Description
Indulge in the rich and decadent Black Velvet Cake, a moist chocolate masterpiece made with black cocoa and dark chocolate, layered with a luscious black cocoa buttercream. This elegant dessert is perfect for special occasions and garnished beautifully with black cherries, blackberries, and shimmering sprinkles for a striking presentation.
Ingredients
Scale
For the Cake:
- 1.5 cups (330g) brown sugar, firmly packed
- 1 ¾ cups (260g) cake flour
- 1 cup (100g) black cocoa
- 2 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 eggs, room temperature
- 1 cup (250ml) buttermilk
- 1 cup (250ml) hot water or coffee
- ½ cup (125ml) neutral oil (grapeseed or rice bran)
- 2 tsp vanilla extract
- 100g (3.5oz) dark chocolate, finely chopped
For the Black Cocoa Buttercream:
- 375g (13.3oz) butter, room temperature
- 190g (6.7oz) caster sugar
- 115ml (4floz) water, room temperature
- ¾ cup black cocoa
- 1 tsp vanilla extract
To Decorate:
- Black cherries
- Blackberries
- Purple and gold sprinkles
Instructions
- Preheat & Prep: Preheat your oven to 160°C (320°F) and grease and line two round baking tins — one 8-inch and one 4-inch high — to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the brown sugar, cake flour, black cocoa powder, bicarbonate of soda, and baking powder until well combined.
- Prepare Wet Ingredients: In a separate bowl, combine the buttermilk, neutral oil, and vanilla extract. Then beat in the eggs, ensuring they are fully incorporated before gradually mixing in the hot water or coffee to create a smooth liquid mixture.
- Combine & Bake: Slowly pour the wet ingredients into the dry ingredients, mixing gently until the batter is smooth and uniform. Fold in the finely chopped dark chocolate for added texture and richness.
- Bake the Cake: Evenly divide the batter between the prepared tins and bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before handling.
- Make Buttercream: Beat the room temperature butter, caster sugar, and black cocoa on low speed for 1 minute to combine. Gradually add the water and vanilla extract, then increase the mixer speed until the buttercream is smooth, creamy, and spreadable.
- Assemble Cake: Once the cakes are cooled, slice each horizontally into two layers to create four layers total. Spread an even layer of buttercream between each cake layer and cover the entire assembled cake with a thin crumb coat of buttercream.
- Decorate: Using a 1A piping tip, pipe decorative buttercream dollops over the cake surface. Garnish with fresh black cherries, blackberries, and sprinkle with purple and gold edible sprinkles for an elegant and festive finish.
Notes
- For a deeper flavor, substitute hot water with hot brewed coffee.
- Ensure eggs and butter are at room temperature to achieve a smooth batter and buttercream.
- If black cocoa powder is unavailable, use a combination of Dutch-processed cocoa and additional dark cocoa powder for similar taste and color.
- You can store the cake in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated cake to room temperature before serving for best flavor and texture.
