Ruffled Chocolate Cake with Chocolate Fudge Icing & Birthday Celebrations


This big baby requires a birthday, because there is no way you can justify this many decadently dense layers on just any average weekday (but if you do, no judgement here). The icing is rather a special occasion kind of thing because, even though I’m not a big icing fan, I could eat this straight any time! You know those Fudgeo cookies? This icing tastes exactly like one. It’s incredible. I can’t rave enough about this so I won’t start. Try it and you’ll understand, trust me.


I’ve made these for a few special birthdays, one being my Poppa’s 90th a few years ago, and still have people asking me about it (picture below). Presents may be forgotten, balloons may deflate, but this cake will stick in peoples minds for years to come.


The cake itself is very dense with a good chocolate flavour but is not overly sweet (don’t be deceived, it does have more sugar in it than your average single layer cake!). The bit of salt added is completely necessary and to me is a required ingredient especially when working with chocolate, but is a good policy in general when baking.

The icing is all the sweet you need and is so rich and creamy. This is not your fake, oil-based kind of icing, this is the créme de la créme right here. It’s a recipe I’ve tweaked as I’ve made it and just love how just whipping it a few minutes more or less, I can drastically change the consistency and volume to make it perfect for whatever it is I’m using it for. Like in this case a crumb coat, filling, and icing ruffles!


Ruffles are fun and to be honest very easy to do. I’ve seen the majority if not all of my favourite professional bakers from around the world (I do love Instagram for the cakeries alone!) create beautiful ruffled cakes. Any at home baker can do it and do it perfectly! It’s impressive and requires only the right tip, couplet, and pastry bag.


Chocolate Cake

Yield: 3, 9 inch layers       Adapted from: Sweetapolita


  • 2 1/2 cups flour
  • 3 cups sugar
  • 1 cup cocoa powder
  • 1 tablespoon baking soda
  • 2 teaspoons baking powder
  • 2 1/2 salt
  • 3 eggs
  • 1 1/2 milk or cream
  • 1 1/2 strong, fresh coffee
  • 1/2 cup vegetable oil
  • 2 1/2 pure vanilla extract


  1. Preheat oven to 350 degrees, and prepare three round 9 inch cake pans by lining with parchment paper.
  2. Sift together all of the dry ingredients, set aside.
  3. In electric mixer, beat all wet ingredients together on medium-low for one minute, til combined.
  4. Reduce mixer speed to low, and add in dry mixture one cup at a time until fully incorporated.
  5. Divide batter between prepared pans and bake for 30-35 minutes, until toothpick comes out clean. Cool on wire racks.

Chocolate Fudge Icing

Yield: (dependent on how much time whipped, enough to fill and cover 3 layer 9 inch cake)

Made by: Mint Tea & Honey


  • 6 cups powdered sugar, sifted
  • 1 cup cocoa powder
  • 2 teaspoons salt
  • 1 cup butter, room temperature
  • 3 teaspoons pure vanilla extract
  • 2 (300ml) cans evapourated milk
  • 1/4 – 1/2 cup of milk or cream, only as needed


  1. Sift powdered sugar and coco powder together. Set aside.
  2. Cream butter in electric mixer on medium-high until pale yellow, about 5 minutes.
  3. Reduce mixer to low and add in vanilla. Add in one cup of powdered sugar mixture til incorporated, then add half a can of the evapourated milk. Repeat until the ingredients are incorporated.
  4. If the icing needs more liquid, add milk as needed.
  5. Whip on high for several minutes until you get the consistency you are looking for.

Assembly of the Cake:

  1. Place one of the three cake layers on a cake stand of your choice, and spread 1/6th of the icing on top (approximately, this doesn’t have to be exact) for the filling. Repeat for next layer and place last layer on top.
  2. Crumb coat the cake. Do this by spread a thin layer of the icing all around the top and sides of the cake with an offset spatula, making it as smooth as possible.
  3. Once finished the crumb coat, place in refrigerator for about 20 minutes or until the crumb coat is firm. In the meantime prepare pastry bag with ruffle/petal tip (I used a Wilton 104 tip) and scope icing into the pastry bag.
  4. Take the cake out of the refrigerator once firm. If you are doing a ruffled cake for the first time I would recommend doing this at the dining room table so you can see what you are doing and have better control. Place tip at the bottom of the cake with the larger tip opening on the cake and the smaller closer to you (take a look at this video or others like it to get a visual here. It is great if you want to carry on the ruffles on the top unlike the cake I did, which I smoothed out before I started ruffling). Slowly move back and forth in even strokes all the way up the cake. If desired go around the cake with a toothpick or knife creating marks from the bottom to the top of the cake as a marker to create even ruffled strips.
  5. Bask in the compliments and praise, and indulge in a delicious cake!


Happy baking!



3 thoughts on “Ruffled Chocolate Cake with Chocolate Fudge Icing & Birthday Celebrations

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