Double Chocolate Cake with Black Velvet Icing Recipe
Introduction
This Double Chocolate Cake with Black Velvet Icing is a rich, moist treat perfect for chocolate lovers. It combines deep cocoa flavors with a luscious fudge frosting for an indulgent dessert experience.
Ingredients
- 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 or unsweetened cocoa powder
- 10 oz dark chocolate chips, melted and slightly cooled
Instructions
- Step 1: Preheat your oven to 350°F (177°C) and prepare three 8-inch cake pans by greasing and lining them with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and kosher salt until well combined.
- Step 3: In a measuring cup, combine the milk, vinegar, and vanilla extract. Set aside to let it curdle slightly.
- Step 4: In a large bowl, whisk the granulated sugar, dark brown sugar, vegetable oil, and mayonnaise until smooth and creamy. Add the whole eggs and egg yolk, mixing well after each addition.
- Step 5: Stir the milk mixture into the wet ingredients. Gradually add the dry ingredients, mixing gently to combine, then slowly mix in the hot coffee or espresso mixture. Be careful not to overmix.
- Step 6: Divide the batter evenly among the prepared cake pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Step 7: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Step 8: For the frosting, beat the unsalted butter in a large bowl until smooth and creamy. Gradually mix in the powdered sugar, corn syrup, vanilla extract, and a pinch of kosher salt.
- Step 9: Dissolve the cocoa powder in warm water, then add this mixture to the frosting and stir until fully incorporated.
- Step 10: Fold in the melted dark chocolate chips. If the frosting is too soft, chill it in the refrigerator until thickened to a spreadable consistency.
- Step 11: Level the cooled cake layers by trimming the tops if needed. Stack the layers with frosting between each, then cover the entire cake with the remaining frosting.
- Step 12: Chill the assembled cake before serving to set the frosting. Slice and enjoy the rich, double chocolate delight.
Tips & Variations
- Use freshly brewed hot coffee to enhance the chocolate depth, or substitute with hot water and instant espresso powder for a more intense flavor.
- Mayonnaise adds moisture and tenderness; if preferred, replace with an equal amount of sour cream or Greek yogurt.
- For a nutty crunch, add toasted chopped walnuts or pecans between the cake layers.
- Chill the frosting slightly before applying to make spreading easier and neater.
Storage
Store the frosted cake in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture. Leftover cake can be tightly wrapped and frozen for up to 2 months; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake without coffee?
Yes, you can substitute hot water mixed with instant espresso powder if you prefer to avoid coffee. This still enhances the chocolate flavor without adding coffee taste.
Why is mayonnaise used in the cake batter?
Mayonnaise adds moisture and fat, resulting in a tender, moist cake. It’s a great alternative to butter or oil and helps keep the cake soft and rich.
PrintDouble Chocolate Cake with Black Velvet Icing Recipe
This Double Chocolate Cake with Black Velvet Icing is a rich, indulgent dessert perfect for chocolate lovers. Featuring a moist, cocoa-infused cake layered and enveloped in a decadent chocolate fudge frosting, this cake combines the deep flavors of cocoa, espresso, and dark chocolate for an irresistible treat. The use of mayonnaise ensures a tender crumb, while the black velvet icing provides a smooth, glossy finish with an intense chocolate kick.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 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
Chocolate Fudge Frosting Ingredients
- 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 (283g) dark chocolate chips, melted and slightly cooled
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (177°C) and grease or line three 8-inch cake pans to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and kosher salt until well combined.
- Combine wet milk mixture: In a measuring cup, mix the milk, vinegar, and 2 teaspoons vanilla extract. Set aside to allow the milk to curdle slightly, adding tenderness to the cake.
- Whisk sugars and fats: In a large mixing bowl, whisk together the granulated sugar, dark brown sugar, vegetable oil, and mayonnaise until fully combined and smooth.
- Add eggs: Beat in the 3 whole eggs and 1 egg yolk to the sugar and oil mixture until well incorporated.
- Combine wet and dry ingredients: Stir the milk mixture into the wet ingredients, followed by gradually adding the dry ingredients. Mix until just combined to avoid overmixing.
- Add hot coffee: Slowly pour in the hot coffee (or hot water with instant espresso powder) and mix until the batter is smooth and evenly hydrated.
- Divide and bake: Evenly divide the batter among the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
- Prepare frosting: Beat the unsalted butter until creamy and smooth. Gradually add powdered sugar, corn syrup, vanilla extract, and a pinch of kosher salt; mix well.
- Incorporate cocoa: Dissolve the cocoa powder in warm water thoroughly, then add this chocolate liquid to the butter mixture and blend until fully combined.
- Add melted chocolate: Fold the melted and slightly cooled dark chocolate chips into the frosting to create a rich, fudgy texture. Chill if needed to thicken before applying.
- Assemble and frost cake: Level the cooled cake layers using a serrated knife. Stack the layers, spreading the frosting evenly between them and over the top and sides of the assembled cake.
- Chill and serve: Refrigerate the finished cake to set the frosting for at least 30 minutes before slicing. Slice and enjoy your decadent double chocolate cake!
Notes
- Using mayonnaise might seem unusual, but it adds moisture and richness to the cake without a noticeable tang.
- If you don’t have Dutch process cocoa powder, regular unsweetened cocoa powder will work fine for both the batter and frosting.
- For a stronger coffee flavor, opt for brewed espresso instead of instant espresso powder.
- Chilling the frosting slightly before spreading will make handling easier and result in cleaner cake layers.
- This cake keeps well refrigerated for 3-4 days and can be frozen for up to 2 months if well wrapped.
Keywords: double chocolate cake, chocolate fudge frosting, moist chocolate cake, black velvet icing, rich chocolate cake, chocolate espresso cake
