Black Velvet Chocolate Cake

Black Velvet Chocolate Cake 

Black Velvet Chocolate Cake with glossy dark chocolate mirror glaze and blackberries. 🍫✨

🔹 Ingredients

• For the Cake (3–4 layers)

• 2 cups (250 g) all-purpose flour
• 1 ¾ cups (350 g) granulated sugar
• ¾ cup (75 g) unsweetened dark cocoa powder (Dutch-process for rich black color)
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (240 ml) buttermilk (or milk + 1 tbsp lemon juice, sit 10 mins)
• ½ cup (120 ml) vegetable oil
• 3 large eggs
• 2 tsp vanilla extract
• 1 cup (240 ml) strong hot coffee (brings out chocolate flavor)

• For the Chocolate Ganache Filling

• 2 cups (480 ml) heavy cream
• 500 g dark chocolate (60–70%), finely chopped
• 2 tbsp unsalted butter (optional, for shine)

• For the Mirror Glaze

• 1 cup (200 g) sugar
• ½ cup (120 ml) water
• ⅔ cup (200 g) sweetened condensed milk
• 1 cup (200 g) dark chocolate, chopped
• 3 tbsp unsweetened dark cocoa powder (for deeper black look)
• 10 g (1 tbsp) powdered gelatin + ¼ cup (60 ml) cold water

• For Decoration

• Fresh blackberries
• Chocolate buttercream (piped swirls)
• Optional: chocolate chips or pearls

🔹 Instructions

1. Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line 3 round 8-inch (20 cm) pans.

2. In a large bowl, sift together flour, cocoa, sugar, baking powder, baking soda, and salt.

3. In another bowl, whisk eggs, oil, buttermilk, and vanilla.

4. Pour wet into dry, mix until combined.

5. Slowly add hot coffee and mix (batter will be thin).

6. Divide evenly into pans and bake 28–32 mins, until a toothpick comes out clean.

7. Cool completely on racks.

2. Make Ganache Filling

1. Heat cream until simmering, pour over chopped chocolate.

2. Let sit 2 minutes, then stir until smooth.

3. Add butter for extra gloss.

4. Chill until spreadable.

3. Assemble the Cake

1. Trim cake tops if domed.

2. Place first layer on a board, spread ganache evenly.

3. Repeat with remaining layers.

4. Cover cake with a thin "crumb coat" of ganache, chill 30 mins.

5. Frost smoothly with more ganache and chill until firm.

4. Make the Mirror Glaze

1. Bloom gelatin in cold water (5 mins).

2. In a saucepan, heat sugar, water, and condensed milk until just simmering.

3. Remove from heat, add cocoa powder and chocolate. Stir until melted.

4. Add gelatin, mix until smooth.

5. Strain glaze to remove bubbles. Cool until 90°F (32–34°C) – important for perfect shine.

5. Glaze the Cake

1. Place chilled cake on a rack over a tray.

2. Pour mirror glaze evenly over cake in one go, letting excess drip off.

3. Smooth edges gently if needed.

4. Transfer to cake plate and refrigerate to set (at least 1 hour).

6. Decorate

Pipe dark chocolate buttercream swirls on top.

Arrange fresh blackberries on the swirls.

Add chocolate pearls or chips for texture.

🍴 Serving

Slice with a hot knife for clean cuts.

Best enjoyed slightly chilled.

Keeps 3–4 days refrigerated.