Black Velvet Cake Recipe Naturally Colored With Dark Cocoa Powder from chelsweets.com
Description
Black velvet cake is a delicious and decadent dessert that is perfect for special occasions or anytime you want to indulge your sweet tooth. This cake is rich and moist, with a deep chocolate flavor that is complemented by the subtle taste of black food coloring. It's the perfect dessert for chocolate lovers who want something a little different.
Prep Time
Preparation time for this cake is minimal, and it should take you no more than 20 minutes to gather and measure your ingredients. Make sure to preheat your oven to 350°F (180°C) and prepare your baking pans before beginning.
Cook Time
The cook time for this cake is approximately 30-35 minutes, depending on your oven. You can check if the cake is done by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done.
Ingredients
For the cake: - 2 cups all-purpose flour - 2 cups granulated sugar - 1 cup unsweetened cocoa powder - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon salt - 1 cup buttermilk - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon black food coloring - 1 cup hot water For the frosting: - 1 cup unsalted butter, softened - 4 cups powdered sugar - 1/4 cup unsweetened cocoa powder - 1/4 cup heavy cream - 1 teaspoon vanilla extract - Pinch of salt
Equipment
- 2 9-inch round cake pans - Parchment paper - Mixing bowls - Measuring cups and spoons - Whisk or electric mixer - Rubber spatula - Cooling rack
Method
1. Preheat your oven to 350°F (180°C). Grease and line your two 9-inch round cake pans with parchment paper. 2. In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, and black food coloring. 4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. 5. Add the hot water and mix until smooth. 6. Pour the batter evenly into the prepared cake pans. 7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. 8. Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely. To make the frosting: 1. In a mixing bowl, cream the butter until light and fluffy. 2. Gradually add the powdered sugar, cocoa powder, heavy cream, vanilla extract, and salt, mixing until well combined. 3. If the frosting is too thick, add a little more heavy cream until you reach your desired consistency. 4. Once the cakes are completely cooled, frost them with the frosting, layering them on top of each other.
Notes
- To ensure your cake bakes evenly, make sure all your ingredients are at room temperature before beginning. - If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5-10 minutes. - If you prefer a less sweet frosting, you can reduce the amount of powdered sugar used.
Q: Can I use regular food coloring instead of black food coloring? A: Yes, you can use any food coloring you like, but keep in mind that the color of the cake will be affected. Q: Can I make this cake ahead of time? A: Yes, you can make the cake ahead of time and store it in an airtight container for up to 3 days. Q: Can I freeze this cake? A: Yes, you can freeze the cake before frosting it for up to 3 months. Thaw it in the refrigerator before frosting and serving.
Recipe Tips
- To prevent your cake from sticking to the pan, make sure to grease and line your pans with parchment paper. - For a richer chocolate flavor, use dark cocoa powder instead of regular cocoa powder. - If you don't have heavy cream, you can use milk or half-and-half instead.
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