Black Velvet Cake Chocolate (Recipe for Printing)
Decadent black velvet cake with dark cocoa and coffee, finished with a smooth buttercream.
# What You Need:
→ Cake Batter
01 -
1 cup granulated sugar
02 -
2/3 cup packed dark brown sugar
03 -
2/3 cup vegetable oil
04 -
3 large eggs, at room temperature
05 -
2 teaspoons vanilla extract
06 -
2 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
2 teaspoons baking powder
09 -
1 teaspoon salt
10 -
2/3 cup buttermilk
11 -
1 cup hot coffee
12 -
1/2 cup black cocoa powder
13 -
1/4 cup unsweetened cocoa powder (not Dutch process)
14 -
1/3 cup sour cream
15 -
1/3 cup black cocoa powder
→ Frosting
16 -
1 cup granulated sugar
17 -
4 tablespoons all-purpose flour
18 -
1 1/4 cups whole milk
19 -
1 1/2 cups unsalted butter, at room temperature
20 -
1 teaspoon vanilla extract
21 -
1 dash salt
# How to Make It:
01 -
Preheat the oven to 350°F (177°C). Grease and line two 8-inch round cake pans with parchment paper.
02 -
In a large bowl, whisk together all-purpose flour, black cocoa powder, unsweetened cocoa powder, baking soda, baking powder, and salt until fully combined.
03 -
In a separate bowl, combine granulated sugar, dark brown sugar, and vegetable oil. Whisk until thoroughly blended. Add eggs, one at a time, then mix in the vanilla extract, buttermilk, and sour cream.
04 -
Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined.
05 -
Slowly pour in the hot coffee and mix until the batter is smooth and even. Avoid over-mixing.
06 -
Divide the batter evenly between prepared pans. Bake for 25 minutes, or until a toothpick inserted in the center emerges clean. Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
07 -
In a saucepan over medium heat, whisk together granulated sugar and flour, then slowly add milk while whisking to avoid lumps. Cook, stirring frequently, until the mixture thickens, about 5 to 8 minutes. Remove from heat and cool to room temperature.
08 -
In a stand mixer, beat the unsalted butter until smooth and fluffy. Gradually add the cooled milk mixture, beating until light and airy. Mix in vanilla extract and salt until incorporated.
09 -
Place one cake layer on a serving plate. Spread a generous amount of frosting over the first layer. Top with the second cake layer, then cover the entire cake with the remaining frosting. Smooth the surface with an offset spatula.
# Extra Tips:
01 -
Ensure ingredients are at room temperature before mixing for optimal batter consistency. For the deepest color and flavor, use natural black cocoa powder and avoid Dutch-process cocoa.