I’m sharing my Double Chocolate Cake and the twist is my grandmother’s odd but irresistible black velvet icing that uses eggs, plus I doubled the glaze quantities so you will have more than enough for a full cake.

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I call this Best Chocolate Cake because it tricks you at first, like some humble Double Chocolate Cake, then hits you with that black velvet icing that ruins every other cake for me. The original called for ganache but I always reach for my grandmother’s odd little glaze since it contains eggs and somehow tastes forbidden in the best way.

The cake relies on unsweetened cocoa powder so the chocolate is pure and sharp, not cloying, and the finished slice feels dense but springy, like it knows a secret. I’ve messed with it a lot, you’ll probably find a reason to keep coming back.

Ingredients

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All-purpose flour: Mostly carbs and a bit of protein gives structure but can be plain tasting
Unsweetened cocoa powder: Rich in antioxidants adds bitter deep chocolate flavor low fat compared to bars
Eggs: Provide protein moisture and lift help bind crumbs but they can be fragile
Sour cream: Adds tang fat and moisture, makes cake tender and gives slight sourness
Hot brewed coffee: Enhances chocolate flavor adds depth without tasting like coffee zero calories if black
Bittersweet chocolate: Contributes intense chocolate richness cocoa solids add flavor brings fat and smoothness
Unsalted butter: Fatty adds creaminess and sheen to icing helps set texture and flavor
Granulated sugar: Sweetens feeds structure and moisture retention also affects icing gloss and stability

Ingredient Quantities

(cake) 1 1/2 cups all purpose flour

(cake) 1 1/2 cups granulated sugar

(cake) 3/4 cup unsweetened cocoa powder, sifted

(cake) 1 1/2 teaspoons baking soda

(cake) 1 teaspoon baking powder

(cake) 1/2 teaspoon fine salt

(cake) 2 large eggs

(cake) 1/2 cup vegetable oil

(cake) 1/2 cup sour cream

(cake) 1 cup hot brewed coffee or hot water

(cake) 4 ounces bittersweet chocolate, chopped and melted

(cake) 1 teaspoon vanilla extract

(icing double batch) 8 ounces semisweet chocolate, finely chopped

(icing double batch) 1 1/2 cups granulated sugar

(icing double batch) 6 large eggs

(icing double batch) 1 cup unsalted butter, cut into pieces

(icing double batch) 1/4 cup strong brewed coffee or hot water

(icing double batch) 1 teaspoon vanilla extract

(icing double batch) pinch fine salt

How to Make this

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1. Preheat oven to 350F. Grease and line two 6-inch round pans with parchment, then grease the parchment.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 1 1/2 cups granulated sugar, 3/4 cup sifted cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder and 1/2 teaspoon fine salt.

3. In another bowl whisk 2 large eggs, 1/2 cup vegetable oil, 1/2 cup sour cream and 1 teaspoon vanilla until smooth; stir in 4 ounces chopped bittersweet chocolate that you melted, then whisk in 1 cup hot brewed coffee or hot water.

4. Pour the wet mixture into the dry ingredients and stir just until combined and smooth. Divide batter evenly between the two prepared pans and smooth tops.

5. Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 30 to 35 minutes (start checking at 25 minutes). Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.

6. While cakes cool, put 8 ounces finely chopped semisweet chocolate in a heatproof bowl and set aside. Cut 1 cup unsalted butter into pieces and have 1/4 cup strong brewed coffee ready.

7. In a heavy saucepan combine 1 1/2 cups granulated sugar and the 1/4 cup hot coffee and bring to a simmer, stirring just until the sugar dissolves. Lightly beat 6 large eggs in a separate bowl; temper the eggs by whisking a few tablespoons of the hot sugar liquid into the eggs, then whisk the warmed eggs back into the saucepan.

8. Cook the egg and sugar mixture over low heat, whisking constantly, until it thickens and registers 160F on an instant read thermometer or coats the back of a spoon (ribbon stage). Remove from heat immediately.

9. Whisk in the butter pieces a few at a time until incorporated, then whisk in the chopped semisweet chocolate until glossy and smooth. Stir in 1 teaspoon vanilla and a pinch of fine salt. Let the icing cool to a spreadable consistency.

10. Level the cake layers if needed, spread a layer of black velvet icing between the layers and frost the top and sides. Chill briefly to set, then bring to room temperature before serving.

