Go Back
Black Velvet Cake With A Dark Chocolate Ganache

Black Velvet Cake with Dark Chocolate Ganache

Course Cakes, Dessert
Cuisine American
Keyword black-velvet-cake, chocolate-cake-recipes, dark-chocolate-cake
Prep Time 20 minutes
Cook Time 55 minutes
Cooling time 4 hours
Total Time 5 hours 15 minutes
Servings 16 servings
Calories 366kcal
Author Melissa Sperka


  • 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


  • 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.


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