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Black Velvet Cake
For 12 servings
Lindt Excellence 85% Cocoa
15-30 minutes
Easy

A stunning deep dark and moist cake with delectable chocolate flavours from the high cocoa content chocolate. Excellence 85% Cocoa truly provides a real chocolate kick to this delectable cake.

  • 120g Butter
  • 240g Lindt Excellence 85% Cocoa 
  • 100ml Canola oil
  • 230g Brown sugar
  • 3each Eggs
  • 220g Cake flour
  • 1tsp Baking powder
  • 1tsp Baking soda
  • 50g  Quality Cocoa powder
  • 280g Buttermilk 
  • 200g Sour Cream

Optional 

  • Little Black food colour gel
  • 200ml Cream
  • 100g Buttermilk 
  • 130g Lindt Excellence 85% Cocoa
  • 100g Lindt Excellence 70% Cocoa
  • 50g Butter
  • 100g Golden Syrup
  • 150g Water
  • 100g Lindt Excellence 70% Cocoa
1

For the Cake

Preheat the oven to 170°C

2

Gently melt

Together the butter and the chocolate and allow to cool.

3

Place sugar

Into a large bowl and sift in the cocoa powder, flour and raising agents.

4

Whisk

The eggs until light and pale. Mix into the dry ingredients.

5

Stir

In the cooled chocolate mixture, oil, buttermilk, sour cream and colour if using.

6

Divide

Mixture into two greased 18Øcm cake tins and bake for around 45 minutes or until a skewer comes out clean. 

Set aside to cool.

7

For the icing and assembly

Bring the cream and buttermilk to the boil.

8

Pour over

Chocolate and blitz until smooth using a stick blender.

9

Blend in the

Butter and allow to rest, covered with clingfilm overnight at room temperature.

10

For the baste

Combine the Golden syrup, water and chocolate in a saucepan and gently heat until just melted.

11

Cut each cake in half horizontally

Baste and fill with about a quarter of the icing.

Repeat with the remaining with the other layers saving some icing for the outside.

12

To finish

Mask and cover the outside with shavings.

EXCELLENCE Cocoa 85%

EXCELLENCE Cocoa 85%

Savour the intensity of flavour in this full-bodied bar of outstanding quality, containing 85% pure cocoa content.