If you’re a chocolate lover, this double chocolate cake is a dream come true. With its rich, moist chocolate layers and smooth black velvet icing, this cake is the perfect indulgence for any occasion. The glossy ganache topping and delicate chocolate shavings add an elegant touch, making it an irresistible centerpiece. Paired with fresh raspberries, this cake balances deep chocolate flavors with a refreshing contrast.
Ingredients
For the Chocolate Cake:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup hot coffee or boiling water
For the Black Velvet Icing:
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1/4 cup dark cocoa powder
2 teaspoons vanilla extract
2 tablespoons heavy cream
For the Chocolate Ganache:
8 ounces dark chocolate, chopped
3/4 cup heavy cream
1 tablespoon unsalted butter
For Decoration:
Chocolate shavings
Fresh raspberries
Instructions
Prepare the Cake:
Preheat Oven: Set your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, mix buttermilk, oil, eggs, and vanilla extract until smooth.
Mix the Batter: Gradually add the wet ingredients to the dry ingredients while mixing. Stir in the hot coffee or boiling water until the batter is smooth.
Bake: Divide the batter evenly between the cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Prepare the Black Velvet Icing:
Beat the Ingredients: In a large bowl, beat cream cheese and butter until smooth.
Add the Dry Ingredients: Gradually add powdered sugar and cocoa powder, beating until fully combined.
Mix in Vanilla and Cream: Add vanilla extract and heavy cream, beating until the icing is fluffy and smooth.
Prepare the Ganache:
Melt the Chocolate: Heat heavy cream until simmering, then pour over chopped chocolate and butter.
Stir Until Smooth: Let sit for a minute, then stir until the ganache is glossy and smooth. Allow to cool slightly.
Assemble the Cake:
Layer the Cake: Place one cake layer on a serving plate and spread an even layer of black velvet icing on top. Place the second layer on top and spread more icing over the entire cake.
Drizzle the Ganache: Pour the ganache over the cake, letting it drip down the sides.
Decorate: Sprinkle with chocolate shavings and fresh raspberries for an elegant finish.
Cook and Prep Times
Prep Time: 30 minutes
Cook Time: 35 minutes
Cooling & Assembly: 1 hour
Total Time: 2 hours 5 minutes
Baking Pro Tips
Use high-quality cocoa powder: It enhances the deep chocolate flavor.
Let the ganache cool slightly before drizzling: This ensures a smooth finish.
Chill the cake before serving: It helps the icing set and makes slicing easier.
Pair with fresh berries: The tartness of raspberries complements the richness of the cake beautifully.
Use room temperature ingredients: This helps create a smoother batter and frosting.
This double chocolate cake with black velvet icing is an indulgent masterpiece that will impress any chocolate lover. Its moist texture, creamy icing, and glossy ganache make it the ultimate celebration cake. Whether for birthdays, holidays, or a weekend treat, this cake is guaranteed to delight.