What Is Black Velvet Cake
Classic chocolate cake is undeniably scrumptious, but today, we’re diving into the depths of dark decadence with this coffee-infused dark chocolate black velvet cake recipe. This beauty features black cocoa powder, an ultra-dark Dutch-processed cocoa powder that infuses the moist layers of the cake with a rich, bittersweet flavor. And if that weren’t enough, it’s got a velvety dark chocolate cream cheese frosting that is nothing short of divine. But rest assured, while this delicious black velvet cake may look and taste impressive, it’s a cake that anyone can make! Whether you’re a seasoned baker or a first-time cake maker, this recipe breaks down the process into simple, step-by-step instructions, making you feel like a pastry pro in no time. So, pull out your cake pans and get ready to surprise your friends and family with this elegant dark chocolate delight!
All-Purpose Flour: Forms the foundation of the cake batter. You can also use cake flour if you prefer. Granulated Sugar: Adds sweetness and helps to create the tender crumb. Black Unsweetened Cocoa Powder: A type of dark Dutch-processed cocoa powder with an intense chocolate flavor. It’s what gives Oreos their color and flavor. You can use regular cocoa powder as a substitute. Leavening Agents: Baking powder and baking soda are responsible for the cake’s rise, creating a light and airy crumb. Salt: Heightens the taste of the cake by accentuating the chocolate’s depth and balancing the sweetness. Buttermilk: Gives the cake moisture and a subtle tanginess that enhances the overall flavor profile. Vegetable Oil: Adds the needed fat and moisture that keeps the cake tender and moist. Eggs: Binds the batter together and provides structure. Vanilla Extract: A dash of vanilla adds a touch of aromatic flavor to highlight the chocolate even more. Hot Black Coffee: A secret ingredient that amplifies the chocolate flavor and creates a hint of mocha taste.
Unsalted Butter: Serves as part of the rich and creamy base of the frosting. It’s important to use unsalted butter to control the saltiness. Cream Cheese: Partnering with the butter, the cream cheese forms the base and contributes a velvety texture with a hint of tang. Black Unsweetened Cocoa Powder: Similar to its role in the cake, black cocoa powder adds depth and color to the cream cheese buttercream. Powdered Sugar: Also called icing sugar or confectioners sugar, it sweetens and thickens the frosting. Heavy Cream: Provides rich creaminess and ensures a smooth texture. Dark Chocolate Chips: Incorporated into the frosting to intensify the deep chocolate flavor.
You don’t have to complicate the art of cake baking. This cake recipe aims to make the process of creating a decadent dessert as effortless and enjoyable as possible. Before you begin making the batter, start by preheating your oven to 350°F (175°C) so that it’s ready to go! Then generously grease and flour two 9-inch round cake pans. This ensures that your cake won’t stick and will release easily after baking. Next, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Then whisk the mixture together well. This step ensures even distribution of the dry ingredients in the batter. After you’ve prepped the dry ingredients, whisk together the buttermilk, vegetable oil, large eggs, and vanilla extract in a separate bowl. For the best results, make sure all your wet ingredients are at room temperature before mixing them together. Now, gradually add your wet ingredients to your dry ingredients and whisk them together until smooth. Next, add the hot black coffee and stir until fully combined. Then pour the batter evenly into the prepared cake pans. Finally, tap the filled pans gently on the kitchen counter to remove any air bubbles and you’re ready for baking! Time for baking! Slide the cakes into the preheated oven and let them bake for 25 to 30 minutes or until a tooth inserted in the middle comes out clean. Then remove them from the oven and let them cool completely on a cooking rack. While the cakes cool, prepare the divine frosting. First, use an electric hand mixer or stand mixer with the whisk attachment to beat the unsalted butter and cream cheese together in a large mixing bowl until smooth and creamy. Next, add the black cocoa, vanilla extract, and salt. Then mix on low until combined. Now, gradually add the powdered sugar to the frosting and beat until well combined. While doing this step you need to pour in the heavy cream after you’ve added half of the sugar. This will make the frosting easier to beat. Then add the melted chocolate and continue mixing at low speed until fully incorporated. The cakes must be completely cool before you begin this step or the frosting will melt! First, if you wish to make a 4 layer cake, you can cut each cake in half using a sharp knife. Then, place one layer of the cake on a serving platter and spread the top with a layer of frosting. Next, place the next layer of cake on top and finish frosting the entire cake. Then decorate it with more frosting or any additional toppings you like. Finally, transfer your black velvet cake to the fridge and let it chill for at least 30 minutes before serving.
Storage
You can store leftover black velvet cake in the fridge for up to 5 days on a covered cake plate or in an airtight container. It’s also possible to store it in the fridge for up to 3 months. However, keep in mind that freezing can sometimes alter the texture.
