Switching up the game for my birthday cake this year!
Chocolate Velvet Loaf using black cocoa powder and baking it into a loaf pan instead of round cake layers!
Keeping it simple is my jam lately
and it doesn’t get simpler than a loaf cake
smothered in classic buttercream icing!
No fussy layers to stack just pure chocolate bliss on a plate
the fork is optional
Icing can be left off this one if you prefer a pure chocolate velvet loaf cake
but I am in love with this combination using my American Buttercream recipe
not to mention this is my birthday cake this year so icing is a must!
Not sponsored by any product or company below
Notes for Success
Black Cocoa Powder for that intense midnight black! If you do not have black cocoa powder just use regular instead!
You’ll notice I am not even using the entire portion of black cocoa but rather mixing it with regular natural cocoa powder
Black cocoa is zero fat and can have a more drying effect than regular cocoa powder will. Also keep in mind that black cocoa powder is super dutch processed which means baking powder will not activate which is why I use both powder and soda in my recipe
Standard Loaf Pan measuring 8.5 x 4.5 x 2.75 is slightly too small for all the batter so I baked the excess into 4 cupcakes
Alternatively you can use a larger loaf pan to fit all the batter.
For round layers divide the batter amongst 2-8″ pans or 3-7″ cake pans
Rule of thumb for all cake sizes is to fill 3/4 full not more or less for the best rise and size
Chocolate Velvet Loaf
Be sure to read all the notes for success section above the recipe
Ingredients
For the Chocolate Velvet Cake
- 6 Tbs Flax Meal
- 8 Tbs Hot Water
- ¼ cup Black Cocoa Powder
- ½ cup Natural Cocoa Powder
- 1¼ cups Light Brown Sugar
- ½ cup Vegetable Oil
- 1½ cups Hot Water or Coffee
- 1 teaspoon Vanilla Extract
- 2 cups All Purpose Flour
- 1½ teaspoons Baking Powder
- 1½ teaspoons Baking Soda
- ½ teaspoon Salt
Instructions
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Preheat the oven to 350℉ & grease your standard loaf pan *see notes for recipe size & extra batter
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Combine the flax meal with the first measure (½ cup) hot water whisk smooth then set aside for 5 minutes to thicken while you gather the rest of your ingredients
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Into a large mixing bowl sift together both cocoa powders with the light brown sugar, add the second measure of hot water (1½ cups) along with the oil & extract whisk smooth
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Add the flax paste & whisk smooth
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Add the sifted flour with the baking powder, soda & salt & whisk to a smooth batter
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Pour into the prepared loaf pan ¾ of the way to the top then bake 4 cupcakes with the excess batter. Alternatively you can use a large loaf pan to utilize all the batter
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bake for approximately 45 minutes or when a toothpick inserted comes out with moist crumbs no raw batter
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Cool in the pan until you can safely touch it without burning yourself then flip the loaf out onto a cooling rack & cool to cold
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Meanwhile prepare the buttercream icing according to the instructions on that post
Notes
Storage Chocolate Velvet Loaf can be stored at room temperature for up to 4 days, for longer storage keep refrigerated for up to 1 week. Freeze wrapped well for 1 month
