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A stunning three-layer dark chocolate cake decorated for New Year’s Eve with black ganache, gold sprinkles, and gold edible spheres.

New Year's Eve Chocolate Cake with Gold Spheres

This recipe creates a stunning chocolate cake perfect for New Year's Eve celebrations, featuring dark chocolate frosting, edible gold accents, and festive sprinkles.
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Prep Time 45 minutes
Cook Time 30 minutes
Chilling Time 25 minutes
Total Time 1 hour 40 minutes
Servings: 12 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3 six inch layers chocolate cake Use your favorite recipe or a recommended one.
For the Frosting and Decoration
  • 4.5 cups chocolate frosting May require significant black food coloring.
  • 1 bottle black gel food coloring Use as needed.
  • 10 oz yellow candy melts
  • 1 jar gold powdered food coloring Mix with a few drops of vodka.
  • 1 Black Widow sprinkles From Fancy Sprinkles.
  • 1 Metallic Golden Dragee Melange sprinkles From Fancy Sprinkles.

Equipment

  • Cake pans
  • Offset spatula
  • Microwave
  • Sphere molds
  • Parchment paper
  • Bench scraper
  • Small brush

Method
 

  1. Prepare three 6-inch layers of chocolate cake. If you do not have a preferred recipe, a rich chocolate cake recipe is recommended.
  2. Color the chocolate frosting black. This may require a large amount of black food coloring. If the frosting becomes too soft, chill it in the refrigerator to firm up.
  3. Level the cake layers if necessary. Spread approximately 1/2 inch of frosting between each layer. Apply a thin layer of frosting to the outside of the cake (crumb coat) and refrigerate for about 10-15 minutes to set.
  4. Once the crumb coat is chilled, use the remaining frosting to cover the entire cake smoothly.
  5. Press Fancy Sprinkles in Black Widow onto the bottom half of the cake for added decoration.
  6. To make the gold spheres, melt the yellow candy melts in the microwave in 30-second intervals, stirring between each, until smooth.
  7. Fill 1-inch and 1.5-inch sphere molds with the melted yellow candy melts.
  8. Invert the molds over parchment paper and gently shake to remove excess candy melts. Use a bench scraper to clean the mold openings. Refrigerate for about 10 minutes until firm.
  9. Remove the half spheres from the molds. To join them, gently heat the open edge of two half spheres on a low-heat pan until they begin to melt, then press them together to form a full sphere. Smooth any excess candy melt that squeezes out.
  10. Mix the gold powdered food coloring with a few drops of vodka to create a paint. Paint the spheres gold.
  11. Gently press the gold spheres into the frosting of the cake. Use any remaining melted candy melts to adhere spheres stacked on top of each other.
  12. Garnish the cake with Fancy Sprinkles in Metallic Golden Dragee Melange.

Notes

This cake is designed to be a showstopper for New Year's Eve. The combination of rich chocolate, smooth frosting, and sparkling gold decorations creates a festive and memorable dessert.

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