Chocolate Cake

“The best chocolate cake I’ve ever had!”

“I’m not a frosting man, but this frosting is amazing and I cant believe I’m eating it!”

These are just two of the many comments I got after serving this cake to my friends! I had no idea it would be such a hit! My secret you ask? Well, there is no secret, but if I had to guess I’d say it all lies in the chocolate… dark chocolate to be exact! 70% dark chocolate is what I used for this recipe. Iv had plenty of chocolate cake in my time but I don’t think iv ever had truly dark chocolate cake. I think its true flavor was unmasked in this recipe because the sugar content in milk chocolate can be so overpowering sometimes! Both the chocolate cake and frosting was rich without giving you that sugar overload that maxes out your taste buds in three bites.

The lovely frosting decorations were inspired by the original recipe. In all truth, the shaved chocolate on top was supposed to be chocolate curls… but that didn’t exactly work out as planned.

(Taken from http://ohsweetday.com/2013/05/mini-double-chocolate-ruffle-cake.html)

Chocolate Cake

1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda 1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water

Dark Chocolate Buttercream

50 gram dark chocolate, chopped in pieces
2 tablespoons heavy cream
2 sticks unsalted butter, room temperature
2 cups powdered sugar, sifted
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon vanilla extract
4 tablespoons chocolate sprinkle

Directions:

To prepare the cake, preheat over to 350F. 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, 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.

 

Let cakes cool in the pans for 15 minutes. Then invert the cakes onto a greased rack. Cool completely before frosting.

 

To prepare the frosting, melt chocolate and cream in microwave. Set aside.

 

In a standing mixer with a paddle attachment, beat butter for a few minutes on medium speed.  Add powdered sugar and cocoa powder and beat until incorporated.

 

Add melted chocolate and vanilla extract, and beat until you get to the right consistency.

 

To assemble the cake, place one cake layer on your serving plate and spread 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. 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 in a back and forth motion until you reach the top of the cake. Pipe rows of ruffles along the cake edges.

 

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