Black Velvet Cake
A delightful twist on the classic chocolate cake, featuring a rich color and a velvety texture, perfect for celebrations or a special treat.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 0.5 cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 0.5 cup black food coloring gel
Frosting Ingredients
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 0.5 cup unsweetened cocoa powder
- 0.25 cup heavy cream
- 2 teaspoons vanilla extract
- 0.5 cup blackberry preserves
Garnishing Ingredients
- Fresh blackberries
- Dark chocolate shavings
- Fresh mint leaves
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing and flouring them to prevent sticking.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the wet mixture to the dry ingredients, stirring until everything is combined.
- Carefully add the boiling water and black food coloring gel to the batter.
- Divide the batter evenly among the prepared cake pans.
Baking
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting and Assembly
- In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar and cocoa powder, beating until smooth and fluffy.
- Next, add the heavy cream and vanilla extract, mixing until fully incorporated.
- To assemble the cake, spread a layer of blackberry preserves between each cake layer.
- Frost the top and sides of the cake with the chocolate frosting.
- Garnish with fresh blackberries, dark chocolate shavings, and fresh mint leaves.
Notes
Sift dry ingredients for a fluffier texture. Ensure eggs and buttermilk are at room temperature, and consider using espresso powder to enhance chocolate flavor. Store covered for up to 3 days or refrigerate for a week.