BLACK VELVET CHOCOLATE CAKE RECIPE
Black velvet buttermilk cake is light, fluffy and has a rich and velvety texture. Combine it with vanilla buttercream for a lighter taste or chocolate ganache for a rich and decadent cake.
Provided by Elizabeth Marek
Categories Dessert
Time 1h
Number Of Ingredients 20
Steps:
- NOTE: If you use a cocoa powder that is different than listed, your cake will not be as dark. You can supplement the color with 1 tsp of super black food coloring
- Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
- Grease three 8" cake pans with cake goop.
- Whisk together melted chocolate, cocoa powder, hot coffee, vanilla, and oil until combined (it will look lumpy). Then mix in the warm buttermilk and whisk until combined. Then set aside.
- Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add the eggs 1 at a time, mixing in fully before adding the next egg.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the chocolate mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to low speed, beat until the batter looks like satin, about 15 seconds longer.
- Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack and pop cakes out of pans. Cool completely before frosting.
- Cream your butter until smooth with the whisk attachment (by hand or in the stand mixer is fine)
- Add the vegetable shortening to the butter and cream until smooth
- While mixing on low, start adding in your powdered sugar one cup at a time until it's all combined with the butter mixture
- Add in your salt, vanilla and milk and whip on medium for 10-15 minutes until very light and fluffy
- If your frosting is too thick, you can add in 1-2 more Tablespoons of water or milk to thin it down to your desired consistency.
- You can now add in your desired food coloring if you prefer your frosting to be colored. I used electric pink, electric green and electric pink food coloring from americolor.com. Remember, the frosting color will deepen after 24 hours.
Nutrition Facts : Calories 517 kcal, Carbohydrate 61 g, Protein 3 g, Fat 30 g, SaturatedFat 16 g, Cholesterol 72 mg, Sodium 219 mg, Fiber 1 g, Sugar 49 g, ServingSize 1 serving
VELVET CHOCOLATE TORTE
Yes it really does serve ten, it is so rich! If you do not have a spring-form tin, spoon the mixture into a freezer-safe shallow dish, cover with cling film, then freeze. You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer. Equipment and preparation: you will need a 20cm/8in loose-bottomed or spring-form tin.
Provided by Mary Berry
Categories Desserts
Yield Serves 10
Number Of Ingredients 8
Steps:
- Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.
- Break the chocolate into pieces and drop into a food processor. Blend for one minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively finely grate the chocolate.
- Measure the sugar into a small pan with 90ml/3fl oz of water and heat gently over a low heat until the sugar has dissolved, stirring occasionally. Turn up the heat and boil briskly for 3-4 minutes, or until it becomes a thin syrup. Set the processor running and pour in the hot syrup through the funnel onto the chocolate so that it melts and becomes liquid. Add just a little more boiling water if some unmelted chocolate remains. Add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.
- In a separate bowl, beat the cream to a soft floppy consistency, then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze.
- To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Decorate with the strawberries and icing sugar and serve with a little cream.
BLACK FOREST CHOCOLATE TORTE
If you're thinking about pulling out all the stops for a dessert that says wow, look no further. This cherry-crowned beauty-stacked layers of chocolate cake and cream filling-will have everyone talking. -Doris Grotz, York, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Line bottoms of 4 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water just until blended. , In a microwave, melt unsweetened chocolate; stir until smooth. Stir in vanilla. In a small bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with chocolate mixture, beating after each addition. Divide batter among prepared pans., Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 10 minutes before removing from pans to wire racks; remove paper. Cool completely., For chocolate filling, melt chocolate in a microwave; stir until smooth. Stir in butter until blended. Stir in almonds., For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form., To assemble, place 1 cake layer on a serving plate; spread with 1/3 cup chocolate filling and 1 cup whipped cream. Repeat layers twice. Top with the remaining cake and chocolate filling. , Spread remaining whipped cream over sides of cake. Press almonds onto sides. Spoon pie filling over top of cake. Refrigerate until serving.
Nutrition Facts : Calories 596 calories, Fat 41g fat (22g saturated fat), Cholesterol 124mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 3g fiber), Protein 8g protein.
BLACK-AND-WHITE CHOCOLATE TORTE
Layers of chocolate and a fluffy whipped topping give this cake an irresistible and elegant look.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
- In 2-quart saucepan, cook unsweetened chocolate, butter and hot water over medium heat, stirring occasionally, until melted and smooth. Remove from heat; cool 5 minutes. In large bowl, mix flour, brown sugar, baking soda and salt. Add melted chocolate mixture, beating just until blended. Add eggs, one at a time, beating until blended. Beat in sour cream and vanilla. Pour batter into pans.
- Bake 30 to 32 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in 1-quart saucepan, mix granulated sugar, liqueur and 1 tablespoon water. Heat to boiling, stirring occasionally, until sugar is dissolved; remove from heat. Cool completely.
- In medium microwavable bowl, microwave 1/2 cup of the whipping cream and the white chocolate uncovered on High 45 to 60 seconds or until mixture can be stirred smooth with whisk. Cover surface directly with plastic wrap; refrigerate 30 minutes or until cooled but not firm.
