Double Chocolate Cake with Black Velvet Icing

Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
Stir in the boiling water until the batter is well combined. The batter will be thin, but that’s okay.
Pour the batter evenly into the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the black velvet icing. In a large mixing bowl, beat the softened butter until creamy.
Gradually add the powdered sugar and cocoa powder, mixing until smooth and well combined.
Stir in the vanilla extract. Add the heavy cream or milk, one tablespoon at a time, until the icing reaches your desired consistency.
Add black food coloring until the icing reaches the desired shade of black, mixing well to evenly distribute the color.
Once the cakes are completely cooled, place one cake layer on a serving plate or cake stand. Spread a layer of black velvet icing on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining icing.
Optional: Decorate the cake with chocolate shavings, sprinkles, or any other decorations of your choice.
Slice and serve this Double Chocolate Cake with Black Velvet Icing to delight your taste buds with its rich and indulgent flavors! 🖤🎂