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Blackberry Velvet Gothic Cake Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Black Velvet CakeLorraine Elliott with Your Pressure Cooker

This Black Velvet Cake is a deeply chocolate, pressure-cooked delight made with black cocoa and frosted with a silky dark buttercream. Moist, rich, and topped with fruit and sprinkles, it's an elegant yet comforting dessert.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Soup
Cuisine Mexican
Servings 8 people
Calories 520 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Whisk
  • 2 8-inch round pans greased and lined
  • 1 Pressure cooker

Ingredients
  

Ingredients

  • 1.5 cups Brown sugar packed
  • 1 ¾ cups Cake flour
  • 1 cup Black cocoa plus extra for frosting
  • 2 teaspoons Bicarbonate of soda
  • 1 teaspoon Baking powder
  • 2 Eggs room temperature
  • 1 cup Buttermilk
  • 1 cup Hot water or coffee
  • ½ cup Neutral oil like grapeseed or rice bran
  • 2 teaspoons Vanilla extract
  • 100 g Dark chocolate finely chopped
  • 375 g Butter room temperature
  • 190 g Caster sugar
  • 115 ml Water room temperature
  • ¾ cup Black cocoa for frosting
  • 1 teaspoon Vanilla extract for frosting
  • 6 Black cherries for decorating
  • 6 Blackberries for decorating
  • Purple and gold sprinkles for decorating

Instructions
 

Instructions

  • Preheat your pressure cooker or set it to 160°C fan forced equivalent.
  • Grease and line two 8-inch pans with parchment paper.
  • Sift brown sugar, cake flour, black cocoa, bicarbonate of soda, and baking powder into a large mixing bowl.
  • In another bowl, combine eggs, buttermilk, hot water or coffee, oil, and vanilla extract until well blended.
  • Pour the wet ingredients into the dry slowly, stirring gently to form a smooth batter. Do not overmix.
  • Divide batter into prepared pans. Place in pressure cooker on a trivet over water. Lock lid and secure sealing ring.
  • Cook on high pressure for 30-35 minutes. Allow 10-minute slow release before quick releasing remaining pressure. Check with skewer and let cakes cool fully.
  • Frost with buttercream and decorate with cherries, blackberries, and sprinkles.

Notes

Wrap cake tightly in plastic wrap and refrigerate up to 4 days. Freeze individual slices in foil and a zip bag. Store frosting separately and apply before serving for freshest results.