Best Double Chocolate Cake With Black Velvet Icing
An intensely chocolatey, moist layer cake paired with a uniquely smooth, dark, and velvety black icing. This is a professional-grade dessert that's surprisingly straightforward to make at home.
Equipment
- Two 9-inch round cake pans
- Stand mixer or hand mixer
- Parchment paper
- Wire cooling racks
- Offset spatula
- Serrated knife (for leveling cakes)
- Fine mesh sieve for sifting
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder Dutch-process or natural, sifted
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 1 cup strong brewed coffee hot, or use hot water
- 1/2 cup vegetable oil or canola oil
- 2 tsp pure vanilla extract
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1/2 cup unsweetened cocoa powder sifted
- 1/3 cup whole milk plus more as needed
- 2 tsp pure vanilla extract
- 1/4 tsp fine sea salt
- 1 tbsp black cocoa powder or additional 1-2 tbsp regular cocoa + black food gel
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, cocoa powders, baking soda, baking powder, and salt on low speed for 30 seconds to combine and aerate.
- Add the eggs, buttermilk, hot coffee, oil, and vanilla to the dry ingredients. Mix on medium speed for exactly 2 minutes. The batter will be thin—this is correct and ensures a moist cake. Trust me, don't be tempted to add more flour. Divide the batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake. Let the cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely. Level the tops with a serrated knife if they have domed.
- For the icing, beat the softened butter in a clean stand mixer bowl with the paddle attachment on medium-high speed for 3-4 minutes until very pale and fluffy. Tip from me: This step is non-negotiable for a smooth, velvety texture. Gradually add the sifted powdered sugar and cocoa powders, alternating with the milk and vanilla, beating on low speed after each addition.
- Once all ingredients are incorporated, add the salt and black cocoa (or black food gel). Beat on medium-high speed for a full 3 minutes until the icing is incredibly smooth, dark, and spreadable. If it's too thick, add milk 1 tsp at a time. If it's too thin, add a bit more powdered sugar.
- Place one cake layer on a serving plate. Spread with about 3/4 cup of icing. Top with the second layer. Apply a thin 'crumb coat' of icing over the entire cake and chill for 15 minutes. This seals in crumbs. Finally, frost the cake with the remaining icing, using an offset spatula to create smooth sides and a swirled top. Slice, serve, and enjoy!
Notes
Chef's Tips:
• The cake layers can be baked, wrapped tightly, and frozen for up to 1 month. Thaw before frosting.
• A common mistake is using cold ingredients, which can cause the batter to seize and result in a dense cake.
• Serve slices at room temperature for the best texture and flavor.
Food Safety:
• Cake with dairy-based icing should not be left at room temperature for more than 2 hours.
• Store leftover cake in an airtight container in the refrigerator.