Black Velvet Cake

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covered in rich black buttercream this moist chocolate cake is devishly indulgent br iframe src https resources newscdn com au cs video vjs stable build index html id 5348771529001 5582674452001 domain taste height 300 width 500 iframe

The ingredient of Black Velvet Cake

• 400g butter chopped at room temperature
• 645g 3 cups caster sugar
• 6 eggs
• 1 tablespoon vanilla extract
• 2 teaspoons black food colouring see notes
• 450g 3 cups plain flour
• 150g 1 cup self raising flour
• 2 teaspoons 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
• 250g 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
• 250g butter at room temperature chopped
• 360g 2 1 4 cups icing sugar mixture sifted
• 200g dark chocolate melted cooled
• 2 tablespoons dark cocoa powder
• 2 tablespoons activated charcoal powder
• black food colouring to tint

The Instruction of black velvet cake

• preheat the oven to 180c 160c fan forced grease two round 20cm cake pans and line the bases with baking paper
• use electric beaters to beat the butter and sugar in a very large bowl until light and fluffy add the eggs one at a time beating well after each addition beat in the vanilla and food colouring
• sift the flours bicarb cocoa powder and charcoal powder together into a large bowl use a large metal spoon or spatula to fold the flour mixture into the butter mixture in batches alternating with buttermilk divide evenly between cake pans
• bake for 1 1 4 hours or until a skewer inserted into the centre comes out clean cool in the pans for 10 minutes before turning out onto wire racks to cool completely
• meanwhile for the red buttercream use electric beaters to beat the butter in a large bowl until pale while still beating gradually add half the icing sugar add the chocolate and beat until combined gradually add the remaining icing sugar tint icing with red food colouring transfer 3 4 cup buttercream to a separate bowl and set aside for decorating set aside the remaining buttercream
• for the black buttercream use electric beaters to beat the butter in a large bowl until pale while still beating gradually add half the icing sugar add the chocolate and beat until combined add the cocoa powder and charcoal powder and beat until combined gradually add the remaining icing sugar tint icing with black food colouring transfer 3 4 cup buttercream to a separate bowl and set aside for decorating set aside the remaining buttercream the colour will look a steely gray at first but will darken on standing
• to assemble use a serrated knife to trim the tops from the cakes to even cut each cake in half horizontally and place one piece onto a serving plate spread one third of the remaining red buttercream evenly over the cake repeat 2 more times with cake and red buttercream place the final cake on top use an upturned base piece for the final top cake layer so it is smooth and crumb free
• spread a thin layer of the black buttercream over the cake smoothing carefully between each layer to cover any red buttercream that may have oozed out to make a crumb layer place in the fridge for 15 20 minutes to set spread another layer of black buttercream all over the cake place the reserved black and red buttercream into a piping bag fitted with a 1 5cm fluted nozzle pipe swirls around the outer edge of the cake
• press red sprinkles along the bottom edge of the cake

Nutritions of Black Velvet Cake

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a