Just in case you missed it, today was my first ever Facebook livestream. Just me and 3,000 of my closest friends hanging out in my teeny kitchen. Whaaaa!?!!
It’s a brand-spanking-new feature that they’ve given to some business pages and I’m officially hooked! I shared my black velvet cake recipe, juggled my baby, and answered a few questions. I hope I get to do this again and again. If you weren’t able to make it, you can always watch the video here…
I’m already plotting my next bake-a-long. Chocolate buttercream, chocolate chip cookies, fondant, and vanilla chiffon cake are all on the list. Let me know what you’d like to see in the comments below!
Questions From Today
Q: Where can I find black cocoa powder?
A: Right here: Black Cocoa Powder. King Arthur Flour also sells a black cocoa.
Q: What frostings and fillings work best with this cake?
A: Vanilla Swiss meringue buttercream is my favorite. (Tastes just like an Oreo!) Other frostings that work well are salted caramel, peanut butter, or American buttercream. Fruit flavored frostings or fillings that would work well include blackberry, raspberry, tart cherry, or plum.
Q: Do you add vinegar with the baking soda?
A: No, dark brown sugar is acidic enough to cause the reaction needed for the cake to bake properly.
Q: Do you teach classes?
A: Yes! I currently teach three classes available online at Craftsy.com. Classes are pre-recorded and can be watched whenever is convenient to you. More info and special 50% off discount links are available here.
Q: Where can I find more of your recipes?
A: Many recipes are available in my first book, Great Cake Decorating. Available on Amazon.com, Barnes & Noble, or at a retailer near you.
Q: Where can I find more info on cocoa powder?
- 4oz unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 4 large eggs
- 1/2 cup hot water
- 3/4 cup black cocoa powder
- 1 cup whole milk
- 2 cups all purpose flour
- Position a rack in the center of the oven and heat the oven to 350 degrees F.
- Combine butter, dark brown sugar, sugar, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer). Cream until thoroughly combined.
- Add eggs one at a time, scraping down the sides of the bowl with a rubber spatula half way through.
- Whisk together the hot water and black cocoa powered in a large measuring cup. Add the milk and whisk until combined.
- Turn the mixer on low and alternate adding the wet and dry ingredients. Begin and end with dry.
- Use right away or store batter in the refrigerator for up to three days. Freeze for up to three months. Bake cupcakes for 18-20 minutes. Bake 6-inch or 8-inch cakes for 25-30 minutes, or until a tester inserted in the center of the cake comes out with a few moist crumbs. Baking times will vary based on the size of pan you're using.
- Yields 5 cups of batter. (2 8-inch round pans or 2 dozen cupcakes)
Now time to catch a few zzz’s before I’m up with baby. Thanks again for making today so much fun! I can’t wait to give this a whirl again very soon.