Black Velvet Chocolate Cake Food

BLACK VELVET CAKE

Steps:

• Preheat the oven to 350 F/ 175 C. Line and grease three, eight-inch cake pans, or four, seven-inch pans.
• Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup black cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp of salt in a large bowl. Whisk together until combined.
• In a separate, medium-sized bowl, add 1 cup of hot water and 2 tsp instant espresso or coffee. Stir until dissolved.
• Add in 1 cup buttermilk, 1/2 cup oil, 2 eggs and 2 tsp vanilla extract into the instant espresso mixture. Give the mixture a quick stir to combine the ingredients.
• Pour the wet ingredients into the dry ingredients. Mix by hand until fully incorporated. The batter will be on the thin side, but that's the consistency you're after!
• Divide the batter evenly between the cake pans, and bake for about 24-27 minutes. I like to use a kitchen scale to weigh the pans. It makes sure each pan has the exact same amount of batter and helps the cake layers bake up to be the same height.
• Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling.
• Once cooled, use a serrated knife to level the top of each cake layer. If you make these in advance, wrap and freeze them at this point.
• Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.
• Add in the sifted black cocoa, vanilla extract, and salt, and mix on low until the ingredients are fully incorporated.
• Slowly mix in the powdered sugar. Halfway through, add in the heavy cream to make the frosting easier to mix.
• Mix in the cooled, melted dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
• If you want the buttercream to be a darker shade of black, min in a squirt of black gel food coloring. Then cover with plastic wrap to prevent crusting and set aside.
• Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
• Add an even layer of buttercream between each cake layer with a large offset spatula.
• Add a thin coat of frosting around the cake, fully covering the cake layers.
• Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired and enjoy!

BLACK VELVET CHOCOLATE CAKE RECIPE

Steps:

• NOTE: If you use a cocoa powder that is different than listed, your cake will not be as dark. You can supplement the color with 1 tsp of super black food coloring
• Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
• Grease three 8" cake pans with cake goop.
• Whisk together melted chocolate, cocoa powder, hot coffee, vanilla, and oil until combined (it will look lumpy). Then mix in the warm buttermilk and whisk until combined. Then set aside.
• Add butter to stand mixer and beat at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes. Add the eggs 1 at a time, mixing in fully before adding the next egg.
• Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
• With the mixer at the lowest speed, add about a third of the dry ingredients to the batter, followed immediately by about a third of the chocolate mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. Return the mixer to low speed, beat until the batter looks like satin, about 15 seconds longer.
• Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula. Bake cakes until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.Transfer pans to a wire rack and let cool for 10 minutes. Invert cakes onto the rack and pop cakes out of pans. Cool completely before frosting.
• Cream your butter until smooth with the whisk attachment (by hand or in the stand mixer is fine)
• Add the vegetable shortening to the butter and cream until smooth
• While mixing on low, start adding in your powdered sugar one cup at a time until it's all combined with the butter mixture
• Add in your salt, vanilla and milk and whip on medium for 10-15 minutes until very light and fluffy
• If your frosting is too thick, you can add in 1-2 more Tablespoons of water or milk to thin it down to your desired consistency.
• You can now add in your desired food coloring if you prefer your frosting to be colored. I used electric pink, electric green and electric pink food coloring from americolor.com. Remember, the frosting color will deepen after 24 hours.

BLACK CHOCOLATE CAKE

Steps:

• Make the cake: Preheat the oven to 350˚. Brush the bottoms and sides of two 9-inch round cake pans with vegetable oil and dust with flour, tapping out the excess. Whisk the flour, cocoa powder, salt, baking soda and baking powder in a medium bowl. In a separate medium bowl, combine the chopped chocolate and instant coffee; pour in the boiling water and let stand 5 minutes, then whisk until smooth. Combine the sour cream, vegetable oil and vanilla in a liquid measuring cup (it will look curdled).
• Beat the eggs and sugar in a large bowl with a mixer on medium speed until combined. Increase the speed to medium high and beat until light and fluffy, 4 to 5 minutes. Reduce the mixer speed to low and slowly add the coffee-chocolate mixture; beat until combined. Beat in the flour mixture in three batches, alternating with the sour cream mixture in two batches, until just incorporated. (Keep the mixer on low as you add the ingredients, then increase the speed to medium briefly between additions to beat out the lumps.) The batter should look like hot fudge.
• Divide the batter between the prepared pans. Bake until a toothpick inserted into the centers comes out clean, 35 to 45 minutes. Let cool 15 minutes in the pans, then run a knife around the edges and remove the cakes to a rack to cool completely.
• Meanwhile, make the frosting: Whisk the eggs, 1/4 cup milk, the sugar, cocoa powder, cornstarch and salt in a medium bowl until smooth (the mixture will be thick). Heat the remaining 1 1/4 cups milk in a saucepan over medium heat until just steaming. Gradually whisk the hot milk into the egg mixture, then pour the entire mixture into the pan. Bring to a boil, whisking (the mixture will become thick like pudding very quickly). Continue cooking 30 to 60 more seconds to thicken further, whisking vigorously, then remove from the heat. Pour into a bowl and press a piece of plastic wrap directly onto the surface. Refrigerate until cold, 3 to 4 hours.
• Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals until melted; let cool slightly. Beat the butter in a large bowl with a mixer on medium-high speed until light and creamy, 3 to 5 minutes. Stir the cocoa pudding mixture to loosen, then gradually beat into the butter mixture, beating well after each addition. Beat in the melted chocolate. Continue beating, scraping down the sides of the bowl, until fluffy, 1 to 2 minutes.
• Trim off the domed tops of the cakes with a long serrated knife. Put one cake layer on a platter. Spread 1 cup frosting on top, then top with the other cake layer. Spread the remaining frosting over the top and sides of the cake. Refrigerate 1 hour before serving.

