04/09/2024
Black velvet cake 🎂
*Ingredients *For the Cake:
1.5 cups brown sugar, firmly packed
1 3/4 cups cake flour
1 cup black cocoa
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
2 eggs 🥚 a , room temperature
1 cup buttermilk🥛
1 cup hot water or coffee☕️
1/2 cup oil
2 teaspoons vanilla extract
3.5ozdark chocolate 🍫 , finely chopped
*For the Black Buttercream*
13.3oz butter 🧈 , room temperature
6.7oz caster sugar
4floz water 🫙, room temperature
3/4 cup black cocoa
1 teaspoon vanilla extract
To Decorate:
Black cherries 🍒
Directions:
Preparation: Butter and line two round baking tins (20cm/8inch and 10cm/4inch high). Preheat oven to (320°F).
Cake Batter: Whisk together brown sugar, cake flour, black cocoa, bicarbonate of soda, and baking powder. In another container, blend buttermilk, oil, and vanilla. Beat in eggs, then incorporate hot water or coffee. Gradually mix wet ingredients into dry, adding chopped dark chocolate last.
Baking: Pour batter into tins and bake for 30 minutes, or until a toothpick inserted comes out clean.
Buttercream: With a mixer on low, beat butter, sugar, and cocoa for 1 minute. Increase speed and continue beating, gradually adding water and vanilla until smooth and free of grittiness.
Assembly: Once cakes have cooled, slice horizontally in half. Spread buttercream between layers and around the exterior. For detailed decoration, use a 1A piping tip to create dollops around the edge.
Finishing Touches: Garnish with black cherries 🍒
Prep Time: 35 minutes | Cooking Time: 35 minutes | Total Time: 70 minutes
Additional Tips for the Perfect Black Velvet Cake :
Ingredient Temperature: Ensure all your ingredients, especially eggs and buttermilk, are at room temperature to achieve a smooth, uniform batter.
Mixing: When combining your wet and dry ingredients, mix until just combined to avoid overworking the batter, which can result in a denser cake.
Baking Tins: If you don’t have the exact size tins mentioned, you can use different sizes but adjust the baking time accordingly.
Cake Testing: Besides using a toothpick to test if your cake is done, you can gently press the surface – it should spring back if it’s fully baked.
Cooling: Allow the cakes to cool in the tins for about 10 minutes before transferring them to a wire rack. This helps them set and makes them easier to remove from the tins.
Storage Instructions :
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, though be aware the fridge may dry out the cake slightly. For the best texture, let it come to room temperature before serving if refrigerated.
Serving Suggestions :
Coffee or Espresso: The deep chocolate flavor of this cake pairs wonderfully with the richness of coffee.
Dessert Wine: For an adult gathering, serve slices of cake with a dessert wine or a fortified wine like port.
Fresh Berries: While the cake is adorned with black cherries and serving it with a side of fresh raspberries or strawberries can add a bright, acidic contrast to the rich delicious chocolate. Enjoy your wonderful Black velvet cake 🎂 
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