Description
A rich, moist black velvet cake made naturally dark using black cocoa and Dutch-process cocoa powder, with no artificial dyes. Perfect for any special occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup black cocoa powder
- ¼ cup Dutch-process cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups granulated sugar
- 3 large eggs, room temperature
- ¾ cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup hot brewed coffee
Instructions
- Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, black cocoa, Dutch-process cocoa, baking powder, baking soda, and salt.
- In a separate bowl, beat the sugar, eggs, and vegetable oil until smooth. Stir in the buttermilk and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Pour in the hot coffee and mix until smooth and well incorporated.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Frost and serve as desired.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg