting.
Chocolate Buttercream Frosting
- Cream butter and sugar: In a large mixing bowl, use an electric hand mixer to beat softened butter until very creamy and pale in colour, about 5 minutes. Add powdered sugar and beat again until fluffy, about 3 minutes.
- Whip in melted chocolate: Pour in the melted chocolate and vanilla extract and beat again for another 5 minutes until silky and creamy.
Assemble Cake
- Level cake layers: Use a sharp serrated knife to level the cake layers if needed.
- Frost cake: Place the first cake layer down on a cake stand or serving plate. Add a generous amount of frosting and use an offset spatula to smooth evenly, without going all the way to the edges. Place the second cake layer on top. Pile the rest of the frosting on top and smooth evenly. Use your offset spatula to make "swoops" in the frosting.
- Decorate: Gently press mini oreos on top of the frosting. Transfer melted chocolate to a small piping bag and snip off the tip. Pipe long arms and legs on the oreos. Use tweezers to place down star sprinkles on the soot sprites' hands and more on the frosting.
Video
Nutrition
Calories: 9303kcal | Carbohydrates: 914g | Protein: 111g | Fat: 623g | Saturated Fat: 297g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 163g | Trans Fat: 15g | Cholesterol: 1489mg | Sodium: 4988mg | Potassium: 4510mg | Fiber: 68g | Sugar: 531g | Vitamin A: 12445IU | Calcium: 1693mg | Iron: 59mg
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