Glam chocolate cake with sparkly fairy dust

בס"ד

This recipe is a wonderful recipe for a glamorous bling layered cake filled and coated with white cream and a dash of gold and silver glitter for that wow factor.

I made this cake in collaboration with the British company Quality Sprinkles. The uniqueness of the company is the fact that they offer a variety of edible decorations, which all are made of 100% natural ingredients.

However, they have many other benefits. The ones I used - the golden glitter dust and the silver glitter dust are not just 100% natural, but they are also suitable for kosher, vegan, and halal eaters.
They also do not contain added sugar, gluten-free, no nuts, no hydrogenated fat, no artificial colors, no artificial sweeteners, and non-GMO.

Since I don't like all those artificial colors in edible decorations, I quite limited myself in using those products. However, after I heard about Quality Sprinkles products and tested some of their products, I can honestly say that I'm very satisfied with the products and that now I can decorate knowing that I give people something natural. 

To make this sophisticated, elegant look, I dusted one side of the white cake with the golden dust and one side with the silver powder. The cake came out so impressive, and it is perfect for holidays, Shabbos, birthday parties, and other gatherings. 

It seems hard to make, but it is really not that hard. The cake can be made quite easily, and the flavor is just so good!
To make this a Parve non-dairy cake, replace the cream with non-dairy cream and use non-dairy chocolate coated sandwich cookies.

If you're more into chocolate mousse cake and less whipped cream cakes, you can definitely change the cream to your liking.
To make a chocolate mousse cream, replace the instant vanilla pudding with melted bittersweet chocolate. Melt the chocolate in a microwave-safe bowl and let it cool completely (at room temperature) before mixing it with the whipped cream.

For some reason, when I make chocolate cakes, the cake doesn't go out well when baked in a small high pan.
When making a chocolate cake, you should use a large flat pan.

When baking in a tall small pan, it takes a lot of time to bake, and the cake gets a tough crust, and the interior stays a bit sticky.

So I highly recommend not to bake chocolate cakes in small pans, but rather in large ones such as 26 cm or oven pan.
You can use small pans only if you bake just a bit of the mixture inside so that the baking won't take too much time, and the cake will get ruined. 



Ingredients for oven pan (30X34 cm):
Measuring was made with Universal spoons and cups
Cake:
2 cups of sifted flour
2/3 cups of sifted cocoa
2 cups of sugar
2 tsp. baking powder
2 L eggs
2 L egg yolks
1/2 cup oil
1 cup of water


Cream:
3 cups whipping cream
6 Tbsp. instant vanilla pudding

Decorations:
white chocolate coated sandwich cookies
gold dust powder by Quality Sprinkles
Silver dust powder by Quality Sprinkles

Preparation:
Preheat oven to 180C/356F, turbo.
Mix well the dry ingredients: flour, sugar, baking powder, and cocoa.

Add in the eggs, egg yolks, oil, and water and mix well.
Transfer to a pan with baking paper and bake in the middle rack of the oven for about 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Let the cake cool completely at room temperature.

Once the cake is cooled, make the cream:
Whip the whipping cream with instant vanilla pudding until the cream is steady. Set aside and grab the cake.

Turn the cake on a new baking paper, carefully, and discard the previous baking paper. Cut the cake into 3 equal parts.
Spread the cream on one of the layers and place another layer on top. 

Take the remaining layer and cut it into 3 strips by cutting a thinner piece in the middle of the cake. This cut will leave you with two strips from the edges of the cake and one thinner strip from the center of the cake.

Place the two outer strips on the cake, leaving a gap in the middle of the cake. We don't need the thinner piece, so you can enjoy it all to yourself :-).
Take the cream and coat the entire cake. You don't need to make it look smooth, as we are only covering the cake, so the crumbs hold still, and it will be easier to pipe on the cake.

Transfer the remaining cream to a piping bag with a small star nozzle and start piping little stars on the cake.
Fill the gap with a bit of cream and place the sandwich cookies inside. Dust half of the cake with the golden fairy dust and the other half with the silver powder and serve.
Keep in an airtight container in the fridge. 

• You can decorate the same cake with a butterfly made of white chocolate and other great sprinkles of Quality Sprinkles. Since the butterfly is made of white chocolate, it is sensitive to heat. You can see how to make a chocolate butterfly in the video tutorial above. Enjoy!