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1
Preheat your oven to 180u00b0C.
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2
In a pot over medium heat, melt together the butter, coffee and vanilla. Let cool.
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3
In a large bowl, whisk together sugar, flour, cocoa powder (sifted), baking powder, baking soda and salt.
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4
Add the butter and coffee mixture to the dry ingredients, then add the quark and eggs. Mix until combined.
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5
Grease your baking pans (I advise lining them with baking sheets, so they won't stick to the pan), and divide the batter evenly. I used three 16cm baking pans.
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6
Bake for 25-30 minutes or until a skewer comes out clean.
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7
Let the cakes cool in the tins for 10 minutes, then take them out and level them with a serrated knife.
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8
Crumb coat with chocolate fudge frosting (recipe below) and put in the freezer for 20 minutes.
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9
Frost again, now a bit thicker to get an even coating. Put in the freezer for another 20 minutes.
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10
Take the cake out of the freezer, and place it on a high surface or balance it on your hand. Take a handful of sprinkles and press them into the cake. Do this all around the cake, but keep the top free of sprinkles. Stick in the freezer for 10 minutes.
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11
Melt your chocolate and take out the cake from the freezer. Pour the chocolate on the middle of the cake, then use a spoon to guide to the sides of the cake, so that the chocolate drips down. If you don't have enough drips, you can use your spoon to pour a little more chocolate straight down the sides of the cake.
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12
Put in the fridge until the chocolate has set, and then serve.
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13
With a hand mixer, beat the butter until light and creamy. Add the sifted powdered sugar and keep mixing, until well mixed.
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14
Pour in the cream and melted chocolate and mix very little after that so the chocolate doesn't become too light.
