This sweet treat is inspired by the glitchy, candy-haired kid from the Sugar Rush kart-racing game seen in the movie Wreck-It Ralph. I started with a basic chocolate cake recipe with chocolate frosting to represent Vanellope’s dark hair. Then I added the toppings: sprinkles (rainbow, hearts and confetti), gummy bears and starlight mints to match the same details seen in Vanellope’s hair. I think she also has Sweetheart candy in her hair, but I couldn’t find any so I substituted heart shaped sprinkles instead.
My Husband came home while I was taking a photo of one of the cake slices and I asked him to guess the inspiration which he replied, “the girl from Wreck-It Ralph“. Firstly, I was glad he got the inspiration and secondly shocked he got the inspiration.
- 1 1/2 cups all-purpose flour
- 1 cup superfine sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup best-quality cocoa
- 1 1/2 sticks soft unsalted butter
- 2 large eggs
- 2 teaspoons good-quality vanilla extract
- 2/3 cup sour cream
- 6 ounces good-quality semisweet chocolate, broken into small pieces
- 3/4 stick unsalted butter
- 2 1/2 cups confectioners’ sugar
- 1 tablespoon light corn syrup
- 1/2 cup sour cream
- 1 teaspoon good-quality vanilla extract
- Sugar flowers, to decorate, optional
Preheat the oven to 350 degrees F.
Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.
Divide this batter, using a rubber spatula to help you scrape and spread, into the 2 tins and bake until a cake tester comes out clean.
To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water.
While the chocolate and butter is cooling a little, sieve the confectioners’ sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.
Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners’ sugar.
Add a little boiling water or more confectioners’ sugar, depending on whether you need the frosting to be thinner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.
Once frosted add your toppings and your done!