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Double Chocolate Mini Ruffle Cake

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Level: Easy

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Description

Double Chocolate Mini Ruffle Cake

Ingredients

  • FOR THE CAKE:
  • 1 cup Granulated Sugar
  • ¾ cups All-purpose Flour
  • 2 Tablespoons All-purpose Flour
  • ¼ cups Cocoa Powder (sifted)
  • 2 Tablespoons Cocoa Powder (sifted)
  • ¾ teaspoons Baking Powder
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 whole Egg, Room Temperature
  • ½ cups Sour Cream, Room Temperature
  • ¼ cups Canola Oil
  • 1 Tablespoon Vanilla Extract
  • ½ cups Boiling Water
  • FOR THE BUTTERCREAM:
  • 1-⅞ ounces, weight Dark Chocolate, Chopped In Pieces
  • 2 Tablespoons Heavy Cream
  • 2 sticks Unsalted Butter, Room Temperature
  • 2 cups Powdered Sugar
  • ½ cups Cocoa Powder (sifted)
  • 1 teaspoon Vanilla Extract
  • 4 Tablespoons Chocolate Sprinkle

Preparation

To prepare the cake, preheat over to 350 F. Grease three 5-inch round cake pans and line bottoms with parchment paper.

In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.

Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among prepared cake pans. (It’s possible to have extra batter. If you do, just bake mini muffins with the leftover batter). Bake for 18 to 20 minutes or until a toothpick inserted into the cake comes out clean.

Remove cakes from the oven and set the pans on racks. Let cakes cool in the pans for 15 minutes. Then invert the cakes out of the pans onto a greased rack. Cool completely before frosting.

To prepare the frosting, melt chocolate and cream in microwave. Heat it for 30 seconds at a time, stirring between increments and continuing until the mixture is smooth. Set aside.

In the bowl of a standing mixer with a paddle attachment, beat butter for a few minutes on medium speed until fluffy. Add powdered sugar and cocoa powder and beat until incorporated. Add melted chocolate and vanilla extract, and beat until you get to the right piping consistency.

To assemble the cake, place one cake layer on your serving plate and spread the top with 1/4 cup frosting. Place another cake layer on top, and gently press down a little bit. Spread with another 1/4 cup frosting on top of that layer. Place the last layer of cake on top, smear a light coating of frosting on the top and sides of the cake.

Transfer the remaining buttercream to a large piping bag fitted with a large petal tip. Holding the piping bag straight with tip pointing at the cake plate and the smaller part of the tip facing outward, pipe from the bottom of the cake in a back and forth motion until you reach the top of the cake. Pipe rows of ruffles along the cake edges.
Garnish cake top with chocolate sprinkle.

Cover and refrigerate. Remove from refrigerator an hour before serving.

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