I swapped Gourmet’s ganache for my grandmother’s eggy black velvet icing on this Double Chocolate Cake and I’m telling you it makes the whole thing dangerously addictive.

Jump to Recipe

I’m obsessed with this Double Chocolate Cake because it’s loud, dark, and exactly what I want when I need chocolate now. My grandmother’s black velvet icing steals the show every time; it’s eggy and glossy and somehow rude in the best way.

I love the hit of semisweet chocolate, chopped and melted, and the way granulated sugar makes the crumbs sing. People call it Best Chocolate Cake and I’m not arguing.

It’s rich without being precious. But also forgiving.

Makes me want to slice it at midnight, fork first, no apologies. Yes, you will lick the plate and savor crumbs.

Ingredients

Print Recipe (No Advertisments)

Flour: the cake’s backbone, gives structure and soft crumbs.
Sugar: adds sweetness and tender crumb, it’s what makes it cake.
Cocoa powder: deep chocolate notes, dry but packs big flavor.
Baking soda: helps lift, it’s subtle but necessary for rise.
Baking powder: extra springiness, keeps layers from feeling heavy.
Salt: balances sweetness, makes the chocolate pop more.
Eggs: binders and richness, they add moisture and stability.
Buttermilk: tangy moisture, it keeps crumbs tender and slightly tangy.
Vegetable oil: keeps cake moist, it’s better than butter sometimes.
Vanilla extract: warm undertone, makes chocolate taste rounder.
Hot coffee: intensifies chocolate, surprisingly makes it taste deeper.
Melted chocolate: glossy richness, adds real chocolate density and chew.
Sour cream: extra creaminess, it tenderizes and adds subtle tang.
Eggs (icing): give silkiness and body to black velvet icing.
Sugar (icing): sweetens and stabilizes, it’s the icing’s backbone.
Cocoa powder (icing): dark chocolate color and bittersweet bite.
Whole milk (icing): smooths texture, makes the icing silky.
Butter (icing): richness and sheen, it makes the icing lush.
Vanilla (icing): rounds flavors, warms the chocolate a touch.
Pinch of salt (icing): cuts sweetness, keeps the icing balanced.

Ingredient Quantities

2 1/4 cups all purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder, sifted

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

2 large eggs, room temperature

1 1/2 cups buttermilk, room temperature

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup hot brewed coffee

4 ounces semisweet or bittersweet chocolate, chopped and melted

1/2 cup sour cream

6 large eggs (for the black velvet icing, double batch)

2 cups granulated sugar (for the icing)

3/4 cup unsweetened cocoa powder, sifted (for the icing)

1/2 cup whole milk (for the icing)

10 tablespoons unsalted butter, cut into pieces (for the icing)

1 teaspoon vanilla extract (for the icing)

Pinch of salt (for the icing)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F. Grease and flour two 9 inch round pans or two 6 inch pans for a taller cake, line bottoms with parchment, and set aside.

2. Whisk together 2 1/4 cups all purpose flour, 2 cups granulated sugar, 3/4 cup sifted unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder and 1 teaspoon salt in a large bowl so it’s evenly mixed.

3. In another bowl, beat 2 large room temperature eggs with 1/2 cup vegetable oil, 1 1/2 cups room temp buttermilk, 2 teaspoons vanilla extract and 1/2 cup sour cream until combined; it might look a little lumpy from the sour cream but that’s fine.

4. Melt 4 ounces chopped semisweet or bittersweet chocolate, then stir in 1 cup hot brewed coffee (hot but not boiling) to dissolve and loosen the chocolate, then add that into the wet mixture and stir until uniform.

5. Pour the wet ingredients into the dry and fold gently until just combined; don’t overmix or you’ll get a tough cake. Divide batter between the prepared pans and smooth tops.

6. Bake until a toothpick comes out with a few moist crumbs, about 30 to 35 minutes for 9 inch pans, or 25 to 30 for 6 inch pans; rotate pans halfway through if your oven bakes unevenly. Cool in pans 10 minutes then invert onto racks to cool completely.

7. Meanwhile make the black velvet icing (double batch): whisk 6 large eggs and 2 cups granulated sugar together until well mixed. Add 3/4 cup sifted unsweetened cocoa powder and a pinch of salt and whisk until smooth.

