Black Velvet Cake

Black Velvet Cake might sound a bit out of the ordinary because we usually make Red Velvet cakes. See the best recipe here. Red Velvet Bundt Cake. I made this cake in October for a Halloween party, and I have to tell you that it is one of the best chocolate cakes that you have tried! This Black Velvet Cake is moist, fluffy, decadent, and, more importantly, it is perfect for that spooky and scary party 😉

About This Black Velvet Cake

• Well, as you might know, and my baking style, I have issues using artificial colours in my baking. You will find all these Black Velvet Cake pictures and recipes in perfect black colour. Fair enough that there is artificial black food colouring incorporated into the recipe. I always look for a way to avoid using colours in my baking, and I have to say that I have been successful for the most part 😉
• To achieve the darkest colour and as close to black as possible, I decided to give the Black Cocoa Powder a try, and I am the happiest baker you can find at the moment. 😀
• Black Cocoa Powder not only adds a rich and chocolatey flavour to your baking but also creates that deep, dark, and almost black colour you desire to reach. I used this cocoa powder in my Black Velvet Cupcakes recipe as well.

• The other ingredients are as easy as Flour, Egg, Sugar, Oil, Baking Powder and Soda, vanilla extract, White Vinegar, and Brewed Coffee.
• I want to tell you about the White Vinegar first. The vinegar reacts with baking soda, creating carbon dioxide bubbles, a leavening factor.
• Well, the brewed coffee enhances the chocolate flavour. Anytime you are making a chocolate cake, adding some coffee flavour brings out the chocolate flavour. I add Espresso Powder or Brewed Coffee to all my chocolate recipes.

HOW TO MAKE THIS BLACK VELVET

• Sift all dry ingredients, including the Cocoa Powder, which tends to clump up.
• Melt the Butter and beat it with sugar.
• Add the Oil and White Vinegar and keep mixing until the mixture is smooth.
• Add in the Egg and vanilla extract. At this point, we need to beat the mixture for a good 2-3 minutes. The mixture will turn into a smooth, creamy mixture!
• Start adding the dry ingredients, alternating with the brewed coffee. Do this in three passes. Start and finish with dry ingredients. Do not overmix.
• Pour the batter into two lined 8-inch cake pans. Bake them and let them cool down before frosting.

HOW TO MAKE THE FROSTING

• There is a SECRET to how to make the perfect Cream Cheese Frosting! And that is; Not to mix the cream cheese with the powdered sugar directly. Adding the sugar to the Cream Cheese will dilute its consistency and make it runny and very difficult to work with.
• The very first step is to leave the cream cheese out of the fridge a couple of hours before. Butter should be at room temperature but not too soft and melting!
• Using the paddle attachment, beat the butter until it is creamy, pale, and fluffy.
• Sift the powdered sugar and mix ½ teaspoon of Meringue Powder into it. Lower the speed of your mixer and start adding the sugar to the butter ¼ cup at a time, and beat well after each addition.
• After adding all the powdered sugar, add the cocoa powder and vanilla extract and mix well. Beat the mixture until it is creamy and smooth.
• On medium speed, start adding the cream cheese one tablespoon at a time until all the cream cheese is incorporated.
• Bring the speed down and let the mixture mix for a few minutes. This will remove any air pockets in the mixture!
• If you find the mixture is not smooth and spreadable enough, add one or two tablespoons of heavy cream.

The Raspberry Filling

This Black Velvet Cake is filled with a creamy and delicious Raspberry Filling.

• There is a crucial step that I want you to do every time your recipe calls for lemon or orange zest. Massage the lemon zest with granulated sugar before adding it to the recipe. The friction between the sugar granules and lemon zest helps release the citrus oil and fragrance from the spice.
• Whisk the eggs, yolk, and sugar zest well and pour them into a non-metal saucepan. Metal pans cause the Blueberry Filling to have a metallic undertaste.
• Place the pan on medium heat and keep whisking until the mixture is thick and lighter in colour.
• Add the raspberries, fresh or frozen. Continue whisking the mixture and try breaking all the berries.
• Whisk the lemon juice and cornstarch in a small bowl, add to the raspberries and mix all together until the mixture is thick and has a jam consistency, about 10-15 minutes.
• Remove from the heat, and pour it into a bowl through a fine strainer to remove any skin and lemon pulps.
• Add the butter and vanilla extract and whisk until the butter melts completely.
• When ready to fill the Black Velvet Cake, mix an equal amount of raspberry curd and raspberry jam. Mixing them adds to the flavour and vibrant red colour.

THE CHOCOLATE SKULLS

• Melt about 350 grams of dark or semi-sweet chocolate in a double boiler. Stir constantly to avoid seizing the chocolate.
• Fill up the Skull Molds with melted chocolate. Gently tap the molds on the counter to release the air bubbles.
• Let them firm up at room temperature, and place one on top of the frosting.

📖 Recipe