The Best Double Chocolate Cake with Black Velvet Icing

Instructions

Make the cake:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

2. In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.

3. Add eggs, milk, oil, and vanilla. Mix until smooth.

4. Carefully stir in the boiling water or hot coffee. The batter will be thin.

5. Divide batter between the pans.

6. Bake 30–35 minutes, or until a toothpick comes out clean.

7. Cool cakes completely before frosting.

Make the black velvet icing:

1. Beat butter until creamy.

2. Add powdered sugar and dark cocoa powder. Mix on low, then increase to medium until fluffy.

3. Add heavy cream and vanilla until smooth and spreadable.

4. Add black gel food coloring a little at a time until the icing becomes a deep black tone. Let it sit 5–10 minutes; the color will deepen.

Assemble:

1. Place the first cooled cake layer on a plate. Spread a layer of icing.

2. Add the second layer and frost the entire cake with black velvet icing.

3. Chill 20–30 minutes for clean slicing.