Black Velvet Cake

Black Velvet Cake

(Serves 8-10, two 8-inch layers)

Cake

• 200g all-purpose flour
• 70g black cocoa powder or Dutch-process cocoa powder
• 300g caster sugar
• 1½ tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 eggs
• 240ml buttermilk
• 120ml vegetable oil
• 2 tsp vanilla
• 240ml hot water
• Black gel food coloring (optional, for a deeper black color)

Instructions :

Preheat oven to 180°C. Grease and line two 8-inch pans.

Sift flour, black cocoa, sugar, baking powder, baking soda, salt. Add eggs, buttermilk, oil, vanilla. Beat until smooth. Stir in hot water (batter will be thin). Add food coloring, if desired. Divide batter evenly and pour into prepared pans. Bake for 30-35 minutes, or until a skewer inserted in the center comes clean. Let cool completely.

Black Velvet Frosting

• 300g unsalted butter, softened
• 600g icing sugar
• 60g black cocoa powder
• 4 to 5 tbsp milk
• 2 tsp vanilla

Beat butter until pale. Add icing sugar, cocoa powder, milk, and vanilla. Beat until fluffy and deep black in color.

Assembly

Place a layer of cake on a flat surface. Spread a thin layer of frosting on top. Place the second layer of cake on top of the first. Frost the top and sides of the cake. Chill in the refrigerator for 30 minutes.