Idea for this cake came from Red Velvet Cake picture at the internet. I started to find out how I could make this cake, as Black Velvet cake. Finally, I have to admit, this cake had nothing to do with the Black Velvet cake. But it was soooooo good, - and rich! Small piece of this was totally enough.
Black color in desserts always brings salty licorice to my mind. And I because of that, the flavor of this cake was so easy take pick. Two of the fillings, white ones, are white chocolate, and one has licorice. But the cake itself tastes licorice and chocolate.
Black Velvet Cake
600 ml cake flour, not self-rising
1 tsp salt
1 1/2 tsp baking soda
4 tbsp cocoa powder
2 tbsp licorice powder
350 ml sugar
350 ml canola oil
2 large eggs
2 tbsp black food coloring
250 ml buttermilk
2 tsp white vinegar
In a medium bowl, whisk cake flour, salt, baking soda, cocoa and licorice powder; set aside.
Combine the sugar and oil on medium speed until well combined. Add in room temp eggs one at a time.
Add food coloring, and beat until well combined. Add flour mixture, alternating with buttermilk, and mix until fully combined.
Add vinegar to batter, and beat for a few seconds.
Pour batter into two prepared 18-20 cm pans. Bake at 175 C for 30-35 minutes.
Remove from oven and allow cakes to cool to room temperature. Cut the cakes in half.
Build the cake using cake ring, mold or cake pan.
135 g cream cheese
130 ml cream
120 g white chocolate
2 tsp sugar
2 tsp lemon juice
2,5 gelatin leaves
65 g cream cheese
70 ml cream
2 tbsp sugar
1 tbsp licorice powder
50 ml ready-made licorice sauce
1,5 gelatin leaves
200 ml cream
150 g Licorice fudge (Hopea toffee)
50 ml hard salty licorice candies (turkinpippuri) crushed
Put gelatin leaves to cold water, into a two bowls (2,5+1,5).
Whip all cream (130ml + 70 ml) in a bowl.
For the white chocolate filling:
Melt the white chocolate. Mix cream cheese, lemon juice, sugar and white chocolate together, beat until smooth.
Heat a very small amount of water and mix 2,5 gelatin leaves to it for them to melt. Let it cool for a while. Pour the gelatin liquid into a cream cheese mix and stir until well combined.
Take 2/3 from the whipped cream and mix it gently to the mixture.
Pour 1/2 of the filling to first layer of the cake, put one layer on top of it and por the rest of the white chocolate filling. Put the 3rd cake layer on top of the filling.
For the licorice flling:
Mix cream cheese, sugar, licorice powder and licorce sauce together, beat until smooth.
Heat a very small amount of water and mix 1,5 gelatin leaves to it
for them to melt. Let it cool for a while. Pour the gelatin liquid into a
cream cheese mix and stir until well combined.
Take rest of the whipped cream (1/3) and mix it gently to the mixture.
Pour the filling to the cake layer and put last layer on top of it. Refrigerate over night.
For the glazing:
Pour the cream into a pan, add licorice fudge and candies. Heat gently and stir until all licorice is melted. Let it simmer until the mixture turns syrapy (it creates a drop on bottom of the glass filled with cold water). Let it cool for a moment before pouring the glaze on top of the cake.
(My glaze was litlle bit too hot, because it didn't set nicely on top of the cake, but ran over the sides)