Black Velvet Cake
A rich, decadent, chocolatey Black Velvet Cake, a perfect Halloween treat.
Ingredients
For The Cake
- 1½ cups All-purpose, Spooned and levelled
- ¼ cup Cocoa Powder, Black
- ½ teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 tablespoon Butter, Melted
- ½ cup Oil
- 1 cup Sugar
- 1 tablespoon White vinegar
- 1 Egg, Room temperature
- 1 cup Coffee, Brewed
- 2 teaspoon Vanilla extract
For The Frosting
- 1 cup Butter, Room temperature
- 3 cups Powdered sugar, Sifted
- ½ cup Cocoa powder, Black
- 4 ounce Cream Cheese, Room temperature
- 1 teaspoon Vanilla extract
- 2-3 tablespoon Heavy cream, If needed
For The Filling
- 1 Yolk
- 1 Egg
- ½ cup Sugar
- 1 tablespoon Lemon zest
- 2½ cups Raspberries
- 2 tablespoon Lemon juice
- 1 tablespoon Vanilla extract
- 1 teaspoon Cornstarch
- ¼ cup Butter, Cubed
- ½ cup Raspberry jam
For The Chocolate Sculls
- 12 Ounce Semi-sweet chocolate, Melted
- Chocolate Molds
Instructions
How To Make The Cake
- Preheat the oven to 350℉. Line 2X8-inch cake pans with parchment paper, and then grease them with butter or oil. Set aside.
- Sift all dry ingredients, including the Cocoa Powder, which tends to clump up.1½ cups All-purpose, ¼ cup Cocoa Powder, ½ teaspoon Baking powder, 1 teaspoon Baking soda, ½ teaspoon Salt
- Melt the Butter and beat it with sugar.1 tablespoon Butter, 1 cup Sugar
- Add the Oil and White Vinegar and keep mixing until the mixture is smooth.½ cup Oil, 1 tablespoon White vinegar
- 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!1 Egg, 2 teaspoon Vanilla extract
- Start adding the dry ingredients, alternating with the brewed coffee. Do this in three passes. Start and finish with dry ingredients. Do not overmix.1 cup Coffee
- Pour the batter into the lined pans and back for 30-35 minutes or until an insert comes out clean. Let the cakes cool down in the pan for 15 minutes, flip them on the cooling rack and let cool down before frosting.
How To Make The Frosting
- Using the paddle attachment, beat the butter until it is creamy, pale, and fluffy.1 cup Butter
- Sift the powdered sugar, 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.3 cups Powdered sugar
- 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.½ cup Cocoa powder, 1 teaspoon Vanilla extract
- Add the cream cheese one tablespoon at a time.4 ounce Cream Cheese
- If the mixture is a bit stif, add one or two tablespoons of heavy cream.2-3 tablespoon Heavy cream
How To Make The Raspberry Filling
- 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.½ cup Sugar, 1 tablespoon Lemon zest
- Whisk the egg, yolk, sugar, and 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.1 Yolk, 1 Egg
- Add the raspberries, continue whisking the mixture and try breaking all the berries.2½ cups Raspberries
- Whisk the lemon juice and cornstarch in a small bowl, add to the mixture and mix until the mixture is thick and has a jam consistency, about 10-15 minutes.2 tablespoon Lemon juice, 1 teaspoon Cornstarch
- Remove from the heat and pour it into a bowl through a fine strainer to remove the blueberry skin and lemon pulps.
- Add the butter and vanilla extract and whisk until the butter melts completely.1 tablespoon Vanilla extract, ¼ cup Butter
- Let the filling cool down fully, pour it into a jar and store it in the fridge for up to two weeks.
- Mix the raspberry jam and one cup of the above filling to add between the cake layers.½ cup Raspberry jam
How To Make The Chocolate Sculls
- 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 mold on the counter to release the air bubbles. Let them firm up at room temperature, and place one on top of the frosting.12 Ounce Semi-sweet chocolate, Chocolate Molds
- These chocolate skeletons are dipped into melted chocolate and then some sprinkles to give them a crown.
Assembly
- Place one cake layer on the turn table and spread about 3-4 tablespoons of the frosting all over the cake.
- Pour about one cup of the frosting into a piping bag and start piping a border on the edge of the cake. This will keep the filling inside the cake layers and prevent it from leaking out.
- Fill the border inside with raspberry filling, place the second layer over the filling and repeat the above steps.
- Crumb coat and put more frosting on the sides of the cake. Make any designs you would like on the frosting. I used the back of a spoon to make some designs on the frosting.
- Pipe more frosting on top and place the chocolate skeleton on each piping.
Nutrition
Calories: 849kcalCarbohydrates: 120gProtein: 8gFat: 56gSaturated Fat: 28gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gTrans Fat: 1gCholesterol: 133mgSodium: 500mgPotassium: 430mgFiber: 8gSugar: 53gVitamin A: 1042IUVitamin C: 12mgCalcium: 85mgIron: 4mg
Tried this recipe?Let us know how it was!