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Polka dot devil's food cake
Polka dot devil's food cake
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Prep Time:
120 minutes
Cook Time:
85 minutes
Total Time:
205 minutes
Indulgent Devil's food cake with chocolate ganache and sprinkles - a guaranteed party hit!
Ingredients:
  • 3 x 450g ready-made madeira cakes
  • 2 x 180g blocks white chocolate, chopped
  • Red, green, yellow and blue gel food colouring (see notes)
  • 875.00 ml plain flour
  • 162.50 gm Dutch processed cocoa
  • 645.00 gm caster sugar
  • 6.00 gm baking powder
  • 7.50 gm bicarbonate of soda
  • 325.00 gm buttermilk
  • 172.50 gm vegetable oil
  • 3 eggs
  • 187.50 gm hot water
  • 2 tsp vanilla bean paste (see note)
  • Pure icing sugar, for dusting
  • 1 1/2 x 1kg packets white Dr. Oetker Icing (Ready to Roll)
  • 900g dark chocolate, chopped
  • 450ml thickened cream
  • 1/2 x 1kg packet white Dr. Oetker Ready to Roll Icing
  • Red, green, yellow and blue gel food colouring
  • Dr. Oetker Polka Dots sprinkles
Instructions:
  • Trim the crusts from the cakes and discard. Crumble the cakes into fine crumbs and divide equally among 4 bowls.
  • Melt 1/4 of the white chocolate in a microwave-safe bowl on HIGH for 1 to 2 minutes until smooth. Combine with 1 portion of cake and add red food coloring. Mix thoroughly by hand until fully combined. Repeat the process with the remaining white chocolate, cake, and food coloring. Shape each colored portion into various-sized balls using 1 level teaspoon for the smallest and 1 level tablespoon for the largest.
  • Preheat your oven to 180C/160C fan-forced. Grease and line three 6cm-deep, 20cm round cake pans with 3 layers of baking paper.
  • Beat together flour, cocoa, caster sugar, baking powder, and bicarbonate of soda on low speed with an electric mixer for 10 seconds, or until combined. Gradually mix in buttermilk, oil, eggs, hot water, and vanilla, continuing to beat until well combined.
  • Carefully distribute 1 1/2 cups of batter into the bottom of each prepared pan. Scatter cake balls in a random pattern over the batter. Pour the remaining batter on top, spreading it gently to cover the cake balls.
  • Bake for 1 hour 10 minutes to 1 hour 20 minutes or until a skewer inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes, then invert them onto wire racks lined with baking paper to cool completely.
  • To make Chocolate Ganache: Combine chocolate and cream in a microwave-safe bowl. Microwave in 30-second intervals on HIGH until smooth, stirring each time. Let it sit for 20 minutes to cool, then chill in the refrigerator for 1 hour until thick and spreadable. Enjoy!
  • Trim cakes to level if necessary. Place the first cake, cut-side down, on a serving plate. Spread the top of the cake with 1/2 cup of ganache. Add another cake, cut-side down, and spread the top with another 1/2 cup of ganache. Place the final cake, cut-side down, and spread the top and sides of the cake with the remaining ganache, saving 2 tablespoons for decoration.
  • Sprinkle a flat surface with icing sugar and knead the icing until smooth. Roll out 1/3 of the icing with a lightly dusted rolling pin until 4mm thick. Cut a 20cm round circle from the icing and gently press it onto the cake to secure.
  • Sprinkle surface and rolling pin with a bit more icing sugar. Roll out the remaining icing into a 4mm thick, 18cm x 68cm rectangle. Carefully cut the icing into a 16cm x 65cm rectangle with a sharp knife and a ruler. Roll the icing around the rolling pin, starting from one short end. Place it next to the cake and unroll gradually, gently pressing to attach it to the cake. Press the edges together to seal along the top edge of the cake. Smooth out and seal any cracks or joins by gently rubbing a small piece of baking paper over the icing.
  • For decorating: Sprinkle icing sugar on a flat surface, then knead the icing until smooth. Split it into 6 equal parts. Use food coloring to tint each part a different color. Roll out 1 part until it's 2mm thick. Cut rounds using a 2cm and a 2.4cm cutter, place them on baking paper. Repeat with the rest of the icing. Attach the rounds and polka dot sprinkles to the cake using a bit of the leftover ganache. Let it set for an hour before serving. Enjoy!

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