Chocolate Naked Cake

5 from 1 vote

Layers of fudgy moist chocolate cake separated by a delicious chocolate frosting and topped with fresh cherries, this Chocolate Naked Cake is a must-try!

Prep Time1

Cook Time40

Cooling Times3

Course: Cakes

Cuisine: American

Servings: slices

Calories: 677kcal

Author: Cat Spiller

Equipment

2x 15cm (6-inch) round cake tin

Ingredients

Chocolate Cake

100 g unsalted butter
100 ml sunflower oil
340 g sugar
4 eggs extra-large
340 g self-raising flour
40 g cocoa powder
1 teaspoon salt
160 ml coffee strong brewed
2 teaspoon vanilla extract
100 g sour cream
150 ml milk

Chocolate Buttercream

400 g powdered sugar
140 g unsalted butter
30 ml milk
1 teaspoon vanilla extract
160 g milk chocolate

Metric - US Customary

Instructions

Chocolate Cake

Preheat the oven to 180°C (350°F) and oil and line two 15cm (6 inches) round cake pans with parchment paper.
Add the butter, oil, and sugar to a bowl of an electric mixer fitted with a paddle attachment. Beat until light and fluffy.
Add the eggs to the sugar and butter mixture one at a time. Beat well between each addition and scrape down the sides of the bowl often.
In a large bowl sift together the flour, salt, and cocoa powder.
In a jug mix together the cooled coffee, sour cream, milk, and vanilla.
With the mixer’s motor running at medium-low speed, add the wet ingredients and the flour mixture to the egg and sugar mixture. Do this by alternating between the two. Starting with the flour and ending with the wet ingredients.
Using a rubber spatula scrape down the sides of the bowl and mix the cake batter again. Ensuring that it is well-mixed and lump free.
Pour the chocolate cake batter into the prepared cake pans and bake in a preheated oven for 40 minutes or until a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 30 minutes before turning it onto a wire rack to cool completely.

Chocolate Buttercream

In a bowl of a stand mixer fitted with a paddle attachment, add the butter and icing sugar. Beat until the mixture looks like fine breadcrumbs.
In a jug combine the milk and vanilla extract. With the mixer running at medium speed slowly add the milk mixture. Once it has all been added, scrape down the sides of the bowl and beat the frosting at medium-high speed for about 3 minutes.
In a heat-proof bowl melt the chocolate in the microwave at increments of 20 seconds ensuring to stir the chocolate often.
With the mixer running at medium speed add the chocolate to the frosting in a steady stream. Once it has all been added, scrape down the sides of the bowl and beat again until well combined.

Decoration

Using a bread knife or cake leveler, level the tops of each cake and then slice them in half to create 4 even layers of cake.
Secure the first layer of cake onto a serving plate with a little frosting. Use an offset spatula to cover the top of the layer with a third of the frosting and smooth it out. Continue in the same way with the next three layers.
Decorate the top of the cake with fresh cherries and broken chocolate pieces, serve, and enjoy!

Nutrition