Ingredients
Cake:
Frosting:
Method
- Preheat the oven to 180 degrees C. Position a baking rack in the middle of the oven.
- For the cake: Spray a 13-by-18-inch rimmed baking sheet with cooking spray. Stir the cream and lemon juice together in a liquid measuring cup and set aside to curdle for 5 to 7 minutes.
- Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the melted butter, eggs and vanilla together in a medium bowl. Whisk in the cream and lemon juice mixture. Stir the wet ingredients into the dry ingredients. Gently fold in the sprinkles.
- Pour the batter into the prepared baking sheet and spread evenly with a spatula. Bake on the middle rack of the oven until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool the cake in the pan at least 30 minutes.
- For the frosting: Combine the cream and cardamom if using in a small saucepan and bring to a simmer over medium-low heat, stirring occasionally, 2 to 3 minutes. Place the chopped chocolate in a heat-proof bowl. Slowly whisk the hot cream into the chocolate until smooth. Whisk in the room temperature butter, one tablespoon at a time, until melted and smooth. Whisk in the vanilla and salt.
- Spread the frosting onto the cooled cake and decorate with sprinkles. Enjoy!
Rate this recipe
Overall Rating:
3.80
(7)
