Description
Rich chocolate layers of black velvet cake promise an indulgent dessert experience that delights chocolate enthusiasts. Dark cocoa and buttermilk create a moist, luxurious treat you’ll savor with each elegant bite.
Ingredients
Scale
- 2 cups (473 ml) granulated sugar
- 1¾ cups (219 g) all-purpose flour
- 1 cup (240 ml) buttermilk
- 1 cup Dutch-processed cocoa powder
- ¾ cup (85 g) black cocoa powder
- ½ cup (120 ml) canola oil
- 2 large eggs
- ⅔ cup + 1 tbsp (126 g) semi-sweet chocolate chips
- ⅔ cup (160 ml) hot coffee (or hot water)
- 1½ tsps fine sea salt
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1⅔ cups + ¼ cup (435 ml) heavy whipping cream
- 6 tbsps (85 g) unsalted butter
- ¾ tsp fine sea salt
- 1 tsp vanilla extract
Instructions
- Frosting Preparation: Melt butter and salt in a pot over medium heat, whisking in heavy cream and sugar until nearly boiling. Incorporate chocolate chips, stirring until completely smooth.
- Cocoa Integration: Transfer chocolate mixture to a stand mixer bowl, blending Dutch-processed and black cocoa powders thoroughly. Mix in vanilla extract and refrigerate for 4-6 hours to set completely.
- Cake Batter Setup: Preheat oven to 350°F and line three 6-inch round pans with parchment paper. Whisk dry ingredients in a medium bowl.
- Wet Ingredient Combination: Blend oil and sugar in a large bowl, introducing buttermilk, eggs, and vanilla extract to create a smooth liquid base. Gradually incorporate dry ingredients until uniformly mixed.
- Coffee and Cocoa Infusion: Whisk hot coffee with black cocoa powder until smooth, then fold into cake batter. Distribute evenly among prepared pans using a food scale.
- Baking Process: Bake cake layers for 25-35 minutes, verifying doneness with a toothpick that should emerge with minimal moist crumbs. Cool completely in pans, then transfer to a wire rack.
- Cake Assembly: Bring refrigerated frosting to room temperature and mix briefly. Layer frosting between cake layers, positioning the final layer upside down for a level surface.
- Finishing Touches: Chill the assembled cake to firm the frosting, then coat generously. Create decorative texture using the back of a spoon, making elegant swoops across the surface. Garnish as desired and serve the elegant black velvet cake.
Notes
- Butter Melting Technique: Carefully melt butter and salt over medium heat to create a smooth, even base for the chocolate frosting.
- Chocolate Integration Method: Whisk chocolate chips into hot cream mixture thoroughly, ensuring complete melting for a silky-smooth texture.
- Cake Batter Precision: Use a food scale to distribute batter evenly, guaranteeing consistent cake layers and professional-looking results.
- Cooling and Setting Strategy: Allow cakes to cool completely in pans, then refrigerate frosting for 4-6 hours to achieve optimal texture and spreadability.
- Prep Time: 4-6 hours
- Cook Time: 25-35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 421
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 53 mg