Black Velvet Cake (Print Version)

# Ingredients:

→ Cake Layers

01 - 240g (1 cup) hot water

02 - 5g (2 teaspoons) instant espresso or coffee

03 - 9g (1½ teaspoons) baking soda

04 - 6g (1 teaspoon) salt

05 - 75g (¾ cup) black cocoa powder, sifted

06 - 260g (2 cups) all-purpose flour

07 - 240g (1 cup) buttermilk

08 - 110g (½ cup) vegetable oil

09 - 8g (2 teaspoons) vanilla extract

10 - 2 large eggs, room temperature

11 - 8g (2 teaspoons) baking powder

12 - 400g (2 cups) granulated sugar

→ Dark Chocolate Buttercream

13 - 375g (5 cups) powdered sugar

14 - 3g (½ teaspoon) fine table salt

15 - 452g (2 cups/4 sticks) unsalted butter, room temperature

16 - 180g (⅔ cup) heavy cream, room temperature

17 - 230g (1⅓ cups) dark chocolate chips, melted and cooled

18 - 100g (1 cup) black cocoa powder, sifted

19 - 4g (1 teaspoon) vanilla extract

# Instructions:

01 - Set your oven to 350°F (175°C). Grease and line three 8-inch or four 7-inch cake tins.

02 - In a big bowl, mix together the flour, sugar, cocoa powder, salt, baking powder, and baking soda.

03 - Dissolve the espresso in the hot water first. Add buttermilk, eggs, vanilla, and oil to the mixture. Stir everything until it's smooth.

04 - Combine the wet and dry mixtures. Stir until everything's well blended. The batter will be runny.

05 - Pour into the prepared pans evenly. Bake for 24-27 minutes. Let them cool for 10 minutes in the pans, then move them to cooling racks.

06 - Whip the butter until creamy. Blend in the cocoa, salt, and vanilla. Gradually add the powdered sugar, then the heavy cream halfway through. Once smooth, mix in the melted chocolate.

07 - Layer cakes with buttercream in the middle. Cover with a crumb coat and chill before applying the final frosting layer. Decorate if you'd like.

# Notes:

01 - You can prepare cake layers ahead and keep them frozen.

02 - Buttercream keeps in the fridge for a month or freezer for 3 months.

03 - The finished cake lasts up to 7 days in the fridge or a month when frozen.

04 - Everything mixes better when ingredients are room temperature.

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