How to Make a Double Drip Cake | Cake Queen Tanya

Preheat the oven to 350°F (175°C) and grease two round cake pans.

In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined.

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.

Stir in boiling water until the batter is well combined; it will be thin.

Pour the batter evenly into the prepared pans.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

In a medium bowl, beat butter until creamy, then gradually add powdered sugar and mix until fluffy.

Add heavy cream and mix until the frosting is smooth and spreadable.

Place one cake layer on a serving plate and spread a layer of frosting on top.

Top with the second cake layer and frost the top and sides of the cake.

Melt dark chocolate in a microwave or double boiler until smooth.

Allow the chocolate to cool slightly, then drizzle it over the top of the cake, letting it drip down the sides.

If desired, tint some frosting with food coloring and pipe decorations on top.

Finish with sprinkles for a festive touch.

Spice Level:

Allergens