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Double Chocolate Cake with Black Velvet Icing
Recipe

16 INGREDIENTS • 12 STEPS • 2HRS 10MINS

Double Chocolate Cake with Black Velvet Icing

4.5
2 ratings
This cake is everything a chocolate cake should be: fudgy, moist, intensely chocolaty. Topped with black velvet icing, this cake becomes both an elegant dessert and a perfect treat to snack on with your morning coffee.
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
This cake is everything a chocolate cake should be: fudgy, moist, intensely chocolaty. Topped with black velvet icing, this cake becomes both an elegant dessert and a perfect treat to snack on with your morning coffee.
2HRS 10MINS
Total Time
$2.77
Cost Per Serving
Ingredients
Servings
8
us / metric
Cake
Semi-Sweet Chocolate Chips
1/2 cup
Semi-Sweet Chocolate Chips
Coffee
1 1/2 cups
Hot Coffee, freshly brewed
Unsweetened Cocoa Powder
1 1/2 cups
Unsweetened Cocoa Powder
Baking Soda
2 tsp
Baking Soda
Baking Powder
1 tsp
Baking Powder
Salt
1 tsp
Vegetable Oil
3/4 cup
Vegetable Oil
Buttermilk
1 1/2 cups
Buttermilk
well-shaken
Black Velvet Icing
Semi-Sweet Chocolate Chips
2/3 cup
Semi-Sweet Chocolate Chips
Powdered Confectioners Sugar
4 Tbsp
Powdered Confectioners Sugar
Egg
3
Eggs, beaten
Butter
4 Tbsp
Butter, room temperature
Nutrition Per Serving
VIEW ALL
Calories
917
Fat
41.2 g
Protein
15.5 g
Carbs
137.0 g
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Double Chocolate Cake with Black Velvet Icing
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Preheat oven to 300 degrees F (150 degrees C) and grease pans. Line bottoms with rounds of parchment paper.
step 2
Finely chop Semi-Sweet Chocolate Chips (1/2 cup) and in a bowl combine with Coffee (1 1/2 cups). Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
step 3
Into a large bowl sift together Granulated Sugar (3 cups), All-Purpose Flour (2 1/2 cups), Unsweetened Cocoa Powder (1 1/2 cups), Baking Soda (2 tsp), Baking Powder (1 tsp), and Salt (1 tsp).
step 4
In another large bowl with an electric mixer beat Farmhouse Eggs® Large Brown Eggs (3) until thickened slightly and lemon colored.
step 5
Slowly add Vegetable Oil (3/4 cup), Buttermilk (1 1/2 cups), Vanilla Extract (1 tsp), and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined.
step 5 Slowly add Vegetable Oil (3/4 cup), Buttermilk (1 1/2 cups), Vanilla Extract (1 tsp), and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined.
step 6
Divide batter between pans, being sure not to fill pans higher than 2/3 full.
step 6 Divide batter between pans, being sure not to fill pans higher than 2/3 full.
step 7
Bake in middle of oven until a tester inserted in center comes out clean, about 1 hour and 10 minutes.
step 8
Meanwhile, make the icing: In a small saucepan over direct heat set on low, melt the Semi-Sweet Chocolate Chips (2/3 cup). Stir in the Powdered Confectioners Sugar (4 Tbsp). Stir in the Eggs (3), whisking constantly.
step 8 Meanwhile, make the icing: In a small saucepan over direct heat set on low, melt the Semi-Sweet Chocolate Chips (2/3 cup). Stir in the Powdered Confectioners Sugar (4 Tbsp). Stir in the Eggs (3), whisking constantly.
step 9
Cook over low to medium-low until thick. Stir in the Butter (4 Tbsp) one tablespoon at a time. Set aside to cool. Transfer to a glass measuring cup with a spout for easy pouring.
step 10
Cool layers completely in pans on racks, about 10 minutes.
step 11
Run a thin knife around edges of pans and invert layers onto racks. Remove parchment paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
step 11 Run a thin knife around edges of pans and invert layers onto racks. Remove parchment paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
step 12
If you are making a layer cake, spread icing over one cake layer. Top layer with other cake layer. Pour icing on top of top layer and with an off-set spatula spread it all over the sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
step 12 If you are making a layer cake, spread icing over one cake layer. Top layer with other cake layer. Pour icing on top of top layer and with an off-set spatula spread it all over the sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.
Tags
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Christmas
Shellfish-Free
Father's Day
Vegetarian
Dessert
Mother's Day
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