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This black velvet cake is the ultimate chocolate lover's dream, delivering intense dark flavor with a silky-smooth frosting that will make your guests think you hired a professional baker.
I first created this cake for my husband's birthday after he requested something "seriously chocolatey." Three years later, it has become our signature celebration cake that friends specifically request when they visit.
Ingredients
- Black cocoa powder: Gives this cake its dramatic color and deep flavor without any food coloring
- Dutch processed cocoa powder: Balances the intensity while maintaining richness
- Buttermilk: Creates tender cake layers that stay moist for days
- Hot coffee: Enhances the chocolate flavor without making it taste like coffee
- Heavy cream: Makes the frosting luxuriously smooth and spreadable
- Sea salt: Balances the sweetness and amplifies the chocolate notes
Step-by-Step Instructions
- Prepare the Frosting First:
- Melt butter and salt in a pot until completely liquid. Whisk in heavy cream and sugar, continuing to heat until the mixture nearly reaches boiling point, about 7-8 minutes of gentle heating. Add chocolate chips and stir until they completely disappear into the mixture. This ganache base will be the foundation of your silky frosting.
- Create the Black Frosting:
- Add both sifted cocoa powders to your stand mixer bowl. Pour the hot chocolate mixture in a steady stream while mixing on low speed. Scrape down the sides thoroughly and continue mixing for 2-3 minutes until absolutely no lumps remain. The mixture should be glossy and smooth. Stir in vanilla extract, then transfer to a container and refrigerate for at least 4-6 hours or preferably overnight. This resting period is crucial for the perfect texture.
- Prepare Your Pans:
- Line three 6 inch cake pans with parchment paper circles on the bottom only. Preheat your oven to 350°F/180°C. The parchment ensures clean release of these delicate layers.
- Mix Dry Ingredients:
- Whisk flour, baking soda, and salt together in a bowl until evenly combined. Setting this mixture aside allows the leavening agents to be distributed evenly before liquid ingredients are added.
- Mix Wet Ingredients:
- In a large bowl, whisk oil and sugar until well combined. The oil creates a more tender crumb than butter would in this recipe. Add buttermilk, eggs, and vanilla, whisking until the mixture looks uniform. Incorporate the dry ingredients gradually, whisking until the batter is smooth but being careful not to overmix.
- Create Black Cocoa Mixture:
- Whisk hot coffee and black cocoa powder together until completely lump free. The heat activates the cocoa's flavor compounds. Fold this mixture into the cake batter until just combined. The batter will be relatively thin but intensely dark.
- Bake the Layers:
- Divide batter evenly between prepared pans, ideally using a scale for perfect layers. Each pan should contain about 395 grams of batter. Bake for 25-35 minutes until a toothpick comes out with a few moist crumbs attached. Cool in pans on wire racks before carefully removing.
- Prepare Frosting for Assembly:
- Allow refrigerated frosting to come to room temperature for about an hour. Paddle mix briefly for 30-60 seconds just to restore spreadable consistency. Avoid overmixing which will lighten the color.
- Assemble the Cake:
- Place first layer on serving board and pipe an even layer of black frosting on top. Continue layering cake and frosting, placing the final layer upside down for a flat top. Chill assembled cake for 30-60 minutes until frosting firms.
- Final Frosting and Decoration:
- Cover the entire cake with remaining frosting, using the back of a spoon to create textured swoops. This rustic finishing technique creates beautiful light reflection and forgives imperfections.
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This cake reminds me of my grandmother who always said the secret to a memorable dessert is contrast. The deep black appearance creates an almost shocking contrast with the tender crumb inside something that never fails to elicit gasps when I cut the first slice at parties.
Make Ahead Options
The unfrosted cake layers can be made up to 2 days ahead and wrapped tightly in plastic wrap at room temperature. For longer storage, freeze the cooled layers individually wrapped in plastic and then aluminum foil for up to 2 months. The frosting can be made up to 3 days in advance and stored in the refrigerator. The completed cake actually tastes better on day 2 after the flavors have had time to meld.
What Makes Black Cocoa Special
Black cocoa powder undergoes a heavier alkalizing process than regular Dutch process cocoa, removing nearly all acidity and creating that distinctive color. It's the same cocoa used in Oreo cookies, which explains the familiar hint of nostalgia many people experience when tasting this cake. While intensely colored, black cocoa actually has a more mild flavor than regular cocoa, which is why we balance it with Dutch processed cocoa for depth.
Serving Suggestions
This cake pairs beautifully with fresh berries, particularly raspberries or strawberries, which pop visually against the dark backdrop. A scoop of vanilla ice cream creates a striking black and white presentation. For added decadence, serve with a small glass of Cabernet Sauvignon, whose fruit notes complement the dark chocolate perfectly.
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Enjoy this intensely chocolatey black velvet cake that always wows both in taste and presentation!
Frequently Asked Questions
- → What makes this cake different from regular chocolate cake?
This cake uses black cocoa powder in addition to Dutch-processed cocoa, giving it a dramatically darker color and more intense chocolate flavor than standard chocolate cakes. The combination creates the signature 'velvet' texture and distinctive taste profile that's richer and more complex.
- → Can I substitute the black cocoa powder?
While black cocoa powder creates the signature dark color, you can substitute with additional Dutch-processed cocoa if needed. The cake will be lighter in color and have a slightly different flavor profile, but will still be delicious. For the closest substitute, look for dark cocoa powder.
- → Why does the frosting need to chill for so long?
The frosting requires 4-6 hours of refrigeration to properly set because it's essentially a ganache that needs time to develop its structure. This chilling period allows the fats to crystallize, ensuring the frosting will hold its shape when spread and creating that perfect silky-smooth texture when brought back to room temperature.
- → What's the purpose of hot coffee in the cake batter?
Hot coffee serves multiple purposes: it blooms the cocoa powder, enhancing its flavor; adds moisture to the cake; and the subtle coffee notes complement and intensify the chocolate flavor without making the cake taste like coffee. If preferred, hot water can be substituted.
- → Can this cake be made in advance?
Yes, this cake is excellent for making ahead! The completely assembled cake keeps well in the refrigerator for 4-5 days. For longer storage, individual slices can be wrapped in plastic wrap, placed in an airtight container, and frozen for up to a month, making it perfect for special occasions.
- → Why should I avoid over-mixing the ganache frosting?
Over-mixing the ganache frosting will incorporate too much air, causing it to lighten in color and lose its dramatic black appearance. The brief 30-60 second mixing is just enough to make it spreadable while maintaining its rich, dark color and dense texture.