Description
Silky layers of black velvet cake blend deep cocoa richness with velvety chocolate undertones, creating an elegant dessert that whispers indulgence. Dark chocolate lovers will savor each luxurious slice, discovering pure decadence in every delightful bite.
Ingredients
Scale
Cake Base Ingredients:
- 2 ½ cups (310 g) all-purpose flour
- ⅓ cup (30 g) unsweetened black cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240 milliliters) buttermilk, room temperature
Liquid Ingredients:
- ½ cup (120 milliliters) hot coffee
- 2 teaspoons vanilla extract
- 1 tablespoon black food gel (optional)
Frosting Ingredients:
- 16 ounces (450 g) cream cheese, softened
- ½ cup (113 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 2 teaspoons vanilla extract
Instructions
- Prepare the cake foundation by heating the oven to 350F (175C), ensuring the temperature is precise. Thoroughly coat two 9-inch round cake pans with parchment paper, creating a non-stick surface.
- Meticulously sift the flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl, eliminating any potential lumps and creating a uniform dry mixture.
- Utilize an electric mixer to cream butter and sugar until the mixture becomes light, airy, and transforms into a pale, fluffy consistency.
- Incorporate eggs individually into the butter mixture, thoroughly blending after each addition to ensure a smooth, homogeneous texture. Gently fold in vanilla extract.
- Gradually introduce dry ingredients and buttermilk to the mixture, alternating between the two. Mix on low speed, being careful not to overmix, which could compromise the cake’s delicate structure.
- Introduce hot coffee and black food gel, stirring until the batter achieves a silky, uniform appearance. The liquid consistency is intentional and will contribute to the cake’s moisture.
- Evenly distribute the batter between prepared cake pans, ensuring balanced layers. Bake for 30-35 minutes, monitoring closely and testing with a toothpick for doneness.
- Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling, which prevents potential structural collapse.
- For the frosting, combine cream cheese and butter, beating until achieving a smooth, creamy consistency without any visible lumps.
- Incrementally add powdered sugar, thoroughly incorporating after each addition. Integrate vanilla extract and continue beating until the frosting reaches a light, fluffy state.
- Position the first cake layer on a serving plate, spreading a generous layer of cream cheese frosting across the surface.
- Carefully place the second cake layer, then frost the entire cake’s exterior, creating either a clean, smooth finish or decorative swirls using a spatula.
- Optionally embellish with edible glitter, black sprinkles, or fresh berries to elevate the cake’s visual appeal and add textural contrast.
Notes
- Ingredient Substitution: Swap buttermilk with a mix of milk and vinegar if unavailable, creating a perfect tangy alternative that maintains moisture.
- Coffee Enhancement: The hot coffee deepens the chocolate flavor, so use high-quality espresso or strong brewed coffee for maximum richness.
- Gel Color Precision: Use gel food coloring instead of liquid to achieve intense black color without altering batter consistency.
- Room Temperature Ingredients: Ensure eggs, butter, and cream cheese are at room temperature for smoother mixing and better cake texture.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 418
- Sugar: 38 g
- Sodium: 310 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg