Black Velvet Cake
Ingredients:
For the Cake:
1 3/4 cups all-purpose flour
3/4 cup black cocoa powder or Dutch-processed cocoa powder as a substitute
1 1/2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
1/2 cup vegetable oil
1 cup buttermilk
2 large eggs
1 tsp vanilla extract
1 cup hot coffee or hot water
For the Black Fudge Frosting:
1 cup butter, melted
3 cups powdered sugar
1/2 cup black cocoa powder
1/4 cup heavy cream
1 tsp vanilla extract
Pinch of salt
Instructions:
Prepare for Baking:
Preheat your oven to 350F 175C.
Grease and line two 8-inch cake pans with parchment paper.
Make the Cake Batter:
In a large bowl, whisk together the flour, black cocoa powder, sugar, baking soda, and salt.
In a separate bowl, mix the oil, buttermilk, eggs, and vanilla until smooth. Add the wet mixture to the dry ingredients and combine.
Gradually add the hot coffee, whisking until the batter is smooth and fully combined.
Bake the Cake Layers:
Divide the batter evenly between the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Black Fudge Frosting:
In a mixing bowl, beat the melted butter, powdered sugar, black cocoa powder, heavy cream, vanilla, and salt until smooth and creamy.
If needed, adjust the consistency with additional heavy cream for a spreadable texture.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
Place the second layer on top and frost the sides and top of the cake, creating a smooth, even finish.
Decorate and Serve:
For a Halloween look, add spooky decorations like edible eyeballs, dark sprinkles, or candy bones.
Nutritional Information:
Prep Time: 20 minutes Baking Time: 30 minutes Total Time: 1 hour
Kcal: Approx. 450 kcal per slice Servings: 12 servings
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