Black Velvet Cake

bluebowlrecipes.com

Kelly R.

subheading: For the Chocolate Cake:

1 and ½ cups hot water 340 mL

1 cup black cocoa powder 102 grams

3 cups + 1 tbsp cake flour, spooned & leveled 342 grams

2 cups light brown sugar, packed 440 grams

1 cup granulated sugar 210 grams

3 tsp baking soda 17 grams

1 and ½ tsp baking powder 5 grams

¾ tsp salt

1 tbsp espresso powder

1 and ½ cups full fat sour cream, at room temperature 360 grams

¾ cup buttermilk, at room temperature 187 mL

4 large eggs, at room temperature

½ cup + 1 tbsp vegetable oil 102 mL

1 tbsp vanilla extract

2 tbsp white vinegar 34 mL

subheading: For the Chocolate Frosting:

1 and ½ cups salted butter, softened at room temperature 3 sticks, or 339 grams

7 and ⅓ cups powdered sugar

1 to 2 tbsp milk as needed, to help the sugar & butter combine

3 tbsp corn syrup optional, gives the frosting a nice shine

1 tbsp vanilla extract

pinch of salt to taste

2 cups black cocoa powder

12 ounces full fat cream cheese use the block style

subheading: For Filling:

⅔ cup raspberry preserves 200 grams

subheading: For the Meringue Ghosts:

2 large egg whites, at room temperature It's easier to separate them while cold, then let them come to room temperature in a bowl.

½ cup granulated sugar 105 grams

¼ tsp cream of tartar

pinch of salt

2 tsp vanilla extract

subheading: For Decorating:

6 large marshmallows

1 small tube of black gel frosting

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