Best Double Chocolate Cake with Black Velvet Icing Recipe

Calling all chocolate lovers: this really is the Best Double Chocolate Cake with Black Velvet Icing you’ll ever sink your fork into, and I’m not exaggerating one bit! Imagine layer upon layer of plush, dark, ultra-chocolaty cake, each bite moist beyond belief thanks to a sneaky secret ingredient, smothered in a decadent, fudge-like icing so smooth and glossy it almost seems too luxe to eat. Whether you’re celebrating something special or simply craving a serious chocolate fix, this showstopper checks every box — richness, depth, and a “wow” factor that never fails. Ready for the most memorable chocolate dessert to ever grace your table? Let’s dive in!

Ingredients You’ll Need

Ingredients You’ll Need

The secret behind this cake’s jaw-dropping flavor and texture lies in its thoughtfully curated ingredients. Each one brings something essential to the Best Double Chocolate Cake with Black Velvet Icing — think cloud-soft layers, deep chocolatey flavor, and that signature velvet-black hue.

• All-purpose flour: The backbone of the cake, provides structure while keeping the crumb tender.
• Cornstarch: Softens the crumb for a silkier, bakery-style texture.
• Unsweetened cocoa powder: Delivers a rich chocolate flavor and intensely dark color.
• Baking soda: Works alongside baking powder to create lift and lightness.
• Baking powder: Adds extra rise for those perfectly thick cake layers.
• Kosher salt: Enhances all the other flavors and balances the sweetness.
• Granulated sugar: Makes every bite sweet and helps with tenderness.
• Dark brown sugar: Boosts moisture and adds a subtle molasses depth to the cake.
• Vegetable oil: Ensures a moist, melt-in-your-mouth crumb (no dryness here!).
• Mayonnaise: The secret powerhouse — lends lush, unbeatable moisture and richness with no lingering flavor.
• Whole eggs plus one egg yolk: For structure, stability, and a bit of extra luxury.
• Milk: Adds tenderness and keeps the cake soft as can be.
• Vinegar: Reacts with the leaveners for a lofty, light crumb.
• Vanilla extract: Rounds out all those deep cocoa notes with a little warmth.
• Hot coffee or hot water + instant espresso: Intensifies the chocolate flavor and keeps the cake moist.
• Unsalted butter (for frosting): The creamy, indulgent base of the fudge frosting.
• Powdered sugar: Brings sweetness and luscious body to the icing.
• Corn syrup: Gives the icing its glossy black velvet finish and smooth spreadability.
• More vanilla extract: Adds a subtle warmth and bridges the flavors in the frosting.
• A pinch of kosher salt: Because chocolate’s best friend in frosting is a hint of salt!
• Warm water (for frosting): Dissolves the cocoa powder for an ultra-silky texture.
• Dutch process cocoa (or unsweetened cocoa): Delivers extra-deep color and true fudge flavor in the icing.
• Dark chocolate chips, melted: For an especially glossy and intense fudge icing.

How to Make Best Double Chocolate Cake with Black Velvet Icing

Step 1: Prep Your Pans and Preheat

Start by preheating your oven to 350°F (177°C), and give three 8-inch cake pans a generous buttering. Line the bases with parchment rounds for insurance against sticking, then dust lightly with cocoa powder rather than flour to maintain that beautiful dark crumb. This little step gives the Best Double Chocolate Cake with Black Velvet Icing a professional, photo-worthy finish every time!

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and kosher salt. Whisking is more than a formality here: it ensures every bit of leavener and cocoa is evenly distributed for a consistent rise and color throughout your cake layers.

Step 3: Mix the Wet Ingredients

In another large bowl, use a whisk to blend granulated sugar, dark brown sugar, vegetable oil, and — the secret weapon — mayonnaise. Mix until well combined and silky. Add in the eggs and that extra yolk, whisking until just incorporated for a fluffy, velvet-smooth batter.

Step 4: Combine Milk, Vinegar, and Vanilla

In a measuring cup, stir together the milk, vinegar, and vanilla extract. This mixture helps activate the leavening agents and infuses subtle flavor notes that keep the cake far from one-dimensional.

Step 5: Build the Batter

Alternately add the milk mixture and the dry ingredients to the sugar-mayo base, starting and ending with the dry. Once combined, pour in the hot coffee or espresso mixture, stirring gently — the batter will seem a bit thin, but that’s what makes the layers so plush and fudgy.

