When you need to impress guests, treat loved ones or just want a pick-me-up, this is the cake for you. (Although, we don’t recommend eating this beauty in one sitting by yourself. It’s a tad sweet.)
The dark decadence holds secrets and comforts within each bite. This black velvet and chocolate mousse cake is perfectly moist on the inside and crunchy on the outside; it’s an exact balance of sweet and rich creaminess, all wrapped in chocolatey goodness. We found an excellent recipe on Rooi Rose and want to share our take.
2 large eggs
1 c vegetable oil
1 c buttermilk
1 tbsp. white vinegar
1 tsp vanilla
1 tbsp. black gel food colouring
3 c flour
2 c sugar
2 tbsp. (dark) cocoa
1 tsp baking soda
1 tsp salt
300 g chocolate
2 c cream
1.Preheat the oven to 180°C and prepare two cake tins.
2. Beat the eggs, add all the liquid ingredients and mix well.
3. Sift the dry ingredients into the liquid mixture and mix until well-combined. The mixture will be runny.
4. Pour the mixture into the two tins.
5. Bake for 30 minutes and test to see if a skewer comes out clean. You might have to leave the cakes in longer so keep watch.
6. Let the cakes rest in their tins for about 10 minutes before taking them out.
7. To make the chocolate mousse, beat the cream until thick.
8. Melt the chocolate. You can use a double boiler or the microwave (we prefer to use the microwave). Heat the chocolate for about 30 seconds and then stir, continue with 10-second intervals until the chocolate is melted.
9. Melt the chocolate. You can use a double boiler or the microwave (we prefer to use the microwave). Heat the chocolate for about 30 seconds and then stir, continue with 10-second intervals until the chocolate is melted.
10. Once the cakes are cooled, cut them in two.
11. Spread the chocolate mousse on the bottom layer.
12. Put the next layer of cake on top and repeat until your cake is made.
13. Decorate and enjoy.
- We made a double recipe. If you only want to make a single recipe and still have four layers, you’ll need to use smaller pans.
- We also used 3 cups of cream (one of which was double cream – it added an extra smooth texture) and 450 grams chocolate.
- You can substitute the milk chocolate for dark.
- We added ½ cup extra flour to make it a thicker consistency. The original recipe says 2½ cups; it depends on which you prefer – less flour will make the cake moister and more flour makes it crunchier.
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Recipe adapted from Rooi Rose.