carianna-in-wa
Well-known member
Like Red Velvet Cake, but using black food coloring for stunning effect. Pic at link.
Black Velvet Cake
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
2 tbsp. Hershey¡¯s Special Dark cocoa powder
1 1/3 cups canola oil
1 cup buttermilk
2 eggs
1 tsp. vinegar ¨C I use either regular white or Balsamic
1 tsp. vanilla bean paste
black food coloring/paste
In the bowl of an electric mixer with paddle attachment combine flour, sugar, baking soad, salt, cocoa powder and oil. Turn mixer on medium and mix until well combined ¨C then add buttermilk, eggs, red food coloring, vinegar and vanilla bean paste. Turn mixer on low and mix for 2-3 minutes until completely incorporated. Scrape bowl with a spatula if necessary to make sure all of the ingredients are combined.
Prepare 4, 6¡å round cake pans by spraying them with Bak-klene or butter/flour ¨C preheat oven to 350 degrees. Divide batter evenly between pans.
Place prepared pans into preheated oven and bake for 20-25 minutes, until tester comes out clean. You may need to move pans around if your oven has hot spots. Remove from oven and let cool for 15 minutes, then invert cakes out onto rack to cool completely. Wrap with plastic wrap and place into refrigerator to chill fully. Remove from refrigerator when you are ready to ice layers together and put on crumb coat.
You can either frost using my Grandmother¡¯s Buttercream or my Quick Buttercream
Add 1/4 c. Hershey¡¯s Special Dark Cocoa powder and 8 oz. melted bittersweet chocolate to 4 c. buttercream. Whip with mixer to combine.
Frost chilled cake, then chill again before putting sprinkles on.
http://www.rosssveback.com/2012/09/black-velvet-cake.html
Black Velvet Cake
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp. baking soda
1 tsp. salt
2 tbsp. Hershey¡¯s Special Dark cocoa powder
1 1/3 cups canola oil
1 cup buttermilk
2 eggs
1 tsp. vinegar ¨C I use either regular white or Balsamic
1 tsp. vanilla bean paste
black food coloring/paste
In the bowl of an electric mixer with paddle attachment combine flour, sugar, baking soad, salt, cocoa powder and oil. Turn mixer on medium and mix until well combined ¨C then add buttermilk, eggs, red food coloring, vinegar and vanilla bean paste. Turn mixer on low and mix for 2-3 minutes until completely incorporated. Scrape bowl with a spatula if necessary to make sure all of the ingredients are combined.
Prepare 4, 6¡å round cake pans by spraying them with Bak-klene or butter/flour ¨C preheat oven to 350 degrees. Divide batter evenly between pans.
Place prepared pans into preheated oven and bake for 20-25 minutes, until tester comes out clean. You may need to move pans around if your oven has hot spots. Remove from oven and let cool for 15 minutes, then invert cakes out onto rack to cool completely. Wrap with plastic wrap and place into refrigerator to chill fully. Remove from refrigerator when you are ready to ice layers together and put on crumb coat.
You can either frost using my Grandmother¡¯s Buttercream or my Quick Buttercream
Add 1/4 c. Hershey¡¯s Special Dark Cocoa powder and 8 oz. melted bittersweet chocolate to 4 c. buttercream. Whip with mixer to combine.
Frost chilled cake, then chill again before putting sprinkles on.
http://www.rosssveback.com/2012/09/black-velvet-cake.html