Velvet Underground Cake
Description
This decadent Velvet Underground Cake is a showstopper dessert that combines intense chocolate flavor with a tender crumb. The secret lies in using hot strong brewed coffee to bloom the chocolate, enhancing its depth without making it taste like coffee. The cake layers are incredibly moist, thanks to the addition of sour cream and vegetable oil. Sandwiched between the layers is a silky, homemade fudge filling that adds a dense, sweet contrast. The exterior is coated in a light, fluffy buttercream frosting and finished with delicate shavings of dark chocolate for an elegant presentation. Perfect for birthdays, anniversaries, or any special occasion where you want to impress your guests with a sophisticated, homemade treat. It pairs beautifully with a cup of tea or a glass of dessert wine.Directions
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Preheat oven to 345°F (175°C).
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Lightly grease two 8-inch round layer cake pans with oil or butter, or line them with parchment circles.
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Melt the unsweetened chocolate in the top of a double boiler placed over simmering water, then remove from heat.
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Sift together sugar, flour, baking soda, and salt into a large mixing bowl.
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In a separate bowl, whisk together hot coffee, sour cream, and vegetable oil until well combined.
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With an electric mixer on low speed, add the coffee mixture in a steady stream to the dry ingredients and mix until blended, about 35 seconds.
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Stop the mixer and scrape down the sides of the bowl with a spatula.
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Add eggs one at a time, mixing on medium-low speed for about 15 seconds after each addition until smooth. Scrape the bowl between additions.
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Add the melted chocolate to the batter and mix until uniform in color, about 10 seconds.
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Divide the batter evenly between the prepared pans.
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Bake until the cakes spring back to the touch and a tester inserted into the center comes out clean, about 35 to 38 minutes. Do not wait for a crust to form.
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Cool the cake layers in the pans on a wire rack for 10 minutes, then remove from pans to cool completely.
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For the fudge filling, place the unsweetened chocolate, butter, sugar, and hot water in the top of a double boiler over simmering water.
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Cook uncovered, stirring occasionally, until the chocolate is melted and sugar is dissolved, about 5-7 minutes. The mixture should be smooth and velvety.
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Pour the fudge into a small bowl, stir in the vanilla, and refrigerate until thick and spreadable, about 2 hours.
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For the buttercream, place the butter, confectioner's sugar, and chilled heavy cream in a mixing bowl.
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Beat on medium-high speed using a paddle attachment until the buttercream is white, light, and fluffy, about 15 to 20 minutes. Stop occasionally to scrape down the sides.
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To assemble, place one cake layer on a serving plate. Spread half of the fudge filling evenly over the layer.
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Top with the second cake layer.
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Spread the remaining fudge filling on top if desired, or save for dipping.
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Coat the top and sides of the cake with the buttercream frosting, using about 1 1/2 cups.
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Using a fine grater or vegetable peeler, shave the dark chocolate over the surface of the cake for decoration.
Nutrition Facts
Servings 8 servings
- Amount Per Serving
- Calories 512.1kcal
- % Daily Value *
- Total Fat 14.9g23%
- Saturated Fat 7.5g38%
- Cholesterol 8.6mg3%
- Sodium 1029.3mg43%
- Total Carbohydrate 84.9g29%
- Dietary Fiber 4.5g18%
- Sugars 57.8g
- Protein 7.7g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
