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Black velvet cake
This cake gets its astonishing ebony color from the same black cocoa used to make
Oreo cookies. It is available through mail order catalogs and online. Some stores that
specialize in baking and pastry may also stock it order it for you

Ingredients
Butter, for the pans
Black cocoa, for the pans

2 cups flour
1/3 cup unsweetened cocoa
1/3 cup black cocoa, available from specialty retailers
1 1/4 teaspoons baking soda
1/4 teaspoon baking powder
3 large eggs
1 2/3 cups sugar
1 teaspoon pure vanilla extract
1 cup mayonnaise
1 1/3 cups water

Method
Heat oven to 350 degrees Fahrenheit. Butter the bottom of two 9 x 1 1/2 inch round
cake pans and flour with cocoa

Combine flour, cocoa, baking soda and baking powder in a medium bowl and set aside

Beat eggs, sugar and vanilla in a large bowl with a mixer on high speed for 3 minutes
or until light and fluffy. Reduce speed to low; beat in mayonnaise until blended. Add
flour mixture in 4 additions, alternately with water, beginning and ending with flour.
Pour into prepared pans

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in
pans on cooling racks 10 minutes. Remove; cool completely on racks before frosting.

Black cocoa buttercream frosting

A good buttercream frosting should have the best quality butter and cream for the
best results. This buttercream frosting is not too sweet. Pay close attention the
techniques involved. You will be much happier with the results if you follow this recipe
to the letter

Ingredients
2 cups butter, softened
1 cup heavy whipping cream
1 cup Confectioners’ sugar
2/3 cup black cocoa

Method
In a large bowl, Whip the butter on high speed, occasionally scraping down the sides
of the bowl. Whip until double in volume, approximately 10 minutes

While still whipping, drizzle in the heavy cream. Continue whipping until the mixture is
stiff, approximately 2 to 4 minutes

In a medium bowl, carefully combine, with a whisk, the Confectioners’ sugar, the
black cocoa, and the dutch process cocoa. Add 1/2 of the Confectioners’ sugar mixture
to the butter and cream mixture and whip until smooth. At this point, you can taste
the frosting and determine if you would like to add more of the sugar mixture to
sweeten to taste, but the focus should be on the dark black cocoa