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Irresistible Black Velvet Cake Delight

Irresistible Black Velvet Cake Delight

Irresistible Black Velvet Cake Delight: rich, moist chocolate cake with silky ganache—easy to make, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 8 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or milk + vinegar)
  • ½ cup vegetable oil
  • 1 cup hot brewed coffee
  • 1 teaspoon vanilla extract
For the Cream Filling
  • 2 cups very cold heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
For the Glossy Ganache
  • 200 g chopped semi-sweet chocolate
  • 200 ml heavy cream

Equipment

  • Cake pans
  • Electric mixer
  • Offset spatula
  • Cooling rack
  • Piping bag

Method
 

  1. Preheat your oven to 175°C (350°F). Grease and line three 6-inch or two 8-inch round cake pans with parchment paper.
  1. In a big bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  1. In another bowl, beat eggs, buttermilk, oil, and vanilla until smooth and creamy. Pour the wet mix into the dry ingredients and stir gently until just combined.
  1. Slowly pour in the hot coffee while stirring. The batter will become glossy and thin.
  1. Divide the batter evenly among your prepared pans and tap them gently on the counter. Bake for 25–30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks.
  1. While the cakes cool, make the filling by beating the cold cream, powdered sugar, and vanilla until stiff peaks form.
  1. For the ganache, heat the cream until it just begins to simmer, then pour it over the chopped chocolate. Let it sit for 2 minutes before stirring until smooth.
  1. Place one cake layer on a serving plate. Spread a layer of whipped cream, add the second layer, and repeat. Pour the ganache over the top and let it set.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 22gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 10mg

Notes

This cake is best enjoyed within 2–3 days when stored in the refrigerator. Keep it loosely covered to avoid absorbing odors.
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