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!
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