8. Heat 1/2 cup whole milk and 10 tablespoons unsalted butter in a saucepan until butter melts and mixture is hot but not boiling. Temper the egg mixture by slowly whisking in a few tablespoons of the hot milk into the eggs, then gradually whisk the warmed egg mixture back into the saucepan.

9. Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon, about 6 to 8 minutes. Remove from heat, stir in 1 teaspoon vanilla extract, then let cool to room temperature, stirring occasionally so a skin doesn’t form. If you want it shinier and silkier you can strain it through a fine sieve.

10. To assemble, level cakes if needed, place one layer on a plate, spread a thin layer of icing, top with the second cake and spread remaining icing over top and sides. Chill briefly if the icing is soft to set it, then bring to room temp before serving for best texture. Leftovers keep refrigerated.

Equipment Needed

1. Oven (preheated to 350F)
2. Two 9 inch round cake pans (or two 6 inch pans) plus parchment paper to line the bottoms
3. Mixing bowls (one large for dry ingredients, one medium for wet)
4. Measuring cups and spoons
5. Whisk and/or electric hand mixer
6. Saucepan and wooden spoon or heatproof spatula (for the icing)
7. Wire cooling racks
8. Offset spatula or butter knife (for spreading icing)

FAQ

How do I get the cake extra moist and chocolatey?

Use the hot brewed coffee in the batter to bloom the cocoa and intensify chocolate flavor, don’t overmix once you add the flour, and make sure your buttermilk and eggs are room temp so the batter emulsifies better. Also melted chocolate folded in gives extra richness.

What is "black velvet" icing and how do I get that deep dark color?

This icing is a cooked chocolate buttercream made from eggs, sugar, cocoa, milk and lots of butter. For a very dark color, use the full amount of sifted unsweetened cocoa and a good-quality bittersweet chocolate in the cake. If you want it darker still, a tiny bit of black food gel can be added, but usually the cooked cocoa gives a rich, deep color.

Do I need to cook the egg mixture for the icing and is it safe?

Yes, heat the eggs, sugar and milk together until about 160 F so the egg protein sets and it is pasteurized. Use a candy or instant-read thermometer to be safe. Once cooled a bit, whip and add the butter. That step makes the icing safe and silky.

Can I make parts ahead and freeze them?

Yes. Baked and cooled cake layers wrap tightly and freeze up to 3 months. Thaw in the fridge overnight, then bring to room temp before icing. The cooked icing stores in the fridge up to 1 week, or it freezes for about 2 months, thaw in the fridge and whip to re-fluff.

Any good swaps if I don’t have buttermilk or sour cream?

Make a quick buttermilk by adding 1 1/2 tablespoons vinegar or lemon juice to 1 1/2 cups milk, let sit 5 minutes. For sour cream, mix 1/2 cup plain yogurt with a little milk till it’s the same texture. Don’t swap the oil for butter unless you adjust baking time and temp.

My icing split or looks greasy, how do I fix it?

If it splits, it’s usually because the butter was too cold or the egg mixture too warm when combined. Chill the bowl briefly, then beat at medium speed until it comes back together. If it’s too thin, add a bit more chilled butter, a tablespoon at a time. If too stiff, warm gently or add a teaspoon of milk.

Best Double Chocolate Cake With Black Velvet Icing Recipe Substitutions and Variations

Buttermilk: stir 1 1/2 cups milk with 1 1/2 tablespoons white vinegar or lemon juice, let sit 5 minutes. You can also use plain whole-milk yogurt thinned with a little milk to the same volume.
Vegetable oil: swap with 1/2 cup melted unsalted butter for richer flavor, or use light-tasting avocado or canola oil in a 1:1 ratio if you want neutral taste.
Sour cream: replace with equal parts plain Greek yogurt or full-fat plain yogurt. If using low-fat, add a tablespoon of milk to match the texture.
Hot brewed coffee: use hot strong black tea or hot water plus 1 teaspoon instant espresso or coffee granules if you don’t want brewed coffee. Cocoa flavor will still pop.

Pro Tips

1. Use room temperature eggs, buttermilk and sour cream so the batter emulsifies smoothly. Cold ingredients can make the batter seize and give you a denser cake.

