Best Double Chocolate Cake with Black Velvet Icing

This double chocolate cake with black velvet icing is the ultimate indulgence for chocolate lovers. It’s rich, moist, and decadent with a perfect balance of deep chocolate flavor. The black velvet icing adds a unique twist with its smooth texture and striking dark color, making it a visually stunning cake as well. Whether for a birthday, celebration, or a sweet treat, this cake is sure to leave a lasting impression on anyone who tastes it.

Why You’ll Love This Recipe

I love this recipe because it brings together the best of both worlds: a deeply rich chocolate cake paired with a velvety, luxurious black icing that’s both delicious and visually stunning. The cake itself is moist and fluffy, thanks to the use of both cocoa powder and melted chocolate, while the black velvet icing offers a smooth, slightly tangy contrast that makes every bite even better. It’s a perfect showstopper dessert for any occasion. The flavor is intense and satisfying without being overwhelming, and it’s a fun twist on classic chocolate cake that always gets rave reviews.

Ingredients

For the cake:

• 1 ½ cups all-purpose flour

• 1 ½ cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 1 ½ teaspoons baking powder

• 1 ½ teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup whole milk

• ½ cup vegetable oil

• 2 teaspoons vanilla extract

• 1 cup boiling water

• 4 oz dark chocolate, melted

For the black velvet icing:

• 1 ½ cups unsalted butter, softened

• 3 ½ cups powdered sugar

• ½ cup cocoa powder

• 3 tablespoons heavy cream

• 1 teaspoon vanilla extract

• 1 tablespoon black food coloring (gel preferred)

• Pinch of salt

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

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

4. Stir in the melted dark chocolate until fully combined. The batter will be somewhat thick.

5. Gradually pour in the boiling water while stirring. The batter will thin out but that’s okay—it’s supposed to be pourable.

6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean.

7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

8. While the cakes cool, make the black velvet icing. In a medium bowl, beat the softened butter until smooth and creamy.

9. Gradually add in the powdered sugar and cocoa powder, mixing until well combined.

10. Add the heavy cream, vanilla extract, black food coloring, and a pinch of salt. Beat the icing for another 3-5 minutes, or until it’s light and fluffy.

11. Once the cakes have cooled completely, frost the top of one cake layer with a generous amount of icing. Place the second layer of cake on top and frost the entire cake with the remaining icing.

12. Use a spatula or cake scraper to smooth out the icing and create a clean finish. For a decorative touch, you can pipe some extra icing along the edges or top of the cake.

Servings and Timing

This recipe yields 8-10 servings, depending on slice size. The total time to prepare the cake is approximately 1 hour and 45 minutes, including the baking and cooling time.

Variations

If I’m in the mood for a different flavor twist, I sometimes add chocolate chips or chopped chocolate to the cake batter for an extra burst of chocolate. I’ve also tried swapping out the dark chocolate for milk chocolate for a slightly sweeter flavor profile. For a bit of crunch, I like to sprinkle some crushed nuts or toffee bits between the cake layers. For an even more intense chocolate flavor, I’ve used a dark cocoa powder in both the cake and the icing.

Storage/Reheating

This cake stays fresh for up to 3 days when stored in an airtight container at room temperature. If I want to keep it for longer, I refrigerate it for up to a week. To reheat, I place a slice in the microwave for about 10-15 seconds, just enough to warm it slightly without melting the icing.

FAQs

Can I make this cake ahead of time?

Yes! I often bake the cake layers a day ahead and store them in an airtight container at room temperature. Once completely cooled, you can also prepare the icing ahead of time and refrigerate it. When ready to assemble, just bring the icing to room temperature and frost the cake.

Can I use a different type of icing?

While the black velvet icing is a perfect match for this cake, I’ve also used a simple chocolate buttercream or cream cheese frosting for a different twist. Both work well and complement the cake’s rich flavor.

Is the black food coloring essential for the icing?

The black food coloring gives the icing its signature color, but the cake will still taste fantastic if you prefer not to use it. The icing will just be a deep brown color instead.

Can I freeze this cake?

Yes, I can freeze the cake layers for up to 3 months. Just make sure to wrap them tightly in plastic wrap and then foil. When ready to serve, thaw the layers at room temperature and frost with fresh icing.

Can I make this cake without eggs?

If I need an egg-free version, I’ve substituted the eggs with a flaxseed meal mixture (1 tablespoon flaxseed meal + 3 tablespoons water per egg). It works just as well to give the cake a nice texture and flavor.

Conclusion

The best double chocolate cake with black velvet icing is a showstopper dessert that combines rich flavors and an elegant appearance. The moist, decadent cake paired with the smooth, dark icing makes for an unforgettable treat. Whether for a special occasion or just because, this cake will quickly become a favorite in your dessert repertoire. I love how indulgent and satisfying it is, making every bite a true chocolate lover’s dream.

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