Recipe Black velvet cake : Easy, Special and Delicious
Recipe Black velvet cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.
On this page of the website you will read the recipe Black velvet cake. This Recipe Black velvet cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Black velvet cake was necessary 1h, cook 1h 15m and serving 12. Attention: allergies Contains gluten, milk, egg and lactose.. Without having to wait long, let's just check the Recipe Black velvet cake
Covered in rich black buttercream, this moist chocolate cake is devishly indulgent.
Thank you for reading this Recipe Black velvet cake : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Black velvet cake with your social media like IG, FB and WhatsApp.
On this page of the website you will read the recipe Black velvet cake. This Recipe Black velvet cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Black velvet cake was necessary 1h, cook 1h 15m and serving 12. Attention: allergies Contains gluten, milk, egg and lactose.. Without having to wait long, let's just check the Recipe Black velvet cake
Covered in rich black buttercream, this moist chocolate cake is devishly indulgent.
22 Ingredients
400g butter, chopped, at room temperature
645g (3 cups) caster sugar
6 eggs
1 tbsp vanilla extract
2 tsp black food colouring (see notes)
450g (3 cups) plain flour
150g (1 cup) self-raising flour
2 tsp bicarbonate of soda
145g (1 1/2 cups) dark cocoa powder
35g (1/4 cup) activated charcoal powder (see notes)
500ml (2 cups) buttermilk
Red sprinkles, to decorate
Red buttercream
250g butter, at room temperature, chopped
345g (2 1/4 cups) icing sugar mixture, sifted
180g white chocolate, melted and cooled
Red food colouring, to tint
Black buttercream
250g butter, at room temperature, chopped
360g (2 1/4 cups) icing sugar mixture, sifted
2 tbsp dark cocoa powder
2 tbsp activated charcoal powder
Black food colouring, to tint
Select all ingredients
9 Method Steps
Preheat the oven to 180C/160C fan forced. Grease two round 20cm cake pans and line the bases with baking paper.
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Use electric beaters to beat the butter and sugar in a very large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and food colouring.
Sift the flours, bicarb, cocoa powder and charcoal powder together into a large bowl. Use a large metal spoon or spatula to fold the flour mixture into the butter mixture in batches, alternating with buttermilk. Divide evenly between cake pans.
Bake for 1 1/4 hours or until a skewer inserted into the centre comes out clean. Cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Meanwhile, for the red buttercream, use electric beaters to beat the butter in a large bowl until pale. While still beating, gradually add half the icing sugar. Add the chocolate and beat until combined. Gradually add the remaining icing sugar. Tint icing with red food colouring. Transfer 3/4 cup buttercream to a separate bowl and set aside for decorating. Set aside the remaining buttercream
For the black buttercream, use electric beaters to beat the butter in a large bowl until pale. While still beating, gradually add half the icing sugar. Add the chocolate and beat until combined. Add the cocoa powder and charcoal powder and beat until combined. Gradually add the remaining icing sugar. Tint icing with black food colouring. Transfer 3/4 cup buttercream to a separate bowl and set aside for decorating. Set aside the remaining buttercream. The colour will look a steely gray at first, but will darken on standing.
To assemble, use a serrated knife to trim the tops from the cakes to even. Cut each cake in half horizontally and place one piece onto a serving plate. Spread one-third of the remaining red buttercream evenly over the cake. Repeat 2 more times with cake and red buttercream. Place the final cake on top (use an upturned base piece for the final top cake layer so it is smooth and crumb-free).
Spread a thin layer of the black buttercream over the cake, smoothing carefully between each layer to cover any red buttercream that may have oozed out, to make a crumb layer. Place in the fridge for 15-20 minutes to set. Spread another layer of black buttercream all over the cake. Place the reserved black and red buttercream into a piping bag fitted with a 1.5cm fluted nozzle. Pipe swirls around the outer edge of the cake.
Press red sprinkles along the bottom edge of the cake.
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Thank you for reading this Recipe Black velvet cake : Daily Menu, Delicious & Easy to Make at Home. Don't forget to share this Black velvet cake with your social media like IG, FB and WhatsApp.
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