Black Velvet Cake

Rich, delicious and beautiful!

Serves: 10
Cook Time: 35 Minutes

Ingredients

• 2 cups all-purpose flour
• 2 cups + 2 tablespoons sugar
• 1 cup unsweetened dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup cold espresso
• 1 cup buttermilk
• 1/2 cup vegetable oil
• Dark Chocolate Frosting:
• 1 cup butter (2 sticks), melted
• 1 1/3 cups dark cocoa powder
• 6 cups powdered sugar, sifted
• 2/3 cups milk
• 2 teaspoons vanilla extract
• Sugared Rose Petal Garnish:
• Organic rose petals from 2 roses
• 1 egg white
• 1 cup super fine sugar
• Small flat paint brush, type used for crafts

Steps

Preheat oven to 350 degrees F. Spray one 10" bundt pan or two 9" rounds with a nonstick cooking spray and set aside. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, milk and oil. Mix until smooth, batter will be thin. Pour into prepared pan. Bake in the preheated oven for (35 to 40 minutes for bundt or 25 minutes for 9" pans) or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

For Dark Frosting:
In a large bowl, mix together melted butter and cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add a small amount of additional milk, if needed. Stir in vanilla. Makes about 4 cups of frosting.

For Garnish:
Separate the petals from the roses being careful not to tear. Working on one petal at a time, brush one side of the petal with the egg white using a small flat paint brush. Gently pour sugar over the area that has been painted with egg white. The sugar will adhere to the egg white only. Carefully shake off any excess sugar. Place on a sheet tray and allow to dry. Petals will become stiff and easy to use.

To Decorate:
Frost the cake any way you like! Garnish with the sugared rose petals in the center whole of the bundt or centered on the layer cake, overlapping in a circle to recreate the look of a flower.

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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Comments (3) Post Your Comment

cookies11
I made this cake for my halloween party and it was gone before I knew it! I can't wait to make it again and actually have a piece for myself. : )

cheesemaker416
The cake was excellent! I finished the cake with a simple milk chocolate ganach with a filling of fresh raspberry and piled the raspberry on top and decorated with a few mint leaves! The comments from the crowd served referred mostly to the irresistible blend of berry and mocha flavor....yummy!

Emiliesmom
This was the richest and moistest chocolate cake recipe I had ever made. It was SOOO good. I did cheat and buy some premade frosting. Thank you for telling me how to do the rose petals, I always wondered how they did that. My cake was beautiful and we ate every last crumb.

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