Glam Rock Layer Cake | Sweetapolita

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GLAM ROCK LAYER CAKE
Super dark, moist and buttery chocolate cake layers filled with colourful vanilla frosting and covered in a decadent jet-black glossy fudge frosting. And let's not forget the sprinkles!

INGREDIENTS

Yields: One 4-layer, 7-inch round cake

For the "Black" Dark Chocolate Butter Cake layers:
2 1/3 cups (315 g) all-purpose flour
3/4 cup plus one tablespoon (100 g) best-quality black cocoa powder
1 1 /2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups (360 ml) buttermilk, room temperature
1/2 cup (120 ml) hot coffee OR very hot water
1 cup (227 g) unsalted butter, room temperature
2 1/2 cups (560 g) packed light brown sugar
2 teaspoons pure vanilla extract
4 large eggs, room temperature
1/4 cup (60 g) mayonnaise, room temperature
1 1/2 teaspoons baking soda
1 teaspoon distilled white vinegar

For the (purple frosting) Vanilla Frosting:
1 cup (227 g) unsalted butter, room temperature
3 cups (375 g) confectioners' sugar, sifted
1/4 cup (60 ml) whipping cream (heavy cream) or milk
2 tablespoons water (plus more if needed)
2 teaspoons pure vanilla extract
Pinch of salt
Few drops each AmeriColor Soft Gel Paste Color in Electric Purple and Regal Purple

For the Glossy Black Fudge Frosting:
2 cups (454 g) unsalted butter, softened
2 1/2 cups (315 g) confectioners' sugar
3/4 cup (90 g) premium dark (preferably black) cocoa powder (I used Guittard Noir)
1/2 cup (120 ml) hot water
1/2 cup (120 ml) sour cream
1 1/2 teaspoons pure vanilla extract (I used Nielsen-Massey)
Generous pinch of salt
8 ounces (240 g) premium dark (but not extra dark) chocolate, chopped or chips, melted (I used Callebaut Callets)
Soft gel paste color, in Super Black (or other concentrated black gel color of your choice)
Sprinkles of your choice (1-2 cups, depending on size of the sprinkles)

You will also need:
1 large pastry bag, disposable or reusable
Large plain round pastry tip (I use Ateco #809)
Sprinkles of your choice (1-2 cups, depending on size of the sprinkles)

ASSEMBLY:
1. Put your first cake layer top-up on an 7" round cake board or 9" plate, and spread one-third of the purple frosting on top. Repeat with all of the layers, placing the final cake layer top-down. Make sure that your layers are straight and lined up with the ones below. Wrap the cake in plastic wrap and chill for at least 15 minutes.

2.Remove the cake from the fridge and, using a turntable, if possible, frost entire outside of cake with a thin layer of the black frosting to seal in the crumbs. Chill until the frosting begins to firm-up, about 30 minutes.

3. Remove the cake from the fridge and return it to the turntable. Cover the cake with a thick, even and smooth layer of the black frosting using an offset spatula, reserving about 1 1/2 cups of frosting for the piped top border. Return the cake to the fridge and chill for another 20-30 minutes.

4.You will want the frosting for the buttercream "poof" border to be very soft, in order to achieve the appealing peaks. Warm frosting in a small heatproof bowl for about 8-10 seconds, and stir. Fill a pastry bag fitted with a large plain round tip with the softened frosting and pipe some buttercream "poofs" around the top perimeter of the cake.

5.Pour your sprinkles into a medium bowl and gently press sprinkles onto the bottom third of the cake, all the way around, letting the excess fall back into the bowl. You can also put the cake on a cookie sheet and let the excess sprinkles fall onto the sheet. Return the cake to the fridge until the buttercream poofs are very firm, about 30 minutes.

6.Pour more sprinkles atop the flat exposed surface of the top of the cake. Cake will keep covered at room temperature for up to 3 days. Serve at room temperature.


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