Equipment Needed

1. Two 6-inch round cake pans, plus parchment rounds and butter or nonstick spray to grease
2. Large mixing bowl and a medium mixing bowl (for dry and wet ingredients)
3. Measuring cups and spoons (for flour, sugar, cocoa, liquids)
4. Whisk and a rubber spatula (or wooden spoon) for folding batter and icing
5. Heatproof bowl for melting chocolate (fits over a saucepan for double boiler)
6. Heavy-bottomed saucepan for the sugar and egg custard
7. Instant-read thermometer (to check 160F for the icing)
8. Wire cooling rack and a serrated knife or cake leveler to even the layers
9. Offset spatula or bench scraper for spreading and smoothing the icing

Dont forget to have a stovetop, oven and your favorite mixing tool ready, youll be glad you did.

FAQ

How do I know when the cake is done? Bake the batter in two 8 or 9 inch pans at 350 F for about 25 to 35 minutes depending on pan size, oven and whether you used 8 or 9 inch pans. It’s done when a toothpick in the center comes out with a few moist crumbs, the top springs back when you press it gently, and the edges start to pull away a little from the pan.

Is the icing safe since it uses six eggs? You have options. The safest is to cook the egg and sugar mixture over a double boiler or in a saucepan, stirring until it reaches about 160 F (71 C) and thickens, then whisk in butter and chocolate. Or use pasteurized eggs. If you’d rather skip that, swap for a stable chocolate buttercream instead.

How do I get the “black velvet” color without changing the taste? Use very dark chocolate and extra unsweetened cocoa (Dutch process or black cocoa if you can find it) to deepen the color. If it’s still not dark enough, a tiny amount of black gel food coloring works better than liquid dyes because it won’t thin the icing. Don’t add too much or it might taste metallic.

Can I replace the sour cream in the cake? Yes, plain full fat Greek yogurt is a 1:1 swap and gives the same tang and moisture. Buttermilk can also work, just reduce any added liquid a little. Low fat swaps tend to make the cake less tender.

My cake turned out dry, what did I do wrong? Most likely overmixing or overbaking. Measure flour by spooning it into the cup and leveling it off, don’t pack the cup. Mix just until ingredients are combined, and don’t bake longer than needed. Using hot coffee as the recipe says helps keep it moist and intensifies the chocolate, so don’t skip it.

Can I make this ahead and how do I store it? Yes. Bake layers and wrap tightly in plastic, fridge a day or freeze up to 1 month. The cooked egg icing keeps in the fridge for about 4 days in an airtight container. Let chilled cake come to room temp before serving so the texture and flavor open up.

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

(cake) 1 1/2 cups all purpose flour: Swap with cake flour to get a lighter crumb. To DIY cake flour from AP, for each 1 cup remove 2 tbsp flour and add 2 tbsp cornstarch; for this recipe remove 3 tbsp and add 3 tbsp, then sift. Or use whole wheat pastry flour cup for cup for a nuttier, slightly denser cake.
(cake) 1/2 cup sour cream: Use full‑fat plain Greek yogurt 1:1 for the same tang and texture. You can also use 1/2 cup buttermilk (thinner, still fine), just watch batter thickness.
(cake) 1/2 cup vegetable oil: Substitute melted unsalted butter 1:1 for a richer flavor (cake may firm up more when chilled), or use canola/neutral oil 1:1, or melted coconut oil 1:1 if you like a faint coconut note.
(cake) 4 ounces bittersweet chocolate, chopped and melted: Swap in semisweet or 60‑70% dark chocolate by equal weight. If you’re melting chips, use the same weight but stir gently to avoid graininess.

Pro Tips

1) Bring cold ingredients up to room temp before you start. Eggs and sour cream mix together way smoother when they’re not fridge cold, its less likely the batter will look grainy or seize. If you forget, stick the eggs in warm water for 5 minutes or let the sour cream sit on the counter 15 minutes.

2) Measure carefully, dont pack the flour. Spoon the flour into your measuring cup and level it off, and sift or at least whisk the cocoa so you dont get lumps. If you have a scale use it, cakes are way more forgiving when the dry to wet ratio is right.

3) When you make the icing take your time with the heat, whisk constantly and use a thermometer if you can. Cook the sugar/egg mix gently to about 160F and remove it right away, that prevents scrambled egg bits. If it still looks grainy or split, strain it and whisk in a teaspoon of warm coffee or a small knob of butter, that usually brings it back glossy.

