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Black Velvet Cake with Dark Chocolate Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 67 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 27 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 20 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Black Velvet Cake with Dark Chocolate Frosting is an indulgent, deeply chocolatey layered cake featuring the unique richness of black cocoa powder and espresso. The moist cake layers are complemented by a velvety dark chocolate buttercream frosting, perfect for celebrations or any special occasion. The recipe yields a moist crumb with a smooth, luscious frosting, imparting an elegant black velvet finish that’s sure to impress.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour (260g)
  • 2 cups granulated sugar (400g)
  • 3/4 cup black cocoa powder (75g)
  • 2 tsp baking powder (8g)
  • 1 1/2 tsp baking soda (9g)
  • 1 tsp fine salt (6g)
  • 1 cup hot water (240g)
  • 2 tsp instant espresso or coffee (5g)
  • 1 cup buttermilk, room temperature (240g)
  • 1/2 cup vegetable or canola oil (110g)
  • 2 large eggs, room temperature (112g)
  • 2 tsp vanilla extract or vanilla bean paste (8g)

Frosting Ingredients

  • 2 cups (4 sticks) unsalted butter, room temperature (454g)
  • 1 cup black cocoa powder (100g)
  • 1 tsp vanilla extract or vanilla bean paste (4g)
  • 1/2 tsp fine salt (3g)
  • 5 cups powdered sugar (625g)
  • 2/3 cup heavy whipping cream, room temperature (180g)
  • 1 1/3 cups dark chocolate chips, melted and cooled (230g)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans or four 7-inch pans to ensure the cakes bake evenly and release easily.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, black cocoa powder, baking powder, baking soda, and salt until well combined.
  3. Dissolve Espresso in Hot Water: In a medium bowl, stir instant espresso or coffee into hot water until fully dissolved to enhance the chocolate flavor depth of the cake.
  4. Combine Wet Ingredients: Add buttermilk, vegetable oil, eggs, and vanilla extract to the espresso mixture and stir briefly until smooth and uniform.
  5. Mix Wet into Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently mix by hand until fully incorporated. The batter should be thin, which helps create a tender crumb in the final cake.
  6. Divide Batter and Bake: Evenly divide the batter among the prepared pans using a kitchen scale to ensure equal layer thickness. Bake for 24 to 27 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool Cake Layers: Let the cakes cool in the pans for 10 minutes, then loosen with an offset spatula and invert onto wire racks to cool completely.
  8. Level Cake Layers: Use a serrated knife to level the tops of cooled cakes for even stacking. Wrap and freeze if preparing in advance.
  9. Make Buttercream Frosting: Beat unsalted butter on medium speed for 30 seconds until smooth. Add black cocoa powder, vanilla extract, and salt; mix on low until combined.
  10. Incorporate Powdered Sugar and Cream: Gradually add powdered sugar to the butter mixture. Halfway, add heavy cream to facilitate mixing and create a smooth, spreadable frosting.
  11. Add Melted Dark Chocolate: Slowly mix melted and cooled dark chocolate into the frosting on low speed until fully incorporated and silky smooth.
  12. Optional Coloring: Add black gel food coloring if you want a deeper black hue. Cover the frosting bowl with plastic wrap to prevent a crust until ready to use.
  13. Assemble Cake: Place the first cake layer on a cake board, attach with a small dab of frosting, then spread an even layer of buttercream on top. Repeat stacking with remaining layers.
  14. Crumb Coat and Chill: Apply a thin crumb coat to the entire cake and smooth with a bench scraper. Chill in refrigerator for 30 minutes or freezer for 10 minutes to firm up.
  15. Final Frosting Layer and Decorate: Apply the second, thicker layer of frosting, smooth with a bench scraper, and decorate as desired. Serve and enjoy this rich, elegant Black Velvet Cake!

Notes

  • Using room temperature eggs and buttermilk helps create a smooth batter and even baking.
  • Black cocoa powder provides the signature dark color and intense chocolate flavor distinct from regular cocoa.
  • Instant espresso powder or coffee enhances chocolate depth without imparting a strong coffee taste.
  • Ensure the dark chocolate for the frosting is melted and cooled but still fluid to blend seamlessly into the buttercream.
  • Gel food coloring is optional but helps deepen the black color without affecting taste.
  • Use a kitchen scale to divide batter evenly for perfectly uniform cake layers.
  • Crumb coating is essential for a polished final look and to trap cake crumbs before the final frosting layer.

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Find it online: https://easycookingmadefun.com/black-velvet-cake-with-dark-chocolate-frosting-recipe/