Black Velvet Cake

Black Velvet Cake

Ingredients:
For the Cake:
2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
¾ cup stout beer (like Guinness) or strong brewed coffee
For the Black Cocoa Frosting:
1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup black cocoa powder (or dark cocoa powder)
¼ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.

Mix the Dry Ingredients:
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Prepare the Wet Ingredients:
In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract. Slowly stir in the stout beer (or coffee).

Combine the Batter:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thin, which is normal.

Bake the Cake:
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting:
In a large bowl, beat the butter until creamy. Gradually add the powdered sugar and black cocoa powder, mixing until smooth. Add the heavy cream, vanilla extract, and salt, then beat until light and fluffy.

Assemble the Cake:
Place one cake layer on a serving plate. Spread an even layer of frosting on top, then place the second cake layer over it. Frost the top and sides of the cake with the remaining frosting.

Decorate & Serve:
For an elegant finish, garnish with chocolate shavings, edible glitter, or blackberries. Slice and enjoy this rich, decadent cake!