Black Velvet Heart Cake
Velvety black cocoa heart shaped cake for the anti-Valentine in you.
Equipment
- 1 Immersion blender
- 1 Bowl
Ingredients
For Black Velvet Cocoa Cake
- 2 cups all purpose flour 265g
- 1 ⅔ cups granulated sugar 340g
- ⅔ cup black cocoa powder 80g
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup vegetable oil 120ml
- 2 large eggs or 3 small eggs at room temperature
- 1 ½ tsp pure vanilla extract
- 1 cup buttermilk full-fat* 240ml; room temperature DIY recipe in notes
- 1 cup hot coffee 240ml; or hot water
Black Glaze
- ⅔ cup icing sugar
- 2 tablespoons black cocoa powder or activated charcoal
- 1 pinch salt
- ½ cup water or milk
Instructions
- Preheat the oven to 350ºF and prepare the silicone heart mold
- Sift all of the dry ingredients into the bowl and stir until fully combine them.
- Add the vegetable oil, eggs, vanilla, and buttermilk and mix until just combined.
- Add the hot black coffee in a slow stream, then beat until smooth. The batter will be very thin and bubbly.
- Pour into heart mold, no more than ⅔ full and bake for 28-32 minutes, until a toothpick inserted comes out clean. Cool completely before glazing.
For the Black Glaze
- Add icing sugar, black cocoa powder and salt in bowl and mix.
- Add water (or milk) to mixture. Stir until blended and smooth
Notes
Make ahead tips:
We made this recipe without a Stand mixer, just a singular hand mixer. It will take longer but the results are the same. Original recipe from the fabulous Sugar & Sparrow
We made this recipe without a Stand mixer, just a singular hand mixer. It will take longer but the results are the same. Original recipe from the fabulous Sugar & Sparrow