The Best Double Chocolate Cake with Black Velvet Icing

 This is the chocolate cake of your dreams—incredibly rich, moist, and decadent. Topped with a dramatic, velvety black icing that’s as smooth as it is delicious, this stunning dessert is perfect for special occasions or whenever a chocolate craving strikes.

Yields: One 8-inch, 2-layer cake
Prep Time: 30 minutes
Bake Time: 30-35 minutes

Ingredients

For the Double Chocolate Cake:

• 1¾ cups all-purpose flour

• 1¾ cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 1½ teaspoons baking powder

• 1½ teaspoons baking soda

• 1 teaspoon salt

• 2 large eggs, at room temperature

• 1 cup whole milk

• ½ cup vegetable oil (or canola oil)

• 2 teaspoons vanilla extract

• 1 cup boiling water or hot brewed coffee

For the Black Velvet Icing:

• 1 cup (2 sticks) unsalted butter, softened

• 3½ cups powdered sugar, sifted

• ½ cup dark cocoa powder (Dutch-process is best for a rich color)

• ¼ cup heavy cream, plus more if needed

• 1 teaspoon vanilla extract

• Black gel food coloring (Note: Gel is essential for a deep black color without thinning the icing)

Instructions

1. Bake the Cake Layers:

• Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.

• In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.

• Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat on medium speed for about 2 minutes until the batter is smooth and well combined.

• Reduce the mixer speed to low and carefully pour in the boiling water (or hot coffee). Mix just until the liquid is incorporated. The batter will be very thin—this is normal and ensures a moist cake.

• Divide the batter evenly between the prepared pans.

• Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

• Let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.

2. Prepare the Black Velvet Icing:

• In a large bowl, beat the softened butter on medium-high speed until it is light and creamy (about 2-3 minutes).

• Gradually add the sifted powdered sugar and dark cocoa powder, mixing on low speed initially to avoid a sugar cloud. Once incorporated, increase the speed to medium and beat for 2-3 minutes until fluffy.

• Pour in the heavy cream and vanilla extract. Beat for another minute until the icing is smooth and spreadable. If it seems too thick, add another tablespoon of cream.

• Now, add the black gel food coloring. Start with a small amount and beat until fully incorporated. Continue adding gel color, a little at a time, until you achieve a deep, dark gray/black color. Pro Tip: The color will continue to deepen as it sits. Let the icing rest for 5-10 minutes before assessing if you need to add more.

3. Assemble the Cake:

• Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread a generous amount of black velvet icing evenly over the top.

• Carefully place the second cake layer on top.

• Frost the top and sides of the cake with the remaining icing, using an offset spatula for a smooth finish.

• For the cleanest slices, chill the assembled cake in the refrigerator for 20-30 minutes before serving.

Enjoy a slice of pure, chocolatey bliss!