Name: Ultimate Black Velvet Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Ingredients: 2¼ cups all-purpose flour; ¾ cup dark cocoa powder (like Hershey’s Special Dark); 1 [3.6 oz] box chocolate or chocolate fudge instant pudding mix; 2 tsp baking soda; ½ tsp salt; 1 cup (2 sticks) salted butter, softened; 2 cups light brown sugar; 2 tsp pure vanilla extract; ½ tsp pure almond extract; 4 large eggs; 2 cups whole buttermilk; 1 [10 oz] package dark chocolate chips; ½ cup heavy cream; ¼ tsp pure almond extract; Grated chocolate for garnish

Description

The Ultimate Black Velvet Cake is rich, moist, and every bite melts in your mouth. Ganache adds a luxurious touch. Treat yourself to a slice of Ultimate Black Velvet Cake today

Ingredients

Units Scale

Cake:

2 1/4 cups all-purpose flour
3/4 cup dark cocoa powder (like Hershey’s Special Dark)
1 [3.6 oz] box chocolate or chocolate fudge instant pudding mix
2 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) salted butter, softened
2 cups light brown sugar
2 tsp pure vanilla extract
1/2 tsp pure almond extract
4 large eggs
2 cups whole buttermilk

Ganache:

1 [10 oz] package dark chocolate chips
1/2 cup heavy cream
1/4 tsp pure almond extract
Grated chocolate for garnish

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Instructions

Preheat your oven to 350°F. Butter and flour a standard Bundt pan and set it aside.
Sift together 2¼ cups all-purpose flour, ¾ cup dark cocoa powder, 1 box (3.6 oz) chocolate pudding mix, 2 tsp baking soda, and ½ tsp salt. Set aside.
In a stand mixer, beat 1 cup (2 sticks) softened butter with 2 cups light brown sugar, 2 tsp vanilla extract, and ½ tsp almond extract.
Beat 2–3 minutes until creamy and a little fluffy.
Add 4 large eggs one at a time, beating well after each addition.
Lower mixer speed and add the sifted dry ingredients alternately with 2 cups whole buttermilk, starting and ending with the dry mix.
Scrape the bowl occasionally so nothing hides at the bottom.
Once everything’s combined, increase speed and beat for 1 more minute. The batter should be thick but smooth.
Spread batter evenly in the prepared Bundt pan.
Tap the pan lightly on the counter to settle it.
Bake 55–60 minutes, until a toothpick comes out clean.
Cool for 10–15 minutes in the pan, then invert onto a cooling rack. Let it cool completely.
In a microwave-safe bowl, melt 1 package (10 oz) dark chocolate chips with ½ cup heavy cream in 20-second increments, stirring each time until smooth.
Stir in ¼ tsp almond extract.
Drizzle ganache over the cooled cake.
Sprinkle with grated chocolate if you like.
Let the ganache set slightly before slicing.

Notes

Created, Prepared, Tasted, and Tested by Gail