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:
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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.
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