Black Velvet Food

BLACK VELVET CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
• Mix together the flour, sugar, cocoa powder, baking soda and salt in a large bowl. Whisk the buttermilk, oil, sour cream, egg, espresso powder and vanilla in another large bowl.
• Add the flour mixture to the buttermilk mixture and whisk until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs attached, 16 to 18 minutes. Let cool in the pan for 10 minutes, then remove the cupcakes and let cool completely on a wire rack, about 30 minutes.
• For the frosting: Meanwhile, beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 1 minute. Add the confectioners' sugar and vanilla and beat until light and fluffy, about 1 minute. Spread the frosting on top of the cooled cupcakes then dust with a little black cocoa powder.

BLACK VELVET CAKE

Steps:

• Preheat the oven to 350 degrees F, with a rack in the center.
• Butter and flour two 6" round cake pans and set aside.
• Sift the cake flour, cocoa powder, baking powder, and salt into a small bowl and set aside.
• In the bowl of a stand mixer with the paddle attachment fitted on, combine the butter and sugar.
• Cream on medium speed for 2-3 minutes until pale in color and fluffy.
• Scrape down the sides of the bowl. with the mixer on medium-low, add the eggs one at a time until incorporated.
• Add the vanilla and coffee, and mix on medium speed until combined.
• Combine the buttermilk and half & half in a small bowl or glass.
• With the mixer on low, beat in the dry ingredients in 4 additions alternately with the buttermilk liquid mixture, beginning and ending with the dry ingredients.
• Once all the ingredients are combined, turn the mixer off and scrape down the sides of the bowl.
• With the mixer on low, add the black food coloring a little at a time until the desired shade of black is achieved.
• In a small bowl, combine the baking soda and vinegar. it's going to fizz up a bit, so be prepared!
• With the mixer on medium, immediately add the baking soda/vinegar mixture to the bowl and beat for 10 seconds.
• Turn the mixer off and deposit the cake batter evenly between the cake pans. there might be a bit leftover, so make some cupcakes while you're at it!
• Bake at 350 degrees F for 20-30 minutes for the cake layers, and 18-24 minutes for the cupcakes, or until a toothpick inserted in the center of each cake/cupcake comes out clean.
• Remove from the oven and allow to cool in the pans for 10 minutes, then carefully remove the cakes/cupcakes from their pans and cool completely on a wire rack.
• Once the cake layers are completely cool, you can frost and assemble your cake. you can also wrap each layer well with plastic wrap, then a layer of aluminum foil, and store in a freezer-safe plastic zip-top back for up to three months.
• To thaw a frozen cake, simply remove it from the freezer and transfer it to the fridge to thaw overnight.
• Using a spatula, scoop the marshmallow creme out of its' container and into a large bowl.
• Add the unsalted butter, confectioners' sugar, melted chocolate, and vanilla extract.
• Mix with the spatula until all ingredients are well combined.
• Add the heavy cream, a tablespoon at a time until your frosting is a smooth, spreadable consistency. You don't want it to be runny, just smooth, and easy to spread!
• Using a serrated knife, trim the domed part of the cooled cake layers off. Cut each layer in half so you have four even layers.
• Dab a quarter-sized amount of frosting in the center of a cardboard cake round. If you don't have a cake round, you can trim a paper plate to be slightly smaller than the cake layers and use that instead.
• Place one layer onto the cake round, pressing down gently.
• Deposit approximately 3 tablespoons of frosting onto the layer and using an offset spatula or butter knife, spread the frosting onto the cake layer in an even layer. Try to leave about 1/4" border around the edge of the layer.
• Stack another layer on, making sure the layers are lined up and even.
• Repeat with the frosting and stacking until all four layers are stacked together.
• Add about 1/4-1/2 cup of frosting to the center of the top layer and smooth it out over the top and onto the sides of the cake.
• The marshmallow frosting is pretty thick, so you might be able to get away with not doing a crumb coat, especially if you plan on covering the sides of the cake with sprinkles as I did!
• Smooth the frosting over the cake as evenly as you can. The top and sides should be relatively smooth!
• Decorate the cake however you'd like, and place in the fridge for about 30 minutes to allow the cake to firm up.
• Serve and enjoy!

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 CUPCAKES

Steps:

• Preheat the oven to 180°C (350°F) and line a muffin tin with cupcake cases.
• Mix the cocoa, black food colouring and vanilla extract together in a small bowl until it forms a thick paste and set aside.
• Cream the butter and sugar together until fluffy.
• Beat in the eggs until smooth.
• Add in the cocoa mixture and mix.
• Mix the flour, baking soda and baking powder together.
• With the mixer on, add a 1/3 of the flour mixture to the butter mixture. Then add a 1/3 of the milk. Continue alternating between the two, always beginning and ending with flour mixture.
• Finally mix through the white vinegar.
• Spoon the mixture evenly between the muffin cases and place in the oven for 15 minutes or until a skewer comes out clean and the cupcakes are soft to the touch.
• Allow them to cool completely while you make the chocolate ganache and buttercream.
• Heat the cream until boiling point then pour over the dark chocolate and mix until smooth and glossy.
• Add in a few drops of the black food colouring gel at a time until the mixture is black.
• Set aside and make the chocolate buttercream.
• Beat the softened butter until creamy.
• Add cocoa and two tablespoons of milk and beat.
• Add in the icing sugar and beat until combined.
• Add in the food colouring gel until the buttercream turns black and add extra milk if needed.
• Scoop out the center of each cupcake and pour in the dark chocolate ganache.
• Pipe on the chocolate buttercream in any design you wish.

