Description

This rich and decadent Black Velvet Cake combines the deep, intense flavors of Dutch-processed and black cocoa powders with a luscious chocolate whipped cream frosting. Moist layers of chocolate cake are balanced by a smooth, fluffy frosting made from whipped cream and semi-sweet chocolate chips, creating an elegant dessert perfect for celebrations or any chocolate lover’s delight.

Ingredients

Scale

Cake Ingredients

6 tablespoons unsalted butter, softened
1 3/4 cups all-purpose flour
1 cup Dutch-processed cocoa powder, sifted
3/4 cup black cocoa powder, sifted
1 teaspoon baking soda
1 teaspoon fine sea salt (for cake)
2 cups granulated sugar (for cake)
1/2 cup canola oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract

Frosting Ingredients

1 2/3 cup + 1/4 cup heavy whipping cream
2/3 cup + 1 tablespoon semi-sweet chocolate chips
1 1/2 cups granulated sugar (for frosting)
3/4 teaspoon fine sea salt (for frosting)

Instructions

Prepare Oven & Dry Ingredients: Preheat your oven to 350°F (175°C). Grease three 8-inch cake pans and line them with parchment paper for easy removal. In a large bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, black cocoa powder, baking soda, and fine sea salt for the cake. Whisk these ingredients well to ensure they are evenly combined.
Cream Wet Cake Ingredients: In a mixer, cream the softened unsalted butter, canola oil, and granulated sugar reserved for the cake until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, add the vanilla extract and mix briefly.
Combine Batter: Alternately add the sifted dry ingredients and the room temperature buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix on low speed just until everything is combined, making sure the batter has a uniform dark color without overmixing.
Bake & Cool Cakes: Divide the batter evenly among the prepared pans. Bake for 28 to 32 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in their pans for 10 to 15 minutes, then invert them onto wire racks, remove the parchment paper, and cool completely for 1 to 2 hours.
Prepare Chocolate Whipped Frosting: Heat the heavy whipping cream until it starts to simmer. Pour this hot cream over the semi-sweet chocolate chips and let it sit for 5 minutes to melt the chocolate. Whisk the mixture until smooth. Stir in the granulated sugar and fine sea salt for frosting. Chill this mixture thoroughly for at least 2 hours. Once very cold, whip it until it becomes light and fluffy, perfect for frosting.
Assemble Cake Layers: If necessary, level the cooled cake layers to ensure even stacking. Place the first layer on your serving plate and spread a generous amount of the chocolate whipped frosting over it. Repeat this process for the remaining layers. Apply a thin crumb coat over the entire cake to seal in crumbs, then chill the cake for 20 to 30 minutes. Finish by applying the remaining frosting smoothly over the cake.
Garnish & Serve: Decorate the cake with chocolate shavings or fresh berries as desired. Chill the assembled cake for 30 minutes before slicing to allow for clean slices. Store any leftovers refrigerated in an airtight container.

Notes

Allow cakes to cool completely before frosting to prevent melting.
Use room temperature eggs and buttermilk for a smoother batter.
Sifting the cocoa powders and flour ensures no lumps in the batter.
Chilling the frosting mixture before whipping helps achieve a light, airy texture.
For a dairy-free option, substitute heavy cream and butter with plant-based alternatives.
Ensure the cake is chilled before slicing to maintain clean layers.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Black Velvet Cake, Chocolate Cake, Whipped Chocolate Frosting, Decadent Cake, Chocolate Dessert, Layer Cake, Chocolate Whipped Cream