A rich, moist double chocolate cake layered with a silky black velvet icing, delivering deep cocoa flavor and irresistible texture in every bite.

Why You’ll Love This Recipe

This cake is more than just dessert. It is that indulgent moment at the end of a long day, the kind that feels almost too good to share. The combination of cocoa, coffee, and dark chocolate creates a deep, intense flavor while the mayonnaise ensures an unbelievably moist crumb. Every slice feels luxurious, soft, and perfectly balanced.

Tools You’ll Need

– Three 8-inch cake pans
– Mixing bowls
– Whisk
– Electric mixer
– Measuring cups and spoons
– Rubber spatula
– Cooling rack
– Offset spatula

Ingredients

For the Cake
– 1 3/4 cups (230 g) all-purpose flour
– 1/4 cup (30 g) cornstarch
– 1 cup (100 g) unsweetened cocoa powder
– 2 teaspoons baking soda
– 1 teaspoon baking powder
– 1/2 teaspoon kosher salt
– 1 cup (200 g) granulated sugar
– 1 cup (205 g) dark brown sugar
– 1/2 cup (108 g) vegetable oil
– 1 cup (230 g) mayonnaise
– 3 eggs + 1 egg yolk
– 1/2 cup (128 g) milk
– 1 tablespoon vinegar
– 2 teaspoons vanilla extract
– 1 cup hot coffee

For the Frosting:
– 2 cups (450 g) unsalted butter
– 1 1/2 cups powdered sugar
– 3 tablespoons corn syrup
– 1 teaspoon vanilla
– Pinch of salt
– 3/4 cup warm water
– 3/4 cup cocoa powder
– 10 oz dark chocolate chips

Step-by-Step Instructions

1. Preheat oven to 350°F (177°C) and prepare pans.
2. Mix dry ingredients together.
3. Combine milk, vinegar, and vanilla.
4. Whisk sugars, oil, and mayonnaise, then add eggs.
5. Add milk mixture, then dry ingredients.
6. Stir in hot coffee.
7. Divide batter and bake 30–35 minutes.
8. Cool completely.
9. Beat butter, then add sugar and remaining frosting ingredients.
10. Assemble and frost cake.

Tips for Success

– Use room temperature ingredients.
– Do not overmix the batter.
– Coffee enhances chocolate flavor without tasting like coffee.
– Chill frosting if too soft.

Variations

– Add chocolate chips for extra texture.
– Use espresso instead of coffee for stronger flavor.
– Add raspberry filling between layers.

Storage and Reheating

Store in refrigerator up to 5 days. Bring to room temperature before serving for best texture.

Nutrition (Per Serving)

Calories: 540 kcal

Prep Time

Prep: 25 minutes
Cook: 35 minutes
Total: 1 hour

FAQ

Can I skip coffee? Yes, use hot water.
Why mayonnaise? It keeps the cake moist.
Can I freeze it? Yes, up to 2 months.

Final Tip

Take your time when frosting. A smooth finish transforms this cake from homemade to truly bakery-level.