Black Velvet Cake (Print Version)
# Ingredients:
→ Cake Layers
01 -
260g (2 cups) all-purpose flour
02 -
400g (2 cups) granulated sugar
03 -
75g (¾ cup) black cocoa powder, sifted
04 -
8g (2 teaspoons) baking powder
05 -
9g (1½ teaspoons) baking soda
06 -
6g (1 teaspoon) salt
07 -
240g (1 cup) hot water
08 -
5g (2 teaspoons) instant espresso or coffee
09 -
240g (1 cup) buttermilk
10 -
110g (½ cup) vegetable oil
11 -
2 large eggs, room temperature
12 -
8g (2 teaspoons) vanilla extract
→ Dark Chocolate Buttercream
13 -
452g (2 cups/4 sticks) unsalted butter, room temperature
14 -
100g (1 cup) black cocoa powder, sifted
15 -
4g (1 teaspoon) vanilla extract
16 -
3g (½ teaspoon) fine table salt
17 -
625g (5 cups) powdered sugar
18 -
180g (⅔ cup) heavy cream, room temperature
19 -
230g (1⅓ cups) dark chocolate chips, melted and cooled
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line and grease three 8-inch cake pans or four 7-inch pans.
02 -
Whisk together flour, sugar, black cocoa powder, baking powder, baking soda, and salt in a large bowl.
03 -
Dissolve instant espresso in hot water. Add buttermilk, oil, eggs, and vanilla. Stir to combine.
04 -
Pour wet ingredients into dry ingredients. Mix by hand until fully incorporated. Batter will be thin.
05 -
Divide batter evenly between pans. Bake 24-27 minutes. Cool in pans 10 minutes, then turn onto wire racks.
06 -
Beat butter until smooth. Add cocoa powder, vanilla, and salt. Gradually mix in powdered sugar, adding heavy cream halfway. Mix in melted chocolate until smooth.
07 -
Stack and frost layers, adding buttercream between each. Apply thin crumb coat, chill, then add final layer of frosting and decorate.
# Notes:
01 -
Cake layers can be made ahead and frozen
02 -
Buttercream can be stored in fridge for up to a month or frozen for 3 months
03 -
Finished cake lasts in fridge for a week or freezer for a month
04 -
Use room temperature ingredients for best results