Description
Indulge in a decadent, moist double chocolate cake layered with a striking black velvet icing. This cake features an intense chocolate flavor in every bite, complemented by the rich, velvety finish of the icing, making it a show-stopping dessert for any celebration.
Ingredients
Units
Scale
For the Double Chocolate Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
For the Black Velvet Icing:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/2 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 2–3 drops black food coloring (adjust for desired color intensity)
- 1 tsp vanilla extract
Instructions
For the Cake:
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Preheat & Prepare Pans
- Preheat your oven to 350°F (175°C).
- Grease two 8-inch round cake pans and line the bottoms with parchment paper.
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Mix Dry Ingredients
- In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
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Combine Wet Ingredients
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients.
- Mix until just combined.
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Incorporate Boiling Water
- Carefully stir in the boiling water. The batter will be thin, but this ensures a moist cake.
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Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Black Velvet Icing:
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Beat the Butter
- In a medium bowl, beat the softened butter until smooth and creamy.
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Mix Dry Ingredients
- Gradually add the powdered sugar and cocoa powder, beating well to incorporate.
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Add Liquids
- Mix in the heavy cream, vanilla extract, and black food coloring.
- Beat until the icing is smooth and fluffy. If too thick, add a bit more cream; if too thin, add a little extra powdered sugar.
Assemble the Cake:
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Layer & Frost
- Place one cake layer on your serving plate.
- Spread a generous amount of icing on top.
- Place the second layer on top and use the remaining icing to cover the top and sides of the cake.
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Chill & Serve
- Refrigerate the cake for at least 30 minutes to set the icing before serving.
Notes
- For an extra moist cake, you can brush each layer with a simple syrup (equal parts sugar and water heated until dissolved) before frosting.
- Feel free to adjust the intensity of the black coloring in the icing to achieve your perfect “black velvet” look.
- This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
- Serving Size: 1 slice
- Calories: ~450 kcal
- Sugar: 40g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 80mg