Naked Chocolate Cake

When it comes to visually stunning yet easy-to-make desserts, the Naked Chocolate Cake is a standout choice. With its rustic charm and decadent layers, this cake is perfect for birthdays, anniversaries, or any occasion that calls for indulgence. Unlike traditional cakes, a Naked Chocolate Cake keeps frosting to a minimum, allowing the rich, moist chocolate sponge and other delightful fillings to take center stage.

Whether you’re a professional baker or just starting out, this Naked Chocolate Cake recipe ensures a foolproof approach to creating a show-stopping dessert. Its simple preparation methods, readily available ingredients, and a touch of creativity make it an instant favorite among cake enthusiasts.

The beauty of the Naked Chocolate Cake lies in its versatility. You can customize the fillings, toppings, and decorations to suit any event or personal taste.

Preparation: 20 minutes
Baking: 30 minutes
Cooling and Decorating: 1 hour
Total Time: ~1 hour 50 minutes

For the Cake:

• All-Purpose Flour – 2 cups (~240g)
  Calories: ~910 calories
• Cocoa Powder (Unsweetened) – ¾ cup (~75g)
  Calories: ~195 calories
• Granulated Sugar – 2 cups (~400g)
  Calories: ~1,548 calories
• Baking Powder – 1½ teaspoons
  Calories: 0 calories
• Baking Soda – 1½ teaspoons
  Calories: 0 calories
• Salt – 1 teaspoon
  Calories: 0 calories
• Eggs – 2 large
  Calories: ~140 calories
• Whole Milk – 1 cup (~240ml)
  Calories: ~150 calories
• Vegetable Oil – ½ cup (~120ml)
  Calories: ~960 calories
• Vanilla Extract – 2 teaspoons
  Calories: ~24 calories
• Boiling Water – 1 cup (~240ml)
  Calories: 0 calories

To make the Frosting:

• Heavy Cream – 1 cup (~240ml)
  Calories: ~821 calories
• Dark Chocolate (Chopped) – 1½ cups (~200g)
  Calories: ~1,072 calories

For Garnishing:

• Fresh Berries (Strawberries, Blueberries, etc.) – 1 cup (~150g)
  Calories: ~70 calories
• Powdered Sugar – For dusting (optional)
  Calories: ~50 calories

1: Prepare the Chocolate Cake Batter

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk to combine evenly.
Combine Wet Ingredients: In a separate bowl, beat the eggs, milk, oil, and vanilla extract until smooth. Gradually add this mixture to the dry ingredients.
Add Boiling Water: Stir in the boiling water last, mixing until the batter is smooth and slightly runny.

2: Bake the Cake

Divide and Bake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

3: Prepare the Chocolate Ganache Frosting

Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Melt the Chocolate: Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for 2–3 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly until it thickens to a spreadable consistency.

4: Assemble the Naked Chocolate Cake

Trim and Layer: If necessary, trim the tops of the cakes to make them level. Place one cake layer on a serving plate or cake stand.
Spread Ganache: Spread a generous layer of ganache frosting on top of the first cake layer. Repeat with the second layer.
Minimal Frosting: Use a spatula to spread a thin layer of ganache around the sides of the cake, leaving some areas exposed for the signature “naked” look.

5: Decorate the Cake

Add Berries: Arrange fresh berries on top of the cake for a vibrant and natural decoration.
Dust with Sugar: Lightly sprinkle powdered sugar over the berries for an elegant finish (optional).

• All-Purpose Flour: ~910 calories
• Cocoa Powder: ~195 calories
• Granulated Sugar: ~1,548 calories
• Eggs: ~140 calories
• Milk: ~150 calories
• Vegetable Oil: ~960 calories
• Vanilla Extract: ~24 calories
• Dark Chocolate: ~1,072 calories
• Heavy Cream: ~821 calories
• Berries: ~70 calories
  Total Calories: ~5,890 calories (serves 12, ~491 calories per slice)

Moist and Rich Cake Layers: The addition of boiling water ensures a soft, tender crumb that’s full of chocolate flavor.
Simple Yet Elegant Presentation: Minimal frosting highlights the natural beauty of the cake and allows the layers to shine.
Customizable: You can swap the berries for other fruits, nuts, or edible flowers to match your theme.
Beginner-Friendly: Straightforward steps make this recipe accessible to bakers of all skill levels.

FAQs

Can I use a different frosting?
Yes, whipped cream, cream cheese frosting, or buttercream also work well with this cake.

How can I store the cake?
Keep it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.

Can I make this cake ahead of time?
Yes, bake the cake layers a day in advance and store them in plastic wrap. Assemble and decorate on the day of serving.

What if I don’t have dark chocolate?
You can substitute with semi-sweet chocolate or milk chocolate, but the flavor will be less intense.

Can I make this gluten-free?
Replace all-purpose flour with a gluten-free flour blend for a celiac-friendly version. Ensure all other ingredients are gluten-free.

What should I do if the ganache is too runny?
Chill it in the refrigerator for 10–15 minutes, stirring occasionally, until it thickens.