Description
This deep and rich black velvet cake is the perfect dessert for Halloween. Its dark color is made using black cocoa, giving it a unique flavor unlike any other chocolate cake.
Ingredients
For the Cake:
1.5 cups (330g/12oz) brown sugar, firmly packed
1 3/4 cups (260g/9oz) cake flour
1 cup (100g/3.5oz) black cocoa
2 teaspoons bicarbonate of soda
1 teaspoon baking powder
2 eggs, room temperature
1 cup (250ml/8.8floz) buttermilk
1 cup (250ml/8.8floz) hot water or coffee
1/2 cup (125ml/4.4floz) neutral flavored oil (like grapeseed or rice bran)
2 teaspoons 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
3/4 cup black cocoa
1 teaspoon vanilla extract
To Decorate:
Black cherries
Blackberries
Purple and gold sprinkles
Instructions
Preparation: Butter and line two round baking tins (20cm/8inch and 10cm/4inch high). Preheat oven to 160°C (320°F).
Cake Batter: Whisk together brown sugar, cake flour, black cocoa, bicarbonate of soda, and baking powder. In another container, blend buttermilk, oil, and vanilla. Beat in eggs, then incorporate hot water or coffee. Gradually mix wet ingredients into dry, adding chopped dark chocolate last.
Baking: Pour batter into tins and bake for 30 minutes, or until a toothpick inserted comes out clean.
Buttercream: With a mixer on low, beat butter, sugar, and cocoa for 1 minute. Increase speed and continue beating, gradually adding water and vanilla until smooth and free of grittiness.
Assembly: Once cakes have cooled, slice horizontally in half. Spread buttercream between layers and around the exterior. For detailed decoration, use a 1A piping tip to create dollops around the edge.
Finishing Touches: Garnish with black cherries, blackberries, and sprinkles for a visually stunning presentation.
- Prep Time: 35 minutes
- Cook Time: 35 minutes