Black Velvet Cake

This is the cake my youngest daughter always requests for her birthday. As the name already suggests, its texture is so velvety, the frosting so creamy, and the taste just heavenly. Since the cake base is perfect for freezing, I like to make one for now and one for later. Next time just thaw it, whip up a frosting, and you’re done!

Remember to soak your cashews!

You will need:

• a high speed blender
• stand mixer with whisk attachment or good quality hand mixer
• two 9 inch (23 cm) round cake pans or spring forms (they should be leak proof, because the batter will be on the thin side)

Ingredients:

For the frosting (1 cake):

• 1 generous cup (140 g) raw, unsalted cashews, soaked in filtered water overnight or for a couple hours
• 3.5 oz (100 g) cacao butter
• 2 Tbsp coconut oil
• 1/3 cup (30 g) unsweetened cocoa powder
• three 5.4 fl oz (160 ml) cans coconut cream
• 1/8 tsp Celtic sea salt
• 1/3 cup + 1 Tbsp (~ 100 ml) maple syrup
• 1 tsp pure vanilla extract

For the batter (2 cakes):

• coconut oil to grease cake pan
• 2 Tbsp ground flax seed
• 6 Tbsp water
• 3/4 cup (180 ml) very strong brewed coffee or espresso
• 3/4 – 1 cup (180 – 240 ml) maple syrup (I used 3/4 cup)
• 3/4 cup (180 ml) vegan, unsweetened plain yogurt (I used homemade)
• 1/2 cup (120 ml) vegetable oil
• 1 tsp pure vanilla extract
• 1 3/4 cups (230 g) einkorn flour
• 3/4 cup (75 g) unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp Celtic sea salt
• cacao nibs and/or shredded coconut for decoration

Preparation:

For the chocolate frosting, heat cacao butter and coconut oil in a double boiler or water bath.

Drain cashews, rinse, and drain again. Put all the frosting ingredients into your high speed blender, and blend for about 2 minutes until creamy and smooth.

Scrape the chocolate cream into the bowl of your stand mixer. If you plan on using a hand mixer, pour into your regular large mixing bowl. Let chill in the fridge for about an hour, and then pop into the freezer for another 15-25 minutes. Set a timer and keep checking, because you don’t want it frozen or hard, just very cold.

When the frosting is ready, the sides might have started to freeze to the bowl and it should be cold all the way through but not hard. At that point, it’s ready to be whisked until very fluffy and light. Don’t over-process though.

For the batter, make 2 flax eggs by blending 2 Tbsp ground flax seed with 6 Tbsp water in a small bowl or cup. Set aside and let thicken for a couple minutes.

Brew coffee, and preheat oven to 350°F (175°C). Grease cake pan.

In a large bowl, combine einkorn flour, cocoa powder, baking soda, baking powder, and salt.

Add the “flax eggs”, coffee, maple syrup, vegan yogurt, vegetable oil, vanilla extract, and blend with your hand mixer on medium speed for at least one minute. Pour the batter evenly into the prepared pans.

Bake for 25 – 35 minutes. Check with a toothpick . When inserted into the center of the cake, it should come out clean. Let cool in the pan for a couple minutes, then transfer to a wire rack to finish cooling.

Place the cake on a serving plate, and use a long, sharp knife to cut it in half horizontally. Carefully remove the upper layer. Use half of the frosting for the filling, then place upper layer back on the cake. Use the remaining frosting for the top layer and decoration. Sprinkle with cacao nibs and/or shredded coconut.

Notes:

• If you like a fruity twist, you could spread your favorite preserves on the bottom layer of the cake before you add the chocolate filling.
• Some lengthwise cut bananas pressed into the chocolate filling are absolutely delicious as well.
• Cakes are generally easier to cut, fill, and frost after spending a night chilled in the fridge. They need to either be wrapped in plastic foil or stored in an air-tight container.
• If you need both cakes right away, just double the frosting recipe and increase the time in the fridge.