Description
This luscious Black Velvet Cake combines the deep, rich flavors of black cocoa and dark chocolate to create a visually striking and decadently delicious dessert. Paired with a smooth black cocoa buttercream and adorned with fresh black cherries, blackberries, and shimmering purple and gold sprinkles, this cake is perfect for special occasions or any time you crave a decadent chocolate treat.
Ingredients
For the Cake:
- 1.5 cups (330g) brown sugar, firmly packed
- 1 ¾ cups (260g) cake flour
- 1 cup (100g) black cocoa
- 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 (4fl oz) water, room temperature
- ¾ cup black cocoa
- 1 tsp vanilla extract
To Decorate:
- Black cherries
- Blackberries
- Purple and gold sprinkles
Instructions
- Preheat & Prep: Preheat your 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 prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the brown sugar, cake flour, black cocoa powder, bicarbonate of soda, and baking powder until well combined.
- Prepare Wet Ingredients: In a separate bowl, combine the buttermilk, neutral oil, and vanilla extract. Beat in the eggs one at a time, ensuring they are well incorporated. Gradually mix in the hot water or hot coffee to the wet mixture, stirring gently.
- Combine & Bake: Slowly pour the wet ingredients into the dry ingredients, mixing until the batter is smooth and uniform without overmixing. Gently fold in the finely chopped dark chocolate.
- Divide & Bake: Evenly distribute the batter between the prepared tins and bake in the preheated oven for about 30 minutes. Check doneness by inserting a toothpick; it should come out clean when the cakes are fully cooked.
- Make Buttercream: While the cakes bake and cool, beat the room-temperature butter, caster sugar, and black cocoa together on low speed for 1 minute. Gradually add the water and vanilla extract, then increase the mixer speed until the buttercream is smooth and creamy.
- Assemble Cake: Once the cakes have cooled completely, carefully slice each horizontally into two layers to create four layers total. Spread a generous layer of buttercream between each slice as you stack them.
- Decorate: Cover the entire cake with a thin crumb coat of buttercream and chill briefly if needed. Use a piping bag fitted with a 1A tip to pipe decorative buttercream dollops around the cake. Finally, garnish with fresh black cherries, blackberries, and scatter purple and gold sprinkles for a festive finish.
- Serve: Allow the cake to come to room temperature before slicing and serving to fully enjoy the rich flavors and creamy texture.
Notes
- For a stronger chocolate flavor, use freshly brewed hot coffee instead of water.
- Ensure your eggs and butter are at room temperature for best mixing results.
- If black cocoa is not available, you can substitute with regular unsweetened cocoa, though the color and flavor will be less intense.
- Store leftover cake covered in the refrigerator for up to 3 days or freeze for up to 2 weeks.
- Allow chilled buttercream to come to room temperature and rewhip briefly before using if refrigerated.
