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Does your sweet tooth crave a truly decadent dessert? Look no further than our Black Velvet Cake, a gourmet delight that promises a symphony of flavors and moist, velvety goodness. Sink your fork into layer after layer of rich, dark chocolate cake, delicately hugged by a lusciously smooth and creamy black out frosting.

Prepared easily, this Black Velvet Cake is a delight in the world of desserts. Each bite takes you on an unforgettable journey of black cocoa and is lightened up in the best of ways. The contrasting textures of the tender cake and creamy frosting create a harmonious balance that will leave you yearning for more.

What sets this Black Velvet Cake apart is its pitch-black appearance. Unlike other cakes, this extraordinary creation reflects the endless possibilities that lie within. It is the perfect centerpiece for any occasion, gracefully embodying elegance and sophistication. Entice your guests with its beauty and watch as their eyes widen with anticipation.

Don't resist the temptation any longer; treat yourself to the richness and velvety decadence of our Black Velvet Cake. Savor each moment as this enchanting creation captivates your senses and transports you to a world of chocolatey delight.

Black Velvet Cake

Yield: 24

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 35 MinInactive time: 20 MinTotal time: 1 H & 10 M

An easy to make black out cake that's made with black cocoa powder in the cake AND the frosting!

Ingredients

Black Velvet Cake

2/3 C. Black Cocoa Powder
2 C. Flour
1 C. Sugar Substitute
1/2 C. Sugar
1/2 Tsp. Salt
1 Tsp. Baking Soda
1 1/2 C. Oil
1 C. Fat Free Milk, At Room Temp.
1 Tbsp. White Vinegar
2 Whole Large Eggs, At Room Temp.
2 Tsp. Vanilla Extract

Blackout Buttercream Frosting

1/2 C. Butter, At Room Temp.
1/2 C. Shortening
1-1 1/2 C. Powdered Sugar
3/4 C. Black Cocoa Powder
1 Tsp. Vanilla Extract

Instructions

Preheat the oven to 350 degrees F. and lightly coat two 8x8" or 9x9" round cake pans with non-stick baking spray and set aside.
In a large bowl, whisk together the 2/3 C. Black Cocoa Powder, 2 C. Flour, 1 C. Sugar Substitute, 1/2 C. Sugar, 1/2 Tsp. Salt, and 1 Tsp. Baking Soda.
In another large bowl, or the base of stand mixer fitted with the whisk attachment, beat together the 1 1/2 C. Oil, 1 C. Fat Free Milk, 1 Tbsp. White Vinegar, 2 Whole Large Eggs, and 2 Tsp. Vanilla Extract.
Add the dry mixture into the wet and stir until just combined.
Divide the batter evenly among the prepared cake pans and place it into the oven to bake for 35-40 minutes or until an inserted toothpick comes out clean.
Once done, remove from the oven and allow to cool for 20 minutes before turning out onto a wire rack to continue to cool completely.
While the cake is cooling, beat together the 1/2 C. Butter and 1/2 C. Shortening until smooth and creamy.
Add in the 1 C. Powdered Sugar, 3/4 C. Black Cocoa Powder, and 1 Tsp. Vanilla Extract. If the frosting needs to be thicker, add in more powdered sugar until you reach the desired consistency.
When the cake is cooled, frost and layer accordingly.
Enjoy right away or store in a cool dry place for 3-5 days.

Notes

Make sure your Sugar Substitute measures C. for C. like Sugar.

Recommended Products

Weirdo Good Black Velvet Cacao Powder

All-Purpose In The Raw Nature’s Zero Calorie Sweetener

Watkins Pure Vanilla Extract

Nutrition Facts

Calories

318.74

Fat (grams)

23.28 g

Sat. Fat (grams)

5.07 g

Carbs (grams)

28.22 g

Fiber (grams)

2.15 g

Net carbs

26.06 g

Sugar (grams)

16.45 g

Protein (grams)

2.93 g

Sodium (milligrams)

142.34 mg

Cholesterol (grams)

24.12 mg

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher