Double Chocolate Cake with Black Velvet Icing
Ingredients
The cake
-
3
ounces
fine-quality semisweet chocolate
-
1½
cups
hot brewed coffee
-
3
cups
sugar
-
2½
cups
all-purpose flour
-
1½
cups
unsweetened cocoa powder
-
2
teaspoons
baking soda
-
¾
teaspoon
baking powder
-
1¼
teaspoons
salt
-
3
large
eggs
-
¾
cup
vegetable oil
-
1½
cups
well-shaken buttermilk
-
¾
teaspoon
vanilla
The black velvet icing
-
8
oz
semi-sweet chocolate
-
½
cup
confectioners’ sugar
-
6
eggs
well beaten
-
8
tablespoons
butter, room temperature
Instructions
- Preheat the oven to 300°F and prepare two round cake pans with butter and parchment paper.
- Melt the semisweet chocolate in a bowl with hot coffee, stirring until smooth.
- Sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl.
- In another bowl, beat the eggs until thickened, then add oil, buttermilk, vanilla, and the melted chocolate mixture.
- Combine the wet and dry ingredients and mix until just combined.
- Divide the batter between the prepared pans and bake for 1 to 1¼ hours or until a tester comes out clean.
- For the icing, set up a double boiler and melt the semi-sweet chocolate.
- Stir in the confectioners’ sugar, then gradually add the beaten eggs, whisking vigorously.
- Cook the mixture until thickened, then stir in the butter until combined.
- Cool the cake layers completely, then stack with icing in between each layer and pour icing over the top.
Nutrition Facts (estimated)
Servings
10 to 12
Calories
450
Total fat
24g
Total carbohydrates
55g
Total protein
8g
Sodium
300mg
Cholesterol
120mg
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