Description
Best Double Chocolate Cake with Black Velvet Icing
This chocolate cake is unbelievably moist, incredibly fudgy, and packed with a rich chocolate flavor that is sure to delight. Featuring three sumptuous layers of chocolate cake enveloped in a lustrous chocolate fudge icing.
Ingredients for Chocolate Cake :
1 3/4 cups (230g) all-purpose flour
1/4 cup (30g) cornstarch
1 cup (100g) unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup (200g) granulated sugar
1 cup (205g) dark brown sugar, firmly packed
1/2 cup (108g) vegetable oil
1 cup (230g) mayonnaise
3 whole eggs plus 1 egg yolk
1/2 cup (128g) milk
1 tablespoon vinegar
2 teaspoons vanilla extract
1 cup (240g) hot coffee (or 1 cup hot water mixed with 2 teaspoons instant espresso powder)
For the Chocolate Fudge Frosting :
2 cups (450g) unsalted butter, at room temperature
1 1/2 cups (165g) powdered sugar
3 tablespoons corn syrup
1 teaspoon vanilla extract
A pinch of kosher salt
3/4 cup (177g) warm water
3/4 cup (75g) Dutch process cocoa powder (or unsweetened cocoa powder)
10 oz dark chocolate chips (one bag), melted and slightly cooled
Instructions :
Chocolate Cake Preparation:
Preheat your oven to 350°F (177°C) and prepare three 8-inch cake pans by greasing the insides and lining the bottoms with parchment paper. Optionally, wrap the pans with damp cake strips.
Whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
Combine the milk, vinegar, and vanilla in a measuring cup. Set aside.
In a large bowl, whisk the sugars, oil, and mayonnaise until well combined. Mix in the eggs and egg yolk.
Stir in the milk mixture, then gradually mix in half of the dry ingredients until combined. Add the hot coffee, whisking well, followed by the remaining dry ingredients, resulting in a thin, liquid batter.
Divide the batter evenly among the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean with a few crumbs attached.
Allow the cakes to cool in the pans for about 10 minutes before running a knife around the edges and turning them out onto a wire rack to cool completely.
For the Chocolate Fudge Frosting :
As the cakes bake, begin the frosting by beating the butter until smooth.
Mix in the powdered sugar, corn syrup, vanilla, and salt.
Dissolve the cocoa powder in the warm water and add to the frosting, mixing until combined.
Stir in the melted chocolate until the frosting is smooth and glossy.
If needed, refrigerate the frosting for about 45 minutes to thicken.
Once chilled, stir the frosting until it’s ready to spread.
Assembling the Cake :
Ensure the cake layers are cool and level the tops if necessary.
Start with one layer on a cake turntable, spreading frosting on top, then stacking the next layer and repeating the frosting.
After stacking, chill the cake for 20 minutes to set the layers before covering the entire cake with frosting.
Once frosted, let the cake set in the refrigerator before serving.
Slice and enjoy
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Step-by-Step Guide
For perfect results, follow these detailed steps. First, ensure all ingredients are at room temperature, especially the eggs, mayonnaise, and butter for the frosting. This ensures a smooth, emulsified batter and frosting. When mixing the cake batter, add the hot coffee last and whisk vigorously; the batter will be very thin, which is correct and contributes to the moist crumb. For the frosting, melting the chocolate chips in a double boiler or in short bursts in the microwave prevents seizing. Let it cool slightly so it doesn’t melt the butter. Chilling the frosting is non-negotiable for a spreadable, fudge-like consistency.
Serving Suggestions
This rich cake stands beautifully on its own but can be elevated with simple accompaniments. Serve slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream to cut through the intensity. For a garnish, a light dusting of cocoa powder, a few fresh raspberries, or a sprinkle of flaky sea salt on top of the frosting enhances both flavor and presentation. It pairs perfectly with a glass of cold milk, a bold coffee, or even a dessert wine like port.
How-to Summary
- Whisk dry ingredients (flour, cocoa, leaveners, salt).
- Combine wet ingredients (sugars, oil, mayo, eggs, milk mixture).
- Alternate mixing dry ingredients and hot coffee into wet ingredients to form a thin batter.
- Bake in three 8-inch pans at 350°F for 30-35 minutes. Cool completely.
- For frosting, beat butter, sugar, corn syrup, vanilla, and salt. Blend in cocoa dissolved in water, then melted chocolate. Chill to thicken.
- Assemble cake with frosting between layers, chill, then frost entire cake.
Frequently Asked Questions
Can I substitute the mayonnaise? Yes, mayonnaise is key for moisture and fat. A direct substitute is 1 cup of full-fat sour cream or Greek yogurt thinned with 2 tbsp of oil.
What if I don’t have coffee? The coffee intensifies the chocolate flavor without adding a coffee taste. You can use an equal amount of hot water, but the depth of flavor will be less pronounced.
Can I make this cake in advance? Absolutely. Bake the layers, wrap them tightly in plastic wrap, and freeze for up to a month. Thaw before frosting. The frosted cake can be refrigerated for up to 3 days.
Why is my frosting too runny or too thick? If runny, chill longer. If too thick after chilling, let it sit at room temperature for 15 minutes or beat in a teaspoon of warm water at a time until spreadable.
Can I use natural cocoa instead of Dutch-process? For the cake, yes, but it may be slightly more acidic and less dark. For the frosting, Dutch-process cocoa dissolves more smoothly, but natural can be used in a pinch.
Common Mistakes to Avoid
- Overbaking: This dries out the cake. Remove it when a toothpick has a few moist crumbs attached.
- Using cold ingredients: This can cause the batter to separate and result in a dense cake.
- Skipping the frosting chill time: Attempting to frost with warm, soft icing will cause layers to slide and create a messy finish.
- Frosting a warm cake: Even slightly warm layers will melt the frosting. Ensure they are completely cool to the touch.
- Overmixing after adding flour: Mix only until the dry ingredients are incorporated to avoid a tough crumb.
Conclusion
This Double Chocolate Cake with Black Velvet Icing is a showstopping dessert that balances deep, fudgy flavor with an incredibly tender texture. By carefully following the steps, respecting the ingredient temperatures, and avoiding common pitfalls, you will create a professional-quality cake that is sure to impress. Its rich layers and glossy, decadent frosting make it the ultimate celebration cake for any chocolate lover.