American · Dessert
Black Velvet Cake
Red velvet's dark twin: a soft cocoa-buttermilk cake coloured jet black, under thick cream cheese frosting. Cut it into a tombstone shape for the table.
$1
20 minsPrep
25 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
377Calories
5.4gProtein
20.7gFat
45.7gCarbs
30.1gSugar
2.1gFiber
299mgSodium
65mgChol
7.5gSat Fat
151mgPotassium
51mgCalcium
1.6mgIron
0.2mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Coca-Cola Classic
local
Guinness Stout
international
vegetarian
sweet-spot
halloween
hidden-gems
Instructions
1
Prep
heat the oven to 175C / 350F and line the tin.
2
Mix
whisk the buttermilk, oil, 3/8 beaten egg (18g), vanilla and black colouring. Whisk in the flour, cocoa, sugar, soda and salt until smooth.
3
Bake
25 minutes at 175C / 350F, until a skewer comes out clean and the top springs back. Cool 30 minutes.
4
Frost
beat the cream cheese and butter smooth, then the powdered sugar, until fluffy.
5
Finish
spread thickly over the cake and cut into 2 slices, or trim each slice into a tombstone shape.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 34g34g All Purpose Flour
- 9g9g Cocoa Powder, sifted
- 34g34g Sugar White
- 34g34g Buttermilk
- 17g17g Vegetable Oil
- 18g18g Egg, beaten
- 1g1g Baking Soda
- 0.5g0.5g Vanilla Extract
- 0.2g0.2g Salt
- 1g1g Food Colouring, black
- 34g34g Cream Cheese, softened, for the frosting, 1
- 11.5g11.5g Butter, softened, for the frosting, 1
- 23g23g Sugar White, powdered, for the frosting, 1
