BLACK VELVET CAKE
This black velvet cake recipe is a total show stopper! It's moist, packed with chocolate flavor, and naturally colored with dark cocoa powder!!
Provided by Chelsey White
Categories Cakes
Time 1h15m
Number Of Ingredients 27
Steps:
- Preheat the oven to 350 F/ 175 C. Line and grease three, eight-inch cake pans, or four, seven-inch pans.
- Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup black cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp of salt in a large bowl. Whisk together until combined.
- In a separate, medium-sized bowl, add 1 cup of hot water and 2 tsp instant espresso or coffee. Stir until dissolved.
- Add in 1 cup buttermilk, 1/2 cup oil, 2 eggs and 2 tsp vanilla extract into the instant espresso mixture. Give the mixture a quick stir to combine the ingredients.
- Pour the wet ingredients into the dry ingredients. Mix by hand until fully incorporated. The batter will be on the thin side, but that's the consistency you're after!
- Divide the batter evenly between the cake pans, and bake for about 24-27 minutes. I like to use a kitchen scale to weigh the pans. It makes sure each pan has the exact same amount of batter and helps the cake layers bake up to be the same height.
- Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling.
- Once cooled, use a serrated knife to level the top of each cake layer. If you make these in advance, wrap and freeze them at this point.
- Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.
- Add in the sifted black cocoa, vanilla extract, and salt, and mix on low until the ingredients are fully incorporated.
- Slowly mix in the powdered sugar. Halfway through, add in the heavy cream to make the frosting easier to mix.
- Mix in the cooled, melted dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
- If you want the buttercream to be a darker shade of black, min in a squirt of black gel food coloring. Then cover with plastic wrap to prevent crusting and set aside.
- Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
- Add an even layer of buttercream between each cake layer with a large offset spatula.
- Add a thin coat of frosting around the cake, fully covering the cake layers.
- Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
- Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired and enjoy!
Nutrition Facts : Calories 520 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 18 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 395 milligrams sodium, Sugar 59 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
BLACK VELVET CAKE
Enjoy this delicious black velvet cake with whipped frosting - a tasty dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
- In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
- Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.
Nutrition Facts : Calories 628, Carbohydrate 74 g, Fat 7, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 368 mg
BLACK VELVET LAYER CAKE
Makes 1 (9-inch) cake
Number Of Ingredients 25
Steps:
- Preheat oven to 350°F (180°C). Spray 3 (9-inch) round cake pans with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, sugars, cocoa, baking soda, baking powder, and salt. In a medium bowl, whisk together coffee, oil, and eggs. Add coffee mixture to flour mixture, and beat at medium speed until smooth. Stir in sour cream and vanilla until combined. Pour batter into prepared pans.
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Using a serrated knife, remove rounded tops from cake layers. Crumble tops, and set aside.
- Pipe a ring of Sweet Cream Cheese Frosting around inside edge of bottom cake layer to create a border. Fill center with ⅛ cup (30 grams) Caramel. Repeat with remaining cake layers and Caramel. Spread a thin layer of frosting on top and sides of cake. Spread remaining frosting on top of cake, and swirl with a spatula. Top with reserved cake crumbs. Store cake, covered, in refrigerator.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy. Reduce mixer speed to low. Add confectioners' sugar, 1 cup (120 grams) at a time, beating until smooth. Beat in cream, 1 tablespoon (15 grams) at a time, until frosting reaches a spreadable consistency. Beat in vanilla. Refrigerate leftover frosting for up to 2 weeks, or freeze for up to 3 months.
- In a large heavy saucepan, place sugar, ¼ cup (60 grams) water, and corn syrup; swirl to combine. Cook over medium-high heat, without stirring, until mixture is amber colored, 10 to 14 minutes. Remove from heat. Add butter, stirring until melted (mixture will foam).
- In a microwave-safe bowl, heat cream on high until warm, 30 to 40 seconds. Slowly add cream to caramel mixture, whisking until smooth. (Mixture will foam). Stir in salt. Let cool completely. Store Caramel in an airtight container in refrigerator until ready to use; it is much easier to work with cold.
- Store remaining Caramel in an airtight container in refrigerator for up to 2 months.
BLACK FOREST LAYER CAKE
If you're looking for a baking project or beautiful (and wildly delicious!) layered cake for a special occasion, look no further than this Black Forest Layer Cake. Three layers of a moist chocolate cake are separated by a from-scratch cherry filling (made with dark sweet cherries) that's both rich and tart in its taste, then frosted with a Swiss buttercream frosting and decorated with shaved chocolate and a pile of maraschino cherries. What makes this cake truly special is the "double dam" frosting border! Frosting is piped twice on the outside edge of the cake layer so there's a thick layer of buttercream that holds in the cherry filling. The end result is a dramatic black and white look and a touch of extra Swiss buttercream for frosting lovers. This cake is an absolute stunner, and it will reward the baker and the guests alike!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 12
Number Of Ingredients 21
Steps:
- Heat oven to 350°F. Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
- In small bowl, mix flour, baking powder, baking soda and salt. In another small bowl, beat baking cocoa and 1 1/4 cups water with whisk until well blended. Set both bowls aside.
- In bowl of electric stand mixer fitted with paddle attachment, beat 2/3 cup softened butter and 1 1/3 cups sugar on medium speed 2 to 3 minutes, scraping bowl occasionally, until light and fluffy. Reduce speed to low; beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the cocoa mixture, beating well after each addition, just until smooth. Repeat with flour mixture and cocoa mixture, ending with flour mixture. Scrape side of bowl occasionally. Pour 1 2/3 cups batter in each pan; spread evenly. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in 1-quart saucepan, beat 1/2 cup sugar and the cornstarch with whisk. Beat in 1/3 cup water until smooth. Stir in chopped cherries. On medium-high heat, heat cherry mixture to boiling; boil 1 minute, stirring constantly. Remove from heat; stir in 1 tablespoon butter. Pour into small bowl. Refrigerate uncovered at least 1 hour.
- In medium glass or metal bowl, beat egg whites and 1 1/2 cups sugar with whisk until blended. Set over pan of simmering water, beating occasionally, 16 to 20 minutes or until sugar has dissolved and egg mixture reaches 160°F. Remove from heat; pour into bowl of electric stand mixer fitted with whisk attachment. Beat on high speed 2 to 3 minutes or until glossy peaks form and bowl has cooled to feel slightly warm. Still on high speed, slowly add 1 1/2 cups butter, one piece at a time, scraping side of bowl occasionally, until mixture is smooth, thick and shiny, 12 to 14 minutes. Beat in 2 teaspoons vanilla. If mixture separates, beat until smooth.
- Fit decorating bag with 1/2-inch round piping tip; fill with frosting. Place one cake layer on serving plate. Pipe a thick frosting border around top edge of cake layer. Pipe a second border just inside the first border. Spread 2/3 cup of the cherry filling over top of cake inside borders. Top with second cake layer; repeat borders and filling. Place third cake layer on top. Frost side and top of cake with remaining frosting. Press shaved chocolate around bottom half of cake. Refrigerate 1 hour.
- When ready to serve, mound maraschino cherries in center of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 83 g, Cholesterol 135 mg, Fat 7, Fiber 3 g, Protein 7 g, SaturatedFat 23 g, ServingSize 1 Slice, Sodium 600 mg, Sugar 62 g, TransFat 1 1/2 g
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