Chocolate cake is one of my favorite things in the whole world. But, if you’ve read Add a Pinch for very long, you could’ve probably already guessed that little tidbit of information. And this Chocolate Velvet Cake? Well, it needs to happen in your life soon. You will love it!
With it’s signature crumb and flavor, this chocolate cake is an unmistakable velvet cake recipe. Unlike the red velvet cake of my childhood and the blue velvet cake I dreamt up a while back, this chocolate velvet cake just lets the chocolate shine through.
And boy does it ever shine!
Jane and I went back and forth about the character, her history, her passions and hobbies, and the like. I was thrilled when we decided that only a chocolate cake would work! I loved reading through the character notes and developing the perfect chocolate cake that held a touch of Southern roots while still being a modern cake.
Here’s my Chocolate Velvet Cake Recipe. I think you’ll love it.
- ½ cup butter, softened
- 1½ cups granulated sugar
- 2 eggs, room temperature
- 2½ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder 1 teaspoon salt
- ½ teaspoon espresso powder
- 1 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 tablespoon distilled white vinegar
- Preheat oven to 350o F. Prepare three 8-inch cake pans with butter and flour, taking care to remove any excess flour.
- Cream butter and sugar together until light and fluffy, about three minutes. Add eggs one at a time, completely incorporating after each addition.
- Sift together flour, cocoa powder, salt, and espresso powder in a separate medium bowl, set aside.
- Pour buttermilk and vanilla into a measuring cup, set aside.
- Alternately, mix flour mixture and buttermilk mixture into butter mixture, beginning
- and ending with flour. Scrape down sides of mixing bowl to ensure all ingredients are well incorporated.
- Reduced speed of mixer and stir in baking soda, making sure incorporated into batter. Then, stir in the vinegar, taking care not to overmix.
- Distribute cake batter evenly into the three cake pans. Bake for 25 minutes or until cakes have gently pulled away from the edges of the cake pans and a cake tester or toothpick inserted in the center of the cake comes out clean.
- Remove from oven and allow to cool. Cool in pans for about 10 minutes and then turn out onto cooling racks until cakes are completely cooled before frosting cake.
For the frosting, you can use a favorite buttercream frosting or my chocolate heritage frosting. I think you’ll love it, too!