Black Velvet Cake

Black Velvet Cake Recipe

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Hello, cake lovers! If you’re looking to create a show-stopping dessert, this Black Velvet Cake is the one for you. With its deep, rich flavor and dramatic appearance, this cake is perfect for special occasions. Topped with dark cocoa buttercream and garnished with black cherries, blackberries, and a sprinkle of gold and purple, this cake is as delicious as it is beautiful. Let’s dive into this elegant recipe and create a cake that’s both visually stunning and utterly decadent!

Introduction

Black Velvet Cake combines the elegance of a dark chocolate cake with the unique, rich depth of black cocoa. This type of cocoa brings an intense flavor and striking color, giving this cake a bold appearance and taste. Topped with a smooth black cocoa buttercream and adorned with dark fruits and decorative sprinkles, this cake is perfect for parties, celebrations, or when you want to impress with a dessert that’s both dramatic and delightful.

Ingredients

For the Cake

  • 1.5 cups (330g/12oz) brown sugar, firmly packed
  • 1 3/4 cups (260g/9oz) cake flour
  • 1 cup (100g/3.5oz) black cocoa
  • 2 teaspoons bicarbonate of soda
  • 1 teaspoon baking powder
  • 2 eggs, room temperature
  • 1 cup (250ml/8.8floz) buttermilk
  • 1 cup (250ml/8.8floz) hot water or coffee
  • 1/2 cup (125ml/4.4floz) neutral-flavored oil (like grapeseed or rice bran)
  • 2 teaspoons vanilla extract
  • 100g (3.5oz) dark chocolate, finely chopped

For the Black Cocoa Buttercream

  • 375g (13.3oz) butter, room temperature
  • 190g (6.7oz) caster sugar
  • 115ml (4floz) water, room temperature
  • 3/4 cup black cocoa
  • 1 teaspoon vanilla extract

To Decorate

  • Black cherries
  • Blackberries
  • Purple and gold sprinkles

Instructions

Preparation

  1. Butter and line two round baking tins (20cm/8 inches in diameter and about 10cm/4 inches high). Preheat the oven to 160°C (320°F).

Cake Batter

  1. In a large mixing bowl, whisk together the brown sugar, cake flour, black cocoa, bicarbonate of soda, and baking powder until thoroughly combined.
  2. In a separate container, blend the buttermilk, oil, and vanilla extract. Beat in the eggs one at a time, then incorporate the hot water or coffee. The coffee enhances the chocolate flavor without adding a coffee taste.
  3. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Gently fold in the chopped dark chocolate.
  4. Divide the batter between the prepared baking tins and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.

Black Cocoa Buttercream

  1. Using an electric mixer on low speed, beat the butter, caster sugar, and black cocoa for about 1 minute until just combined.
  2. Gradually add the room-temperature water and vanilla extract, then increase the mixer speed and beat until the buttercream is smooth and free of any grittiness.

Assembly

  1. Once the cakes have completely cooled, slice each one horizontally in half to create four layers in total.
  2. Spread a layer of black cocoa buttercream between each cake layer, stacking them carefully. Once layered, use the remaining buttercream to frost the outside of the cake.
  3. For a detailed decorative finish, fit a piping bag with a 1A piping tip and create dollops around the top edge of the cake.

Finishing Touches

  1. Garnish the top with black cherries, blackberries, and a sprinkle of purple and gold decorations for an elegant and dramatic presentation.

Helpful Tips

  • Ingredient Temperature: Ensure the eggs and butter are at room temperature for the best texture and consistency.
  • Using Coffee: If you’re a coffee lover, using coffee instead of water will deepen the chocolate flavor.
  • Black Cocoa: Black cocoa has a unique flavor and color that makes this cake stand out, but it can be substituted with regular cocoa powder if unavailable.

Serving Suggestions

This Black Velvet Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For an added touch, serve alongside fresh berries or drizzle with a little melted dark chocolate. Its deep, intense flavor also complements espresso or red wine, making it a versatile dessert for a range of occasions.

Nutritional Information

Here’s a quick look at the nutritional profile of this decadent Black Velvet Cake:

  • Calories: 450
  • Carbohydrates: 60g
  • Protein: 5g
  • Fat: 20g
  • Saturated Fat: 12g
  • Sodium: 400mg
  • Fiber: 3g
  • Sugar: 35g

Storage and Leftovers

Refrigerate: Store any leftover cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.

Freeze: To freeze, wrap slices individually in plastic wrap, then foil, and place in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before enjoying.

Frequently Asked Questions (FAQs)

Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance and assemble it the next day. Store the layers wrapped in plastic wrap at room temperature.

Can I use regular cocoa powder?
If black cocoa is unavailable, you can substitute it with regular unsweetened cocoa powder. The color will be lighter, and the flavor will be slightly less intense.

What if I don’t have caster sugar?
Granulated sugar can work in a pinch, though caster sugar dissolves more easily and provides a smoother buttercream.

If you enjoyed this cake, you might love these other indulgent recipes:

Conclusion

And there you have it—the impressive Black Velvet Cake that’s both rich in flavor and visually stunning! Whether it’s for a special occasion or simply to satisfy a chocolate craving, this cake won’t disappoint. Enjoy each decadent bite, and don’t forget to share your baking success!

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