The other day, my cousin posted on Facebook about how she’d never had Brooklyn Blackout Cake, which prompted a discussion of all my formerly-city-dwelling relatives to wax poetic about their favorite NYC sweet treats.
My dad, in all his expertise, said that his favorite cake was Ant Cake.
What is Ant Cake?
My dad described it as, “Chocolate and white marbled bundt cake with a chocolate glaze, covered in chocolate sprinkles.”
I wasn’t in the mood to scrounge up a billion different ingredients (or make DIY cake flour), so I used this simple 5-ingredient Marble Cake recipe from DeliciouslyYum. My changes were that I used Earth Balance buttery sticks instead of real butter, added vanilla extract to the batter, and then added almond extract to the chocolate batter, too. I used the eggs as described (so technically, this cake is not vegan, but it is dairy-free).
As for the ganache, I couldn’t make it the regular, dairy-full way of making ganache (chocolate + heavy cream), so I went ahead and winged it.
In a Pyrex measuring cup, pour 1/2 cup of chocolate chips (I used dairy-free dark chocolate chips from Guitard), then cover with your milk-of-choice (I used unsweetened, unflavored almond milk). Microwave for about a minute, then take out of the ‘nuke and stir until all the chips are melted. Then QUICKLY pour the melted chocolate over the top of your bundt and top with a generous coating of sprinkles. You know, the ANTS in Ant Cake.
Like I said, the batter is REALLY thick and won’t marble all that easily…
But the fact of the matter is: this cake is delicious.
I posted a photo of the finished product online and my Great Aunt told me that my Great-Grandma would be proud. So, that’s pretty nice.