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Révolution Réchauffé: Black Velvet Cake Parfait (aka Cookies & Cream for the Goth Soul) 🖤🍨
What happens when you have leftover Nosferatu Black Velvet Cake haunting your freezer?
Simple: you layer it into a decadent, creamy parfait and suddenly… you’re living your most villainous dessert fantasy.
We call it the Black Velvet Cake Parfait—rich, moody, a little dramatic, and way too good to waste.
The cake already tasted like an Oreo cookie, so this parfait? It’s basically cookies & cream that graduated film school and only wears black.
How We Made It Moody:
- Whipped 2 cups heavy cream (or 2/3 whipping cream + 1/3 half & half) with a pinch of salt and 1 tsp vinegar (don’t worry—you won’t taste it).
- Slowly added 1/4 cup icing sugar while whisking until stiffish peaks formed.
- Layered the whipped cream and leftover cake into glasses or jars.
- Covered the top with parchment or plastic wrap and froze for 1.5–2 hours.
✨ And just like that—an elegant, frozen treat was born. A soft, creamy contrast to the dark, Oreo-like crumbs of the cake. Perfectly goth. Perfectly glorious.
How to Serve It:
- As a nightcap dessert after a dinner of cozy pasta and wine
- With a spoon, straight from the jar, standing at the fridge at 1AM
- Garnished with chocolate shavings or a dramatic drizzle of espresso
Final Thoughts:
This parfait isn’t just a remix—it’s a resurrection.
Proof that leftovers can be sultry, sexy, and downright luxurious… and not so sweet that you’ll lose your foot.
You’ll never see a stale slice of cake the same way again.
#NosferatuCake #BlackVelvetParfait #CookiesAndCreamParfait #MoodyEater #RéchaufféRévolution #DarkDesserts #GothFood #DessertRemix
✰✰✰✰✰ star OMG Definite TRY
Black Velvet Cake Parfait
Equipment
- 1 electric whisk
- 1 Glass Bowl large
- 1 spoon large
Ingredients
- 2 cups heavy cream, or 2/3 whipping cream + 1/3 half & half
- a pinch of salt
- 1 tsp vinegar, don’t worry—you won’t taste it
- 1/4 cup icing sugar
Instructions
- Whip 2 cups heavy cream (or 2/3 whipping cream + 1/3 half & half) with a pinch of salt and vinegar (don’t worry—you won’t taste it).
- Slowly add icing sugar to cream while whisking until stiffish peaks are formed.
- Layer the whipped cream and leftover cake into a glass bowl (or jar)
- Cover the top with parchment or plastic wrap and freeze for 1.5–2 hours.
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
