Black cocoa powder vs dutch process:

Black cocoa powder is similar to dutch process, but richer in flavor and darker in color. It is typically used in small amounts alongside another cocoa powder to enhance the color and flavor of the baked good. It smells like actual chocolate cake and is just magical to bake with!

Best cocoa powder for chocolate buttercream:

I opted for a combination of dutch process cocoa and black cocoa so the buttercream wouldn't be as dark and the cake would have contrasting chocolate colors. If you'd prefer a darker buttercream, you can replace the dutch process for an equal amount of black cocoa, or vice versa.

How to tell when a cake is done baking:

It can be hard to tell when a cake is done baking, especially when it's chocolate. The best way to tell is when the cake springs back when you touch it in the center and it starts to pull away from the edges of the pan. You can also always insert a toothpick in the center of the cake - if it comes out clean, the cake is ready.

Ingredient substitutions:

- Black cocoa powder: If you cannot get your hands on it, then you can replace it with an equal amount of dutch process cocoa powder. - Buttermilk: You can use whole milk instead, but may loose out on some flavor. - Neutral oil: I prefer to use light-tasting extra virgin olive oil, but you can also use vegetable or canola oil.

- Stand mixer: A stand mixer is not essential to make this recipe, but it does make it easier! You can use a handheld electric mixer instead. - Cake pans: I used Fat Daddio 6-inch cake pans. - Kitchen scale: You'll need a kitchen scale to weigh all of your ingredients (read why below)!

How long is cake good:

This cake will last 2-3 days covered at room temperature. You can also wrap slices of cake in plastic wrap and freeze for up 3 months.

Black Velvet Cake

Description

This black velvet cake has all of the best qualities of red velvet cake - velvety smooth texture, light crumb, and irresistible flavor - but with an intensified chocolate flavor and color.

Ingredients

Scale

For the black velvet cake:

240g all-purpose flour
50g black cocoa powder
1 tsp baking soda
1/2 tsp salt
113g buttermilk (room temp)
113g plain greek yogurt (room temp)
2 tsp vanilla
2 tsp distilled white vinegar
113g unsalted butter (room temp)
270g granulated sugar
150g neutral oil
2 egg yolks
2 egg whites

For the chocolate buttercream:

340g unsalted butter (room temp)
300g powdered sugar
30g dutch process cocoa powder
12g black cocoa powder
1/2 tsp salt
100g semi-sweet or bittersweet chocolate (melted and cooled)

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Instructions

For the black velvet cake:

Preheat the oven to 350 degrees F (180 degrees C). Grease three 6 inch cake pans and line each of them with parchment paper.
In a medium bowl, whisk together the flour, black cocoa powder, baking soda, and salt. Set aside.
In a large glass measuring cup, combine the buttermilk and yogurt and warm in the microwave for about 20 seconds or so to bring to room temp. Stir in the vanilla and vinegar. Set aside.
In a bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until fully combined.
Pour in the vegetable oil and egg yolks and beat until completely combined. Scrape down the bowl to ensure everything is evenly incorporated.
Next, alternate adding the flour mixture and buttermilk mixture in thirds as the stand mixer mixes on low speed. Mix until just combined. Scrape down the bowl with a rubber spatula to ensure everything is evenly incorporated.
In a medium bowl, whip the egg whites to stiff peaks.
Gently fold the whipped egg whites into the batter until fully combined.
Pour batter into the three cake pans, using a kitchen scale to distribute the batter evenly.
Bake the cakes for 25-30 minutes or until the top of the cakes spring back when you touch them and the cakes begin to pull away from the sides of the pans.
Allow cakes to cool for 10 minutes in the pans, then turn them out onto cooling racks to cool completely.

For the chocolate buttercream:

In a bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until completely smooth.
Turn the mixer down to low speed and slowly add in the powdered sugar.
Once all of the powdered sugar is combined, add in the dutch process cocoa powder, black cocoa powder, and salt.
Lastly, pour in the melted (but cooled) chocolate and mix until fully combined.
Continue mixing on low speed to remove any air pockets.

For assembly:

Secure the first layer of cake on the cake stand with a small amount of frosting on the bottom. Use a cookie or ice cream scoop to measure out the frosting for each layer. I used a 3 tbsp cookie scoop and put 3 scoops of frosting on each layer.
Cover the whole cake in a thin layer of frosting for the crumb coat.
Place in the fridge for about 20 minutes, then frost the cake as desired.

Notes

The cake layers bake up perfectly flat, so no need for cake strips!
You can make the cake layers the night before and decorate it the next day. Just wait until the cakes are completely cool, then wrap tightly in plastic wrap and store at room temperature.
I recommend making the buttercream the day you are decorating the cake.
If you're in a rush, you can skip the crumb coat and decorate the cake right away for a more rustic look.

Nutrition

Serving Size: 1 slice
Calories: 1085
Sugar: 79.3 g
Sodium: 493.7 mg
Fat: 72.4 g
Carbohydrates: 110.4 g
Protein: 9.9 g
Cholesterol: 171.2 mg

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