Ultimate Decadent Black Velvet Chocolate Layer Cake (Gothic Showstopper)

Ella Cooks

Ultimate Decadent Black Velvet Chocolate Layer Cake (Gothic Showstopper)

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This cake is deep, dark, and intensely chocolatey — but not bitter. The cocoa is balanced with sugar and buttermilk for a soft tang, while hot coffee blooms the chocolate flavor so it tastes rich and almost mysterious. The crumb is moist and tender thanks to oil, and the charcoal buttercream is silky, smooth, and not overly sweet. If you love dramatic layer cakes that look expensive but are secretly easy to pull off, this is exactly the kind of centerpiece that makes people stop mid-conversation.

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Prep Time 20

Cook Time 35

Resting Time 20

Servings: 14

Course: Dessert

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

What You’ll Need

For the Black Velvet Chocolate Cake

2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
1 cup unsweetened natural cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk room temperature
½ cup sour cream room temperature
1 cup vegetable oil
2 large eggs room temperature
2 teaspoons vanilla extract
1 cup hot brewed coffee
1 teaspoon black gel food coloring optional for deeper tone

For the Charcoal Buttercream

1 ½ cups unsalted butter softened
4 ½ cups powdered sugar
¾ cup unsweetened cocoa powder
3 –4 tablespoons heavy cream
2 teaspoons vanilla extract
½ teaspoon salt
1 –2 teaspoons black gel food coloring

For Decoration

5 –7 black roses food-safe silk or edible wafer/fondant roses
2 tablespoons silver sugar pearls
Optional: edible silver luster dust for subtle shimmer

Equipment

Three 8-inch round cake pans
Parchment paper rounds
Stand mixer or hand mixer
Large mixing bowls
Whisk
Offset spatula
Bench scraper (for smooth sides)
Wire cooling racks
Cake turntable (recommended)
Serrated knife (for leveling)

Method

Instructions

Step 1: Prepare the Pans

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line bottoms with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together:
2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
1 cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt

Step 3: Add Wet Ingredients

Add:
1 cup buttermilk
½ cup sour cream
1 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
Mix until smooth.

Step 4: Add Hot Coffee

Slowly pour in:
1 cup hot brewed coffee
1 teaspoon black gel food coloring
Mix gently (batter will be thin).

Step 5: Bake

Divide batter evenly between pans. Bake 30–35 minutes until a toothpick comes out clean.

Step 6: Make the Charcoal Buttercream

Beat:
1 ½ cups unsalted butter
Add gradually:
4 ½ cups powdered sugar
¾ cup cocoa powder
3–4 tablespoons heavy cream
2 teaspoons vanilla
½ teaspoon salt
1–2 teaspoons black gel coloring
Beat until smooth and fluffy.

Step 7: Assemble & Frost

Level cakes. Stack with buttercream between layers. Apply crumb coat. Chill 20 minutes. Apply final smooth

Step 8: Decorate

Add black roses in a clustered arrangement. Sprinkle silver pearls. Optional light dusting of silver shimmer.

Nutrition

Calories: 520kcalCarbohydrates: 60gProtein: 5gFat: 30gSugar: 45g

Notes

Substitutions & Variations

Use hot water instead of coffee (milder flavor)
Add espresso powder for deeper intensity
Swap roses for fresh blackberries for a moody harvest look
Make as two 9-inch layers instead
Turn into a dramatic drip cake with dark chocolate ganache

Make-Ahead Tips

Bake layers up to 2 days ahead (wrap tightly)
Freeze unfrosted layers up to 1 month
Buttercream can be made 3 days in advance

Leftovers & Storage

Store covered at room temp up to 2 days
Refrigerate up to 5 days (bring to room temp before serving)
Freeze slices individually wrapped for up to 2 months

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