Step 6: Bake the Cakes

Divide the glossy batter evenly among your prepared pans, smooth out the tops, and bake for 30-35 minutes. The cakes are done when a toothpick inserted in the center comes out with just a few moist crumbs. Let them cool in the pans for about 15 minutes, then finish cooling them completely out of the pans to avoid any sticking.

Step 7: Make the Black Velvet Icing

For the signature fudge frosting, start by beating unsalted butter until light and creamy. Add powdered sugar, corn syrup, vanilla, and a pinch of kosher salt, mixing until fluffy. Dissolve the cocoa powder in warm water to make a thick, dark paste, then blend that in. Finally, pour in the melted chocolate chips and mix until everything is irresistibly smooth and glossy. If the frosting is a bit soft, chill for a few minutes to thicken.

Step 8: Assemble and Frost

Level your cake layers with a serrated knife if needed. Place the first cake layer on a serving plate, spread with a generous layer of black velvet icing, and repeat with remaining layers. Frost the sides and top lavishly, using an offset spatula or the back of a spoon for swoops and swirls. For the full “Best Double Chocolate Cake with Black Velvet Icing” effect, chill the finished cake for 30 minutes before slicing — this helps the icing set into its signature sheen.

How to Serve Best Double Chocolate Cake with Black Velvet Icing

Garnishes

Dress up your cake with a few dramatic touches: a flurry of chocolate shavings, a dusting of cocoa, or even edible gold leaf for a touch of glitz. For a rustic finish, let the shiny black velvet icing steal the show unadorned — its glassy texture is swoon-worthy all on its own.

Side Dishes

This cake is ultra-rich, so keep sides simple: a dollop of barely sweetened whipped cream, a scoop of vanilla bean ice cream, or a scattering of fresh raspberries adds the ideal contrast and brightness. Coffee or a cappuccino complements the cake’s chocolate depth perfectly.

Creative Ways to Present

Try making mini versions for individual treats, cutting the cake into petite cubes for an upscale dessert tray, or layering slices in parfait glasses with whipped cream and fresh berries for an eye-catching trifle. However you serve it, Best Double Chocolate Cake with Black Velvet Icing always looks (and tastes) spectacular.

Make Ahead and Storage

Storing Leftovers

Once you’ve feasted, leftovers of this cake keep wonderfully at room temperature for up to 2 days if well covered, and up to 5 days in the fridge. For absolute freshness, store slices in an airtight container so the icing stays glossy and the cake layers plush.

Freezing

The Best Double Chocolate Cake with Black Velvet Icing can be frozen — assembled or in separate layers. Wrap tightly in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving for the richest flavor.

Reheating

To bring cold slices back to their luscious best, let them sit at room temperature for 30–45 minutes. While you can warm individual slices gently in the microwave for a few seconds, try not to overheat: you want the icing thick and glossy, not runny.

FAQs

Can I make this cake without mayonnaise?

Yes, you can substitute sour cream or plain Greek yogurt in equal measure, but mayonnaise truly gives the most incredible soft, fudgy crumb with no mayonnaise flavor. Even if you’re skeptical, I encourage you to give it a try — you might be surprised!

What makes the icing “black velvet”?

It’s all about that glossy, deep darkness! Dutch process cocoa powder, melted dark chocolate, and a touch of corn syrup combine for a super-rich color and a velvety, fudge-like finish worthy of bakery windows.

Can I use different cake pan sizes?

Absolutely. Two 9-inch round pans or a single 9×13-inch pan can also be used. Watch the bake time; it may need a few more minutes for thicker layers, or a few less for a sheet cake.

How far in advance can I make Best Double Chocolate Cake with Black Velvet Icing?

Layers can be baked and tightly wrapped a day ahead, and the frosting can also be made in advance. Assemble and frost the day of serving for the freshest flavor and best texture.

Is it possible to make this cake gluten free?

You can swap in a cup-for-cup gluten free flour blend for the all-purpose flour, along with the cornstarch, for a gluten free version. Just ensure all other ingredients are certified gluten free, and you’ll have a fabulous cake everyone can enjoy.

Final Thoughts

Trust me, once you’ve tried the Best Double Chocolate Cake with Black Velvet Icing, you’ll wonder how you ever celebrated anything without it. Whether you keep it classic or deck it out with your own twist, this cake delivers joy in every impossibly rich bite. Give it a whirl — your sweet tooth will thank you, and your friends will be begging for the recipe!

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