Black Velvet Cake
An ultra-rich and deep chocolate cake that is perfect for any chocolate lover, featuring a moist texture and creamy frosting.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened dark cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup warm coffee
- 1/2 cup vegetable oil
- 1 tbsp vanilla extract
- Black food coloring (optional, for deeper black tone) Add if desired.
For the Frosting
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup dark cocoa powder
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 200 g melted dark chocolate
Instructions
Preparation
- Preheat the oven to 175°C (350°F) and grease and line two cake pans.
- In a bowl, whisk together the flour, sugar, cocoa, baking soda, baking powder, and salt.
- Add the eggs, buttermilk, coffee, vegetable oil, and vanilla. Mix until smooth.
- If desired, add black food coloring for a deeper black tone.
Baking
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes.
- Allow the cakes to cool completely.
Frosting
- Beat the softened butter until fluffy.
- Gradually mix in the powdered sugar and cocoa.
- Combine the heavy cream, vanilla, and melted chocolate, beating until the frosting is silky.
Assembly
- Layer the cooled cake with frosting between each layer.
- Frost the entire cake and decorate with chocolate shavings.
Notes
To serve, slice the cake into generous portions. Consider adding fresh berries or a scoop of vanilla ice cream on the side. Store leftovers in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to two months.