Sublime Black Velvet Treats
Yield: 12–16 treats
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Cool Time: 30 minutes
Ingredients
For the Black Velvet Cake:
1½ cups all-purpose flour
¾ cup unsweetened cocoa powder (preferably dark)
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
1 tsp vanilla extract
½ cup buttermilk, room temperature
½ cup strong brewed coffee (cooled)
1 tbsp black food coloring (gel or liquid)
For the Dark Chocolate Ganache:
8 oz dark chocolate (70% cocoa or higher), chopped
½ cup heavy cream
1 tbsp unsalted butter
1 tsp vanilla extract
For Garnish (optional):
Shaved chocolate, cocoa powder, or edible gold leaf for decoration
Instructions
1. Make the Black Velvet Cake:
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease and flour a cake pan, depending on your desired shape.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the sugar and softened butter until light and fluffy (about 3 minutes).
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, mix the buttermilk and brewed coffee together.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk-coffee mixture. Begin and end with the dry ingredients. Mix until just combined.
Add the black food coloring and mix until the batter turns a rich, dark hue.
Divide the batter evenly among your cupcake liners or pour it into your prepared cake pan.
Bake for 20–25 minutes for cupcakes (or 30–35 minutes for a cake) until a toothpick inserted into the center comes out clean.
Let the cakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
2. Make the Dark Chocolate Ganache:
Place the chopped dark chocolate in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer (do not boil).
Pour the hot cream over the chocolate and let it sit for a minute to melt.
Stir the mixture gently until smooth and glossy. Add the butter and vanilla extract, and stir until the butter is fully incorporated.
Let the ganache cool slightly to thicken, but still be pourable.
3. Assemble the Black Velvet Treats:
Once the cake has cooled, if you made cupcakes, carefully cut a small hole in the center of each cupcake to create a small well. For a cake, you can slice it into layers or simply pour the ganache over the top.
Fill the wells of each cupcake with a spoonful of ganache, or pour the ganache generously over the entire cake.
Optional: Garnish with shaved chocolate, a dusting of cocoa powder, or edible gold leaf for a touch of elegance.
🍴 Tips & Variations:
To enhance the flavor, you can add a teaspoon of espresso powder to the batter to deepen the chocolate flavor.
For a fun twist, you could add a dollop of whipped cream or mascarpone cheese on top for extra creaminess.
Make it a layered cake by cutting the cake into layers and filling each layer with ganache before stacking them.
Store these treats in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.