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Best Double Chocolate Cake with Black Velvet Icing

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This double chocolate cake with black velvet icing is a rich, moist dessert with a decadent chocolate flavor, paired with a smooth, strikingly dark icing that makes it a true showstopper.

  • Author: Ella
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until smooth.
  4. Stir in melted dark chocolate until fully combined. The batter will be thick.
  5. Gradually add boiling water while stirring. The batter will thin out.
  6. Divide the batter evenly between cake pans and bake for 30-35 minutes, until a toothpick inserted comes out clean.
  7. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
  8. For icing, beat softened butter until smooth, then gradually add powdered sugar and cocoa powder. Mix well.
  9. Add heavy cream, vanilla extract, black food coloring, and a pinch of salt. Beat for 3-5 minutes until light and fluffy.
  10. Once cakes are completely cool, frost the top of one layer with icing, place the second layer on top, and frost the entire cake with remaining icing. Smooth the icing and decorate if desired.

Notes

  • For an extra chocolatey twist, add chocolate chips to the batter.
  • For a lighter variation, you can use milk chocolate instead of dark chocolate.
  • Keep the cake stored in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.
  • If you prefer not to use black food coloring, the icing will still be delicious but will have a deep brown color.
  • Freeze cake layers for up to 3 months, wrapping them tightly in plastic wrap and foil.

Nutrition

Find it online: https://elladishes.com/best-double-chocolate-cake-with-black-velvet-icing/