Chocolate Velvet Cake

Chocolate Velvet Cake
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  • Unsweetened cocoa powder, for rolling and dusting
  • 7 ounces golden syrup, plus more for finishing
  • ¼ cup confectioners' sugar
  • Filling:
  • 4 tablespoons unsalted butter, plus more for pan
  • 2 tablespoons brandy
  • ½ cup all-purpose flour
  • + 13 more ingredients
    • 2 tablespoons crème fraîche or sour cream
    • ½ teaspoon baking powder
    • 3 large eggs
    • ½ teaspoon pure vanilla extract
    • 14 ounces semisweet or bittersweet chocolate, or a mixture, finely chopped
    • Cake:
    • 2 tablespoons unsalted butter
    • 2/3 cup crème fraîche or sour cream
    • Chocolate covering:
    • ½ cup plus 1 Tbsp. sugar
    • 7 ounces semisweet chocolate, finely chopped
    • 1 sheet gold-leaf transfer, optional
    • 4 ounces bittersweet chocolate, finely chopped

Preheat oven to 350°F. Butter an 8-inch square metal pan, line with parchment paper and butter again. Set aside.Make cake: In a small saucepan, melt chocolate, butter and crème fraîche over low heat, stirring until smooth. Let cool.Using an electric mixer, with a whisk attachment if possible, bea...

View full recipe at My Recipes


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