You can use any type of frosting for this cake. You can split the cake in half and spread the frosting in one half then top with the other half.
I choose to keep it simple and use melted chocolate for garnish in this recipe but as I said you can use any type of frosting. For cream cheese frosting, please refer to my red velvet cake, recipe here: https://www.myexcellentdegustations.com/%f0%9f%87%ba%f0%9f%87%b8-best-red-velvet-cake/
Chocolate Velvet Cake
Ingredients
- 1 cup all purpose flour
- 3/4 cup granulated sugar
- 1 tbsp cocoa powder
- 2 tbsp melted chocolate
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp vegetable or canola oil
- 1/2 cup buttermilk
- 1 tsp vinegar
- 1/4 cup unsalted butter (1/2 stick), softened at room temperature
- 1 egg
- 1 tsp vanilla
Garnish
- About 1 cup melted chocolate
- Chocolate sprinkles
Instructions
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In a large bowl, sift the flour, salt , cocoa powder and baking soda, then mix them well with a spoon. Set aside.
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In the bowl of a stand mixer, whisk the butter, oil, melted chocolate and sugar until creamy.
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Add the egg and vanilla and whisk more.
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In a big cup, mix the buttermilk and vinegar with a spoon.
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Pour both flour and buttermilk mixture into the bowl. Mix well until smooth (don’t over mix it).
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Pour the batter in a greased 7 inch springform baking pan.
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Bake in a 350 °F preheated oven for about 25 to 30 minutes.
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Let cool completely.
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Run a knife around the edges to loosen the cake from the ring of the springform pan.
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Open the springform pan and remove the ring.
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Place the cake on a cooling rack.
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Put the cake upside down.
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Pour melted chocolate on top and spread it around the edges.
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Garnish with chocolate sprinkles.
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Let the chocolate set.
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Enjoy.
Recipe Notes
- You can cut the cake in half ( to have 2 discs) and spread melted chocolate in one half then cover with the other half. Spread chocolate on top.
- You can replace the melted chocolate with cream cheese frosting or any other type of frosting.
- I use US cups in my recipes.