Saturday, September 24, 2011

Ombre Chocolate Ruffle Cake


I recently made this cake for a ward party.  I think it was good.  I cut into it and went to eat dinner and when I came back it was basically gone.  I was planning on taking a picture of the pretty ombre cake layers inside, but there was not enough left to photograph.

To make this cake you will need to make two batches of cake, one dark and one light.  The first layer will be only the dark batter.  Then add some light to the dark.  Mix it up really well and use that to for the next layer.  Then add a little more light to the darker batter and use that for the third layer, and the last layer it just the light batter.


Once they are cool stack up your layers dark to light.  I put chocolate frosting between the layers.  Then just for a little extra fun I made the cake skinnier at the top and fatter at the bottom.  To do this I put a little plate on the top and then trimmed away the extra down to the bottom.

Then to frost it I first smooth frosted the top and sprinkled it with mini chocolate chips.  Then I used the ruffle cake technique, but instead of using the rose tip I used my 3M tip.


The recipes
Devils Food Chocolate Chip Cake
One box of Devils Food cake mix
One large size box of chocolate pudding
4 eggs
1 cup vegetable oil
1 cup sour cream
1/2 cup water
2 cups mini chocolate chips

Lighter Chocolate Cake
One box white cake mix
One larger size box of chocolate pudding
4 eggs
1 cup vegetable oil
1 cup sour cream
1/2 cup water


Chocolate Frosting
1 cup butter
1 cup shortening
2 lbs powder sugar
about 4 table spoons coco powder
milk to the desired consistency






3 comments:

  1. Oh yum! That looks beautiful and rich.

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  2. Oh my goodness that looks so incredibly yummmyyyyyy!

    ReplyDelete
  3. Wow! So decadent and beautiful. Thanks for sharing your ruffled frosting technique. I love cake decorating but haven't seen that before.

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