Black Velvet Cake with Chocolate Sour Cream Frosting

This Black Velvet Cake with Chocolate Sour Cream Frosting is truly something special. Picture yourself slicing into a brilliantly dark cake that looks as luxurious as it tastes. From the moment you serve it, you’ll see your friends and family’s eyes light up in anticipation of that first bite. The combination of rich black cocoa, moist cake, and a creamy, tangy frosting creates a dessert experience that is guaranteed to linger in their memories. Whether it’s for a birthday, holiday gathering, or even just a cozy weekend, this cake will not go unnoticed. Trust me when I say you’ll want to keep this recipe close at hand. Let’s get started and turn your kitchen into a baking haven!

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Why This Recipe Works

This Black Velvet Cake with Chocolate Sour Cream Frosting is a true masterpiece in the world of desserts. The unique combination of black cocoa powder gives the cake a rich, deep color and flavor that’s entirely distinct. Utilizing hot coffee in the batter elevates the chocolate intensity to new heights, while the addition of sour cream contributes to the cake’s moist texture. This recipe ensures that every slice is soft, rich, and perfectly balanced, appealing to both chocolate lovers and cake aficionados alike.

Why You’ll Love This Black Velvet Cake with Chocolate Sour Cream Frosting

There’s a certain magic to serving a decadent cake that looks as luxurious as it tastes. This Black Velvet Cake not only dazzles with its striking appearance but also delivers an unforgettable flavor that makes it the perfect indulgence for celebrations, holidays, or just because. The luscious chocolate sour cream frosting adds a creamy tang that beautifully complements the cake’s sweetness, making it an instant crowd-pleaser.

Ingredients

For the Black Velvet Cake:
– 2 cups all-purpose flour (240g)
– 2 cups granulated sugar (400g)
– ¾ cup black cocoa powder (75g)
– 1½ teaspoons baking soda
– 1 teaspoon baking powder
– 1 teaspoon kosher salt
– 2 large eggs (room temperature)
– 2 large egg yolks (room temperature)
– ½ cup vegetable oil (4 fl oz)
– ½ cup unsalted butter (melted, 113g)
– ¾ cup full-fat sour cream (room temperature, 170g)
– ¼ cup whole milk (room temperature, 60ml)
– 1 cup very hot coffee or water (8 fl oz)

For the Chocolate Sour Cream Frosting:
– 1 cup unsalted butter (room temperature, 226g)
– 2¾ cups powdered sugar (330g)
– ½ cup black cocoa powder (42g)
– 12 oz semi-sweet chocolate (60-70% cacao, chopped)
– ¼ cup light corn syrup (78g)
– 1¼ cup full-fat sour cream (284g)
– Black food coloring (optional, but recommended)

Creating the Perfect Black Velvet Cake

Preparing the Cake Layers

Start by preheating your oven to 350℉ (177℃). Greasing and lining three 6-inch round cake pans with parchment paper is a must. This ensures the cake releases easily once it’s baked.

In a large bowl, whisk together the flour, sugar, black cocoa powder, baking soda, baking powder, and kosher salt until they’re well combined. You want even distribution to achieve the best flavor.

Mixing the Wet Ingredients

In a separate bowl, whisk the eggs, egg yolks, vegetable oil, melted butter, sour cream, and milk together until smooth. This mixture is the heart of your cake’s moistness.

Once blended, pour this wet mixture into the dry ingredients. Mix until just combined—overmixing can stiffen the cake.

Incorporating the Hot Coffee

Next, carefully add the very hot coffee or water to the batter. This step amplifies the chocolate flavor, so mix it in until everything is fully combined. Don’t worry if there are a few lumps—they’re perfectly fine.

Baking the Cake

Now, it’s time to divide the batter evenly between your prepared cake pans. Bake on the middle rack for 30-40 minutes. Check doneness by inserting a toothpick; it should come out clean. Once done, let the cakes cool in the pans for about 15 minutes. Afterward, wrap them in plastic wrap and pop them in the freezer for 1-2 hours. This makes layering easier.

Making the Chocolate Sour Cream Frosting

While your cakes cool, whisk together the powdered sugar and black cocoa powder in a bowl and set it aside. This step will enhance the frosting’s flavor.

In a stand mixer, beat the unsalted butter on medium-high speed until it’s light and fluffy—this can take about 4 minutes. Gradually add the sugar-cocoa mixture, mixing on low until it’s all moistened. Increase the speed to medium for another 4 minutes.

Melting the Chocolate

For the next step, combine the chopped semi-sweet chocolate and corn syrup in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time until completely melted. You want it smooth and glossy.

Finalizing the Frosting

Now, stir the room-temperature sour cream into the melted chocolate mixture. Add this to the creamed butter and sugar, mixing on low until it’s thoroughly combined. If you want to deepen the color, add in black food coloring until you achieve your desired shade. Chill the frosting in the fridge for 30-45 minutes, so it reaches a spreadable consistency.

Assembling the Cake

Once the cake layers are cool, use a serrated knife to level their tops. Place a small dollop of frosting on a cake stand or serving platter to help secure the first layer.

Add the first cake layer, spreading a generous amount of frosting on top. Repeat this process for the second layer, and then complete with the third layer on top.

Frosting the Cake

Now, let’s spread more frosting on the top and sides of your assembled cake. An offset spatula makes this step easier, allowing for smooth edges. If you feel creative, pipe decorations on top using a piping bag fitted with your favorite tip.

Serving Suggestions

Pair this Black Velvet Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It’s also fantastic alongside a rich cup of coffee or hot chocolate, enhancing that chocolate experience.

Tips for Success

• All ingredients should be at room temperature for better mixing.
• Don’t overmix the batter to keep the cake fluffy and light.
• Let the frosting chill to reach the right spreading texture.

Variations

Feel free to experiment with different flavors of frosting, like vanilla bean or cream cheese, for a unique twist. You could also add a layer of raspberry or cherry filling between the cake layers, offering a fruity contrast to the chocolate.

Storage Tips

Keep the cake covered in the refrigerator for up to 3 days. Alternatively, wrap the cake layers tightly and freeze for up to 2 months. Just frost them when you’re ready to serve for the freshest taste.

FAQs

Q1: Can I use regular cocoa powder instead of black cocoa powder?
A1: Yes, but the color and flavor will differ slightly. The cake may not achieve that deep black color.

Q2: Can I make this recipe as cupcakes?
A2: Absolutely! Bake at 350℉ for about 18-20 minutes.

Q3: How do I ensure my cake layers don’t stick?
A3: Properly greasing and lining the pans with parchment paper will help them release easily.

Q4: Is the black food coloring necessary?
A4: It’s optional, but it really enhances the cake’s visual appeal.

Q5: Can I use a different type of milk?
A5: Yes, any milk can work including almond or oat milk for a dairy-free version.

Indulging in a slice of Black Velvet Cake with Chocolate Sour Cream Frosting is more than just enjoying a dessert; it’s about creating cherished memories with loved ones. This cake makes a spectacular centerpiece for any occasion, ensuring that every bite leaves a lasting impression. Whether celebrating Halloween or simply treating yourself, this delightful recipe is bound to satisfy both your sweet tooth and your culinary creativity. Enjoy the experience as you savor each velvety slice.

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