- Cut each cake layer horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Brush about 2 tablespoons coffee mixture over cut side of each layer; let stand 1 minute.
- In large bowl, beat white chocolate mixture and remaining 3 cups whipping cream with electric mixer on medium-high speed until soft peaks form. Place 1 cake layer, cut side up, on serving plate; spread with 1 cup whipped cream mixture to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1 cup whipped cream mixture. Repeat with remaining layers. Frost side and top of cake with remaining whipped cream mixture. Store loosely covered in refrigerator.
Nutrition Facts : Calories 789, Carbohydrate 80 g, Fat 9 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 31 g, ServingSize 1 Serving, Sodium 403 mg
DARK VELVET TORTE
Notes: If making ahead, cool cake, cover airtight, and chill up to 1 day. For best texture, let cake stand at room temperature about 1 hour before serving.
Provided by wp
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place chocolate and butter in a microwave-safe bowl. Heat in a microwave oven at 50 percent power, stirring twice, until chocolate is soft, 3 to 4 minutes total. Remove from oven; stir until mixture is smoothly blended.
- Add egg yolks and flour to chocolate mixture; whisk until smooth.
- In a bowl, combine egg whites and cream of tartar. Beat with a mixer on high speed until whites are foamy. Beat, gradually adding sugar, until whites hold stiff, glossy peaks.
- Add about a fourth of the beaten whites to chocolate mixture; stir to mix. Add remaining whites and gently fold into chocolate mixture until evenly incorporated. Scrape mixture into an 8-inch cake pan with removable rim. Spread batter smooth.
- Bake in a 350° oven until torte puffs slightly and center barely jiggles when pan is gently shaken, 18 to 20 minutes. Cool at least 1 hour in pan on a rack (torte sinks slightly).
- Slide a sharp knife between torte and pan. Remove pan rim.
- Cut torte into wedges and transfer to plates. Spoon whipped cream onto each serving and garnish with berries.
Nutrition Facts : Calories 229, Carbohydrate 15, Cholesterol 110, Fat 19, Fiber 0.5, Protein 4.2, SaturatedFat 11, Sodium 119
BLACK VELVET CHOCOLATE TORTE
Deeply chocolatey and intensely rich, this Black Velvet Chocolate Torte is surprisingly easy to make, thanks to a cake mix and instant pudding.
Provided by My Food and Family
Categories Home
Time 2h55m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Prepare cake batter and bake in 2 (9-inch) round baking pans as directed on package, adding the dry pudding mix and melted unsweetened chocolate with the water, eggs and oil. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Cut each cake horizontally into 2 layers. (You will have 4 layers.)
- Beat next 3 ingredients in large bowl with mixer until blended. Gradually add sugar, beating until blended after each addition.
- Stack cake layers on serving plate, spreading about 3/4 cup frosting between layers and on top of cake. Sprinkle with nuts; drizzle with melted semi-sweet chocolate. Let stand until chocolate is firm.
Nutrition Facts : Calories 440, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 70 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BLUE VELVET COCONUT TORTE
This elegant and luscious Blue Velvet Coconut Torte is a welcome addition to any holiday buffet. Made with Betty Crocker™ Super Moist™ white cake mix, coconut and white chocolate.
Provided by Heather Baird
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat cake mix, water, oil, buttermilk and egg whites with electric mixer on medium speed. Beat in melted white chocolate. Add about 20 drops blue food color to batter; mix well. Scrape down bowl; mix again until no white streaks remain. Pour batter into pans. Bake as directed on cake mix box for 2 (9-inch) rounds. Cool cakes completely before frosting.
- Level each cake using large serrated knife or cake leveler. Cut each cake in half horizontally so there are four cake layers total. Reserve 1/2 cup frosting for later use; use remaining frosting to fill and frost entire cake.
- Press coconut onto top and sides of cake. Transfer reserved 1/2 cup frosting to decorating bag fitted with large star tip. Pipe rosettes around top edge of cake. Top each rosette with silver button. Press candy snowflakes standing upright into top of cake. Store cake loosely covered.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE VELVET TORTE
Starting to plan for the holidays? Consider this luscious dessert that's fancy enough for company, but easy enough for everyday
Provided by Vseward Chef-V
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- THAW pastry sheet at room temperature 40 minute Preheat oven to 425°F
- UNFOLD pastry on lightly floured surface. Roll into 12" square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork.
- BAKE for 20 minute or until golden. Cool in pan on wire rack.
- PLACE chocolate and cream in saucepan. Heat and stir until chocolate softens. Stir until smooth. Remove from heat. Add some chocolate mixture into egg yolk and stir well. Return egg mixture to remaining chocolate mixture and stir well. Cook and stir 1 minute Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hours
- GARNISH with raspberries or strawberries.
