Naked Chocolate Cake Recipe

Naked Chocolate Cake Recipe

Naked Chocolate Cake | Rich, Creamy, and Quick to Make

Ingredients:

Chocolate Cake:

  • 360g Liquid cream (whole, 30% fat)
  • 300g Sugar
  • 252g Flour
  • 108g Unsweetened cocoa powder
  • 4 Eggs
  • 2 tsp Baking powder
  • Pinch of Salt

Meringue Buttercream:

  • 450g Butter, softened and cut into pieces
  • 350g Sugar, divided
  • 150ml Water
  • 4 Egg whites (approximately 150g), at room temperature
  • 1 tsp Vanilla extract
  • Pink food coloring (optional)

Whipped Dark Chocolate Ganache:

  • 120ml Liquid cream (whole, 30% fat)
  • 100g Dark chocolate

Instructions:

Chocolate Cake:

  1. Preheat the oven to 320°F (160°C). Prepare two 5-inch round cake pans by greasing them with non-stick spray and lining the bottoms with parchment paper.
  2. In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Ensure they are thoroughly combined.

Meringue Buttercream:

  1. In a saucepan, combine 175g of sugar with water and heat over medium heat until the sugar dissolves. Increase the heat to high and cook until the syrup reaches 240°F (115°C) on a candy thermometer.
  2. In the bowl of an electric mixer, whisk the egg whites on high speed until soft peaks form. Gradually add the remaining 175g of sugar and continue whisking until stiff peaks form.

Whipped Dark Chocolate Ganache:

  1. In a saucepan, heat the cream until it just begins to boil. Remove from heat and add the dark chocolate. Let it sit for a minute, then stir until smooth.
  2. Allow the ganache to cool to room temperature, then transfer it to a mixing bowl. Whip with an electric mixer until light and fluffy.

Assembly:

  1. Once the cakes are chilled, slice each cake in half horizontally to create four layers.
  2. Place one layer of cake on a serving plate and spread a layer of meringue buttercream on top. Repeat with the remaining layers.