Chocolate-strawberry naked cake

Chocolate-strawberry naked cake

Based on 37 ratings
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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

  • 3 round cake pans (15 cm/6 in.)
  • oven
  • offset spatula
  • cooling rack
  • bench scraper (optional)
  • whisk
  • parchment paper
  • serrated knife
  • rubber spatula
  • cutting board
  • knife
  • large mixing bowl
  • stand mixer or hand mixer with beaters
  • medium mixing bowl

Enjoy with

Prosecco
Nothing feels more celebratory than strawberries, chocolate, and bubbles!

Nutrition per serving

Cal
970
Protein
19g
Fat
43g
Carb
137g

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.
  • 2 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 flour
  • 65 unsweetened cocoa powder
  • 350 sugar
  • 1 tsp salt
  •  tsp baking soda
  •  tsp baking powder
  •  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 butter
  • 375 powdered sugar
  •  tsp vanilla sugar
  • 2 tbsp heavy cream
  • 120 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!