What is That, Velvet??

While surfing the net a couple months ago I discovered black cocoa. Don’t ask me how I stumbled upon that one. I was hooked and wouldn’t rest until I used it and the idea for a Black Velvet Cake was born.

Black onyx Dutch cocoa powder has been alkalized to the extreme, producing a dark, purplish black cocoa. When used in baking the end result is an impressive black-as-coal colored product. The site I bought it from suggests suggest using a 50/50 mixture of black onyx and Dutch cocoa to add more fat, because black onyx cocoa has less fat, and tends to create a drier product. That didn’t happen. I used a full cup and this is one of the moistest cakes ever.

The original recipe didn’t include any vanilla, so I decided to throw in some Bailey’s Irish Cream. Yummy! When you take a whiff of the cocoa it kind of smells like black licorice but tastes nothing like it. The taste is very distinctive and not unpleasant at all. It leaves you wondering what is it. If you don‘t try anything else I suggest, please give this one a shot. And add about 10-15 minutes on to your daily workout. This is decadent, rich, good to the last drop and way on the other side of a healthy dessert.

Black Velvet Cake -Adapted from Paula Deen

  • 2 cups all-purpose flour
  • 2 cups + 2 TBS sugar
  • 1 cup unsweetened black onyx cocoa powder
  • 2 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 2 eggs
  • ¾ cup cold espresso (I used regular coffee)
  • 1 cup buttermilk
  • ½ cup canola oil
  • ¼ cup Bailey’s Irish Cream

Preheat oven to 350°. Spray one 10″ Bundt pan or two 9″ rounds with a nonstick cooking spray and set aside. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, Bailey’s, milk and oil. Mix until smooth, batter will be thin, very thin so don’t be alarmed. Pour into prepared pan. Bake in the preheated oven for (35 to 40 minutes for bundt or 25 minutes for 9″ pans) or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. I used a Bundt pan and it baked for an hour. Granted my oven is temperamental. Make adjustments according to your oven, but give it at least the minimum times indicated.
If you’re interested in buying the cocoa here’s the link:


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