Delight-Full Double Deck Cake
Submitted by Anjie
Double-deck chocolate cake with a devil’s food crust, melted chocolate chip layer, chocolate-spiked white cake, and whipped cream topping. Two cake mixes, one show-stopping dessert.
YIELD
1 cakePREP
25 minCOOK
1 hrsREADY
1 hrsThis double-deck cake stacks two cake mixes into one pan for a layered dessert with serious chocolate impact. A thin devil’s food crust bakes first, gets topped with melted chocolate chips smoothed into a glossy layer, then a white cake batter spiked with instant chocolate drink mix pours on top and bakes right over it.
The devil’s food base bakes with just one egg and oil (no water), which makes it dense and cookie-like rather than fluffy. It’s more of a crust than a cake layer. The chocolate chips melt from the residual heat of the hot crust and get spread into a thin, fudgy barrier between the two layers.
The white cake batter with chocolate drink mix baked on top creates a lighter, mocha-flavored layer. Sweetened whipped cream goes on after cooling, with chopped walnuts and a dusting of cocoa powder for garnish.
Pro Tips
- Spread the melted chips quickly and evenly while the crust is still hot. Once they cool, you can’t smooth them.
- Don’t open the oven during the first 30 minutes of the second bake. The white cake layer needs uninterrupted heat to rise properly.
- Invert the cooled cake carefully using two wire racks so the crust ends up on the bottom.
- Whip the cream until stiff peaks form so it holds its shape on top of the cake.
Variations
- Use milk chocolate chips instead of semi-sweet for a sweeter middle layer.
- Replace the whipped cream with a chocolate ganache for an even more decadent finish.
- Swap walnuts for toasted pecans or shaved chocolate curls.
Ingredients
Directions
Prepare cake layers. Heat oven to 350℉ (180℃). Grease 9×13 pan.
Prepare batter for devil’s food cake as directed but using 1 egg, ½ cup oil and no water, pat evenly into prepared pan.
Bake 15 to 18 minutes until dry to touch.
Remove pan from oven, maintaining oven temperature; sprinkle hot crust with chocolate chips.
Let stand 2 to 3 minutes. Using metal spatula, smooth chocolate into thin, even layer; set pan aside.
Prepare white cake mix according to package directions, beating in drink mix, pour batter over crust.
Bake 50 to 55 minutes until wooden pick inserted in center comes out clean.
Cool in pan. Prepare frosting, in large bowl with electric mixer at high speed, beat cream and powdered sugar until stiff.
To serve.
Loosen cake from pan, invert onto wire rack. Using second rack, invert again so crust is on bottom.
Spread cream over top of cake, decorate with walnuts and cocoa powder.
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