Naked Chocolate Cake
Delicious naked chocolate cake features moist, rich chocolate layers with a soft crumb and deep cocoa flavor. The frosting is applied only between the layers, leaving the sides exposed for a natural, rustic appearance. Each slice reveals the contrast between tender cake and creamy chocolate buttercream, creating a balanced sweetness without being heavy.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- 9-inch cake pans (2–3)
- parchment paper,
- Cooling racks
- Offset spatula (for frosting)
Ingredients
Chocolate Cake Layers
- 2 ½ cups granulated sugar
- 3 cups all-purpose flour
- 4 large eggs room temperature
- 1 tsp fine salt
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup buttermilk room temperature
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 cup hot water
Chocolate Buttercream
- ¾ cup unsalted butter softened
- 2 ½ cups powdered sugar sifted
- ½ cup unsweetened cocoa powder preferably Dutch-processed, sifted
- ¼ cup milk any type
Instructions
Step 1: Prepare the pans
- Preheat the oven to 350°F (175°C). Grease two or three 9-inch cake pans. Line the bottoms with parchment paper and lightly flour the sides to prevent sticking.
Step 2: Mix dry ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
Step 3: Cream butter and sugar
- In a separate large bowl, beat the butter and granulated sugar together until the mixture becomes light and fluffy, about 3 to 4 minutes.
Step 4: Add eggs and buttermilk
- Add the eggs one at a time to the butter-sugar mixture, making sure each is fully incorporated before adding the next. Then stir in the buttermilk until the batter is smooth.
Step 5: Combine wet and dry ingredients
- Gradually fold the dry ingredients into the wet mixture. While mixing, slowly pour in the hot water until the batter is smooth and pourable.
Step 6: Bake the cake
- Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to a cooling rack.
Step 7: Make the chocolate buttercream
- In a medium bowl, beat the softened butter until smooth. Gradually add powdered sugar and cocoa powder, alternating with milk, until the frosting reaches a smooth, spreadable consistency.
Step 8: Assemble the naked cake
- Place the first cake layer on a serving plate. Spread a generous layer of chocolate buttercream over it. Repeat with the remaining layers. Frost only the top layer if desired, leaving the sides exposed for a classic naked cake appearance.
Notes
Buttermilk Substitute: If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
Hot Coffee: If you’re not a coffee drinker, don’t worry. You won’t taste the coffee in the final cake. The hot coffee intensifies the flavor of the chocolate, making the cake extra rich. However, you can always use hot water if you prefer.