Black Velvet Cake With Dark Chocolate Ganache

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Black Velvet Cake with Dark Chocolate Ganache is hands down one of the most stunning desserts I’ve ever made, and trust me, it tastes even better than it looks. I remember the first time I sliced into this beauty and saw those deep, dark layers contrasted with that glossy ganache dripping down the sides. It was love at first bite. This cake is everything you want in a chocolate dessert: rich, moist, and absolutely decadent without being too sweet.

What Makes Black Velvet Cake So Special?

So what exactly is this gorgeous creation? Black Velvet Cake is basically red velvet cake’s mysterious, sophisticated cousin. Instead of that classic red hue, you get an incredibly deep, almost black chocolate color. The texture is super tender and velvety, hence the name. What makes it different from regular chocolate cake is the addition of buttermilk and a touch of cocoa, which creates this unique crumb that’s both light and incredibly moist at the same time.

What You’ll Need

Before we jump into baking, let’s talk about what goes into this Black Velvet Cake with Dark Chocolate Ganache. I’ve broken everything down so you know exactly what you’re working with.

For the Cake:

• All-purpose flour (2 ½ cups): This gives the cake its structure. You can swap with cake flour for an even lighter texture, but honestly, all-purpose works perfectly fine.
• Granulated sugar (2 cups): Sweetness and moisture in one. Don’t skimp on this because it also helps keep the cake tender.
• Dark cocoa powder (¾ cup): The secret to that deep black color. I prefer Dutch-processed cocoa because it’s less acidic and gives a richer flavor.
• Baking soda (1 ½ teaspoons): This reacts with the buttermilk to give you that perfect rise.
• Baking powder (1 teaspoon): Extra lift never hurt anybody, right?
• Salt (1 teaspoon): Balances the sweetness and makes all the flavors pop.
• Eggs (3 large): Room temperature works best. They bind everything together beautifully.
• Buttermilk (1 ½ cups): The MVP ingredient that makes this cake so incredibly moist. No buttermilk? Mix regular milk with a tablespoon of lemon juice and let it sit for 5 minutes.
• Vegetable oil (¾ cup): Keeps the cake moist for days. You could use melted coconut oil if you prefer.
• Vanilla extract (2 teaspoons): Pure vanilla is worth it here, but imitation works in a pinch.
• Hot coffee (1 cup): Don’t worry, this won’t make your cake taste like coffee. It just intensifies the chocolate flavor like magic.
• Black food coloring (1-2 teaspoons, optional): If you want that super dark, almost black look, add this. Otherwise, the cocoa alone will give you a very dark brown.

For the Dark Chocolate Ganache:

• Dark chocolate chips (2 cups): Go for 60-70% cocoa content. The better the chocolate, the better your ganache will be.
• Heavy cream (1 cup): This creates that silky, pourable consistency. Full-fat is essential here.
• Butter (2 tablespoons): Adds shine and a little extra richness to the ganache.
• Vanilla extract (1 teaspoon): Just a touch to round out the flavors.

For Decoration:

• Chocolate chips or shavings: For topping, because why not go all out?
• Chocolate sauce: For drizzling on the plate when serving.

Step-by-Step Instructions

Alright, let’s get this Black Velvet Cake with Dark Chocolate Ganache happening. Don’t stress about the multiple steps because I’m walking you through everything. Plus, most of this is just mixing and waiting.

Prep Your Pans

First things first, preheat your oven to 350°F. Grab two 9-inch round cake pans and grease them really well with butter or cooking spray. Then line the bottoms with parchment paper circles. This step is crucial because nobody wants their gorgeous cake layers stuck to the pan. Trust me on this one.

Mix the Dry Ingredients

In a large bowl, whisk together your flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined so you don’t end up with pockets of cocoa or flour. I usually sift my cocoa powder because it can be clumpy, but if you’re whisking vigorously, you should be fine.

Combine Wet Ingredients

In another bowl, whisk your eggs, buttermilk, oil, and vanilla until smooth. The mixture should look creamy and well blended. If you’re using food coloring, add it now and mix until the color is evenly distributed throughout.

Bring It All Together

Pour your wet ingredients into the dry ingredients and mix on medium speed until just combined. Don’t overmix here because that can make your cake tough instead of tender. The batter will be pretty thick at this point, so don’t panic.

Add the Coffee

Now slowly pour in that hot coffee while mixing on low speed. The batter will become much thinner, almost liquidy, and that’s exactly what you want. This thin batter bakes up into the most incredibly moist cake. I learned this trick from my grandmother, and it’s been a game changer for all my chocolate cakes.

Bake the Layers

Divide the batter evenly between your prepared pans. I like to use a kitchen scale to make sure they’re equal, but eyeballing it works too. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should spring back when lightly touched.

Cool Completely

Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely. This is where patience becomes your best friend. If you try to frost warm cake, everything will slide right off. I usually bake my layers the night before and let them cool completely overnight.

Make the Ganache

While your cakes are cooling, let’s make that gorgeous dark chocolate ganache. Heat your heavy cream in a saucepan until it just starts to simmer. You’ll see little bubbles forming around the edges. Remove from heat and pour over your chocolate chips in a heatproof bowl.

Let it sit for about 2 minutes without stirring. This allows the chocolate to melt properly. Then add your butter and vanilla, and whisk until completely smooth and glossy. The ganache should be thick but pourable. If it’s too thick, add a splash of warm cream. If it’s too thin, let it cool for a bit.

Assemble Your Masterpiece

Place your first cake layer on a serving plate or cake stand. Pour about a third of the ganache over the top and spread it evenly, letting some drip down the sides if you want that dramatic look. Place the second layer on top and pour the remaining ganache over everything.

Use an offset spatula to spread it smoothly over the top and sides. Don’t worry if it’s not perfect because rustic can be beautiful too. I actually prefer when some ganache naturally drips down the sides. It looks way more impressive than a perfectly smooth finish.

Finishing Touches

Top your Black Velvet Cake with Dark Chocolate Ganache with chocolate chips, shavings, or whatever decoration speaks to you. When serving, drizzle some extra chocolate sauce on the plate for that restaurant-style presentation. It’s the little details that make people go “wow.”

How to Serve This Beauty

This cake is rich, so a little goes a long way. I love serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream to cut through all that chocolate intensity. A cup of strong coffee on the side is absolutely perfect too. For special occasions, you could add some fresh berries on top for a pop of color and a hint of tartness that balances the sweetness beautifully.

Tips For The Perfect Black Velvet Cake

• Room temperature ingredients matter: Make sure your eggs and buttermilk are at room temperature before you start. Cold ingredients don’t blend as smoothly, and you might end up with a lumpy batter.
• Don’t skip the coffee: I know it sounds weird if you’re not a coffee person, but it really doesn’t make the cake taste like coffee at all. It just makes the chocolate flavor so much deeper and richer.
• Test your baking soda: If your baking soda is old, it won’t give you the rise you need. Drop a little bit in some vinegar, and if it fizzes vigorously, you’re good to go.
• Let ganache cool slightly: If your ganache is too hot when you pour it on the cake, it’ll run right off and create a mess. Let it cool until it’s slightly thickened but still pourable.
• Level your layers: If your cake layers dome in the middle, use a serrated knife to level them off before stacking. This makes for a much more stable and professional-looking cake.
• Make ahead friendly: You can bake the layers up to two days in advance and keep them wrapped tightly at room temperature. The ganache can be made a day ahead and gently rewarmed before using.
• Freeze for later: This cake freezes beautifully. Wrap individual slices in plastic wrap and freeze for up to three months. Just thaw at room temperature when you’re ready to enjoy.

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