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.

BLACK VELVET CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.

BLACK VELVET ICE CREAM

Steps:

• In a food processor, puree the beans, egg yolks, white sugar and honey until smooth.
• Heat brown sugar, salt, evaporated milk and cocoa powder to a brisk simmer in a heavy medium saucepan.
• Remove from heat and slowly add 1 cup of this hot mixture into the food processor with the yolks, running the machine constantly, until blended.
• Scrape the processor mixture back into the saucepan and place over medium heat.
• Continue cooking, stirring constantly with a silicone spatula or wooden spoon, for 3 minutes - until mixture is thick.
• The mixture is ready when you can run your finger down back of a coated spoon and the line remains visible, and the mixture reads 175ºF on an "instant read" thermometer.
• Remove from the heat, add the chocolate and let stand 1 minute.
• Whisk until melted and smooth.
• Strain through a mesh strainer into a large metal bowl and set into a basin containing ice water.
• Stir custard frequently until it has cooled to room temperature.
• Remove from the ice bath and stir in the yogurt, liqueur and vanilla.
• Cover the surface of the mixture with plastic wrap and refrigerate for 2 hours.
• Using a metal whisk, beat the custard until a little air is incorporated into the mixture, then scrape into an ice cream maker and freeze according to manufacturer's instructions.
• Pack into a 1 1/2 quart container, cover and freeze for 2-4 hours.

BLACK VELVET

Steps:

• Pour the stout and champagne into a pint glass and serve.

BLACK VELVET

Steps:

• 1 Pour the Champagne into a flute or other tall glass.
• 2 Pour the Guinness on top. (Guinness is heavier. If you mix it the other way around, it won't combine evenly and will need to be stirred.)

BLACK VELVET CAKE

Steps:

• To make the sponges, sift the flour and black cocoa powder in a large bowl, add the bicarb of soda and sugar, and mix well.
• In a separate bowl, combine the oil, buttermilk, eggs, vinegar and vanilla extract.
• Mix the wet ingredients with the dry ingredients using a spatula, until you get a smooth batter.
• Butter and flour 2 cake tins with the diameter of 19 cm/ 7.5 inches - mine have detachable walls and removable bottom which helps a lot.
• Divide the mixture evenly between the 2 tins and bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 35 minutes or until a skewer inserted in the middle comes out clean.
• Remove from the oven and leave to cool completely.
• To make the frosting, sift the icing sugar and add it to a food processor together with the soft butter, vanilla extract and milk.
• Mix until you get a smooth paste, then add the cream cheese and mix again.
• When the sponges are cool, spread cream over one sponge, top with the second sponge, and spread more cream on the top and sides.
• If you have any frosting left, you can add any food colouring of you choice, and use a piping bag to decorate it nicely.

BLACK VELVET

Steps:

• Pour the Guinness into a flute, filling it about halfway.
• Top up the flute with the champagne, pouring it slowly over the back of a spoon into the glass.

BLACK VELVET

Steps:

• Half fill Champagne flutes with Guinness, then slowly top them up with chilled Champagne.

BLACK VELVET COCKTAIL

Steps:

• Gather the ingredients.
• Pour the Champagne into a wine flute , filling the glass about halfway.
• Slowly pour the stout on top to fill the glass. Serve and enjoy.

HALLOWEEN MONSTER CUPCAKES - BLACK VELVET CUPCAKES

Steps:

• Preheat the oven to 350F and line a muffin tin with cupcake liners. If you don't have two cupcake liners to fit 13 cupcakes, you can bake these in batches.
• In a large bowl, sift the flour, cocoa powder, baking powder, baking soda, then add in the salt, and granulated sugar, and whisk to combine.
• Make a well in the center, and add in the oil, milk, egg, and vanilla, and whisk to combine. Add in the hot brewed coffee and mix one last time.
• Fill each cupcake liner about 2/3 of the way full and bake in the preheated oven for 13-14 minutes or until a toothpick inserted in the center comes out clean.
• Let the cupcakes cool down fully before frosting them.

BLACK VELVET BEANS

Steps:

• In a slow cooker on high heat, add beans and water.
• On a griddle on high heat, toast avocado leaves for a few seconds on each side, until aroma is released. Using fingers, crumble into bean pot, along with epazote.
• In a large frying pan on medium heat, sauté onions and bell peppers in oil until soft, about 10 minutes. Add garlic, chipotle, and cumin and sauté for 1 minute. Transfer mixture to bean pot. Cook beans on high for 4-6 hours or low 6-9 hours, or until skins are soft and insides are creamy. Add salt and cook, uncovered, for 20 minutes. Before serving, stir in sour orange juice and garnish with cilantro leaves.