Source: FamilyTime Favorites

Dark Chocolate Ruffle Cake
A rich and elegant four-layer, sour cream chocolate cake, covered with a sheath of dark chocolate and topped with a fancy chocolate ruffle or chocolate curls, is always a hit!
Serves: 10 to 12
Prep Time: 25 minutes
Cook Time: 25 to 30 minutes


1 2/3 cups all-purpose flour
1 3/4 cups sugar
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
5 ounces unsweetened chocolate, coarsely chopped
10 tablespoons unsalted butter
1/2 cup water
1/2 cup sour cream
3 large eggs
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, coarsely chopped, for curls

Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans. Cut wax paper rounds large enough to fit in the bottom of the pans. Butter and flour the wax paper.

In a bowl, combine the flour, 1/4 cup of the sugar, the baking soda, baking powder, and salt. Whisk several times to mix.

Put the remaining sugar and the chocolate in the bowl of a food processor fitted with a metal blade and process until finely ground.

Melt the butter in the water over medium heat. Pour into the food processor, with the motor running, and process for a few seconds until smooth.

Add the sour cream, eggs, and vanilla. Process for a few seconds until smooth. Scrape down the sides of the bowl.

Add the flour mixture, a third at a time, to the food processor, processing after each addition, just until mixed. Scrape the batter into the pans.

Bake in the center of the oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean and the sides begin to pull away from the sides of the pans.

Cool for about 5 minutes on wire racks. Invert the cake layers onto the racks, peel off the wax paper, and cool completely.

When the cake layers are cool, split the cakes in half horizontally using a serrated knife so that you have 4 layers. Trim the cake layers so that they sit flat.

Spread about 1/4 cup of Raspberry Ganache (see recipe search) between each layer. Using a long-bladed serrated knife, trim the sides of the cake layers so that they are beveled, rounded, and even.

Carefully transfer the cake to a rack set over a jelly roll pan. Pour the Dark Chocolate Glaze (see recipe search) over the cake. Use a knife or spatula to insure that it sheaths the cake evenly. Let the glaze set. Refrigerate for about 30 minutes but let it come to room temperature before serving.

Decorate the top of the cake with a dark chocolate ruffle or chocolate curls. You can also use truffles from a local chocolate shop to decorate the cake.

Another option is to ask a local bakery to sell you a chocolate ruffle to set on top of the cake.

TO MAKE CHOCOLATE CURLS, melt the 4 ounces of chopped bittersweet chocolate in a the microwave. Microwave on medium power for 1 minute. Stir the chocolate and microwave for 20-second intervals until the chocolate looks wet, shiny and soft. Stir the chocolate until it pools.

Spread the chocolate on an ungreased baking sheet so that is it is very thin and 6 to 7 inches square. Refrigerate for 3 to 4 minutes or just until the chocolate starts to set. Cut the chocolate into strips with a sharp knife.

Hold a baker's scraper or metal spatula at a 45 degree angle and push upward, against the chocolate, so that it curls. Refrigerate the curls on a wax-paper-lined tray until ready to use. If you make enough curls, you can fashion your own ruffle.