Chocolate Surprise Cake
A fun-filled cake with a colorful sweet surprise will be the highlight of any party!
Ingredients
- Cake:
- Oil or butter for greasing pans
- 1 pkg (15.25-16.5 oz or 432-515 g) devil’s food cake mix (plus eggs and water only, according to package)
- 1/3 cup (75 mL) sour cream
- 1 cup (250 mL) multicolored candy-coated chocolate candies
- 1/3 cup (75 mL) multicolored sprinkles, plus additional if desired
- Frosting and Garnish
- 1/3 cup (75 mL) strong brewed coffee
- 2 oz (57 g) unsweetened baking chocolate bar, chopped
- 4 cups (1 L) powdered sugar
- 1/2 cup (125 mL) butter, softened
- 1 tsp (5 mL) vanilla extract
- 1/2 tsp (2 mL) salt
- 1/2 cup semi-sweet chocolate morsels
- 1 tsp (5 mL) Oil
Directions
- Preheat oven to 350°F (180°C). Grease 4 Round Cake Pans and dust with flour; set aside.
- For cake, place cake mix, eggs, water and sour cream oil in large mixing bowl. Add sour cream. Beat with electric mixer on medium speed 2 minutes; scraping bowl as needed.
- Divide batter evenly into pans; spread evenly. Bake on center rack of oven for 21-24 minutes or until wooden pick inserted in centers comes out clean. Remove pans from oven; cool 10 minutes. Invert cakes onto cooling rack, then invert again so cakes are top-side up; cool completely.
- For frosting, place coffee and chocolate in small microwave-safe bowl. Microwave, uncovered, on HIGH 30 to 45 seconds or until almost melted, stirring after 30 seconds. Let cool.
- Beat all frosting ingredients, except for morsels, in a large mixing bowl on medium speed for 3 minutes or until light and fluffy. Reserve 2/3 cup (150 mL) of the frosting for decorating the top of the cake.
- Use a Coated Bread Knife to trim the crowns off of each cake layer (see Cook's Tips).
- To assemble cake, cut centers of 2 cake layers with a 3-in (7.5 cm) cookie cutter. Reserve for another use (see Cook’s Tips). (You’ll be left with two full layers and two cut layers.)
- Place one full cake layer, upside down, on serving plate. Spread the top with 1/3 cup (75 mL) of the frosting. For second and third cake layers, layer each upside down, spreading each with 3 tbsp (45 mL) frosting around the rim.
- Fill center of cake with chocolate candies mixed with colored sprinkles. Gently press candies to level; top with remaining uncut cake layer.
- Using Small Spreader, frost top and sides of cake with remaining frosting.
- Melt chocolate morsels and oil in a small bowl. Drizzle over the top of the cake. Fill Large Decorating Bag with Large Round Tip with reserved frosting. Pipe dollops around top edges of cake.
Yield:
- 8 servings of 1 slice
Nutrients per serving:
U.S. Nutrients per serving (1 slice): Calories 610, Total Fat 27 g, Saturated Fat 16 g, Cholesterol 110 mg, Sodium 350 mg, Carbohydrate 93 g, Fiber 2 g, Protein 5 g
Cook's Tips:
To bake cakes in a dark coated pan, bake at 325°F (160°C).
To remove crowns (rounded tops) off of cake, move knife back and forth toward the center in a sawing motion, keeping the knife level as you cut.
You may use reserved cake scraps to make a Trifle or layer to make a “smash cake.”
Customize the candy filling colors with your favorite combination of candy or sprinkles for specific occasions, such as birthday, Valentine’s Day, 4th of July, Halloween, etc.