Sublime Black Velvet Sweet
A rich and soft chocolate cake made with dark cocoa, perfect for weeknight baking or special occasions.
Ingredients
For the cake
- 1 3/4 cups flour
- 1 1/2 cups sugar
- 3/4 cup dark cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs Use room-temperature eggs for better mixing.
- 1 cup buttermilk Use room-temperature buttermilk.
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Important step for ultra-soft cake.
For the buttercream
- 1 cup softened butter
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 2 teaspoons vanilla
- 4–5 tablespoons milk or cream Add until you reach the desired consistency.
Instructions
Preparation
- Preheat the oven to 175°C (350°F). Grease and flour two 23 cm (9-inch) cake pans.
- In a large bowl, combine the flour, sugar, dark cocoa, baking powder, baking soda, and salt.
- Mix in the eggs, buttermilk, vegetable oil, and vanilla. Beat until smooth.
- Gradually add the boiling water and mix. The batter will be thin — that’s normal.
Baking
- Divide the batter evenly between the two pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Making the Buttercream
- Beat the softened butter until creamy.
- Gradually add powdered sugar and cocoa powder, then vanilla. Add milk or cream, 1 tablespoon at a time, until you reach a spreadable consistency. Beat until smooth and fluffy.
Assembly
- Place one cake layer on a plate. Spread a layer of buttercream over it.
- Top with the second layer and frost the top and sides. Smooth the surface or create swirls with an offset spatula.
Notes
Store at room temperature for up to 2 days, in the fridge for up to 5 days, or freeze for up to 2 months. Let the cake sit for 20–30 minutes after taking it from the fridge before serving to soften the buttercream.