Iryna's Chocolate Velvet Cake

Iryna's Chocolate Velvet Cake

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

European Recipes : Desserts

Iryna’s Chocolate Velvet Cake is part of her signature trio—vanilla, red, and chocolate—all variations of the same beloved velvet cake base. She loves how a few small changes can create completely different experiences, from the rich, cocoa-infused depth of this chocolate version to the classic elegance of vanilla or the festive charm of red velvet. This cake, with its smooth, melt-in-your-mouth texture, has become her go-to for special occasions, each slice proving that sometimes, the best recipes are the ones you can reinvent time and time again.

Total Time

60 minutes

Prepare Time

20 minutes

Cook Time

35 - 40 minutes

Recipe Servings

Not Mentioned

Ingredients for
Iryna's Chocolate Velvet Cake

150 g Butter (room temperature)
300 g White Sugar
4 g Salt
3 Large Eggs (room temperature)
150 g Vegetable or Sunflower Oil
280 g Buttermilk
2 tsp Vanilla Extract
310 g Cake & Pastry Flour
20 g Fry's Cocoa Powder (Dutch processed) (see notes)
6 g Baking Powder
4 g Baking Soda

How to Make
Iryna's Chocolate Velvet Cake

Cream in mixer room temperature butter, sugar and salt.
After your butter and sugar looks whiter and the mixture has grown a little bit in size, start to add room temp eggs, one at a time. Whip the mixture until it gets nice and smooth.
Add your oil, buttermilk, and vanilla. Mix it well but do not over whip it.
Start adding your dry ingredients. Whip it on low speed until everything is incorporated into a nice, smooth batter.
Spray three 6" pans or two 9" inch pans with oil spray. Cut a circle of parchment paper true to the size of your pans; covering the entire bottom.
Bake for 35-40 minutes at 350F (or 175C). Check you cakes with a toothpick; it will come out clean and dry if the cake is done.
Cool down the pans for approximately 25 minutes and then remove them from the pans and place on cake flats.
Cool down until lightly warm, then wrap each in plastic wrap and place in the fridge or freezer.

Notes

If using non-Dutch processed cocoa use 300 g of Cake & Pastry Flour and 30 g of non-Dutch processed cocoa powder.

Fry's cocoa powder in Canada is Dutch processed.