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Double Chocolate Cake with Black Velvet Icing Recipe

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★★★★★

4.5 from 135 reviews

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.

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

  1. Preheat and prepare pans: Preheat your oven to 350°F (177°C) and grease or line three 8-inch cake pans to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. Add eggs: Beat in the 3 whole eggs and 1 egg yolk to the sugar and oil mixture until well incorporated.
  6. 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.
  7. 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.
  8. 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.
  9. Cool cakes: Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely before frosting.
  10. 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.
  11. Incorporate cocoa: Dissolve the cocoa powder in warm water thoroughly, then add this chocolate liquid to the butter mixture and blend until fully combined.
  12. 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.
  13. 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.
  14. 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

Find it online: https://www.sanacooks.com/double-chocolate-cake-with-black-velvet-icing-recipe/