Double Chocolate Mini Ruffle Cake Recipe

Name: Double Chocolate Mini Ruffle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup Granulated Sugar; 3/4 cups All-purpose Flour; 2 Tablespoons All-purpose Flour; 1/4 cups Cocoa Powder, Sifted; 2 Tablespoons Cocoa Powder, Sifted; 3/4 teaspoons Baking Powder; 3/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1 whole Egg, Room Temperature; 1/2 cups Sour Cream, Room Temperature; 1/4 cups Canola Oil; 1 Tablespoon Vanilla Extract; 1/2 cups Boiling Water; FOR THE BUTTERCREAM:; 1-7/8 ounces, weight Dark Chocolate, Chopped In Pieces; 2 Tablespoons Heavy Cream; 2 sticks Unsalted Butter, Room Temperature; 2 cups Powdered Sugar; 1/2 cups Cocoa Powder, Sifted; 1 teaspoon Vanilla Extract; 4 Tablespoons Chocolate Sprinkle

Servings: persons

FOR THE CAKE:
1 cup Granulated Sugar
3/4 cups All-purpose Flour
2 Tablespoons All-purpose Flour
1/4 cups Cocoa Powder, Sifted
2 Tablespoons Cocoa Powder, Sifted
3/4 teaspoons Baking Powder
3/4 teaspoons Baking Soda
1/2 teaspoons Salt
1 whole Egg, Room Temperature
1/2 cups Sour Cream, Room Temperature
1/4 cups Canola Oil
1 Tablespoon Vanilla Extract
1/2 cups Boiling Water
FOR THE BUTTERCREAM:
1-7/8 ounces, weight Dark Chocolate, Chopped In Pieces
2 Tablespoons Heavy Cream
2 sticks Unsalted Butter, Room Temperature
2 cups Powdered Sugar
1/2 cups Cocoa Powder, Sifted
1 teaspoon Vanilla Extract
4 Tablespoons Chocolate Sprinkle

1
To prepare the cake, preheat over to 350 F. Grease three 5-inch round cake pans and line bottoms with parchment paper.
2
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.
3
Pour in the boiling water, and slowly mix until smooth and liquidy.
4
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.
5
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.
6
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.
7
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.
8
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.
9
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.
10
Garnish cake top with chocolate sprinkle.
11
Cover and refrigerate. Remove from refrigerator an hour before serving.

1744

kcal

Calories

118

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup Granulated Sugar, 3/4 cups All-purpose Flour, 2 Tablespoons All-purpose Flour, and more.

Yes, Double Chocolate Mini Ruffle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Double Chocolate Mini Ruffle Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions