Decadent Black Velvet Cake with Chocolate Ganache

Black Velvet Cake

Decadent Black Velvet Cake with Chocolate Ganache

When you think of elegance and indulgence wrapped into one, nothing hits the spot quite like a Black Velvet Cake. Dark, rich, and impossibly moist, this cake is everything a dessert lover dreams of. Made even more divine with a silky chocolate ganache, this decadent creation is perfect for celebrations, intimate gatherings, or just a weekend treat when you’re craving something extraordinary.

Unlike the traditional red velvet, this cake has a rich dark hue, thanks to a blend of cocoa and black food coloring. Each bite offers a melt-in-your-mouth experience, with subtle notes of chocolate, balanced by the smooth creaminess of the ganache draped over the top. It’s the kind of dessert that makes you want to savor each forkful, slowly, while sipping a glass of ice-cold milk or perhaps enjoying it alongside a scoop of vanilla ice cream.

The Magic of the Ganache

The chocolate ganache is what truly takes this cake to the next level. Made from just two ingredients – high-quality dark chocolate and cream – it adds a glossy, rich layer of pure indulgence. When poured over the cake, it creates a shiny, mirror-like finish that’s just as delicious as it is beautiful.

Perfect for Any Occasion

Whether you’re hosting a birthday party, an anniversary celebration, or a quiet evening with loved ones, this Black Velvet Cake is sure to steal the show. Its dramatic appearance, combined with the luxurious flavors, will have everyone reaching for a second slice. Plus, it’s a cake that looks just as good as it tastes, making it Instagram-worthy from every angle!

 

Recipe

 

Ingredients:

For the Cake:

1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
teaspoons baking powder 1 1/2 .
1 1/2 teaspoons baking soda.
One teaspoon salt.
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1 tablespoon black food coloring (optional, for deeper color)

For the Chocolate Ganache:

1 cup heavy cream
8 ounces semisweet chocolate, finely chopped
1 tablespoon unsalted butter

Instructions:

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Stir in the boiling water and black food coloring (if using) until the batter is smooth. The batter will be thin.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer to wire racks to cool completely.
For the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and add the chopped chocolate and butter. Let sit for 5 minutes, then stir until smooth and glossy.
Allow the ganache to cool slightly until it reaches a spreadable consistency.
Assembly:
Place one cake layer on a serving plate. Spread a layer of ganache over the top.
Place the second cake layer on top and spread the remaining ganache over the top and sides of the cake.

Dish Presentation:

Serve the Black Velvet Cake with Chocolate Ganache on a beautiful cake stand. Garnish with fresh berries, chocolate shavings, or edible gold leaf for an extra touch of elegance. This cake pairs perfectly with a glass of cold milk or a cup of rich espresso. ☕
 

Nutrition Information:

Preparation time: 20 minutes
Cooking time: 35 minutes
Total time: 1 hour 15 minutes
Servings: 12
Calories: 450 per serving

Serving and Storage Tips

  • Serve at room temperature for the best flavor.
  • Store leftovers in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
  • For longer storage, freeze the cake (without ganache) for up to 2 months. Thaw overnight in the fridge before adding the ganache.

Variations

  • Spicy Chocolate Ganache: Add a pinch of cayenne pepper to the ganache for a subtle heat.
  • Frosting Alternative: Swap the ganache for a cream cheese frosting to add a tangy twist.
  • Nut Lovers: Sprinkle chopped pecans or almonds over the ganache for extra crunch.
  • Gluten-Free: Use gluten-free flour to make this cake suitable for those with gluten sensitivities.

FAQs

  1. Can I make this cake without food coloring?
    Yes, you can leave out the black food coloring. It will result in a darker, chocolate-hued cake, but the flavor remains rich.

  2. What can I substitute for buttermilk?
    You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.

  3. Can I make the ganache ahead of time?
    Yes, you can prepare the ganache in advance and store it in the fridge. Gently reheat it in the microwave before pouring it over the cake.

  4. What type of chocolate is best for ganache?
    Use high-quality dark chocolate with at least 60% cocoa content for a rich and smooth ganache.

 
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