This fudgy Black Velvet Cake is a made-from-scratch rich dark chocolate cake. It's topped with a cascade of warm dark chocolate ganache transforming it into a chocolate cake lovers dream dessert.
Black Velvet Cake with Dark Chocolate Ganache
Do you love chocolate? Just saying the word makes me giddy. When indulging in dark chocolate, there's a little less guilt due to the fact that 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. When serving this cake expect to make friends. Lots and lots of chocolate lovin' friends.
Helpful Tips for Making Black Velvet Cake
- I highly recommend that you go the extra mile and use dark chocolate or dutch process cocoa powder for the deep rich flavor it gives to this cake.
- I often serve this dark chocolate bundt cake 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.
- If you'd like to prepare this cake in advance it freezes beautifully, too. When doing that, wait to drizzle with the ganache until it's thawed properly in the fridge overnight, just before serving.
- Grated chocolate makes it pretty but, it's completely optional.
- You may also like to try this recipe for dark chocolate cupcakes from Chocolate, Chocolate and more.
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Helpful Kitchen Items:
Black Velvet Cake with Dark Chocolate Ganache
Servings: 16 servings
Calories: 366kcal
Ingredients
- Cake:
- 2 ¼ cup all-purpose flour
- ¾ 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
- ½ tsp salt
- 1 cup salted butter softened
- 2 cups light brown sugar
- 2 tsp pure vanilla extract
- ½ tsp pure almond extract
- 4 large eggs
- 2 cup whole buttermilk
- Ganache:
- 1 10 oz package dark chocolate chips
- ½ cup heavy cream
- ¼ tsp pure almond extract
- grated chocolate for garnishing optional
Instructions
- Preheat oven to 350°F. Butter and flour a standard bundt pan or spray with baking spray. Set aside.
- In a medium size mixing bowl, use a whisk to sift together 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 on medium-high speed. Beat for 2-3 minutes until creamy.
- Add 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 flour. Stop and scrape the bowl periodically.
- After all have been added, increase the mixer speed and continue to beat just until fully combined. The batter will be thick.
- Spread the batter evenly into pan. Bounce the pan on the counter a few times to settle the batter.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan for 20-30 minutes 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.
Nutrition
Serving: 1serving | Calories: 366kcal | Carbohydrates: 45g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 372mg | Potassium: 185mg | Fiber: 2g | Sugar: 28g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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