This cake was so easy to put together, and tasted so so so yummy. This is a perfect cake for any occasion. Beautiful Holiday Dessert!
This recipe will make a 2 layers, 10 inches cake.
INGREDIENTS FOR CAKE:
– 2 cups all-purpose flour, plus little more for dusting the cake pans
– 2 cups sugar
– 1 teaspoon salt
– 3/4 cup unsweetened cocoa powder
– 1 1/2 teaspoons baking soda
– 2 teaspoons baking powder
– 1 teaspoon instant coffee
– 2 eggs
– 1 teaspoons vanilla extract
– 1 cup milk
– 1/2 cup of coconut oil (melted), or you can use vegetable oil
– 1 cup boiling water
– parchment paper (or wax paper)
– Pam spray (or butter)
INGREDIENTS FOR CHOCOLATE BUTTERCREAM AND BERRIES:
– 1/2 cup of unsalted butter (at room temperature)
– 1/4 cup of unsweetened cocoa powder
– about 3 oz. of melted unsweetened chocolate (I use unsweetened chocolate squares, but you can use semi-sweet, or even morsels)
– 2 tablespoons of heavy cream (or whipping cream)
– 1 teaspoon of vanilla extract
– 3 to 4 cups of powder sugar (confectioners sugar)
– you can choose any fresh seasonal fruit you would like for this cake, and as much as you prefer. Just make sure the fruits are cleaned and well dried before adding to cake.
– powder sugar for dusting (optional)
HOW TO MAKE THE CAKE:
Preheat oven to 350F.
Prepare the baking pans, by drawing a circle around the bottom of the pans on a parchment (or wax) paper with a pencil. Cut the round circle of wax paper and reserve (you will need 2 circles, since you have 2 pans). Spray Pam spray all over the bottom and sides of the baking pans. Lay the parchment paper circle to the bottom of the pans and spray more Pam spray (you can use butter instead of Pam spray if you prefer, just make sure you cover all sides and bottom of the pans with butter). Dust flour on all sides and bottom of the pans, this will prevent the cake from sticking to the pan. Reserve the baking pans.
Melt chocolate, either in the microwave, (slowly making sure the chocolate isn’t drying), or in a double boiler, and reserve it (chocolate needs to be completely cold before adding to the mix).
Add ALL dry ingredients to your KitchenAid Mixer bowl. With the paddle attachment on, give it a quick mix, using the slowest speed, and then turn off the mixer.
Start adding milk, vanilla extract, eggs and melted coconut oil to the dry mix and mix it on low speed, just until well mixed.
Now add the boiling water to the mix, and here is the trick not to “cook” your batter. With the mixer on slow speed, start adding a tiny little bit of the boiling water to the batter, then SLOWLY, start adding the rest. You will notice smoke coming from it, and it is ok, this is normal. Once the batter is well mixed, turn it off.
Divide the batter in approximately half, and pour it into the cake pans. Bake it for about 15-20 min, depending on the oven you have. Make sure, you test the cake before turning the oven off, using either a knife or a toothpick. If it comes clean from the center of the cake, then it is ready!
Let the cake cool off in the baking pan for at least 15-20 minutes.
When the cake is cooled off, then run a spatula or a knife, gently all around the cake to loosen up a little bit. Then you can turn the cake over onto a wire rack, pull the parchment paper off the bottom of the cakes, and let it sit there while you make the frosting.
HOW TO MAKE THE FROSTING:
In the KitchenAid Mixer bowl add soft butter and with whisking attachment on, start whipping the butter.
Once the butter looks little white and soft, ten add vanilla extract and cocoa powder. Once it all blends, then you can add the COOLED melted chocolate (otherwise, it will melt the butter). During this process, you might have to turn off the mixer and clean the sides and bottom of the bowl with a spatula, from time to time.
Then it is time to add the heavy cream and let it blend well. Then, start adding powdered sugar, cup by cup, until you meet your preferred consistency or sweetness. Let the KitchenAid Mixer whisk the buttercream until it turns into a light brown color and fluffy texture. Reserve.
HOW TO SET UP THE CAKE:
Once your cakes are completely cold, you can add the first layer on a serving plate or cake stand. Then add half of the buttercream, and spread it all over the cake. Add half of the fruits.
Add the second layer of the cake over the buttercream and add the rest of the buttercream to the middle of the cake. Spread a little bit of the buttercream, but leave the edges of the cake without it. Add the rest of the fruits on the top of the buttercream.
Dust powdered sugar with the help of a strainer.
Your beautiful cake is ready!
Draw a circle with a pencil on a wax paper, using the bottom of the pan
Set the circle on bottom of greased pan
Chopping the chocolate squares, so I can melt it, and let it cool off
Mixing dry ingredients
Time to add liquid ingredients (no boiling water yet)
Adding boiling water
Pour half of the batter into each baking pan
Pull parchment paper off the bottom of the cake.
Adding the cold melted chocolate into whipped butter
Light brown and fluffy buttercream is ready
Set it up and enjoy it! Yummy!
Chocolate Naked Cake Recipe