This chocolate velvet cake tastes so good. It checks off everything you want in a cake. Plus you don't even need food coloring to make this cake unlike a red velvet cake!
I had tried to make a red velvet cake, but forgot to put enough food coloring. Thus, resulting into a brown cake.
But if you taste it, it's full of chocolate. Who knew that two tablespoons of chocolate would have so much flavor? :)
And let's not forget the velvet aspect in this cake. It's super soft, because of the vinegar and baking soda. When the two interact they make a moist and fluffy cake.
I finished this cake off with a chocolate cream cheese buttercream. It is so good. The cream cheese adds a nice tartness, and is a perfect balance for the chocolate velvet cake. This cake is definitely a winner! I encourage to the try it because it is so tasty.
|Level: 👩🏽🍳👩🏽🍳|Time: 1 hour, 30 minutes| Serves: 8|
RECIPE:
INGREDIENTS:
3 cups all purpose four
1 teaspoon baking soda
2 Tablespoons unsweetened cocoa powder
1/2 cup unsalted butter
2 cups granulated sugar
1 cup vegetable oil
4 large eggs, separated
1 teaspoon distilled white vinegar
1/2 cup buttermilk
Chocolate Cream Cheese Frosting:
16oz cream cheese, softened
1/2 cup butter, softened
5 cups powdered sugar
3 tablespoons cocoa powder
1 tablespoon whole milk
STEPS:
Preheat your oven to 350 degrees F and grease two, 8" cake pans.
Whisk together flour, baking soda, and cocoa powder in a bowl. In an electric mixer cream together butter and sugar for 1 minutes. Then slowly add your oil, egg yolks, and vinegar. Mix for 2 minutes on high. Then add in your flour mixture alternating with your buttermilk until you're done with both.
In a separate bowl beat (with an electric mixer again) your egg whites until soft peaks form. Fold your egg whites into your cake batter.
Pour into prepared pans and bake for 40 minutes.
While your cakes cool, make your frosting. Beat your cream cheese and butter together. Then slowly add your powdered sugar and cocoa powder. Pour in your milk and whip until you get to your desired consistency. Frost this onto your cooled cakes.
Enjoy!
- The Bored Baker 👩🏽🍳
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