black velvet cake

DSCF1848I was telling my coworker about how red velvet cake is really just chocolate cake plus a bottle of red food coloring, and he said, “You know, the real reason why people go crazy over red velvet cake is the cream cheese frosting.” And I said, “Well then, why don’t I just make a normal chocolate cake with cream cheese frosting? Ok, I’ll do it.” And thus, black velvet cake is born. 6/21: This post has been updated to be assembly instructions instead of baking instructions 😉


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Ingredients:
1 batch moistest chocolate cake
1 batch cream cheese frosting

DSCF1845Make a batch of this moist dark chocolate cake, using the darkest cocoa powder you can find, preferably dutch-process, not natural, though either will work.

While the cake cools, make the cream cheese frosting.

Wait until the cake is fully cooled before frosting, as otherwise it’ll just melt off. Refrigerate for at least 1 hour before serving, as the fresh frosting’s soft texture doesn’t jive well with a super moist freshly baked cake. If making ahead, take the cake out of the fridge about 1 hour before serving. Cake will keep in the refrigerated, covered, for 5 days, if half-frosted.

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