4) For assembly and serving: do a light crumb coat then chill so the final layer goes on smooth, but dont serve the cake cold. Bring it back to room temp for at least 30 minutes so the texture and flavor open up. For neat slices dip your knife in hot water, wipe dry between cuts, it gives clean edges every time.

Best Double Chocolate Cake With Black Velvet Icing Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I'm sharing my Double Chocolate Cake and the twist is my grandmother's odd but irresistible black velvet icing that uses eggs, plus I doubled the glaze quantities so you will have more than enough for a full cake.

Servings

servings

Calories

688

kcal

Equipment: 1. Two 6-inch round cake pans, plus parchment rounds and butter or nonstick spray to grease
2. Large mixing bowl and a medium mixing bowl (for dry and wet ingredients)
3. Measuring cups and spoons (for flour, sugar, cocoa, liquids)
4. Whisk and a rubber spatula (or wooden spoon) for folding batter and icing
5. Heatproof bowl for melting chocolate (fits over a saucepan for double boiler)
6. Heavy-bottomed saucepan for the sugar and egg custard
7. Instant-read thermometer (to check 160F for the icing)
8. Wire cooling rack and a serrated knife or cake leveler to even the layers
9. Offset spatula or bench scraper for spreading and smoothing the icing

Dont forget to have a stovetop, oven and your favorite mixing tool ready, youll be glad you did.

Ingredients

(cake) 1 1/2 cups all purpose flour
(cake) 1 1/2 cups granulated sugar
(cake) 3/4 cup unsweetened cocoa powder, sifted
(cake) 1 1/2 teaspoons baking soda
(cake) 1 teaspoon baking powder
(cake) 1/2 teaspoon fine salt
(cake) 2 large eggs
(cake) 1/2 cup vegetable oil
(cake) 1/2 cup sour cream
(cake) 1 cup hot brewed coffee or hot water
(cake) 4 ounces bittersweet chocolate, chopped and melted
(cake) 1 teaspoon vanilla extract
(icing double batch) 8 ounces semisweet chocolate, finely chopped
(icing double batch) 1 1/2 cups granulated sugar
(icing double batch) 6 large eggs
(icing double batch) 1 cup unsalted butter, cut into pieces
(icing double batch) 1/4 cup strong brewed coffee or hot water
(icing double batch) 1 teaspoon vanilla extract
(icing double batch) pinch fine salt

Directions

Preheat oven to 350F. Grease and line two 6-inch round pans with parchment, then grease the parchment.
In a large bowl whisk together 1 1/2 cups all purpose flour, 1 1/2 cups granulated sugar, 3/4 cup sifted cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder and 1/2 teaspoon fine salt.
In another bowl whisk 2 large eggs, 1/2 cup vegetable oil, 1/2 cup sour cream and 1 teaspoon vanilla until smooth; stir in 4 ounces chopped bittersweet chocolate that you melted, then whisk in 1 cup hot brewed coffee or hot water.
Pour the wet mixture into the dry ingredients and stir just until combined and smooth. Divide batter evenly between the two prepared pans and smooth tops.
Bake until a toothpick inserted in the center comes out with a few moist crumbs, about 30 to 35 minutes (start checking at 25 minutes). Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
While cakes cool, put 8 ounces finely chopped semisweet chocolate in a heatproof bowl and set aside. Cut 1 cup unsalted butter into pieces and have 1/4 cup strong brewed coffee ready.
In a heavy saucepan combine 1 1/2 cups granulated sugar and the 1/4 cup hot coffee and bring to a simmer, stirring just until the sugar dissolves. Lightly beat 6 large eggs in a separate bowl; temper the eggs by whisking a few tablespoons of the hot sugar liquid into the eggs, then whisk the warmed eggs back into the saucepan.
Cook the egg and sugar mixture over low heat, whisking constantly, until it thickens and registers 160F on an instant read thermometer or coats the back of a spoon (ribbon stage). Remove from heat immediately.
Whisk in the butter pieces a few at a time until incorporated, then whisk in the chopped semisweet chocolate until glossy and smooth. Stir in 1 teaspoon vanilla and a pinch of fine salt. Let the icing cool to a spreadable consistency.
Level the cake layers if needed, spread a layer of black velvet icing between the layers and frost the top and sides. Chill briefly to set, then bring to room temperature before serving.

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.