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Chocolate Velvet Cake



  • 1 (6 ounce) package semisweet chocolate chips
  • 1/4 cup water
  • 2 1/4 cups sifted flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 3/4 cups sugar
  • 3/4 cup softened butter
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup water

Chocolate Velvet Frosting

  • 1 (6 ounce) package semisweet chocolate chips
  • 3 tablespoons butter
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 cups sifted confectioners' sugar


  1. Cake: Combine in saucepan semisweet chocolate chips and the 1/4 cup water and stir over low heat until melted and smooth. Remove from heat.
  2. Sift together flour, baking soda and salt; set aside.
  3. Combine in bowl, sugar, butter and vanilla extract and beat until well blended. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate mixture. Stir in flour mixture alternately with the 1 cup water. Pour into two greased and floured 9-inch layer cake pans.
  4. Bake at 375 degrees F for 30-35 minutes.
  5. Cool.
  6. Fill and frost.
  7. Chocolate Velvet Frosting: Melt semisweet chocolate chips and butter over hot (not boiling) water. Remove from water. Add milk, vanilla extract and salt; mix until well blended. Gradually beat in confectioners' sugar.

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