Black Velvet Cake

Cake
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans and set aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients and whisk until smooth.

Add the hot black coffee to the batter and stir until well combined.
Pour the batter evenly into the prepared cake pans and tap the pans gently on the counter to remove any air bubbles.
Bake the cakes for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool completely on a wire rack.
Frosting

Beat the cream cheese and butter in a large mixing bowl until smooth and creamy.
Add in the black cocoa, vanilla extract, salt, and mix on low until fully incorporated.
Gradually add the confectioner’s sugar and beat until well combined. Halfway through, add in the heavy cream to make the frosting easier to mix.
Mix in the melted chocolate on low speed, until well incorporated.
Assemble
Place one cake layer on a serving plate and spread a layer of frosting on top.
Place the second cake layer on top and spread frosting all over the cake.
Decorate the cake with additional frosting or any desired toppings.
Chill the cake in the refrigerator for at least 30 minutes before serving.

Notes

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