Description

This Black Velvet Cake is an elegant, rich chocolate dessert featuring deep black cocoa paired with a luscious black cocoa buttercream. Moist and tender, it’s enhanced with dark chocolate chunks and finished with a decadent buttercream that is both creamy and subtly chocolatey. Decorated with black cherries, blackberries, and shimmering purple and gold sprinkles, this cake is perfect for special occasions or anyone craving a sophisticated chocolate treat.

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 (4floz) 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 the oven to 160°C (320°F). Grease and line two round baking tins – one 8-inch and one 4-inch high – with baking parchment to ensure the cakes don’t stick.
Mix Dry Ingredients: In a large bowl, whisk together brown sugar, cake flour, black cocoa powder, bicarbonate of soda, and baking powder until evenly combined and free of lumps.
Prepare Wet Ingredients: In a separate bowl, mix the buttermilk, neutral oil, and vanilla extract until well combined.
Incorporate Eggs and Coffee: Beat the eggs into the wet ingredients one at a time to incorporate fully. Then, gradually add the hot water or coffee, mixing slowly to avoid curdling.
Combine Batters: Slowly pour the wet mixture into the dry ingredients while stirring continuously until a smooth batter forms without lumps.
Add Dark Chocolate: Gently fold in the finely chopped dark chocolate pieces to distribute throughout the batter.
Bake the Cake Layers: Divide the batter evenly between the prepared tins and place in the oven. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Make the Buttercream: Using an electric mixer, beat the butter, caster sugar, and black cocoa powder on low speed for 1 minute until combined. Gradually add the water and vanilla extract, increasing speed to beat until the buttercream is smooth, creamy, and fluffy.
Cool and Slice: Once cooled completely, slice each cake horizontally into two even layers, creating four layers in total.
Assemble the Cake: Spread an even layer of black cocoa buttercream between each cake layer. Cover the entire assembled cake with a smooth layer of buttercream.
Decorate: Fit a 1A piping tip to a piping bag and pipe decorative buttercream dollops over the cake surface to add texture and beauty.
Final Touches: Garnish the top of the cake with fresh black cherries, blackberries, and sprinkle with purple and gold edible sprinkles to create an elegant finish.

Notes

Using hot coffee instead of water can enhance the chocolate flavor of the cake.
Be sure to use black cocoa powder for the distinctive deep black color and intense chocolate taste; regular cocoa powder will not give the same effect.
Allow the cake layers to cool completely before slicing to avoid crumbling or breaking.
Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture.
To make this cake dairy-free and vegan, substitute the butter for plant-based margarine and use a vegan buttermilk alternative.

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

Nutrition

Serving Size: 1 slice (approx. 1/10 of the cake)
Calories: 420 kcal
Sugar: 38 g
Sodium: 180 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 70 mg