Black Velvet - Adapted From Paula Deen
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.