Dark Chocolate Velvet (Print Version)
# Ingredients:
→ Frosting
01 -
6 tbsp butter, unsalted
02 -
3/4 tsp sea salt (fine)
03 -
1 2/3 cup + 1/4 cup heavy cream (443g)
04 -
1 1/2 cups white sugar (300g)
05 -
2/3 cup + 1 tbsp semi-sweet chocolate chips (128g)
06 -
1 cup Dutch-processed cocoa, sifted (100g)
07 -
3/4 cup black cocoa, sifted (75g)
08 -
1 tsp pure vanilla extract
→ Cake
09 -
1 3/4 cup plain flour (210g)
10 -
1 tsp baking soda
11 -
1 tsp fine sea salt
12 -
2 cups white sugar (400g)
13 -
1/2 cup canola oil (100g)
14 -
1 cup buttermilk at room temp (227g)
15 -
2 large eggs at room temp (110g)
16 -
1 tsp vanilla extract
17 -
2/3 cup steaming coffee (152g)
18 -
3/4 cup black cocoa (54g)
# Instructions:
01 -
Melt the butter with salt in a saucepan. After it melts, add the cream and sugar, giving it a stir now and then until it almost boils, taking around 7-8 minutes. Drop in chocolate chips and stir till they're completely gone.
02 -
Put your sifted cocoa powders in a mixer bowl. Pour the warm chocolate mix into it while mixing until everything blends. Wipe down the sides and mix another 2-3 minutes till smooth. Add vanilla, stir it in, then pour everything into a container. Cool in the fridge at least 4-6 hours or leave it overnight.
03 -
Put parchment rounds on the bottom of three 6-inch cake pans. Turn your oven on to 350°F/180°C.
04 -
Mix flour, baking soda, and salt together in a bowl. Set it aside for later.
05 -
In a big bowl, mix oil and sugar together. Add buttermilk, eggs, and vanilla. Then mix in your dry stuff until it's smooth.
06 -
Stir hot coffee and cocoa powder together until smooth. Then blend it into your cake mix just until everything's combined.
07 -
Pour equal amounts of batter into your pans. For best results, weigh each pan on a scale - they should each have about 395 grams.
08 -
Bake them for 25-35 minutes. They're done when a toothpick stuck in the middle comes out with just a few damp crumbs. Let the pans cool on a rack, then run a spatula around the edges and flip them out.
09 -
When you want to put the cake together, let your frosting sit out for about an hour. Then mix it briefly for 30-60 seconds to soften it up. Don't mix too long or it'll get lighter!
10 -
Put your first cake layer on your serving plate. Pipe some black frosting on top. Keep adding cake and frosting layers, with the last cake layer flipped upside down. Cool your cake in the fridge for 30-60 minutes until firm.
11 -
Cover the whole cake with your leftover frosting. Use the back of a spoon to make swirly patterns for a nice look. Add any other decorations you want and dig in!
# Notes:
01 -
Keep any leftover cake in a sealed container in your fridge for up to 5 days.
02 -
To store longer, wrap single slices in plastic, put in an airtight box, and freeze for up to a month.
03 -
You can swap the coffee for hot water if you don't want coffee flavor.