2. When you add the hot coffee to the melted chocolate, stir until glossy and fully combined, then let it cool a little before mixing into the eggs. If it’s too hot it can cook the eggs and make the batter lumpy.

3. Fold the wet and dry just until no streaks remain. Overmixing develops gluten and makes the crumb tough. If you see one or two small streaks it’s okay, they’ll finish blending during baking.

4. For the icing, cook slowly and stir constantly until it coats the back of a spoon. Watch the heat closely so it doesn’t curdle. If a skin forms while cooling, press plastic wrap directly on the surface to keep it smooth.

Best Double Chocolate Cake With Black Velvet Icing Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I swapped Gourmet's ganache for my grandmother's eggy black velvet icing on this Double Chocolate Cake and I'm telling you it makes the whole thing dangerously addictive.

Servings

servings

Calories

674

kcal

Equipment: 1. Oven (preheated to 350F)
2. Two 9 inch round cake pans (or two 6 inch pans) plus parchment paper to line the bottoms
3. Mixing bowls (one large for dry ingredients, one medium for wet)
4. Measuring cups and spoons
5. Whisk and/or electric hand mixer
6. Saucepan and wooden spoon or heatproof spatula (for the icing)
7. Wire cooling racks
8. Offset spatula or butter knife (for spreading icing)

Ingredients

2 1/4 cups all purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs, room temperature
1 1/2 cups buttermilk, room temperature
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup hot brewed coffee
4 ounces semisweet or bittersweet chocolate, chopped and melted
1/2 cup sour cream
6 large eggs (for the black velvet icing, double batch)
2 cups granulated sugar (for the icing)
3/4 cup unsweetened cocoa powder, sifted (for the icing)
1/2 cup whole milk (for the icing)
10 tablespoons unsalted butter, cut into pieces (for the icing)
1 teaspoon vanilla extract (for the icing)
Pinch of salt (for the icing)

Directions

Preheat oven to 350F. Grease and flour two 9 inch round pans or two 6 inch pans for a taller cake, line bottoms with parchment, and set aside.
Whisk together 2 1/4 cups all purpose flour, 2 cups granulated sugar, 3/4 cup sifted unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons baking powder and 1 teaspoon salt in a large bowl so it's evenly mixed.
In another bowl, beat 2 large room temperature eggs with 1/2 cup vegetable oil, 1 1/2 cups room temp buttermilk, 2 teaspoons vanilla extract and 1/2 cup sour cream until combined; it might look a little lumpy from the sour cream but that's fine.
Melt 4 ounces chopped semisweet or bittersweet chocolate, then stir in 1 cup hot brewed coffee (hot but not boiling) to dissolve and loosen the chocolate, then add that into the wet mixture and stir until uniform.
Pour the wet ingredients into the dry and fold gently until just combined; don't overmix or you'll get a tough cake. Divide batter between the prepared pans and smooth tops.
Bake until a toothpick comes out with a few moist crumbs, about 30 to 35 minutes for 9 inch pans, or 25 to 30 for 6 inch pans; rotate pans halfway through if your oven bakes unevenly. Cool in pans 10 minutes then invert onto racks to cool completely.
Meanwhile make the black velvet icing (double batch): whisk 6 large eggs and 2 cups granulated sugar together until well mixed. Add 3/4 cup sifted unsweetened cocoa powder and a pinch of salt and whisk until smooth.
Heat 1/2 cup whole milk and 10 tablespoons unsalted butter in a saucepan until butter melts and mixture is hot but not boiling. Temper the egg mixture by slowly whisking in a few tablespoons of the hot milk into the eggs, then gradually whisk the warmed egg mixture back into the saucepan.
Cook over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon, about 6 to 8 minutes. Remove from heat, stir in 1 teaspoon vanilla extract, then let cool to room temperature, stirring occasionally so a skin doesn't form. If you want it shinier and silkier you can strain it through a fine sieve.
To assemble, level cakes if needed, place one layer on a plate, spread a thin layer of icing, top with the second cake and spread remaining icing over top and sides. Chill briefly if the icing is soft to set it, then bring to room temp before serving for best texture. Leftovers keep refrigerated.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.