Double Chocolate Chip Birthday Cake
My mom loves chocolate, so I knew I was going to make her something chocolate for her birthday. I originally decided to make her a small 4 inch cake, but of course I got carried away and it turned into a pretty large 7 inch cake. After a long day of birthday celebrations, I surprised my mom and invited my grandmother and uncle over to light the candles and cut the cake. It was a great end to the day and the cake was delicious (although we barely made a dent and had plenty of leftovers)!
This cake has two layers of my favorite chocolate cake recipe, and is filled with Wilton’s chocolate decorator’s icing and leftover dulce de leche from Peru. I then frosted the outside of the cake with Wilton’s chocolate decorator’s frosting, covered the edges with mini chocolate chips, and decorated the top with chocolate icing and Wilton’s sugar roses.
Double Chocolate Chip Cake
- 1 cup sugar
- 4 large eggs
- 1 cup milk
- 1 cup vegetable oil
- 1 tsp vanilla
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp dark cocoa powder
- 3 cans Wilton’s chocolate decorator’s icing
- 1/2 cup dulce de leche
- 1 bag mini chocolate chips
- 1 package Wilton’s sugar roses
- Preheat the oven to 350 degrees farenheit. Grease two 7 inch round cake pans with cooking spray. Cut parchment paper circles out and put them in the bottoms of the pans. Grease the parchment paper.
- Beat sugar and eggs for about 2 minutes until lightened.
- Next add milk, vegetable oil, and vanilla to egg mixture and blend on low speed.
- In a separate bowl combine flour, baking powder, salt, and cocoa powder. Mix to distribute baking powder and salt.
- Now add flour mixture to wet ingredients. Combine on low speed.
- Once combined, scrape down edges of bowl.
- Mix at medium speed for 1-2 minutes.
- Pour batter evenly into the two pans.
- Place cakes on center rack in the oven and bake for 35-45 minutes or until toothpick comes out clean.
- Let cakes cool for 10 minutes before flipping them over onto a paper towel.
- Once cakes are cooled, take a knife and remove the dome, if any, from each layer of cake.
- Next place parchment paper on a cake board. Now place the first layer face down on the cake board.
- Frost the top of the layer with the chocolate frosting and then add a bullseye shape of dulce de leche on top.
- Next place the second layer on top of the first layer. Frost the whole cake with the chocolate frosting.
- Once frosted, begin to cover the outer edges of the cake with mini chocolate chips. I just used my hand to take a handful of chocolate chips and press them against the cake.
- Once the edges are covered, place chocolate frosting into a piping bag fit with Wilton 4b tip. Pipe rosettes around the top circumference of the cake, and then one rosette in the middle of the cake. Next place a sugar rose in the center of each rosette (except for two outer rosettes if you have a happy birthday sign).
- The cake is done, enjoy!