Description
Indulge in the decadent elegance of Black Velvet Cake. This stunning dessert combines a rich, deep chocolate flavor with velvety frosting made from black cocoa and Dutch-processed cocoa. Its luxurious taste and bold appearance make it perfect for celebrations or whenever you want to impress. Moist, flavorful, and topped with creamy ganache, it’s a chocolate lover’s dream!
Ingredients
For the Frosting:
- 6 tablespoons unsalted butter
- ¾ teaspoon fine sea salt
- 1 ⅔ cups + ¼ cup heavy whipping cream
- 1 ½ cups granulated sugar
- ⅔ cup + 1 tablespoon semi-sweet chocolate chips
- 1 cup Dutch-processed cocoa powder, sifted
- ¾ cup black cocoa powder, sifted
- 1 teaspoon vanilla extract
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups granulated sugar
- ½ cup canola oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ⅔ cup hot coffee (or hot water)
- ¾ cup black cocoa powder
Instructions
- Prepare the Frosting:
- In a medium pot, melt the butter and sea salt over medium heat.
- Add the heavy whipping cream and granulated sugar. Whisk occasionally until the mixture is nearly boiling, about 7–8 minutes.
- Stir in the semi-sweet chocolate chips until fully melted.
- In a stand mixer bowl, add the sifted Dutch-processed cocoa powder and black cocoa powder. Slowly pour the hot chocolate mixture into the bowl, mixing until smooth and lump-free.
- Stir in the vanilla extract, then pour the frosting into a container. Refrigerate for at least 4–6 hours or overnight before use.
- Make the Cake Batter:
- Preheat your oven to 350°F (180°C). Line three 6-inch cake pans with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Set aside.
- In a large mixing bowl, whisk the granulated sugar and canola oil until smooth. Add the buttermilk, eggs, and vanilla extract, mixing until well combined.
- Gradually whisk the dry ingredients into the wet mixture until smooth.
- In a separate bowl, whisk the hot coffee and black cocoa powder until lump-free. Add this cocoa mixture to the batter and stir until just combined.
- Bake the Cake Layers:
- Evenly divide the batter among the three prepared pans (approximately 395 grams per pan for accuracy).
- Bake for 25–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then run an offset spatula around the edges and invert onto a wire rack to cool completely.
- Assemble the Cake:
- Bring the frosting to room temperature for about 1 hour before assembling. Paddle-mix the ganache frosting in a stand mixer for 30–60 seconds to loosen it. Be careful not to over-mix.
- Place the first cake layer on a serving board or plate. Spread an even layer of frosting on top. Repeat with the remaining layers, placing the last one upside down for a flat surface.
- Chill the cake in the refrigerator for 30–60 minutes until the frosting is firm.
- Use the remaining frosting to cover the top and sides of the cake. Create swoops and texture with the back of a spoon or spatula.
- Decorate and Serve:
- Add your favorite decorations, such as chocolate curls, edible flowers, or sprinkles.
- Slice and enjoy your masterpiece!
Notes
- Black Cocoa: Black cocoa gives the cake its intense color and flavor. If unavailable, mix Dutch-processed cocoa with regular cocoa.
- Buttermilk Substitute: Combine 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let sit for 5 minutes before using.
- Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month.
- Prep Time: 30 minutes
- Chilling Time: 4 hours (for frosting)
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American