DORIS'S VELVET CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees. Lightly coat an 8-by-3-inch round cake pan with margarine, and line bottom with a round of parchment paper; set aside.
• In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt the chocolate with the margarine and instant espresso, stirring until smooth and glossy. Remove bowl from pan of water, and let mixture cool slightly. Whisk in egg yolks one at a time, beating well after each addition.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed to soft peaks. With machine running, slowly add granulated sugar, beating until stiff glossy peaks form. Stir about 1/4 of the whites into chocolate base to lighten it. Gently but thoroughly fold in remaining whites until thoroughly combined.
• Pour batter into prepared cake pan. Place in a roasting pan, and pour hot water into roasting pan to come halfway up sides of cake pan. Carefully transfer to oven, and bake until top of the cake is just set in the center, about 35 minutes. Transfer to a wire rack to cool completely, then transfer to refrigerator for at least 4 hours and up to overnight.
• Run a paring knife around edges of cake to release from pan, and unmold (if the cake doesn't come out of pan, briefly dip bottom of cake pan in warm water; do not leave in water too long, or cake will melt). Invert cake onto serving platter, and dust top with confectioners' sugar. Serve in very thin slices.

BLACK MAGIC CAKE WITH CHOCOLATE VELVET FROSTING

Steps:

• Mix together dry ingredients.
• Add coffee, buttermilk, oil, vanilla and eggs.
• Beat 2 minute.
• Batter will be thin.
• Pour into 9x13" greased pan or 2 9" round pans.
• Bake at 350 for 35-40 minutes.
• For Frosting:.
• Combine sugar, cornstarch and salt in a medium size saucepan.
• Stir in boiling water til well blended.
• Cook, stirring constantly until mixture thickens.
• Add chocolate squares and butter.
• Continue cooking and stirring til melted.
• Remove from heat, stir in vanilla.
• Pour into bowl and chill, stirring several times until thick enough to spread.

BLACK VELVET CAKE

Steps:

• Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside.
• In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
• Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin.
• Pour into prepared pan. Bake in the preheated oven 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
• In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add a small amount of additional milk, if needed. Stir in vanilla.
• Frost cake and garnish as desired.

VANILLA VELVET/CHOCOLATE CAKE

Steps:

• For the Chocolate Cake:
• Preheat oven to 325 degrees F and spray 2 (9-inch) cake pans with cooking spray.
• For each cake:
• Combine all dry ingredients and sift. Combine all wet ingredients and whisk to incorporate. In a mixer fitted with a paddle attachment, mix the sifted dry ingredients and butter. Add 1/3 of the wet ingredients and mix on medium speed for 1 minute. Scrape down the sides of the bowl and repeat this process 2 more times. Poor batter evenly into prepared cake pans. Bake in a preheated oven for 30 to 35 minutes. Check the center of cakes with a toothpick for doneness. Cool.

BLACK VELVET CHOCOLATE TORTE

Steps:

• Prepare cake batter and bake in 2 (9-inch) round baking pans as directed on package, adding the dry pudding mix and melted unsweetened chocolate with the water, eggs and oil. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Cut each cake horizontally into 2 layers. (You will have 4 layers.)
• Beat next 3 ingredients in large bowl with mixer until blended. Gradually add sugar, beating until blended after each addition.
• Stack cake layers on serving plate, spreading about 3/4 cup frosting between layers and on top of cake. Sprinkle with nuts; drizzle with melted semi-sweet chocolate. Let stand until chocolate is firm.

CHOCOLATE VELVET RECIPE

Steps:

• 1. Preheat oven to 425 F degrees. 2. Butter a small jelly-roll pan and on it place a sheet of bakers parchment or waxed paper. Butter paper lightly and sprinkle evenly with flour. Whip whole eggs with yolk and sugar until mixture is very pale and forms ribbons when a little is dribbled back into the bowl from the tip of the mixing spoon. Fold in sifted cornstarch and grated lemon rind. Spread evenly into prepared pan. Bake for about eight minutes, or until cake is golden brown but still moist. The cake must be pliable enough to fit into a mold. When it has cooled for 10 minutes, cut cake in strips that can be fitted into charlotte mold or bowl. Mold should be completely lined with no spaces showing. Set aside. Praline Paste: Pulverize both almonds and hazel nuts in a blender or food processor. They should be very fine. Set aside. Brush a platter with vegetable oil. Place sugar in a heavy-bottomed saucepan and moisten with lemon juice. Place over high heat stirring constantly until sugar melts completely and turns light brown. Watch this carefully as it will begin to take on color all at once. Remove from heat and keep stirring until sugar is the medium brown color of brewed tea. Pour onto oiled platter and set to cool. When hard and crisp pulverize in blender or food processor. Combine with pulverized nuts and set aside. The filling: Melt butter and set aside. Me1t chocolate in a double boiler and set aside. Dissolve coffee in rum and queurs and mix until smooth. Whipped egg yolks with sugar until firm and Xxx. Beat egg whites to soft peaks. Fold praline paste into egg yolk mixture, then fold in cooled melted butter and chocolate. Mix thoroughly. Fold in whipped cream and finally fold in beaten egg whites. Pour in the mold lined with the roulade and chill until set about three to four hours. The chocolate glaze: Melt chocolate in a double boiler. When melted stir in hot water, a tablespoonful at a time. Mix until smooth. Assembling the cake: Unmold the chilled filled roulade cake. To do this you will need a bowl slightly larger than the cake mold. Invert the mold so the roulade cake is turned out into the larger bowl. Gently and evenly pour the hot chocolate glaze back and forth over the roulade. Repour extra glaze that runs into larger bowl. Pour from side to side until mold is covered. With a large spatula, lift cake onto platter.