Double Chocolate Cake with Black Velvet Icing: A Decadent Treat for Chocolate Lovers

Directions

• 1. Prepare the cake:
• Preheat the oven to 300°F (150°C). Grease two 9- or 10-inch round cake pans with butter or nonstick spray and line the bottoms with parchment paper.
• Finely chop the chocolate and combine with hot coffee. Stir occasionally until smooth and melted.
• In a large bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.
• In another bowl, beat the eggs with an electric mixer until thickened and lemon-colored (about 3-5 minutes).
• Slowly add oil, buttermilk, vanilla, and the melted chocolate mixture to the eggs, beating until combined. Add the dry ingredients and mix on medium speed until just combined.
• Divide the batter between the prepared pans, filling no more than two-thirds full. Bake for 1 hour to 1 hour and 10 minutes, until a tester inserted into the center comes out clean.
• 2. Make the icing:
• Set up a double boiler by placing a heatproof bowl over a pot with an inch of simmering water. Melt the chocolate in the bowl, then stir in the confectioners’ sugar.
• Gradually add the beaten eggs, whisking vigorously after each addition. Cook over low heat, stirring constantly, until thick.
• Add the butter, one tablespoon at a time, stirring until fully incorporated. Set aside to cool.
• 3. Assemble the cake:
• Once the cake layers are cool, run a knife around the edges of the pans and invert the cakes onto a wire rack. Remove the parchment paper.
• Halve each cake round horizontally to create 4 layers. Place one layer on a serving plate, spread icing over it, then top with another layer. Repeat with all layers, finishing with icing on the top and sides of the cake.
• Allow the cake to chill for at least 1 hour to set the icing before slicing and serving.