Naked Chocolate Cake
This Naked Chocolate Cake has a deep chocolate taste enriched by brewed coffee, creating a bold yet balanced dessert.The sponge is exceptionally moist, soft, and tender, while the light buttercream adds a creamy, smooth finish without feeling too heavy.
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Electric mixer or stand mixer
- Rubber spatula
- Balloon whisk
- Fine mesh sieve
- Measuring cups and spoons
- Cooling rack
- offset spatula
- Cake turntable
- parchment paper,
- Wire cooling rack
Ingredients
Chocolate Cake Layers
- 2 ½ cups granulated sugar
- 3 cups all-purpose flour
- 4 large eggs room temperature
- 1 tsp fine salt
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup buttermilk room temperature
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 cup hot water
Chocolate Buttercream
- ¾ cup unsalted butter softened
- 2 ½ cups powdered sugar sifted
- ½ cup unsweetened cocoa powder preferably Dutch-processed, sifted
- ¼ cup milk any type
Instructions
Step 1
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with butter, line the bottoms with parchment paper, and lightly dust with flour.
Step 2
- Whisk together the self-rising flour, cocoa powder, and salt in one bowl. In another large bowl, beat the butter, sunflower oil, and sugar until smooth. Mix in the eggs one at a time, then add the sour cream and vanilla.
Step 3
- Add the dry ingredients alternately with the milk. Stir gently after each addition. Finally, pour in the cooled brewed coffee and mix just until the batter becomes smooth and glossy.
Step 4
- Divide the batter evenly between the prepared 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 before transferring them to a wire rack to cool completely.
Step 5
- Beat the softened butter until creamy. Gradually add the powdered sugar, then pour in the heavy cream and vanilla. Continue beating until the frosting is light, fluffy, and spreadable.
Step 6
- Place one cake layer on a serving plate. Spread a generous layer of buttercream over the top, then add the second cake layer. Apply a very thin layer of frosting around the sides, leaving parts of the cake visible. Smooth the top and decorate with chocolate curls, cocoa powder, fresh berries, or flowers if desired.
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.