Tap That Cake Recipe

Prepare and bake cake

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan (or two 6-inch pans) with butter and parchment. In a large bowl whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.

In a separate bowl whisk eggs, buttermilk, vegetable oil and vanilla extract until smooth. Add wet ingredients to the dry ingredients and stir until just combined.

Stir in hot water gradually; batter will be thin. Pour batter into prepared pan(s) and bake for 25–30 minutes (or 18–22 minutes for 6-inch pans), until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, if using a single 8-inch cake, slice horizontally into two even layers with a long serrated knife. Trim edges if needed so layers stack flat.

Soften the vanilla ice cream slightly at room temperature for about 8–12 minutes so it is spreadable but not melted. Line a bowl or mold (slightly smaller than the cake layer diameter) with plastic wrap if you plan to shape disks. Press softened ice cream into a round disk about the same diameter as the cake layers and smooth the top. Freeze the disk until firm, at least 1 hour.

Place white chocolate in a heatproof bowl. In a small saucepan, warm heavy cream over medium heat until it just begins to simmer around the edges (do not boil).

Pour the hot cream over the white chocolate and let sit for 1 minute to soften. Gently whisk from the center outward until smooth and glossy. Add butter, corn syrup (if using), and salt; whisk again until fully incorporated and sauce is smooth.

If sauce is too thick for pouring, return to very low heat or microwave in 10-second bursts, stirring between, until pourable but not hot. Keep warm in a small thermal container or over a double boiler while assembling so it will release when tapped.

Place the bottom chocolate cake layer on a serving plate. If the cake is delicate, spread a thin dab of softened butter or a small smear of melted chocolate to help the next layer adhere.

Place the frozen vanilla ice cream disk on top of the bottom cake layer, centering it. If needed, press gently so it contacts the cake.

Top with the remaining chocolate cake layer to create a cake-ice-cream sandwich. Press lightly to level the stack. Return the assembled stack to the freezer for 20–30 minutes to firm so the ice cream holds shape during the next step.

When ready to serve, warm the white chocolate tap sauce slightly so it is fluid but not hot (around 90–100°F / 32–38°C). Pour or spoon a shallow pool of sauce into a small plastic clamshell or a shallow, heatproof dome designed for a 'tap' release, or simply keep sauce in a warm small jar with a tight lid.

Set the assembled mini cake on a serving plate. If using a dome or clamshell, invert it over the cake and fill the dome with the warm white chocolate sauce. Close the dome and press the release (or remove the support) according to your serving device so a visible seal holds the sauce above the cake until tapped. If you don't have a device, present the warm sauce in a small pouring jar and tell guests to tap the lid or the jar to release/ pour—tapping creates a fun reveal.

At the table, tap (or open) the dome/jar to release the warm white chocolate over the top cake layer so it cascades down and melts slightly into the cake and ice cream. Spoon any remaining sauce over the plated dessert.

Garnish immediately with chocolate shavings or cocoa nibs and a light dusting of powdered sugar if desired. Serve quickly with dessert forks and a cold plate to keep the ice cream from melting too fast.