Naked Chocolate Cake
The Naked Chocolate Cake is a decadent dessert made with layers of rich, moist chocolate cake, filled and frosted with a smooth chocolate ganache or frosting. Unlike traditional cakes, it has minimal frosting on the outside, showcasing the layers. It's perfect for chocolate lovers, offering a delicious and visually striking treat.
Equipment
- 2 round cake pans (8-inch or 9-inch)
- Mixing bowls
- Hand or stand mixer
- Spatula
- Measuring cups and spoons
- Cooling rack
- Sifter
- Knife or offset spatula for frosting
- Spoon for spreading frosting
Ingredients
Chocolate Cake Layers:
- 2 ½ cups 300g all-purpose flour
- 2 cups 400g granulated sugar
- 1 cup 85g unsweetened cocoa powder
- 2 tsp baking powder
- 2 tsp baking soda
- 1 ½ tsp salt
- 4 large eggs at room temperature
- 1 ¼ cups 300ml whole milk
- ⅔ cup 160ml vegetable oil
- 2 ½ tsp vanilla extract
- 1 ¼ cups 300ml boiling water or hot coffee (for richer flavor)
Chocolate Frosting:
- 1 ¼ cups 280g unsalted butter, softened
- 5 cups 600g powdered sugar, sifted
- ¾ cup 70g unsweetened cocoa powder
- 1 ½ tsp vanilla extract
- 3-5 tbsp heavy cream adjust for desired consistency
- Pinch of salt
Optional Garnishes:
- Fresh berries raspberries or strawberries
- Shaved chocolate or chocolate chips
- Edible flowers or mint leaves
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch or 9-inch round cake pans with parchment paper.
Make the Cake Batter:
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the sugar, eggs, milk, vegetable oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined. Slowly pour in the boiling water (or hot coffee), mixing until the batter is smooth. It will be thin.
Bake the Cake:
- Divide the batter evenly between the two cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely.
Prepare the Frosting:
- Beat the softened butter in a bowl until creamy. Gradually add the sifted powdered sugar and cocoa powder, mixing until smooth.
- Add the vanilla extract and pinch of salt. Slowly add heavy cream, one tablespoon at a time, until you reach your desired frosting consistency.
Assemble the Cake:
- Once the cakes are fully cooled, cut each layer in half horizontally to create four thinner layers. Place the first layer on your serving plate and spread a thin layer of frosting on top.
- Repeat with the remaining layers, frosting between each layer. Leave the sides exposed for the “naked” look.
Decorate:
- Frost the top of the cake and spread the frosting evenly. Garnish with fresh berries, shaved chocolate, and edible flowers if desired. Slice and serve your beautiful naked chocolate cake to enjoy!
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.