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–+ servings
Black Velvet Delight

Black Velvet Delight

Discover the Black Velvet Delight a rich moist and deeply chocolatey cake perfect for any special occasion Easy to make and stunningly elegant.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 8 people
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup sugar
  • 0.25 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup buttermilk
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons black food coloring
  • 0.5 cup brewed coffee, cooled

Equipment

  • 9-inch round cake pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk or silicone spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, dusting it with flour.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
  3. In another bowl, whisk together the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and black food coloring.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined; add the cooled brewed coffee and stir until smooth.
  5. Pour the batter into the prepared pan, spreading it evenly.
  6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Nutrition

Calories: 280kcalCarbohydrates: 40gProtein: 5gFat: 12gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 35mgSodium: 180mgPotassium: 100mgFiber: 2gSugar: 24gVitamin A: 150IUCalcium: 45mgIron: 1.4mg

Notes

For a blackout effect, use gel food coloring for the darkest results.
If you're short on buttermilk, substitute it with regular milk plus a tablespoon of vinegar or lemon juice.
Consider adding a teaspoon of instant espresso powder to enhance the chocolate flavor.
This cake is versatile; you can make it as cupcakes or a sheet cake using different pans.
Tried this recipe?Let us know how it was!