Description
This decadent Black Velvet Cake combines the rich, deep flavors of black cocoa and dark chocolate with a smooth black cocoa buttercream. Perfect for special occasions, it features moist layers of cake enriched with coffee or hot water for enhanced chocolate intensity, all decorated with black cherries, blackberries, and festive sprinkles for a visually striking dessert.
Ingredients
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 large 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) unsalted butter, room temperature
- 190g (6.7oz) caster sugar
- 115ml (4 fl oz) 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 — with parchment paper to ensure easy cake removal later.
- Mix Dry Ingredients: In a large bowl, whisk together the brown sugar, cake flour, black cocoa powder, bicarbonate of soda, and baking powder until evenly combined.
- Prepare Wet Ingredients: In a separate bowl, combine the buttermilk, neutral oil, and vanilla extract, mixing well.
- Incorporate Eggs and Liquid: Beat the room temperature eggs into the wet mixture one at a time. Then gradually mix in the hot water or coffee, which helps to intensify the cocoa flavor and create a moist crumb.
- Combine & Bake: Slowly add the wet ingredients into the dry ingredients, mixing just until smooth and well combined. Gently fold in the finely chopped dark chocolate to add richness and texture.
- Divide & Bake: Pour the batter evenly into the prepared baking tins. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely.
- Make Buttercream: Using a mixer, beat the room temperature butter, caster sugar, and black cocoa powder on low speed for 1 minute to combine. Gradually add the water and vanilla extract, increasing speed to medium-high, and continue beating until the buttercream is smooth, creamy, and fluffy.
- Assemble Cake: Once cakes are fully cooled, carefully slice each cake horizontally into two equal layers to create four layers total. Spread an even layer of the black cocoa buttercream between each layer and cover the entire assembled cake with the remaining buttercream.
- Decorate: Using a piping bag fitted with a 1A tip, pipe decorative dollops of buttercream around the top and sides of the cake for a professional finish. Garnish with black cherries, fresh blackberries, and scatter purple and gold sprinkles for an elegant and festive look.
Notes
- Using hot coffee instead of water enhances the chocolate flavor without making the cake taste like coffee.
- Make sure eggs and butter are at room temperature for better mixing and texture.
- Allow cakes to cool completely before layering to prevent buttercream from melting.
- Store the cake refrigerated and bring to room temperature before serving for best taste.
- You can substitute black cocoa powder with extra dark cocoa for a slightly lighter color but similar flavor.
