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
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 granulated sugar
- 34g34g buttermilk
- 17g17g vegetable oil
- 3/83/8 beaten egg (18g)
- 1g1g baking soda
- 0.5g0.5g vanilla extract
- 0.2g0.2g fine salt (a large pinch or 1/8 tsp)
- 1g1g gel food colouring, black
- 34g34g cream cheese, softened, for the frosting
- 11.5g11.5g butter, softened, for the frosting
- 23g23g granulated sugar, powdered, for the frosting
