Black Velvet Baby Cakes Recipes

BLACK VELVET CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 3 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, mix flour, sugar, cocoa, baking soda and salt. In another large bowl, beat oil, buttermilk, eggs, food color, vinegar and vanilla with electric mixer on low speed just until blended. Gradually add flour mixture; beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• Brush off all loose crumbs from cake layers. Place 1 cake layer, rounded side down, on serving plate; spread with 1 cup frosting. Top with second cake layer, rounded side up. Spread with 1 cup frosting. Top with third cake layer. Spread very thin layer of frosting on side to seal in crumbs. Spread remaining frosting on side and top of cake. Cut licorice into pieces. Pile licorice on top of cake. Decorate bottom edge of cake with jelly beans.

BLACK VELVET BABY CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 6 dariole moulds with baking parchment. Put the butter, sugar, egg, flour, ground almonds, bicarbonate, cocoa and Guinness in a mixing bowl. Beat together until lump-free. Divide between the tins then bake for 20-25 mins until risen and a skewer poked in comes out clean. Cool for 15 mins, then remove from tins and cool completely - the same way up they baked, don't turn upside-down.
• Whip cream with the icing sugar and splash of Champagne, if using, until thick. Spoon a dollop onto the top of each cake and dust with a touch of cocoa. Serve with glasses of Champagne or Black Velvets for pudding.

BLACK VELVET CAKE

Steps:

• Preheat oven to 350 degrees. Spray one 10-inch bundt pan or two 9-inch round pans with a nonstick cooking spray and set aside.
• In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt.
• Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth; batter will be thin.
• Pour into prepared pan. Bake in the preheated oven 35 to 40 minutes for bundt pan, 25 minutes for 9-inch round pans, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
• In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
• Add a small amount of additional milk, if needed. Stir in vanilla.
• Frost cake and garnish as desired.

BLACK VELVET CAKE

Steps:

• Preheat the oven to 350 F/ 175 C. Line and grease three, eight-inch cake pans, or four, seven-inch pans.
• Combine 2 cups all-purpose flour, 2 cups sugar, 3/4 cup black cocoa powder, 2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp of salt in a large bowl. Whisk together until combined.
• In a separate, medium-sized bowl, add 1 cup of hot water and 2 tsp instant espresso or coffee. Stir until dissolved.
• Add in 1 cup buttermilk, 1/2 cup oil, 2 eggs and 2 tsp vanilla extract into the instant espresso mixture. Give the mixture a quick stir to combine the ingredients.
• Pour the wet ingredients into the dry ingredients. Mix by hand until fully incorporated. The batter will be on the thin side, but that's the consistency you're after!
• Divide the batter evenly between the cake pans, and bake for about 24-27 minutes. I like to use a kitchen scale to weigh the pans. It makes sure each pan has the exact same amount of batter and helps the cake layers bake up to be the same height.
• Remove the cake layers from the oven and let them cool in the pans for about 10 minutes. Gently run an offset spatula around the rim of the cake pans to loosen them, then flip them into wire racks to finish cooling.
• Once cooled, use a serrated knife to level the top of each cake layer. If you make these in advance, wrap and freeze them at this point.
• Beat the butter on a medium speed for 30 seconds with a paddle attachment until smooth.
• Add in the sifted black cocoa, vanilla extract, and salt, and mix on low until the ingredients are fully incorporated.
• Slowly mix in the powdered sugar. Halfway through, add in the heavy cream to make the frosting easier to mix.
• Mix in the cooled, melted dark chocolate on a low speed until the ingredients are fully incorporated and the desired consistency is reached.
• If you want the buttercream to be a darker shade of black, min in a squirt of black gel food coloring. Then cover with plastic wrap to prevent crusting and set aside.
• Stack and frost cake layers on a greaseproof cake board, using a dab of frosting to help stick the first cake layer to the board.
• Add an even layer of buttercream between each cake layer with a large offset spatula.
• Add a thin coat of frosting around the cake, fully covering the cake layers.
• Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
• Add a second, thicker layer of frosting to the cake, and smooth using a bench scraper. Then decorate as desired and enjoy!