The Best Double Chocolate Cake with Black Velvet Icing

Name: Double Chocolate Cake with Black Velvet Icing
Prep time: 30 min
Cook time: 1 h
Total time: 2 h 10 min
Yield: 10 to 12 servings
Cuisine: American
Ingredients: 3 ounces fine-quality semisweet chocolate; 1 1/2 cups hot brewed coffee; 3 cups sugar; 2 1/2 cups all-purpose flour; 1 1/2 cups unsweetened cocoa powder; 2 teaspoons baking soda; 3/4 teaspoon baking powder; 1 1/4 teaspoons salt; 3 large eggs; 3/4 cup vegetable oil; 1 1/2 cups well-shaken buttermilk; 3/4 teaspoon vanilla; 4 oz semi-sweet chocolate; a heaping 1/4 cup of confectioners’ sugar; 3 eggs, well beaten; 4 tablespoons butter, room temperature

October 30, 2012

Jump to Recipe·Print Recipe

This double chocolate cake is everything a chocolate cake should be: fudgy, moist, intensely chocolaty. When assembled into layers with chocolate ganache slathered in between, as the original recipe instructs, this cake becomes the perfect birthday finale for any chocolate lover; when topped with black velvet icing, as pictured here, this cake becomes an elegant dessert, a perfect treat to enjoy with morning coffee or afternoon espresso.

Why Is This Cake So Good?

A few things:

Unsweetened cocoa powder, which imparts a deep, intense chocolate flavor and a rich, fudgy texture.
Buttermilk, the magic ingredient in many a cake, namely this buttermilk blueberry breakfast cake.
Oil (as opposed to butter), which keeps cakes incredibly moist (read: The Case For Making Cakes with Oil as Opposed to Butter).

Fair Trade Chocolate

But this post is not all about cake. It is about Fair Trade, foremost, and two wonderful Fair Trade products from the Lake Champlain Chocolates company. Had I been a good girl and posted at the start of the month, I would be encouraging you to do what the wonderful people at Fair Trade have been suggesting you do this month: swap one of your staple grocery items with a Fair Trade certified product, which are available at more than 100,000 locations across the country.

Look for tea, coffee, chocolate, honey — all of your favorite things — with a Fair Trade Certified label and know that with each Fair Trade purchase you make you are supporting sustainable businesses that not only adhere to international environmental standards, but also empower women and support education. Read more about Fair Trade here. (This old blog post may be of interest, too.)

How To Buy More Fair Trade Products

Now, just because October ends tomorrow, doesn’t mean you need to stop your Fair Trade purchases. In fact, now is the perfect time to stock up on some some Fair Trade products for the impending holiday gift-giving season.

There are many Fair Trade products out there that would make wonderful gifts — Fair Trade products are often organic and always high quality — but I have two in mind: Lake Champlain Chocolates Unsweetened Cocoa Powder and Lake Champlain Chocolates Hot Chocolate. I promise I am not just saying this because LCC is going to send one of you a box of their Dark Chocolate Sea Salt Caramels (giveaway details below).

The difference between Dutch-process and natural cocoa powder:

This info comes from Regan Daley’s In the Sweet Kitchen:

Natural cocoa powder is produced if virtually all of the cocoa butter is removed from the cocoa liquor, leaving a dry cake that is then ground to a fine powder. Natural cocoa powder is quite acidic, so can be used as the necessary acid to activate baking soda in leavened baked goods, if present in sufficient quantity. Because of its high acidity and unpalatable bitterness, natural cocoa powder is best used only in baked or cooked desserts.
Dutch-process cocoa (also called alkalized cocoa powder) has been treated with a small quantity of an alkaline solution to reduce the natural acidity. The process darkens the cocoa’s color, making it rich, often redder brown, and gives it a smoother, more mellow flavor.
Both natural and Dutch-process cocoa have had about 75% of the cocoa fat removed.
Although some recipes can be made with wither form of cocoa powder, many rely on the properties of one or the other. For this reason, be careful when substituting Dutch-process for natural and vice versa. In recipes for baked goods using baking soda as the leavener in which no other acid is present, Dutch-process cocoa is not appropriate as it does not contain sufficient acid to activate the baking soda. (You could use Dutch process for natural cocoa but an additional acid such as cream of tartar would need to be added.) Similarly, using natural cocoa powder in a recipe originally calling for Dutch process cocoa may cause the mixture to become overly acidic. Adding a small amount of baking soda, or increasing the amount already called for, will compensate for this.
Natural cocoa is better for brownies, old-fashioned chocolate cakes and simple chocolate cookies. Dutch-process cocoa, more palatable than natural cocoa when raw, is good for icings, custards, creams and sauces that will not undergo further cooking. It has a more subtle, delicate flavor, one well suited to many to many elegant European-style cakes, biscuits, pastries and creams, and in any recipe where an overt, sharp chocolate flavor would overpower more delicate flavors. It is very good in nut cakes and ice creams, where a refined, un-bitter chocolate taste can complement the soft flavors of the other ingredients.
If the cocoa will be tasted raw, as it is when dusted on cakes, cookies or truffles, opt for Dutch-processed. If the recipe is for a traditionally rich and fudgy baked good, use the stronger flavor of natural cocoa powder.

