Description
This Black Velvet Cake is a decadent and visually stunning dessert featuring rich black cocoa and dark chocolate layers, complemented by a smooth black cocoa buttercream. Perfect for special occasions, this cake combines deep chocolate flavors with a moist texture, finished with elegant fruit and sprinkle decorations.
Ingredients
Scale
For the Cake:
- 1.5 cups (330g) brown sugar, firmly packed
- 1 ¾ cups (260g) cake flour
- 1 cup (100g) black cocoa powder
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 eggs, room temperature
- 1 cup (250ml) buttermilk
- 1 cup (250ml) hot water or coffee
- ½ cup (125ml) neutral oil (grapeseed or rice bran)
- 2 tsp 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
- ¾ cup black cocoa powder
- 1 tsp vanilla extract
To Decorate:
- Black cherries
- Blackberries
- Purple and gold sprinkles
Instructions
- Preheat & Prep: Preheat the oven to 160°C (320°F). Grease and line two round baking tins, one 8-inch and one 4-inch high, preparing them for the batter.
- Mix Dry Ingredients: In a large bowl, whisk together the brown sugar, cake flour, black cocoa powder, bicarbonate of soda, and baking powder until thoroughly combined.
- Prepare Wet Ingredients: In a separate bowl, mix the buttermilk, neutral oil, and vanilla extract. Then beat in the eggs one at a time until fully incorporated.
- Add Hot Liquid: Gradually add the hot water or coffee to the wet ingredient mixture, mixing gently to combine and create a smooth batter.
- Combine Batter: Slowly pour the wet ingredients into the dry ingredients, mixing carefully until the batter is smooth and consistent.
- Fold in Chocolate: Gently fold in the finely chopped dark chocolate to evenly distribute throughout the batter.
- Bake: Divide the batter evenly between the prepared tins. Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare Buttercream: Beat the butter, caster sugar, and black cocoa powder on low speed for 1 minute to combine. Gradually add water and vanilla extract, then increase the beat speed until the mixture becomes smooth and creamy.
- Cool & Slice: Allow the cakes to cool completely. Once cooled, slice each cake horizontally into two even layers using a serrated knife.
- Assemble Cake: Spread a layer of black cocoa buttercream between each cake layer and cover the entire assembled cake with the remaining buttercream.
- Decorate: Use a piping bag fitted with a 1A piping tip to pipe decorative dollops of buttercream on the cake surface.
- Finish: Garnish the cake with fresh black cherries, blackberries, and sprinkle purple and gold sprinkles over the top to complete the decoration.
Notes
- The use of black cocoa powder gives this cake its unique deep black color and intense chocolate flavor.
- Hot coffee can be used instead of hot water to enhance the chocolate depth.
- Ensure all ingredients, especially eggs and butter, are at room temperature for the best texture.
- Allow cakes to cool completely before frosting to prevent melting the buttercream.
- Store the cake in an airtight container in the refrigerator for up to 3 days.
