The Black Velvet Cake is a showstopper dessert for chocolate lovers who crave bold flavors and luxurious textures. This stunning cake gets its deep, dramatic color and intense chocolate taste from black cocoa powder. Paired with a silky-smooth chocolate frosting made with Dutch-processed cocoa, it’s perfect for special occasions or when you simply want to indulge in pure chocolate bliss. This cake is moist, rich, and truly unforgettable.
Ingredients
For the Frosting:
- 6 tablespoons unsalted butter
- 3/4 teaspoon fine sea salt
- 1 2/3 cup + 1/4 cup heavy whipping cream
- 1 1/2 cups granulated sugar
- 2/3 cup + 1 tablespoon semi-sweet chocolate chips
- 1 cup Dutch-processed cocoa powder, sifted
- 3/4 cup black cocoa powder, sifted
- 1 teaspoon vanilla extract
For the Cake:
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups granulated sugar
- 1/2 cup canola oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2/3 cup hot coffee (or substitute hot water)
- 3/4 cup black cocoa powder
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, sugar, and black cocoa powder.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, canola oil, and vanilla extract until smooth.
- Mix the Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Slowly pour in the hot coffee (or hot water) and mix until the batter is smooth. The batter will be thin—this is normal!
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Heat the Cream and Sugar: In a medium saucepan over medium heat, combine the heavy whipping cream, sugar, and sea salt. Stir occasionally until the sugar is dissolved and the mixture is hot but not boiling.
- Melt the Chocolate: Remove from heat and whisk in the semi-sweet chocolate chips until smooth.
- Add Cocoa Powders: Sift in the Dutch-processed cocoa powder and black cocoa powder. Whisk until fully combined and smooth.
- Finish the Frosting: Add the butter and vanilla extract, whisking until the frosting is glossy and silky. Let the frosting cool slightly; it will thicken as it cools.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. For a smooth finish, use an offset spatula or bench scraper to smooth the frosting. Garnish with chocolate shavings or a dusting of cocoa powder for an extra elegant touch.
Conclusion
This Black Velvet Cake is the epitome of chocolate indulgence. Its rich layers of dark chocolate cake combined with a luscious, velvety frosting make it a dessert worthy of any celebration. Whether you’re hosting a dinner party or simply spoiling yourself, this cake delivers on both flavor and presentation.
Decadent Black Velvet Cake with Rich Chocolate Frosting
A luxurious Black Velvet Cake made with black cocoapowder for deep chocolate flavor, layered with a silky chocolate frosting foran elegant, indulgent dessert.
For the Frosting:
- 6 tablespoons unsalted butter
- 3/4 teaspoon fine sea salt
- 1 2/3 cup + 1/4 cup heavy whipping cream
- 1 1/2 cups granulated sugar
- 2/3 cup + 1 tablespoon semi-sweet chocolate chips
- 1 cup Dutch-processed cocoa powder (sifted)
- 3/4 cup black cocoa powder (sifted)
- 1 teaspoon vanilla extract
For the Cake:
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 cups granulated sugar
- 1/2 cup canola oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2/3 cup hot coffee (or substitute hot water)
- 3/4 cup black cocoa powder
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, sugar, and black cocoa powder.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, canola oil, and vanilla extract until smooth.
- Mix the Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Slowly pour in the hot coffee (or hot water) and mix until the batter is smooth. The batter will be thin—this is normal!
- Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Heat the Cream and Sugar: In a medium saucepan over medium heat, combine the heavy whipping cream, sugar, and sea salt. Stir occasionally until the sugar is dissolved and the mixture is hot but not boiling.
- Melt the Chocolate: Remove from heat and whisk in the semi-sweet chocolate chips until smooth.
- Add Cocoa Powders: Sift in the Dutch-processed cocoa powder and black cocoa powder. Whisk until fully combined and smooth.
- Finish the Frosting: Add the butter and vanilla extract, whisking until the frosting is glossy and silky. Let the frosting cool slightly; it will thicken as it cools.
- Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting. For a smooth finish, use an offset spatula or bench scraper to smooth the frosting. Garnish with chocolate shavings or a dusting of cocoa powder for an extra elegant touch.