20 Must-Try Chocolate Recipes

• Gourmet’s Devil Dog Cake
• The brownies from Baked: New Frontiers in Baking
• Minny’s Chocolate Pie via the Garden of Eden
• Bon Appetit’s Cocoa Brownies with Browned Butter & Walnuts
• Flourless Chocolate Cake via House to Haus
• Good Housekeeping’s Rich Chocolate Cake
• Grammy’s Chocolate Cookies on Martha Stewart Living
• David Lebovitz’s chocolate sorbet
• Wacky Cake from The American Heart Association Cookbook
• Smitten Kitchen’s Brownie Roll-Out Cookies
• Cook’s Country Wellesley Fudge Cake
• Cocoa Almond Granola from Joy the Baker
• Busy-Day Chocolate Cake from Lucinda Scala Quinn’s Mad Hungry cookbook
• Double Chocolate Fudge Brownies from the Garden of Eden
• Zoë Francois’ Not Your Average Devil’s Food Cupcake
• Hershey’s “Perfectly Chocolate” Chocolate Cake
• Barefoot Contessa’s Beatty’s Chocolate Cake
• Molly Wizenberg’s Chocolate Cupcakes with Bittersweet Glaze
• Cook’s Illustrated Ultimate Chocolate Cupcakes with Ganache Filling
• Jim Fobel’s Devil’s Food Cake with Fudge Frosting from the Old Fashioned Baking Book.

Both of these Fair Trade products from the Lake Champlain Chocolates company would make wonderful gifts for the holidays. They can be found at Whole Foods Market as well as online.

Double Chocolate Cake with Black Velvet Icing

★★★★★

4.8 from 12 reviews

Author: Alexandra Stafford
Prep Time: 30 minutes
Cook Time: 60 minutes
Total Time: 2 hours 10 minutes
Yield: 10 to 12 servings

Print Recipe

Description

Source: Gourmet via Epicurious (for the cake) and my grandmother (for the icing)

Notes: The original recipe calls for making a chocolate ganache, which sounds heavenly, but I have always adored my grandmother’s chocolate glaze recipe — it’s called black velvet icing and it contains eggs, which is odd, but it’s so good — so that is the one I use. If you want to use Gourmet’s chocolate ganache, find it here.

If you want to make a half recipe, see this post: Gourmet’s Double Chocolate Cake, Revisited. I love these 6-inch cake pans for making half recipes of all sorts of cakes, namely this one. You need two.

Ingredients

for the cake:

3 ounces fine-quality semisweet chocolate
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

for the black velvet icing:

4 oz semi-sweet chocolate
a heaping 1/4 cup of confectioners’ sugar
3 eggs, well beaten
4 tablespoons butter, room temperature

Instructions

Make the cake: Preheat oven to 300°F. and grease two 9- or 10-inch by 2-inch round cake pans with unsalted butter or nonstick spray. Line bottoms with rounds of parchment paper. Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer, beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined. Divide batter between pans (being sure not to fill pans higher than 2/3 full—they will overflow if you do; it’s not worth it) and bake in the middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Meanwhile, make the icing: Because several commenters have had trouble, with the icing, I am suggesting you use a double boiler. If you know how to set up a double boiler, do so; otherwise, fill a pot with an inch of water. Place a medium bowl over top. Turn the heat to medium. Place the chocolate in the bowl. Once it has melted, stir in the confectioners’ sugar, whisking until smooth. Stir in the eggs a little at a time, whisking vigorously after each addition — a flat-bottomed whisk is good for this. (I use a whisk until the ingredients are blended and then switch to a heat-proof spatula.) Cook over low to medium-low until thick. Stir in the butter one tablespoon at a time. Set aside to cool. Transfer to a glass measuring cup with a spout for easy pouring or store in whatever vessel you wish.
Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Remove parchment paper. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
If you are making a layer cake, halve each cake round crosswise to create 4 layers. Spread icing over one cake layer. Top layer with other cake layer. Repeat until all layers are stacked. Pour icing on top of top layer and with an off-set spatula (if you have one) spread it all over the sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving. (I keep mine at room temperature always…there’s never space in the fridge.)

Category: Dessert
Method: Oven
Cuisine: American

Keywords: chocolate, double, black velvet, icing, Gourmet, best

Posted By: alexandra · In: Cakes, Chocolate, Desserts, Holidays

{ 246 Responses }