One-Bowl Black Velvet Naked Cake

Now you can keep the mess to a minimum to effortlessly bake your cake and eat it too.


  • Butter (for greasing the pans)
  • 1 3/4 cups of flour plus more for pans
  • 2 cups of sugar
  • 3/4 cups cocoa powder
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon sea salt
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup melted dark chocolate
  • 2 extra large eggs, at room temperature
  • 1 teaspoon vanilla
  • 1/2 cup strong hot coffee
  • 1/2 cup cocoa powder
  • 1/2 cup boiling water
  • 3 cups unsalted butter, softened
  • 1 cup icing sugar
  • 450 grams high quality semi-sweet chocolate, melted and cooled
  • Flowers *optional


  1. Preheat the oven to 350°F. Butter 3 circular 6' baking dishes and line with parchment paper.
  2. In a bowl or stand mixer, combine buttermilk, oil, melted chocolate, eggs and vanilla. Beat to combine. Sift in the flour, sugar, cocoa, baking soda, baking powder and salt. Mix to combine. Lastly add the coffee and stir to just bring together. Pour the batter into the prepared pans and tap the bottoms to remove excess air bubbles. Bake for 30 minutes until a cake tester comes out clean. Cool in the pans for 15 minutes and then remove from pans to cool completely.
  3. For the icing, combine the cocoa and hot water in a small bowl and mix thoroughly.
  4. With an electric mixer, beat together the butter and icing sugar until pale and fluffy. Add the melted chocolate and cocoa mixture and continue to mix until well combined.
  5. Level off each cake and slice in half horizontally to make 6 even layers. Ice each layer and begin stacking the cake. Top with flowers or chocolate curls.