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+ servings
Black velvet cake cut in half on a white marble platter.
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5 from 27 votes

Black Velvet Cake

Black velvet cake - moist black chocolate cake with black fudge frosting! Naturally colored with black cocoa for a unique Oreo-like flavor; it's a rich chocolate dessert perfect as a Halloween cake, for birthdays, and more!

Equipment

Ingredients

Frosting Ingredients

  • 6 tablespoon unsalted butter
  • ¾ teaspoon fine sea salt
  • 1 ⅔ cup + ¼ cup heavy whipping cream
  • 1 ½ cups granulated sugar
  • ⅔ cup + 1 tbsp semi-sweet chocolate chips
  • 1 cup Dutch-processed cocoa powder sifted
  • ¾ cup black cocoa powder sifted
  • 1 teaspoon vanilla extract

Cake Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 cups granulated sugar
  • ½ cup canola oil
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • cup hot coffee substitute hot water
  • ¾ cup black cocoa powder

Instructions

  • In a pot, melt the butter and salt. Once melted, whisk in the heavy cream and sugar, whisking occasionally until nearly boiling; about 7-8 minutes. Stir in the chocolate chips until completely melted.
  • Add the sifted cocoa powders to a stand mixing bowl. Stream the hot chocolate mixture into the bowl, mixing until combined. Scrape down the bowl and mix for 2-3 minutes until lump-free. Stir in the vanilla, then pour the frosting into a container. Refrigerate for a minimum of 4-6 hours, or overnight before using.
  • Line three 6-inch cake pans with a round of parchment paper on the bottoms. Preheat the oven to 350 F/180 C.
  • Whisk together the flour, baking soda, and salt until combined. Set aside.
  • In a large bowl, whisk together the oil and sugar. Whisk in the buttermilk, eggs, and vanilla extract. Then whisk in the dry ingredients until smooth.
  • Whisk together the hot coffee and cocoa powder until lump-free. Then whisk it into the cake batter until just combined.
  • Evenly distribute the cake batter into the prepared cake pans. This is best done with a food scale for accuracy, each pan should hold 395 grams.
  • Bake for 25-35 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs. Let the pans cool on a wire rack, then run an offset spatula around the edges and flip them out onto the rack.
  • When ready to assemble, let the frosting come to room temperature, for about 1 hour. In a mixing bowl, paddle-mix the ganache for 30-60 seconds to loosen it. Do not mix it for too long or it will start to lighten in color!
  • Place the first cake layer on your serving board. Pipe an even layer of the black frosting on the top. Continue alternating the cake layers and frosting, placing the last layer upside down. Chill the cake in the fridge for 30-60 minutes, or until the frosting is firm.
  • Use the rest of the frosting to cover the top and sides of the cake, using the back of a spoon to create swoops in the frosting for some texture. Decorate as desired and enjoy!
  • Leftover cake slices should be stored in an airtight container in the fridge for 4-5 days. They can also be wrapped individually in plastic wrap, placed in an airtight container, and stored in the freezer for up to 1 month!

Video

Notes

For an 8" cake: decrease the baking soda to ½ teaspoon and add 1 ½ teaspoons of baking powder. Pour into three 8-inch cake pans. Bake at 325 F/165 C for about 18-20 minutes.
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*