Easiest Way to Easy To Try At Home Black Velvet Cake
Easiest Way to Easy To Try At Home Black Velvet Cake Delicious, fresh and tasty.
Black Velvet Cake. Come See our Unique Cake Gifts! Check out our new Mini Cake Explosion Boxes and Mini Cake Variety Packs Enjoy this delicious black velvet cake with whipped frosting - a tasty dessert treat. Black frosting can be a bit tricky, and if you've struggled making it, here are all of my tips and tricks for making super dark, black frosting.
Black velvet cake is somewhere between a rich and moist red velvet cake and a deep, dark chocolate cake.
The process of making it is very similar to red velvet cake, as it calls for a smaller amount of cocoa powder than a traditional chocolate cake but uses vinegar and buttermilk to create a really tender and light texture.
The beauty of bring a cake baker is that I get to eat the evidence.
You can have Black Velvet Cake using 16 ingredients and 7 steps. Here is how you cook it.
Ingredients of Black Velvet Cake
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Prepare of Cake:.
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It’s of Ghee, 188g + More For Greasing.
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Prepare 188 g of Guinness Stout,.
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Prepare 57 g of Black Cocoa Powder,.
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Prepare 75 g of Demerara Sugar,.
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It’s 75 g of Dark Muscovado Sugar,.
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It’s 113 g of Sour Cream,.
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Prepare 75 g of Eggs,.
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You need 1 TSP of Pure Vanilla Paste,.
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It’s 206 g of Unbleached All Purpose Flour,.
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Prepare Pinch of Sea Salt,.
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It’s of Frosting:.
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It’s 150 g of Cream Cheese,.
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Prepare 50 g of Demerara Sugar Powder,.
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You need 94 g of Heavy Whipping Cream,.
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You need of Raw Cacao Powder, For Dusting.
The cake is a rich black velvet cake to contrast the bright white vanilla buttercream frosting.
I loved the flavor as much as the bold design choice!
This black velvet cake is a simple adaptation of Martha Stewarts Red Velvet Cake.
Share: Rate this Recipe: No votes yet "This two-layer sponge cake filled with chocolate mousse and topped with a bittersweet chocolate glaze is a proven favorite of our 'chocoholic' guests!
Black Velvet Cake instructions
- Prepare cake.
Preheat oven to 180 degree celsius or 350 fahrenheit.
Grease cake pan with ghee, lined with parchment paper and grease the paper with some more ghee.
In a skillet over medium-low heat, melt ghee..
- It will start "singing".
Once the "singing" is subtle, add Guinness stout.
Be careful as it may splash.
It will start to bubble rapidly.
Once the bubbling is subtle, add in the cocoa powder and sugar..
- Remove from heat and stir to combine well.
Keep stirring until the sugar has melted.
In a large bowl, whisk sour cream, egg and vanilla until well combined.
Add this mixture into the ghee mixture gradually while still stirring..
- In another bowl, combine flour and salt well.
Fold the flour mixture into ghee mixture in 1/3 portions at a time until everything is incorporated well.
Transfer the cake batter into the prepared cake pan.
Wack into the oven and bake for 40 mins or it pass the skewer test..
- The center will rise and crack despite not adding any leavening agents due to the PH level of black cocoa powder.
Set aside to cool down completely.
Once the cake is cooled, transfer into a cake stand or a serving plate..
- Prepare the frosting.
In a large bowl, add cream cheese.
Using a hand or stand mixer, whip until light and fluffy.
Add in demerara sugar powder.
To make demerara sugar powder, simply blitz until powder forms in a spice grinder or blender..
- Continue whipping until well combined.
Add in the whipping cream.
Whip until stiff peaks form.
Spread this frosting on top of the cake.
Lastly, dust with some cocoa powder.
Slice and serve warm or chilled..
A Black Velvet cake it was!
The frosting is a chocolate version of Jessica's wonderful buttercream -so smooth and silky that the shine echoed that of the polished fruit.
Other things that have been tumbling in the back of my mind was something a friend said to me recently.
Black velvet cake with sweet neon buttercream frosting.
This black velvet buttermilk cake is super soft, moist and oh so dark.
