Ingredients
For the cake• 2½ cups flour
• 1 cup unsweetened cocoa powder
• 2½ cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 eggs (at room temperature)
• 1¼ cups milk
• ¾ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup hot coffee (or hot water)
• 150 g dark chocolate (melted)
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Black Velvet Chocolate Icing (Fudge Cream)
Ingredients• 200 g dark chocolate (at least 60% cocoa)
• 200 ml cream
• 100 g butter (at room temperature)
• 2 tablespoons cocoa
• 1 cup powdered sugar (as needed)
• 1 teaspoon vanilla
• A pinch of salt
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Instructions
Cake1. Preheat the oven to 340°F (170°C) top and bottom heat.
2. Mix the flour, cocoa, sugar, baking soda, baking powder, and salt in a large bowl.
3. Add the eggs, milk, oil, and vanilla, and beat until smooth.
4. Add the melted chocolate.
5. Finally, slowly add the hot coffee and stir (the batter will be runny, which is normal).
6. Divide the mixture into 3 equal parts.
7. Bake in 3 greased pans for 25–30 minutes.
8. Let cool.
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Black Velvet Icing1. Heat the cream (do not boil).
2. Add the chocolate and melt it.
3. Add the butter, cocoa, vanilla, and salt.
4. Gradually add the powdered sugar to obtain a smooth, shiny cream.
5. Let it thicken slightly at room temperature.
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Assembly1. Place the first cake layer on a plate and spread generously with icing.
2. Place the second layer on top and spread with more cream.
3. Cover with the third layer and frost the entire cake with black velvet icing.
4. Use a spatula to achieve a smooth and shiny finish.
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Resting• Let it rest in the refrigerator for at least 2 hours, ideally overnight.
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Tips
The cake should remain soft and moist; avoid overbaking. Coffee → deepens the chocolate flavor. If the cream is too cold, it won’t spread; if it’s too hot, it will run.
