Black Velvet Cake

Name: Black Velvet Cake
Total time: 3600 s
Yield: 8" cake
Cuisine: American
Ingredients: Cake:; Ghee, 188g + More For Greasing; 188 g Guinness Stout,; 57 g Black Cocoa Powder,; 75 g Demerara Sugar,; 75 g Dark Muscovado Sugar,; 113 g Sour Cream,; 75 g Eggs,; 1 TSP Pure Vanilla Paste,; 206 g Unbleached All Purpose Flour,; Pinch Sea Salt,; Frosting:; 150 g Cream Cheese,; 50 g Demerara Sugar Powder,; 94 g Heavy Whipping Cream,; Raw Cacao Powder, For Dusting

Daniel Lim @fatdoughsg

Singapore

#MyCookBook

Halloween is just around the corner and I decided to make a cake instead. A simple cake actually. None of those cakes with colorful fondant decor; that's not my palate. You should know how I love my cakes. Dense, moist, not sugary sweet, no fake coloring and most importantly flavorful.

I had been scrolling thru' Pinterest for ideas and this Black Velvet Cake lit the light bulb. Gizzi Erskine and the great Nigella Lawson both have their own spins to it. I think I stole a bit from both and combined it into this version. A velvet cake, black or red, is not a velvet cake with a traditional ingredient: the sour cream. It is that tangy aftertaste that symbolized velvet cakes.

If you can't get your hands on black cocoa powder, you can still use Dutch-processed cocoa powder.

My secret ingredient for this recipe is ghee. Yes! It adds an extra oomph to this cake as compared to butter. Why don't we get started with the recipe? Here I wish you lovely fine people a very Happy Halloween!

#MyCookBook

If you can't get your hands on black cocoa powder, you can still use Dutch-processed cocoa powder.

Daniel Lim @fatdoughsg

Singapore

#MyCookBook

If you can't get your hands on black cocoa powder, you can still use Dutch-processed cocoa powder.

#MyCookBook

If you can't get your hands on black cocoa powder, you can still use Dutch-processed cocoa powder.

Saved

Ingredients

1hr

8" cake

Cake:
Ghee, 188g + More For Greasing
188 gGuinness Stout,
57 gBlack Cocoa Powder,
75 gDemerara Sugar,
75 gDark Muscovado Sugar,
113 gSour Cream,
75 gEggs,
1 TSPPure Vanilla Paste,
206 gUnbleached All Purpose Flour,
PinchSea Salt,
Frosting:
150 gCream Cheese,
50 gDemerara Sugar Powder,
94 gHeavy Whipping Cream,
Raw Cacao Powder, For Dusting

Saved

Steps

1hr

1

Prepare cake.
Preheat oven to 180 degree celsius or 350 fahrenheit.
Grease cake pan with ghee, lined with parchment paper and grease the paper with some more ghee.
In a skillet over medium-low heat, melt ghee.
2

It will start "singing".
Once the "singing" is subtle, add Guinness stout.
*Be careful as it may splash*.
It will start to bubble rapidly.
Once the bubbling is subtle, add in the cocoa powder and sugar.
3

Remove from heat and stir to combine well.
Keep stirring until the sugar has melted.
In a large bowl, whisk sour cream, egg and vanilla until well combined.
Add this mixture into the ghee mixture gradually while still stirring.
4

In another bowl, combine flour and salt well.
Fold the flour mixture into ghee mixture in 1/3 portions at a time until everything is incorporated well.
Transfer the cake batter into the prepared cake pan.
Wack into the oven and bake for 40 mins or it pass the skewer test.
5

The center will rise and crack despite not adding any leavening agents due to the PH level of black cocoa powder.
Set aside to cool down completely.
Once the cake is cooled, transfer into a cake stand or a serving plate.
6

Prepare the frosting.
In a large bowl, add cream cheese.
Using a hand or stand mixer, whip until light and fluffy.
Add in demerara sugar powder.
*To make demerara sugar powder, simply blitz until powder forms in a spice grinder or blender.*
7

Continue whipping until well combined.
Add in the whipping cream.
Whip until stiff peaks form.
Spread this frosting on top of the cake.
Lastly, dust with some cocoa powder.
Slice and serve warm or chilled.