Cover a chocolate cake with a thin layer of Chocolate American Buttercream and refrigerate 30 minutes (this is the crumb coat). Cover the cake with another thin layer of frosting, using a bench scraper to make it smooth. Put the cake (on the turntable) in a large baking pan. Gently press small handfuls of mini chocolate pearls or sprinkles on the sides of the cake, patting to help them adhere. (We used Callebaut Mini Chocolate Crispearls.) Gather the excess and sprinkle on top to fully coat.