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Black velvet cake
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Prep Time:
60 minutes
Cook Time:
75 minutes
Total Time:
135 minutes
Decadent chocolate cake with rich black buttercream.
Ingredients:
  • 400g butter, chopped, at room temperature
  • 645g (3 cups) caster sugar
  • 17.40 gm vanilla extract
  • 2 tsp black food colouring (see notes)
  • 450g (3 cups) plain flour
  • 150g (1 cup) self-raising flour
  • 5.00 gm bicarbonate of soda
  • 145g (1 1/2 cups) dark cocoa powder
  • 35g (1/4 cup) activated charcoal powder (see notes)
  • 500ml (2 cups) buttermilk
  • Red sprinkles, to decorate
  • 500.00g butter, at room temperature, chopped
  • 345g (2 1/4 cups) icing sugar mixture, sifted
  • 180g white chocolate, melted and cooled
  • Red food colouring, to tint
  • 360g (2 1/4 cups) icing sugar mixture, sifted
  • 200g dark chocolate, melted, cooled
  • 20.00 gm dark cocoa powder
  • 40.00 ml activated charcoal powder
  • Black food colouring, to tint
Instructions:
  • Preheat the oven to 180C/160C fan forced, then generously grease two 20cm round cake pans and line the bases with baking paper.
  • In a very large bowl, use an electric mixer to cream the butter and sugar until light and fluffy. Gradually add the eggs one at a time, ensuring each is well beaten in. Mix in the vanilla extract and food coloring.
  • Combine the flours, bicarbonate of soda, cocoa powder, and charcoal powder by sifting them together into a large bowl. Gently fold the flour mixture into the butter mixture in batches, alternating with buttermilk. Divide the batter equally between the cake pans.
  • Bake for 1 1/4 hours or until a skewer inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  • For the red buttercream, beat the butter in a large bowl using electric beaters until pale. Gradually add half of the icing sugar while still beating. Mix in the chocolate until fully combined. Slowly incorporate the rest of the icing sugar. Tint the icing red with food colouring. Transfer 3/4 cup of buttercream to a separate bowl for decorating, then set aside the rest of the buttercream.
  • To make the black buttercream, use electric beaters to whip the butter in a large bowl until light in color. While beating, slowly mix in half of the icing sugar. Incorporate the chocolate and continue to beat until blended. Add the cocoa powder and charcoal powder, beating until well combined. Gradually mix in the remaining icing sugar. Color the icing with black food coloring. Separate 3/4 cup of the buttercream into another bowl for decorating. Reserve the rest of the buttercream. Initially, the color may resemble a steel gray, but it will deepen as it sits.
  • Using a serrated knife, trim the tops of the cakes to create an even surface. Cut each cake in half horizontally. Place one piece on a serving plate and spread one-third of the remaining red buttercream evenly over it. Repeat this step two more times with the remaining cake and buttercream. Finally, place the last cake piece on top with the smooth base facing upwards for a crumb-free finish.
  • Spread a thin layer of black buttercream over the cake, smoothing carefully to cover any red buttercream that may have oozed out, creating a crumb layer. Chill in the fridge for 15-20 minutes to set. Proceed to cover the cake with another layer of black buttercream. Use a piping bag fitted with a 1.5cm fluted nozzle to pipe swirls around the outer edge of the cake using the reserved black and red buttercream.
  • Sprinkle red sprinkles along the bottom edge of the cake.

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