Haven’t you heard? Black is the new black! How do you make a black velvet cake without tons of food coloring though? Well the secret is in the cocoa powder!
Did you know not all cocoa powder is created equally? You might read our blog post on cocoa powder to find out more on how using dutched or natural cocoa powder can really affect the final cake!
For years I have been making a delicious chocolate cake recipe using cake flour and it has been a huge hit with my brides! I love it! One of the reasons it’s so delicious is that it uses a very high quality type of cocoa powder. The cake is moist, fudgy and delicious and perfect for wedding cakes. Now that I am teaching mostly online sculpted cakes, I have found myself sometimes in need of a more sturdy cake recipe.
I am not usually a fan of cake recipes using AP flour but I finally found one that does not sacrifice flavor for structure! Not only is this black velvet cake delicious, it’s the perfect cake for carving! Best part? The scraps! shhhhh I won’t tell if you won’t tell.
Black Velvet Chocolate Cake Recipe
Chocolate cake from scratch tends to be very crumbly, so we made a new recipe that stands up to the wear and tear of cake sculpting. This new recipe is the ideal cake carving recipe if you're going to be using a chocolate cake inside your cake sculpture. This recipe makes three 6"x2" rounds or two 8"x2" rounds
- 13 oz AP flour
- 6 oz unsalted butter room temperature
- 16 oz superfine sugar
- 4 oz dutched cocoa powder we used Guittard 100% Cocoa Noir
- 4 large eggs room temperature
- 1 tsp salt
- 2 1/2 tsp baking powder
- 1/4 cup strong coffee cooled to room temperature
- 2 cup milk room temperature
- 1 Tbsp vanilla extract
NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
If your ingredients just came out of the refrigerator or the coffee is too hot, your mixture could curdle during the process of making the cake batter and become ruined.
NOTE: If you use a cocoa powder that is different than listed, your cake will not be as dark. You can supplement the color with 1 tsp of super black food coloring
Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
Grease two 8" cake pans with cake goop.
Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add the eggs 1 at a time, beating 1 full minute per egg.
Whisk the flour, baking powder, salt, and cocoa powder in a medium bowl.
Combine the milk, vanilla extract and strong coffee in a liquid measuring cup.
With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to low speed, beat until the batter looks like satin, about 15 seconds longer.
Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 25-30 minutes.
Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack and pop cakes out of pans. Cool completely before frosting.