Ummm, WHAT. Can you believe this? This insane mountain of chocolate? Hi-hat cupcakes are adorable and all, but a cake version! I never would have thought of that. Thankfully, I am Baker did!
This Neapolitan Hi-Hat Cake is from Amanda Rettke’s new cookbook, Surprise-Inside Cakes. I was extremely excited when I got the opportunity to interview Amanda for work. (Isn’t it fun when work + blog worlds collide?) Once I saw all of the magical cakes in her cookbook, I couldn’t wait to make one! We were sent a recipe from the book to post along with the interview, so I thought I’d give it a shot and link back to that post. So you can all make it too! Even though you should definitely get a copy of the entire book as well. It’s gorgeous.
In the book, Amanda says this is probably the easiest cake of all of them. Because I’ve never tried to make anything like her incredible Surprise-Inside Cakes, this was clearly the best option for me! Although there is an Oreo Cake in there that is currently calling my name. 😉
All of the cakes in Amanda’s book have step-by-step photos and very detailed instructions. The cakes are rated by difficulty, so if you’re a Surprise-Inside Cake novice like myself, you can start with one that’s more your speed. Some cakes have layers of colorful frosting, and some have colorful layers of cake. Some have amazing designs on the inside, and some have amazing designs on the outside. They’re all so bright, colorful, and creative, I just want to try them all!
This cake starts with a brownie layer, the recipe for which is called “Decadent Brownies.” And oh man, are they decadent. That layer is topped with a strawberry cake layer, and then there’s all that Cool Whip. I was a little afraid of pouring melted chocolate over all of it, but that was mainly because usually I find a way to mess up things like that. Whenever I make ganache, I never put enough cream in it so it’s much stiffer than I think it’s going to be, or it’s the perfect consistency when it’s melted and I don’t think about what it’s going to be like when it cools. But this chocolate is melted with some canola oil, so it stays smooth and pourable even after it has cooled. I was afraid for nothing!
After I cut into this cake, I gave some to my parents and they completely freak out. My mom said it was one of the best things I’ve ever made, and I wish you could have seen my dad’s expression when I set a slice down in front of him. There is something so wonderful about anything Neapolitan flavored. Such a perfect combination. I totally get why Amanda loves it so much! She definitely nailed it with this cake. The dense brownies, moist strawberry cake, and fluffy whipped topping…plus more chocolate. Y’all.
If you’d like to make this crazy-awesome cake, you can view the recipes and instructions here. If you’d like to buy Amanda’s cookbook, you can order it at Barnes & Noble, Books-A-Million, and Amazon. DO IT!