Double 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
Scale
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
