sprinkled with shiny colorful candy tears
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 sticks unsalted butter
1 1/2 cups sugar
4 large eggs
2 teaspoons vanilla extract
Sprinkles for decoration
1 1/4 cups heavy cream
1 pound, 3 5-ounces, dark chocolate, chopped
1 cup water
1 cup sugar
1 tablespoon Cointreau
- Preheat the oven to 350°F. Lightly flour and butter a 9-inch round cake pan.
- Make the cake. In a small bowl, sift together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar with an electric beater until light and fluffy, about 3 minutes. Add the eggs one at time, mixing well after each addition. Stir in the vanilla. Add the dry ingredient to the wet, mixing until just combined.
- Pour the batter into the prepared pan. Bake until the crust is golden brown and a skewer inserted into the center of the cake comes out clean, 18 to 20 minutes. Set to cool on a cooling rack.
- Make the ganache. Bring the cream to a simmer and pour over the chopped chocolate in a heatproof bowl. Let sit until the chocolate begins to melt, about 1 minute, then beat with an electric mixer until the ganache is fluffy and smooth. Let cool to room temperature.
- Make the syrup. Bring the water and sugar to a boil in a heavy-bottomed saucepan. Lower the heat and simmer until the sugar dissolves, about 10 minutes. Stir in the Cointreau and remove from the heat.
- Cut the cake horizontally into 2 layers. Brush the still-warm cake with the syrup (do not soak). Once the syrup is absorbed, spread the cooled ganache frosting generously over the top of one round. Top with the second layer of cake and cover with the remaining ganache, using an offset spatula to smooth the ganache down and around the side of the cake.
- Sprinkle liberally with multicolored sprinkles.
Quantity: 8 to 10 servings