Chocolate-strawberry naked cake

Based on 60 ratings
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Julie Myers

Editor-in-Chief at Kitchen Stories

instagram.com/julie.e.myers

Difficulty

Hard 💪
60
min.
Preparation
25
min.
Baking
60
min.
Resting

Ingredients

Servings:-8+
eggs
120 ml vegetable oil
240 ml whole milk
240 ml water (hot)
250 g flour
65 g unsweetened cocoa powder
350 g sugar
1 tsp salt
1½ tsp baking soda
1½ tsp baking powder
3 tsp vanilla sugar (divided)
225 g butter
375 g powdered sugar
2 tbsp heavy cream
120 g strawberries
vegetable oil for greasing
cocoa powder for dusting
chocolate glaze for garnish
writing icing for garnish
strawberries for garnish
Metric
Imperial

Utensils

  • oven
  • whisk
  • parchment paper
  • 3 round cake pans
  • medium mixing bowl
  • large mixing bowl
  • cooling rack
  • rubber spatula
  • cutting board
  • knife
  • stand mixer or hand mixer with beaters
  • offset spatula
  • serrated knife
  • bench scraper

Nutrition per serving

Cal
970
Protein
19 g
Fat
43 g
Carb
137 g
  • Step 1/6

    Preheat oven to 180°C/350°F. Grease cake pans, line bottoms with parchment paper, and dust with cocoa powder, tapping the pans slightly to remove any excess. In a medium bowl, beat together eggs, oil, milk, and water.
    • eggs
    • 120 ml vegetable oil
    • 240 ml whole milk
    • 240 ml water (hot)
    • vegetable oil for greasing
    • cocoa powder for dusting
    • oven
    • whisk
    • parchment paper
    • 3 round cake pans
    • medium mixing bowl

    Preheat oven to 180°C/350°F. Grease cake pans, line bottoms with parchment paper, and dust with cocoa powder, tapping the pans slightly to remove any excess. In a medium bowl, beat together eggs, oil, milk, and water.

  • Step 2/6

    In a large bowl, combine flour, cocoa powder, sugar, salt, baking soda, baking powder, some of the vanilla sugar. Add wet ingredients to dry and mix until combined.
    • 250 g flour
    • 65 g unsweetened cocoa powder
    • 350 g sugar
    • 1 tsp salt
    • 1½ tsp baking soda
    • 1½ tsp baking powder
    • 1½ tsp vanilla sugar
    • whisk
    • large mixing bowl

    In a large bowl, combine flour, cocoa powder, sugar, salt, baking soda, baking powder, some of the vanilla sugar. Add wet ingredients to dry and mix until combined.

  • Step 3/6

    Scrape batter into prepared pans. Bake cakes for about 20 – 25 min. at 180°C/350°F, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow to cool for 10 min. in the pan before unmolding, then let cake cool completely on a wire rack. Chill for approx. 15 – 30 min. so that cakes firm up.
    • oven
    • cooling rack

    Scrape batter into prepared pans. Bake cakes for about 20 – 25 min. at 180°C/350°F, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow to cool for 10 min. in the pan before unmolding, then let cake cool completely on a wire rack. Chill for approx. 15 – 30 min. so that cakes firm up.

  • Step 4/6

    Meanwhile, make the buttercream: Beat butter until smooth. Gradually add powdered sugar and vanilla sugar and beat until light and fluffy. Add cream and continue to beat until smooth and creamy. If needed, add a bit more cream to loosen the buttercream until silky. Slice strawberries.
    • 225 g butter
    • 375 g powdered sugar
    • 1½ tsp vanilla sugar
    • 2 tbsp heavy cream
    • 120 g strawberries
    • rubber spatula
    • cutting board
    • knife
    • stand mixer or hand mixer with beaters

    Meanwhile, make the buttercream: Beat butter until smooth. Gradually add powdered sugar and vanilla sugar and beat until light and fluffy. Add cream and continue to beat until smooth and creamy. If needed, add a bit more cream to loosen the buttercream until silky. Slice strawberries.

  • Step 5/6

    If needed, cut off rounded cake tops with a serrated knife to make them level. Add one layer to cake plate and evenly spread some of the buttercream over it to cover. Top with a layer of strawberries, then add the second cake layer. Repeat, ending with adding the third layer of cake. Refrigerate for approx. 15 – 30 min. or until cake is cool and firmed up a bit.
    • offset spatula
    • serrated knife
    • rubber spatula
    • cutting board

    If needed, cut off rounded cake tops with a serrated knife to make them level. Add one layer to cake plate and evenly spread some of the buttercream over it to cover. Top with a layer of strawberries, then add the second cake layer. Repeat, ending with adding the third layer of cake. Refrigerate for approx. 15 – 30 min. or until cake is cool and firmed up a bit.

  • Step 6/6

    Thinly coat cake with remaining frosting, letting the chocolate cake peek through to achieve a “naked” look. Prepare chocolate glaze according to package instruction, then drip it over one of the edges of the cake. Garnish with strawberries and add writing, if you like. Enjoy!
    • chocolate glaze for garnish
    • writing icing for garnish
    • strawberries for garnish
    • bench scraper

    Thinly coat cake with remaining frosting, letting the chocolate cake peek through to achieve a “naked” look. Prepare chocolate glaze according to package instruction, then drip it over one of the edges of the cake. Garnish with strawberries and add writing, if you like. Enjoy!

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