Black Velvet Cake

This is not your ordinary chocolate cake! Black cocoa powder gives this cake and frosting their rich black color and uniquely chocolaty flavor. The cake has the same texture as a classic red velvet cake - fluffy, pillowy, and soft - but with a bolder and richer chocolate flavor. Topping it off with black cocoa frosting really seals the deal and makes for a perfectly spooky and delicious treat.

what is black cocoa powder?

When it comes to Halloween desserts, this one literally takes the cake. I guess you could say it's... spooktacular. Sorry, I had to.

This all natural cake gets its unique flavor and rich color from black cocoa powder. Black cocoa is a type of cocoa powder that's heavily "alkalized" or "Dutch processed" which essentially means it's been specially treated to reduce its acidity. Regular Dutch processed cocoa powder is similarly treated but to a lesser extent. Meanwhile unsweetened cocoa powder has the highest amount of acidity among the three.

In addition to reducing the acidity of the cocoa, the process of alkalizing cocoa powder also darkens its color and reduces bitterness. If you put a spoon of black cocoa powder, Dutch processed cocoa, and natural cocoa side by side, you can really see the gradient of colors.

This recipe uses a mix of black cocoa powder and unsweetened cocoa. I originally used to make this cake with just black cocoa, but I've found using a mix of cocoas gives it a much more well rounded flavor.

I also prefer the texture of the cake using a mix of cocoas because the added acidity from the unsweetened cocoa powder yields a fluffier crumb. It doesn't sacrifice on the color though! But if you prefer, you can easily use all black cocoa powder without impacting the recipe.

how to make black velvet cake

This black velvet cake is oil based, which means it's a lot quicker and easier to whip up since a) you don't need to bring any ingredients up to room temperature, b) the wet ingredients can be added to the dry ingredients all at once (no creaming butter and sugar together), and c) the batter can be whipped up in one bowl.

A lot of the best chocolate cakes out there are made using just oil because you usually can't taste a whole lot aside from the chocolate, so there's really no need to use butter to flavor. So this cake is no different!

This is a very forgiving, fail-proof recipe. But that being said, there are still a few key details to keep in mind to ensure this cake whips up perfectly:

1. Sift the dry ingredients: I don't usually sift dry ingredients when making cakes, but cocoa powders (and especially black cocoa powder) tend to clump. So sifting helps ensure you'll have a smooth, airy, and velvety texture.
2. Whisking the batter: Overmixing the batter (specifically, after you combine the wet and dry ingredients) risks overworking the gluten in the flour. Overworked gluten will result in a dense and tough cake. So make sure you only mix until the streaks disappear. A few small clumps are normal - and even encouraged - because they mean the cake will be extra soft!
3. Hot water: Using hot water with chocolate cake helps contribute to its smooth and velvety texture. It helps dissolve larger clumps and helps activate the baking powder. It also "blooms" the cocoa which draws out the chocolate flavor and makes for a richer taste.
4. Coffee: This is optional but it's quite a popular addition to chocolate cakes and for good reason! Coffee doesn't add any flavor but it makes the cake tastes more chocolatey. If you don't want to include it, you can simply leave it out entirely and just use boiling water.
5. Baking and cooling: To test if the cakes are ready to come out of the oven, a skewer inserted into the center should come out with a few moist crumbs. There shouldn't be any streaks of wet batter (or it needs more time) but it also shouldn't be completely clean (or it could be overbaked). Make sure to cool the cakes completely before decorating so the frosting doesn't melt. If the cakes domed in the oven, you can use a cake leveler or a sharp serrated knife to even out the tops before layering.
6. Frosting: Before starting, make sure your butter is at room temperature to ensure everything incorporates smoothly. Sifting the dry ingredients is also important when it comes to the frosting to ensure it whips up smooth and lump free.

can you substitute black cocoa powder in this recipe?

Yes! You can swap out the black cocoa powder in this recipe for an equal amount of Dutch processed cocoa. Unsweetened cocoa powder will also work in a pinch but Dutch processed is more similar to black cocoa. Either way, swapping out the black cocoa powder will alter the color and flavor of the cake. You'll notice a more dark brown / reddish color with a lighter / softer chocolate taste.

my number 1 tip for working with black cocoa powder...

SIFT IT.

I already mentioned this above, but it's SO important! I'm usually the last person to sift ingredients unless I absolutely have to, but black cocoa powder is highly prone to clumping - so it really needs it. The dry ingredients are all sifted together to remove any lumps and create a smoother cake batter. Not only will this ensure you don't get clumps of undissolved flour or cocoa, but this also gives the cake a more "velvety" texture as a result.

how to make black frosting darker

My favorite thing about this cake is the fact that it's naturally a deep dark black color thanks to the cocoa powder. Black food coloring is famous for staining... basically everything and you usually need to use a LOT to achieve a similar color. So using black cocoa powder really saves you from all the headache that comes from artificial black coloring.

The cake batter will appear dark brown when you first finish making it but it'll bake up into a rich dark black color. The frosting may also look a little lighter in color when it's first whipped up due to all the powdered sugar and butter offsetting the black color. So if the color of the frosting isn't as rich as you'd like, there's a very easy way to make it even darker and it's so so simple: let the frosting sit for a bit. That's seriously it!

Either make the frosting a day in advance (if you have the time) or simply let it sit for a few minutes (however long you can spare) and you'll notice the color deepening more and more. You can do this before or after frosting the cake - whichever works better for you.

storing black velvet cake

To store just the black velvet cake layers (unfrosted), wrap each cake tightly with plastic wrap, making sure there aren't any visible gaps for air to get in. Store at room temperature for 2 to 3 days or in the fridge for up to 5 days. If you want to keep your cakes for longer, you can also freeze them!

Again, make sure to wrap each individual layer of cake tightly with plastic wrap, but this time, also wrap the cakes with a layer of aluminum foil on top to prevent freezer burn. Freeze for 2 to 3 months. To defrost frozen cakes, set them out at room temperature for a few hours or overnight in the fridge to thaw.

To store the frosted cake, cover with a cake server lid (if you have one) and keep in the fridge. If you don't have a special cake cover and you're worried about using plastic wrap and ruining your buttercream, chill the cake uncovered for 1 to 2 hours until the buttercream hardens then wrap with plastic wrap. You could also cover the cake with an inverted bowl if you have one that's large enough.

This cake is best enjoyed at room temperature so I recommend letting it sit out 30 minutes before serving. If you covered the cake with plastic wrap, it's best to peel it off while the cake is still cold or the buttercream will stick to it as it warms up.

check out these other Halloween recipes!

• Black Cocoa Sugar Cookie Bars
• Spiced Pumpkin Truffles
• Chewy Monster Cookies
• Pumpkin Pie Cheesecake Bars
• Apple Pie Cookies
• MOIST Maple Cake

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

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