Black velvet brushstroke cake with burnt vanilla icing

Black velvet brushstroke cake with burnt vanilla icing

A boo-tiful cake, perfect for Halloween.

Recipe, styling and photography by Katelyn Williams

Assisted by Cassandra Upton

Black velvet brushstroke cake with burnt vanilla icing

Print Recipe
Serves: 8 Time: 2 hrs

Ingredients

  • BLACK VELVET CAKE

  • 240g cake flour
  • 490g castor sugar
  • 100g cocoa powder
  • 10ml (2 tsp) bicarbonate of soda
  • 5ml (1 tsp) baking powder
  • large pinch salt
  • 2 large eggs
  • 180ml (¾ cup) strong coffee, cooled
  • 320g buttermilk
  • 125ml (½ cup) canola oil
  • black gel food colouring
  • BURNT VANILLA ICING

  • 1 vanilla pod, halved
  • 125g butter, softened
  • 60g cocoa powder, sifted
  • 300g icing sugar, sifted
  • 45 – 60ml (3 – 4 tbsp) milk
  • black gel food colouring
  • BRUSHSTROKES

  • black powder food colouring
  • 100g dark baking chocolate, melted

Instructions

1

For the cake, preheat the oven to 180˚C. Grease and line 3 cake tins (20cm diameter) with baking paper.

2

In a large bowl, sift together the dry ingredients and make a well in the centre. In a separate bowl, whisk together the eggs, coffee, buttermilk, canola oil and a few drops black gel food colouring.

3

Pour the wet ingredients into the dry ingredients and whisk until just combined. Divide the batter among the tins and bake in the preheated oven, 30 – 40 minutes or until springy to the touch and a skewer inserted in the centres of the cakes comes out clean. Allow to cool in the tins, 5 minutes, before turning out onto a wire cooling rack to cool down completely.

4

To make the icing, place the vanilla pod on a baking sheet in the oven and roast, 5 minutes, until fragrant. Scrape the seeds from the pod and discard the pod. Place the seeds in a blender or pestle and mortar and blitz or pound to form a fine powder. Cream the butter until light and fluffy, then add the vanilla powder, 60g cocoa, the icing sugar, milk and enough gel food colouring to make a black icing. Beat until smooth and completely combined.

5

For the brushstrokes, line a baking sheet with baking paper. Mix the powder colouring into the melted baking chocolate. Drop a teaspoonful coloured chocolate onto the baking sheet, then use the back of a spoon to smear the chocolate like a brushstroke over the baking sheet. Repeat until all of the chocolate has been used up. Allow to set before peeling off the brushstrokes.

6

Assemble the cake by layering the sponges with burnt vanilla buttercream icing between each layer. Cover the entire cake in icing and smooth out with a palette knife. Using dollops icing, stick the brushstrokes on the front of the cake to decorate.

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