I 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 😉
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.