Samantha’s black velvet cake

 

BlackVelvetCake

This is an intense tasting chocolate cake with a cream cheese frosting (in my opinion nicer than a traditional red velvet cake with a slight chocolate taste). After trial and error I have finally managed to create my idea of the ultimate velvet cake – a tender crumb with a luxurious finish. There is a relatively large amount of cocoa powder in this recipe which makes the chocolate cake fairly dark so if you prefer you can omit the food colouring. However I like the dramatic look of the black cake layers contrasted against the white frosting. If using food colouring start with the suggested lower amount and add more if it is not the desired colour for you.

Note that this a three bowl cake recipe – one bowl/jug for the cocoa and buttermilk mixture, another bowl for the dry ingredients and a third bowl to mix everything in the noted order below. Store the cake in the fridge and bring to room temperature before serving. This cake will keep for four days in the fridge.

Makes 1 layer cake|Baking time 30-35 minutes| Good for entertaining/Halloween

Utensils required: Electric whisk|Measuring cups & spoons OR scale|Spatula|2×20 cm round cake tin

Black velvet cake

3/4 cup (187 mls) boiling water
3/4 cup (75 grams) cocoa
3/4 cup (187 mls) buttermilk
1- 3 teaspoons black food colouring (depending on preference) – optional
1 1/2 cups (225 grams) flour
3/4 teaspoon baking powder
1 1/2 teaspoons bicarb
pinch of salt
100 grams unsalted butter – softened
1 1/4 cups (275 grams) white castor sugar
3 large eggs
1 teaspoon vanilla

  1. Preheat oven to 180 degrees Celcius
  2. Grease and line the base of two 20cm round cake tins
  3. Mix boiling water and cocoa together until smooth and then add buttermilk. Mix in food colouring to desired colour and set aside (dark grey colour is what works for me)
  4. Sift flour, salt, baking powder and bicarb. Set aside
  5. Beat butter and sugar together until light and fluffy, add eggs one at a time beating well after each addition. Mix in vanilla
  6. Add cocoa mixture to egg mixture and mix until combined
  7. Then add sifted ingredients and beat on low speed for 20 seconds. Mix gently with a wooden spoon until smooth and combined
  8. Pour mixture evenly into prepared tins and bake for 30-35 minutes or until a cake tester comes out clean
  9. Cool for 5 minutes in the tin before turning out onto a wire rack to cool completely
  10. Once cool, cut each cake in half horizontally and layer with cream cheese frosting and cover the sides with frosting. It helps to divide up the frosting so you ensure you have enough for the top and sides of the cake and then start layering the cake – see below first two layers

Black velvet cake

Cream cheese frosting

1 cup (220 grams) white castor sugar
300 mls double cream (single cream can be used however double is preferable)
1/2 teaspoon vanilla extract
400 grams cream cheese

  1. Heat cream and sugar over medium heat until sugar is dissolved
  2. Remove from heat, add vanilla and let cool completely
  3. Once cool beat in cream cheese with an electric whisk until smooth

Happy Halloween everyone.

HalloweenCake