Nutrition Facts : Calories 582, Fat 53.1, SaturatedFat 28.3, Cholesterol 64.4, Sodium 102.5, Carbohydrate 36.3, Fiber 12.4, Sugar 2.5, Protein 10.9
CAMPBELL'S KITCHEN CHOCOLATE VELVET TORTE
Rich chocolate pastry cream fills a flaky crust for an easy-but-elegant final course. Start with Pepperidge Farm® Puff Pastry Sheets to make this dessert foolproof, and garnish each serving with fresh berries.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 5
Steps:
- Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 425 degrees F.
- Unfold pastry on lightly floured surface. Roll into 12-inch square. Cut off corners to make a circle. Press pastry into 9-inch springform pan. Prick pastry thoroughly with fork.
- Bake for 20 minutes or until golden. Cool in pan on wire rack.
- Place chocolate and cream in saucepan. Heat and stir until chocolate softens. Stir until smooth. Remove from heat. Add some chocolate mixture into egg yolk and stir well. Return egg mixture to remaining chocolate mixture and stir well. Cook and stir 1 minute. Pour mixture into pastry crust. Cover and refrigerate until firm, about 2 hours.
- Garnish with raspberries.
Nutrition Facts : Calories 535.8 calories, Carbohydrate 47.9 g, Cholesterol 66.4 mg, Fat 38 g, Fiber 7.4 g, Protein 7.5 g, SaturatedFat 19.3 g, Sodium 162.3 mg, Sugar 30.7 g
More about "black velvet chocolate torte recipes"
BLACK VELVET: SOME FAVORITE CHOCOLATE CAKE RECIPES
From jpost.com
Estimated Reading Time 40 secs
CHOCOLATE VELVET TORTE – PUFF PASTRY
From puffpastry.com
CHOCOLATE DESSERT RECIPES: VELVET CHOCOLATE TORTE BY …
From hellomagazine.com
DIVINE VELVET CHOCOLATE TORTE – MARY BERRY RECIPE
From ethicalsuperstore.com
BLACK VELVET CAKE - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
RECIPE: RED VELVET DREAM TORTE | DUNCAN HINES CANADA®
From duncanhines.ca
CHOCOLATE VELVET TORTE - PEPPERIDGE FARM
From pepperidgefarm.com
THE CHOCOLATE VELVET RECIPE - SERIOUS EATS
From seriouseats.com
CHOCOLATE VELVET TORTE – [STAGE] PUFF PASTRY
From stage.puffpastry.com
VELVET CHOCOLATE TORTE - THE HAPPY FOODIE
From thehappyfoodie.co.uk
NANNY'S BLACK MIDNIGHT CAKE - A FAMILY FEAST®
From afamilyfeast.com
VELVET CHOCOLATE TORTE - YOUR HOME STYLE
From yourhomestyle.uk
VELVET CHOCOLATE TORTE RECIPE #CHOCOLATE
From worldchocolatedirectory.org
CHOCOLATE AND BLACK BEAN TORTE – TEA WITH FI
From teawithfi.com
BEST ANNA OLSON'S BLACK FOREST TORTE RECIPES - FOOD NETWORK
From foodnetwork.ca
BLACK VELVET CAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
CHOCOLATE BLACKBERRY TORTE RECIPE | DRISCOLL'S
From driscolls.com
120 BEST BLACK VELVET DESSERTS IDEAS - PINTEREST
From pinterest.com
VELVET CHOCOLATE TORTE | RECIPES - DIVINE CHOCOLATE
From divinechocolate.com
DARK VELVET TORTE RECIPE | MYRECIPES
From myrecipes.com
ULTIMATE DARK CHOCOLATE TORTE – THE KETO WAY | MYKETOHOME
From myketohome.com
CHOCOLATE TORTE – ANNIKA EATS
From annikaeats.com
VELVET SALTED CARAMEL CHOCOLATE TORTE - UNIVERSITY OF EXETER
From projects.exeter.ac.uk
MARY BERRY'S VELVET CHOCOLATE TORTE - CELEBRITY ANGELS
From celebrityangels.co.uk
RECIPES - FOOD ON THE CEILING BLOG
From foodontheceiling.com
DECADENT CHOCOLATE TORTE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CHOCOLATE TORTE WITH ALMOND FLOUR RECIPE | BONNI BAKERY
From bonnibakery.com
VELVET CHOCOLATE TORTE – THE BEST FREE COOKING RECIPES
From cookingrecipedb.com
FLOURLESS CHOCOLATE ALMOND TORTE - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
VELVET CHOCOLATE TORTE WITH CLEAR ORANGE-CARAMEL SAUCE RECIPE
From cookingchanneltv.com
VELVET CHOCOLATE TORTE RECIPE | RECIPE | CHOCOLATE TORTE, FROZEN ...
From pinterest.ca
CHOCOLATE VELVET TORTE - EAT THE RIGHT STUFF
From eattherightstuff.com
CHOCOLATE TORTE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BLACK VELVET CAKE - DELICIOUS, NATURALLY COLORED RECIPE
From chelsweets.com
EASY FLOURLESS CHOCOLATE TORTE (ONLY 5 INGREDIENTS)
From christinascucina.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love