Double Chocolate Cake with Black Velvet Icing Recipe
Introduction
Indulge in the rich and decadent flavors of this double chocolate cake topped with smooth black velvet icing. Perfect for chocolate lovers, this dessert combines deep cocoa notes with a luscious frosting for a truly unforgettable treat.
Ingredients
- Chocolate cake layers
- Cocoa powder
- Butter
- Sugar
Instructions
- Step 1: Prepare and bake the chocolate cake layers according to your favorite recipe or package instructions.
- Step 2: Once the cake layers are completely cooled, frost evenly with the black velvet chocolate icing for a smooth finish.
Tips & Variations
- Use high-quality cocoa powder and butter for a richer flavor.
- Add a pinch of espresso powder to enhance the chocolate depth.
- For a moist texture, brush the cake layers with a simple syrup before frosting.
Storage
Store the cake covered in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, allowing the cake to come to room temperature before serving. Reheat slices gently in a microwave if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap at room temperature. Frost just before serving for the best texture.
How do I keep the cake moist?
Brushing the layers with a simple syrup or slightly underbaking them will help retain moisture and keep the cake tender.
PrintDouble Chocolate Cake with Black Velvet Icing Recipe
A rich and decadent Double Chocolate Cake topped with smooth and indulgent Black Velvet Icing. This dessert combines the deep, intense flavor of cocoa in the moist cake layers with a silky, dark chocolate frosting, perfect for chocolate lovers seeking a luxurious treat.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Cake
- 1 cup unsweetened cocoa powder
- 2 cups unsalted butter, softened
- 2 ½ cups granulated sugar
- 2 ¾ cups all-purpose flour
- 2 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 4 large eggs
- 1 ½ cups whole milk
- 2 tsp vanilla extract
Black Velvet Icing
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder (preferably black cocoa powder for deeper color)
- 2 tsp vanilla extract
- 4–6 tbsp heavy cream or milk
- Pinch of salt
Instructions
- Prepare the Cake Batter: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy, then add eggs one at a time, beating well after each addition. Gradually add the dry ingredients alternating with milk and vanilla extract, mixing until smooth.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and smooth the tops. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the Black Velvet Icing: Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, mixing on low speed. Add vanilla extract, salt, and 4 tablespoons of heavy cream. Beat on high speed until light and fluffy, adding more cream as needed to reach a spreadable consistency.
- Frost the Cake: Place one cooled cake layer on a serving plate. Spread a thick layer of icing evenly over the top. Place the second layer on top, and cover the entire cake with the remaining frosting, smoothing the sides and top for a polished finish.
Notes
- Use high-quality cocoa powder for the best flavor in both cake and icing.
- Allow the cakes to cool completely before frosting to prevent melting the icing.
- The black velvet icing can be made richer by using black cocoa powder for a deeper color and flavor.
- Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute butter and milk with plant-based alternatives.
Keywords: double chocolate cake, chocolate cake recipe, black velvet icing, chocolate frosting, rich chocolate cake, layered cake
