Black Velvet Cake (Print Version)
# Ingredients:
01 -
2 cups (260g) all-purpose flour.
02 -
2 cups (400g) granulated sugar.
03 -
3/4 cup (75g) black cocoa powder, sifted.
04 -
2 teaspoons (8g) baking powder.
05 -
1 1/2 teaspoons (9g) baking soda.
06 -
1 teaspoon (6g) salt.
07 -
1 cup (240g) hot water.
08 -
2 teaspoons (5g) instant espresso.
09 -
1 cup (240g) buttermilk.
10 -
1/2 cup (110g) vegetable oil.
11 -
2 large eggs (112g), room temperature.
12 -
2 teaspoons (8g) vanilla extract.
13 -
2 cups (452g) unsalted butter, room temperature.
14 -
1 cup (100g) black cocoa powder for frosting.
15 -
5 cups (625g) powdered sugar.
16 -
2/3 cup (180g) heavy cream.
17 -
1 1/3 cups (230g) dark chocolate chips.
# Instructions:
01 -
Preheat oven to 350°F. Line and grease three 8-inch cake pans.
02 -
Combine flour, sugar, cocoa, baking powder, baking soda, and salt in large bowl.
03 -
Dissolve espresso in hot water. Add buttermilk, oil, eggs, and vanilla.
04 -
Pour wet ingredients into dry ingredients and mix until just combined.
05 -
Divide batter between pans and bake 24-27 minutes until done.
06 -
Beat butter, add cocoa and vanilla. Mix in sugar and cream. Add melted chocolate.
07 -
Layer cakes with frosting between layers. Cover entire cake with frosting and smooth.
# Notes:
01 -
Can make layers ahead and freeze.
02 -
Use scale for even layers.
03 -
Ingredients should be room temperature.