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RECIPE
16 INGREDIENTS 12 STEPS 2hr 10min

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.
Double Chocolate Cake with Black Velvet Icing Recipe | SideChef
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.
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/
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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/
2hr 10min
Total Time
1hr 30min
Active Time
$2.50
Cost Per Serving

Ingredients

Servings
8
US / METRIC

Cake

1/2 cup
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 1/2 cups
Hot Coffee , freshly brewed
1 1/2 cups
Unsweetened Cocoa Powder
1/2 Tbsp
Baking Soda
3/4 tsp
Baking Powder
1 1/4 tsp
3/4 cup
Vegetable Oil
1 1/2 cups
Buttermilk
well-shaken

Black Velvet Icing

2/3 cup
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/4 cup
Powdered Confectioners Sugar
3
Eggs , beaten
1/4 cup
Butter , room temperature

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Nutrition Per Serving

VIEW ALL
CALORIES
1070
FAT
42.1 g
PROTEIN
20.6 g
CARBS
168.5 g

Cooking Instructions

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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 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (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 (1/2 Tbsp) , Baking Powder (3/4 tsp) , and Salt (1 1/4 tsp) .
Step 4
In another large bowl with an electric mixer beat Large Eggs (3) until thickened slightly and lemon colored.
Step 5
Slowly add Vegetable Oil (3/4 cup) , Buttermilk (1 1/2 cups) , Vanilla Extract (3/4 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 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 NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels (2/3 cup) . Stir in the Powdered Confectioners Sugar (1/4 cup) . Stir in the Eggs (3) , whisking constantly.
Step 9
Cook over low to medium-low until thick. Stir in the Butter (1/4 cup) 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 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.

Rate & Review

4.5
2 Ratings
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Nutrition Per Serving
Calories
1070
% Daily Value*
Fat
42.1 g
54%
Saturated Fat
28.7 g
144%
Trans Fat
0.0 g
--
Cholesterol
168.6 mg
56%
Carbohydrates
168.5 g
61%
Fiber
8.9 g
32%
Sugars
94.2 g
--
Protein
20.6 g
41%
Sodium
856.9 mg
37%
Vitamin D
1.0 µg
5%
Calcium
176.7 mg
14%
Iron
7.3 mg
41%
Potassium
1977.8 mg
42%
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