Description
Indulge in this rich and stunning Black Velvet Chocolate Cake, made with Dutch cocoa and topped with creamy dark chocolate frosting. Perfect for any celebration, this decadent dessert is sure to impress!
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup Dutch-process cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Dark Chocolate Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3/4 cup Dutch-process cocoa powder
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
- Stir in boiling water (batter will be thin).
- Divide batter evenly between prepared pans.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder.
- Add heavy cream, vanilla, and salt. Beat until light and fluffy.
- Frost cooled cakes, layering and covering the top and sides.
- Serve and enjoy!
Notes
- Use high-quality Dutch-process cocoa for the richest flavor.
- Ensure cakes are completely cool before frosting.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
