Description
This Black Velvet Cake recipe combines rich black cocoa powder with a decadent chocolate ganache frosting to create a moist, deeply chocolatey dessert perfect for any special occasion. The cake layers are tender and balanced by the creamy frosting, making it a show-stopping treat that’s both elegant and irresistible.
Ingredients
Units
Scale
Frosting Ingredients
- 6 tablespoons unsalted butter
- 3/4 teaspoon fine sea salt
- 1 2/3 cups + 1/4 cup heavy whipping cream
- 1 1/2 cups granulated sugar
- 2/3 cup + 1 tablespoon semi-sweet chocolate chips
- 1 cup Dutch-processed cocoa powder, sifted
- 3/4 cup black cocoa powder, sifted
- 1 teaspoon vanilla extract
Cake Ingredients
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups granulated sugar
- 1/2 cup canola oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2/3 cup hot coffee (or substitute hot water)
- 3/4 cup black cocoa powder
Instructions
- Prepare the Frosting: In a pot, melt the butter and sea salt together. Once fully melted, whisk in the heavy cream and sugar, stirring occasionally until the mixture is nearly boiling, about 7-8 minutes. Remove from heat and stir in the semi-sweet chocolate chips until completely melted and smooth.
- Combine Cocoa Powders with Chocolate Mixture: Place the sifted Dutch-processed and black cocoa powders into a stand mixing bowl. Slowly stream the hot chocolate mixture into the bowl, mixing until just combined. Scrape down the sides and mix for an additional 2-3 minutes until the frosting is smooth and lump-free. Stir in vanilla extract. Transfer the frosting to a container and refrigerate for at least 4-6 hours or overnight to set.
- Prepare Cake Pans and Oven: Line three 6-inch cake pans with parchment paper rounds on the bottoms. Preheat the oven to 350°F (180°C).
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk the canola oil and granulated sugar together. Add the buttermilk, eggs, and vanilla extract and whisk until smooth.
- Combine Dry and Wet Ingredients: Slowly whisk the dry flour mixture into the wet ingredients until the batter is smooth and lump-free.
- Add Cocoa and Coffee: In a separate small bowl, mix the black cocoa powder with the hot coffee or hot water until lump-free. Gently whisk this mixture into the cake batter until just combined, being careful not to overmix.
- Distribute Batter and Bake: Evenly divide the batter among the prepared cake pans, ideally weighing each to contain 395 grams for uniform layers. Bake for 25-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool Cakes: Let the pans cool on a wire rack. Then run an offset spatula around the edges and invert the cakes out onto the rack to cool completely.
- Prepare Frosting for Assembly: Before assembling the cake, remove the frosting from the fridge and bring to room temperature, about 1 hour. Paddle-mix the ganache in a bowl for 30-60 seconds to loosen without overmixing to avoid lightening the color.
- Assemble the Cake: Place the first cake layer on your serving board. Pipe or spread an even layer of frosting on top. Repeat layering cake and frosting, ending with the last cake layer placed upside down. Chill the assembled cake in the refrigerator for 30-60 minutes until the frosting firms up.
- Finish Decorating: Use the remaining frosting to cover the top and sides of the cake. Use the back of a spoon to create swoops and texture in the frosting. Decorate as desired and serve.
- Storage: Store leftover cake slices in an airtight container in the refrigerator for 4-5 days. For longer storage, wrap individual slices tightly in plastic wrap, place in an airtight container, and freeze for up to 1 month.
Notes
- For an 8-inch cake: reduce baking soda to 1/2 teaspoon and add 1 1/2 teaspoons baking powder. Pour batter into three 8-inch pans and bake at 325°F (165°C) for about 18-20 minutes.
- Measure flour properly using the spoon-level method or preferably a kitchen scale to avoid dense cakes from over-measuring flour.
