Wholesome Double Chocolate Cake with Black Velvet Icing
A rich and decadent double chocolate cake topped with a silky smooth Black Velvet Icing. This wholesome recipe features a blend of semi-sweet chocolate, cocoa powder, and coffee for a deep flavor, paired with a unique cooked egg and butter icing for an unforgettable dessert experience. Perfect for special occasions or a delightful everyday treat.
Equipment
- 9 or 10-inch round cake pans
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Wire racks
- Double boiler (or a medium, heatproof bowl over a pot with simmering water)
- Whisk (flat-bottomed is great)
- Offset Spatula
- Wooden skewer or tester
Ingredients
For the Cake
- 3 ounces fine-quality semi-sweet chocolate
- 1 1/2 cups hot brewed coffee
- 3 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla extract
For the Black Velvet Icing
- 8 ounces semi-sweet chocolate
- Heaping 1/2 cup confectioners' sugar
- 6 large eggs well beaten
- 8 tablespoons unsalted butter softened at room temperature
Instructions
- Easy Cake Baking:
- 1. Prep Your Oven & Pans: Begin by preheating your oven to 300°F. Take two 9 or 10-inch round cake pans (2 inches deep), lightly grease them with butter or nonstick spray, and then line the bottoms with parchment paper. This simple step ensures your cakes release beautifully!
- 2. Melt Chocolate with Coffee: Finely chop the semi-sweet chocolate and place it in a bowl with the hot brewed coffee. Let this mixture rest for a few minutes, stirring occasionally, until the chocolate is fully melted and the mixture is wonderfully smooth.
- 3. Mix Dry Ingredients: In a large mixing bowl, gently whisk together the granulated sugar, all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Sifting or whisking helps keep your cake light and airy.
- 4. Combine Wet Ingredients: In a separate large bowl, use an electric mixer to beat the eggs until they become slightly thick and turn a pale lemon color (this takes about 3-5 minutes). Slowly mix in the vegetable oil, buttermilk, vanilla extract, and the cooled melted chocolate-coffee mixture, beating until everything is well combined.
- 5. Gentle Mixing: Now, add the dry ingredient mixture to the wet ingredients. Beat on medium speed just until everything is combined and smooth. Be careful not to overmix, as this can lead to a less tender cake.
- 6. Bake to Perfection: Divide the batter evenly between your prepared cake pans. A key tip: do not fill the pans more than two-thirds full to prevent any overflow during baking. Bake in the center of your oven for 1 hour to 1 hour 10 minutes, or until a wooden skewer or tester inserted into the center comes out clean.
- 7. Cool Completely: Allow the cake layers to cool completely in their pans on wire racks. Once cool, carefully run a thin knife around the edges and invert the layers onto the racks, then gently peel off the parchment paper. For the best frosting experience, ensure your cakes are absolutely cold.
- Simple Black Velvet Icing:
- 1. Set Up Double Boiler: Create a double boiler by placing a medium, heatproof bowl over a pot with about an inch of simmering water. Make sure the bottom of the bowl doesn't touch the water. Keep the heat on medium.
- 2. Melt Chocolate & Sugar: Add the semi-sweet chocolate to the bowl and let it melt. Once it's smooth, stir in the heaping 1/2 cup of confectioners' sugar until it's well combined and lump-free.
- 3. Whisk in Eggs: Gradually add the well-beaten eggs to the chocolate mixture, whisking vigorously after each addition. A flat-bottomed whisk is a great tool for this step!
- 4. Thicken to Velvety Smoothness: Continue to cook the mixture over low to medium-low heat, stirring constantly, until it thickens into a rich, glossy consistency. This process ensures a smooth, velvety icing.
- 5. Enrich with Butter: Remove the bowl from the heat. Stir in the softened unsalted butter, one tablespoon at a time, until it's fully melted and perfectly incorporated into the smooth icing. Set aside to cool to room temperature.
- Assemble Your Masterpiece:
- 1. Layering (Optional): For a more impressive and taller cake, you can carefully slice each cooled cake round horizontally to create four thinner layers.
- 2. Frosting: Spread a generous amount of the cooled black velvet icing evenly over your first cake layer. Place another cake layer on top, and repeat this process until all your layers are beautifully stacked.
- 3. Final Touch: Pour any remaining icing over the top layer and use an offset spatula to spread it smoothly over the top and delicately down the sides of the cake for that elegant, polished finish.
- 4. Serve & Store: This cake is truly a delightful treat! It's best enjoyed at room temperature to savor its full flavor. Any leftovers should be kept covered and chilled in the refrigerator for up to 3 days.
Notes
This cake is truly a delightful treat! It's best enjoyed at room temperature to savor its full flavor. Any leftovers should be kept covered and chilled in the refrigerator for up to 3 days.
Nutrition Information (Estimated):
- Calories: Not provided in original recipe
- Total Carbs: Not provided in original recipe
- Net Carbs: Not provided in original recipe
- Fats: Not provided in original recipe
- Protein: Not provided in original recipe
