Description

This decadent Black Velvet Cake is a rich, moist dessert featuring an intense black cocoa flavor balanced by a smooth black cocoa buttercream. Enhanced with dark chocolate pieces and topped with elegant black cherries, blackberries, and sparkling sprinkles, this cake is perfect for special occasions or whenever you crave a luxurious, chocolatey indulgence.

Ingredients

Scale

For the Cake:

1.5 cups (330g) brown sugar, firmly packed
1 ¾ cups (260g) cake flour
1 cup (100g) black cocoa powder
2 tsp bicarbonate of soda
1 tsp baking powder
2 eggs, room temperature
1 cup (250ml) buttermilk
1 cup (250ml) hot water or coffee
½ cup (125ml) neutral oil (grapeseed or rice bran)
2 tsp vanilla extract
100g (3.5oz) dark chocolate, finely chopped

For the Black Cocoa Buttercream:

375g (13.3oz) butter, room temperature
190g (6.7oz) caster sugar
115ml (4fl oz) water, room temperature
¾ cup black cocoa powder
1 tsp vanilla extract

To Decorate:

Black cherries
Blackberries
Purple and gold sprinkles

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Instructions

Preheat & Prep: Preheat your oven to 160°C (320°F). Prepare two round baking tins — an 8-inch and a 4-inch deep pan — by greasing them and lining with parchment paper for easy cake removal.
Mix Dry Ingredients: In a large mixing bowl, whisk together the brown sugar, cake flour, black cocoa powder, bicarbonate of soda, and baking powder until well combined.
Prepare Wet Ingredients: In a separate bowl, combine the buttermilk, neutral oil, and vanilla extract.
Incorporate Eggs & Hot Liquid: Beat in the room temperature eggs into the wet mixture. Then gradually add the hot water or coffee, mixing gently but thoroughly.
Combine & Bake: Slowly pour the wet ingredients into the dry ingredients, mixing just until you achieve a smooth, even batter. Fold in the finely chopped dark chocolate carefully.
Divide & Bake: Evenly distribute the batter between the prepared baking tins. Place in the oven and bake for approximately 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Make Buttercream: While the cakes cool, start your buttercream by beating the softened butter, caster sugar, and black cocoa powder on low speed for 1 minute to combine.
Add Liquids to Buttercream: Gradually add the water and vanilla extract to the buttercream mixture, increasing your mixer’s speed until the frosting is smooth, creamy, and spreadable.
Assemble Cake: Once the cakes have fully cooled, slice each cake horizontally into two equal layers for a total of four layers. Spread a generous amount of buttercream between each layer and cover the entire cake with the remaining frosting.
Decorate: Using a piping bag fitted with a 1A tip, pipe decorative buttercream dollops around the cake. Garnish the top with fresh black cherries, blackberries, and scatter purple and gold sprinkles to finish.
Serve: Slice and serve your elegant Black Velvet Cake to impress guests or enjoy a luxurious treat yourself.

Notes

Black cocoa powder is essential for the deep, dark color and flavor; substitute with natural cocoa powder for a lighter result but color and taste will vary.
Using hot coffee instead of water will deepen the chocolate flavor without adding a coffee taste.
Ensure eggs and butter are at room temperature for best mixing and texture.
The cake layers can be baked a day ahead and wrapped tightly; frost and decorate on the day you serve for the freshest result.
Leftover cake can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American