Decadent Black Velvet Cake

Description: The Decadent Black Velvet Cake is a rich, luxurious dessert that combines the depth of dark cocoa with a moist, tender crumb. This cake is known for its striking black color, velvety texture, and intense chocolate flavor. Perfect for special occasions, this cake is sure to impress with its dark, sophisticated look and indulgent taste.

Origin: The “velvet” cake family originated in the United States and is characterized by a soft, fine crumb. The concept of “black velvet” has become a trendy variant of the traditional red velvet cake, where dark cocoa replaces the red coloring to achieve a deep, rich chocolate flavor.

Ingredients (for 8-10 servings):

For the Cake:

2 ½ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder (preferably dark cocoa)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup buttermilk (or 1 cup milk + 1 tablespoon vinegar, let sit for 5 minutes)
1 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon instant coffee or espresso powder (optional, enhances the chocolate flavor)
1 cup boiling water

For the Frosting:

1 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar (adjust for sweetness)
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
2 tablespoons heavy cream or milk (for smooth consistency)

Optional Toppings:

Shaved dark chocolate or cocoa nibs
Fresh berries (like raspberries or strawberries)
A dusting of cocoa powder or powdered sugar

Instructions:

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Combine wet ingredients: In a separate bowl, whisk the eggs, buttermilk, oil, vanilla extract, and instant coffee (if using) until fully combined.
Add wet to dry ingredients: Gradually add the wet ingredients to the dry ingredients and stir until just combined. The batter will be thick.
Add boiling water: Carefully stir in the boiling water. The batter will become thin, but that’s normal and will contribute to the cake’s moist texture.
Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the cakes: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the frosting: In a large bowl, beat the butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth. Add the cocoa powder, vanilla extract, and heavy cream, and continue beating until the frosting is light and fluffy.
Assemble the cake: Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
Decorate (optional): Top the cake with shaved dark chocolate, berries, or a dusting of cocoa powder for an elegant finishing touch.
Serve: Slice and serve. The cake is perfect for special occasions, holiday gatherings, or any time you want to indulge in a rich, decadent dessert.

Tips for Success:

For a moister cake: Ensure the cake layers are fully cooled before frosting to prevent the frosting from melting.
Cocoa powder: Using high-quality cocoa powder, such as Dutch-processed cocoa, will enhance the flavor and richness of the cake.
Frosting texture: If your frosting is too thick, add more cream, a tablespoon at a time, until you achieve a smooth, spreadable consistency.
Make ahead: You can make the cake layers and frosting a day ahead. Store the cake layers at room temperature and refrigerate the frosting.

Recommendations:

This cake pairs beautifully with a strong cup of coffee or a glass of red wine due to its deep, rich flavor.
For a more intense chocolate experience, you can layer the cake with chocolate ganache between the cake layers.

Nutrition (per serving, approximate):