This chocolate Black Velvet Cake With A Dark Chocolate Ganache is a real beauty! It’s a made-from-scratch dark chocolate bundt cake that’s liberally drizzled with a warm dark chocolate ganache. It’s so indulgent it could be further described as a chocolate lovers best friend. I often serve this dark chocolate extravaganza with a dollop of whipped cream on the side, or a scoop of vanilla ice cream. That leaves room for a maraschino cherry for the “cherry on top.” To gild the lily further, I like to make extra warm ganache to drizzle on the cake after it makes it to the dessert plate. When serving this cake expect to make friends. Lots and lots of friends.
Do you love chocolate? Just saying the word makes me giddy. A world renown sweet indulgence… Chocolate. When indulging in dark chocolate, there’s a little less guilt due to the fact it’s rich in antioxidants. At least that’s what I tell myself each time I make this black velvet cake drizzled with a dark chocolate ganache. I highly recommend you go the extra mile and use dark chocolate cocoa powder for the deep rich flavor it gives to this cake. If you’d like to prepare this cake in advance it freezes beautifully, too. When doing that, don’t drizzle with the ganache until it’s thawed properly in the fridge overnight and just before serving for the best results. Grate a little chocolate on top to make it pretty then cut and serve.
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Helpful Kitchen Items:
Black Velvet Cake With A Dark Chocolate Ganache
Servings: 12 pieces
Ingredients
- For the cake you'll need:
- 2 1/4 cup all-purpose flour
- 3/4 cup dark cocoa powder [i.e. 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 cup light brown sugar
- 2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 4 large eggs
- 2 cup whole buttermilk
- For the ganache:
- 1 [10 oz] pkg dark chocolate chips
- 1/2 cup heavy cream
- 1/4 tsp pure almond extract
- grated chocolate for garnishing
Instructions
- Preheat the oven to 350°F. Butter and flour a standard bundt pan, set aside.
- Sift together the flour, dark cocoa, pudding mix, baking soda and salt.
- In the bowl of a stand mixer, cream together the softened butter, brown sugar, vanilla and almond extracts. Beat for 2-3 minutes until creamy.
- Add the eggs one at a time beating well after each addition.
- Lower the speed of the mixer and add the sifted dry ingredients alternately with the buttermilk, ending with buttermilk. Stop and scrape the bowl periodically so all of the ingredients will combine.
- After all have been added, increase the mixer speed and continue to beat for 1 minute. The batter will be thick.
- Spread the batter into the bundt pan. Bounce the pan on the counter a few times to settle the batter.
- Bake for 55-60 minutes until a toothpick inserted into the center comes back clean. Cool to warm in the pan, then invert onto a cooling rack to cool completely.
- To make the ganache: In a microwave safe bowl melt the chocolate chips and heavy cream together. Melt in 20 second increments stopping to stir each time. Repeat until smooth, then add the almond extract.
- Drizzle over the cooled cake. Sprinkle the top with grated chocolate, if desired.
Melissa @ My Recent Favorite Books says
January 5, 2014 at 5:54 pmThis looks delicious! =)
Pinned to my Cake Board!
Gypsy Heart says
January 5, 2014 at 7:06 pmDecadence for sure! I love using the dark chocolate cocoa. Will definitely be trying this!
I’m a new follower…prolly gain 10 lbs just perusing your blog. 🙂
xo
Pat
Melissa says
January 5, 2014 at 8:15 pmHi Melissa! Thanks so much for stopping by. This is a special cake to be so simple to make, enjoy!
Melissa says
January 5, 2014 at 8:16 pmHi Pat! Oh dear, make this one when you can share it with friends and family. ☺ Happy baking!
superfan says
January 25, 2014 at 10:05 pmCan you use a regular square, or round pan, to make this cake too?
Melissa says
January 25, 2014 at 11:12 pmSure, you can make this cake in round pans or square pans and serve it as a layer cake. Adjust the baking time accordingly.
Tracy Hall says
February 20, 2014 at 3:43 amThank you so much for this recipe! I made it today for a celebration and had such lovely compliments. Even a couple of foodies I work with complimented me a FEW times each. 🙂 Loved it totally!
Melissa says
February 20, 2014 at 12:14 pmHi Tracy, thanks so much for taking the time to let me know. This cake is for the chocolate lovers, and I’m delighted you and your friends enjoyed it!
Lisa says
November 20, 2015 at 2:17 pmSaving to try later! I just don’t eat Red Velvet Cake with all that poisonous (and nasty-tasting) red dye…and often accuse others of liking it just for the cream cheese frosting :). Have you tried this one with cream cheese frosting instead of the ganache? I’m guessing it would be yummy!
Melissa says
November 20, 2015 at 2:29 pmHi Lisa, this cake is very delicious with a cream cheese drizzle as well. I chose the ganache because it was just SCREAMING for more chocolate. ☺ Enjoy!
Heather says
November 21, 2015 at 12:07 amI will make this in two weeks, when a huge chocolate fan and her hubby will be visiting. Can hardly wait. I have never used the extra dark cocoa, have not seen it actually. So this will give me time to find some. Will let you know how it turns out!
Melissa says
November 21, 2015 at 10:18 amThe Dutch process cocoa powder is readily available in most grocery stores, even Walmart. It gives this cake a super depth of flavor, hope you like it!
Supriya says
November 27, 2015 at 9:22 pmHi melissa! This recipe looks looks sounds very good, but I ha a question. I live in India. We don’t get the ready mix of chocolate pudding here. What can I substitute that with? Please advise asap as I want to make this cake today itself.
Melissa says
November 27, 2015 at 9:35 pmHello and welcome! I’m not sure I have a substitute to offer as I’m not familiar with the products available in your area. I would say just leave it out and while the texture may be a bit different it will still be delicious. I hope you enjoy!
Holly Holtrop says
June 25, 2016 at 4:03 pmI’m wondering, do you cut the bottom of this cake so that only the pretty patterned part (the shape of the pan) is showing? The cake is absolutely beautiful and I don’t see that there is any of the part that always cooks higher than the pan. Thanks!! 🙂
Melissa says
June 25, 2016 at 4:18 pmHi Holly, I actually didn’t trim the part that rose higher than the pan. I suppose if you needed to you could but, the glaze typically ties it altogether.
Holly Holtrop says
June 29, 2016 at 7:17 pmIt did and beautifully! Thanks! This cake is AMAZING!
Melissa says
June 29, 2016 at 7:27 pmWonderful!
Holly Holtrop says
June 29, 2016 at 7:15 pmI made this cake for my family and some friends and everyone went crazy over it, including myself! It’s very rich and oh so delicious! A new family favorite!! 🙂
paulette says
October 28, 2016 at 2:59 pmDoes the almond extract overpower it?
Melissa says
October 28, 2016 at 3:37 pmNot in my opinion. If you’re concerned use less or leave it out. Purely subjective.
Kathleen Young says
January 11, 2018 at 3:07 pmAre the flour and and cocoa sifted before or after measuring?
Melissa says
January 11, 2018 at 5:28 pmMeasure them then sift together. From the recipe “Sift together the flour, dark cocoa, pudding mix, baking soda and salt”