I buy fondant that is already black - satin ice is my first choice. There black sometimes is softer than their other colors. i have also started with chocolate fondant as a base - then added the black! This seems to work as well.
I have recently found Satin Ice pre-colored fondant. It comes in quite a few colors, black included, which was the first one I tried because of exactly the problem you are talking about. IT'S GREAT! I just finished using some about 1/2 hour ago. It is a good texture, nice solid, rich black and doesn't seem to fade at all. I comes in a 2 lb. tub and I get it from CK Products.
HTH
-Lori
Good post! I'm sure your going to get several ideas from everyone here.
I had to do a pretty large cake (for me anyway - 12" x 3" bottom layer with separate topper part) and I chickened out and bought the black SatinIce fondant. This particular cake is in the "Naughty" gallery.
What type of fondant are you going to use? I've had pretty good luck with SatinIce and Pettinice as far as consistency of fondant and coloring.
Good Luck!!
I have ordered Satin Ice Black fondant. It is perfect in color texture and oh so yummy. I was making my own mmf until I tasted Satin ice...now I do not even bother since this is soooo delicious. I have noticed people eating all the fondant when I use it rather than peeling it off. It has that mmf flavor.
I order it from In to the Oven....they get it to you quick.
http://www.intotheoven.com/p759/2-lb.-Black-Fondant-by-Satin-Ice/product_info.html
Just an option.
Satin Ice (the less I have to color the better!) 
I am so glad to see that so many of you also use pre-made and pre-colored fondant. I always hid in shame a little thinking I was taking the easy way out by not making my own, but the amount of time it saves is worth every penny! Not to mention the consistant quality of Satin Ice and Pettinice! I will now hold my head up and not feel less of a baker!! 
-Lori
If I had to use alot of black I'd probably get the pre-tinted kind.... I find the chocolate fondant VERY stiff and a pain to mix black into it! I did that this weekend and I stopped while it was "black enough" but technically really dark dark brown because I couldn't stand kneading it any longer!
I agree...use the force (Satin Ice black fondant)!
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=738373
Oh great ideas, thanks everybody. Only one problem......I can't find that here in Canada. I need this in one week and I could order it but I may not get it in time now. Any idea where I can find it over here? We are so limited all the time with what we can us.
I use "Dawn" brand fondant.
ctotrino thanks for the into the oven link I'll use it for my cake next month that will need more black fondant.
I think it's like gumpaste powder, but I'm not certain. I have had the black fondant problem a lot also. I think I'm gonna order some of the black, too.
This is tylose powder: http://www.countrykitchensa.com/catalog/product.aspx?T=1&productId=619070
Here's the description from Nick Lodge's site:
"Specially formulated to resist humidity, improved freeze and thaw stability, low bacteria count gives long shelf like, emulsifies fat to prevent oxidation, flower and showpieces dry remarkably fast"
If you can not get Satin Ice in Canada, then I would make MMF and add Hersey's Special Dark (Dutch Processed) Cocoa to it. You will get black!
Here is the link to the thread....
http://cakecentral.com/cake-decorating-ftopict-34064-mmf.html+turn+black
HTH
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