Top Me Twice Cake
Indulge in the decadent layers of our "Top Me Twice Cake," a show-stopping dessert that combines rich chocolate flavor with a luscious double topping. This moist chocolate cake is made from scratch with pantry staples like cocoa powder, all-purpose flour, and a touch of boiling water for an irresistibly tender crumb. Topped first with a creamy, buttery frosting and then finished with a silky chocolate drizzle that elegantly cascades down the sides, this cake is designed to impress. Perfect for birthdays, celebrations, or simply satisfying your chocolate cravings, it’s a dessert worthy of its name. With just 30 minutes of prep time and straightforward steps, it’s as easy as it is stunning!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Milk
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 0.5 cup Butter, softened
- 2 cups Powdered sugar
- 3 tablespoons Heavy cream
- 1 cup Chocolate chips
- 0.5 cup Heavy cream (for drizzle)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until smooth.
Carefully stir in the boiling water. The batter will be thin—this is normal.
Evenly divide the batter between the prepared cake pans.
Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from oven and let the cakes cool in the pans for 10 minutes. Then transfer them to wire racks to cool completely.
To make the frosting, beat the softened butter in a bowl until creamy. Gradually add the powdered sugar and continue beating until fluffy.
Add 3 tablespoons of heavy cream to the frosting and beat until smooth and spreadable.
Place one cooled cake layer on a serving plate and spread half of the frosting over the top.
Place the second cake layer on top and frost the top and sides with the remaining frosting.
For the drizzle, heat 0.5 cup of heavy cream in a small saucepan over medium heat until it begins to steam (do not boil).
Remove from heat and pour the hot cream over the chocolate chips. Let it sit for 2 minutes, then stir until smooth.
Let the chocolate drizzle cool slightly, then spoon it over the frosted cake, letting it drip down the sides for a decorative effect.
Refrigerate the cake for 20 minutes to set the drizzle before serving.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 83.6 g | 30% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 56.9 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 311 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
