Description
A sophisticated twist on the classic red velvet, this black velvet cake features dark cocoa and a hint of espresso for a deep, rich flavor, layered with silky cream cheese frosting and coated in black cocoa crumbs.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup black cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup hot brewed espresso or strong coffee
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- For the frosting: 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- For decoration: black cocoa powder and chocolate shavings
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, black cocoa, baking soda, baking powder, and salt.
- Add eggs, buttermilk, oil, vanilla, and vinegar. Mix until smooth.
- Carefully stir in hot espresso until fully incorporated. The batter will be thin.
- Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until smooth and fluffy.
- Place one cake layer on a serving plate, spread with frosting. Repeat with remaining layers. Frost the top and sides of the cake.
- Decorate with a dusting of black cocoa powder and chocolate shavings. Chill for at least 30 minutes before slicing.
Notes
You can customize the seasonings to taste. For a more intense color, use black cocoa powder. Ensure all ingredients are at room temperature for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American