Naked Chocolate Cake Recipe

Naked Chocolate Cake Recipe

Share this Recipe...

Naked Chocolate Cake Recipe | Chocolate Base Cake | with step-by-step description and video. This chocolate cake is delightfully simple yet wonderfully indulgent, boasting a rich chocolate flavour that shines through. Its texture is moist and tender, requiring only a wooden spoon or whisk—no mixer necessary. For an unforgettable birthday treat, generously frost with Chocolate Ganache Frosting, or opt for a luxurious touch with a classic chocolate ganache.

There are plenty of claims for the best chocolate cake recipe. I get that. After indulging in a single bite of this decadent, moist chocolate cake topped with chocolate ganache frosting, every individual at the table unanimously agreed: this was the most exceptional chocolate cake they had ever experienced

Adding coffee to the cake batter may come as a surprise, but rest assured, its flavor doesn’t come through in the finished product. Instead, it enhances the richness of the chocolate. If you prefer, feel free to substitute with decaf coffee.

The perfect Chocolate Ganache Recipe

Chocolate Cake Ingredients:

Each ingredient serves an important role. For best results, do not make substitutions.

  1. All-Purpose Flour: You can use maida or all-purpose flour for this recipe.
  2. Unsweetened Natural Cocoa Powder: Do not use dutch-process cocoa powder.
  3. Baking Soda Baking Powder: Remember the differences in baking soda vs baking powder? We use both here for lift.
  4. Salt: Salt balances the flavor.
  5. Instant Coffee Powder: Instant coffee powder is optional, but I recommend its addition because it enhances the chocolate flavor. The chocolate cake will not taste like coffee, I promise.
  6. Oil: Don’t use butter in this cake batter. Cocoa powder is a particularly drying ingredient, so this cake needs oil for suitable moisture.
  7. Eggs: Use 4 room-temperature eggs. To speed up the gentle warming, place refrigerated eggs in a cup of warm water for 10 minutes.
  8. Buttermilk: This chocolate cake requires moisture and acidity from the buttermilk. If you do not have buttermilk, use the substitute. Mix vinegar with milk and let it sit for 5 minutes. Make sure milk is at room temperature.
  9. Vanilla Extract: Vanilla extract adds flavor.
  10. Hot Coffee or Hot Water: Hot liquid enhances the cocoa powder’s flavor. It also encourages it to bloom and dissolve appropriately. If you don’t drink coffee, you can use hot water. For deeper and darker flavor, though, use coffee.

How to make naked chocolate cake recipe?

The naked Chocolate Cake Recipe | Chocolate Base Cake | with step-by-step photos, description and video. Undoubtedly, this is the finest chocolate cake I’ve ever tasted. And judging from the rave reviews, I’m confident you’ll agree! Follow these steps meticulously, and you’ll create the ultimate cake. It’s remarkably simple too! No need for a mixer—just whisk the dry ingredients in one bowl and the wet ingredients in another. Combine them, pour the batter into two 8-inch pans for a four-layer cake, or adjust for three or four 8-inch or 9-inch cakes if desired.

In addition, I would like to highlight some of our trending dessert recipes in the links below.

The Amazing Chocolate Cake Recipe

Course: DessertCuisine: InternationalDifficulty: Medium
Servings

1.3

kg
Prep time

15

minutes
Baking time

45

minutes
Total time

1

hour 

The Amazing Chocolate Cake Recipe | Chocolate Base Cake | with step-by-step photos, description and video. This is a really easy yet exceptional chocolate cake that truly tastes of chocolate. 

Recipe Video

Ingredients

  • 3 cup Maida

  • 3 cup Sugar

  • 1½ cups Unsweetened Cocoa Powder

  • 1 tbsp Baking Soda

  • 1½ tsp Baking Powder

  • 1½ tsp Salt

  • 4 large Eggs

  • 1½ cups Milk

  • 1 tbsp White Vinegar

  • 1½ cup Hot Water

  • 1 tsp Coffee Powder

  • 1 tbsp Chocolate Chips

  • ½ cup Oil

  • 2 tsp Vanilla Extract

  • Choco Sugar Syrup
  • 1/2 cup Suagr

  • 3/4 cup Water

  • 2 tbsp Choco Chips

  • A pinch of Salt

  • Chocolate Ganache Frosting
  • 2 cup Choco Chips

  • 2 cup Hot Whipping Cream

Directions

  • Preparations
  • Preheat the oven to 160-degree celsius for 10 minutes. Or heat a kadai for 10 minutes over a low flame.
  • Lightly grease two 8-inch cake mold with oil or butter & dust with flour or cocoa powder. Alternatively, you can lightly grease the pans and line them with parchment paper.
  • Preparing Cake Batter
  • Firstly, for preparing buttermilk, add 1 tbsp vinegar to 11/2 cup milk. Mix them well & keep them aside.
  • Now add 1 tsp instant coffee powder & 1 tbsp choco chips to 11/2 cup hot water. Mix them well & keep them aside.
  • For preparing the wet ingredient mix, take a big bowl and add in 4 eggs & 2 tsp vanilla extract.
  • Whisk until it foams.
  • Then add 3 cups of sugar, 1/2 cup of oil and the buttermilk mix. Combine them well & keep them aside.
  • For preparing the dry ingredient mix, sieve in 3 cup maida, 11/2 cup cocoa powder, 1 tbsp baking soda, 11/2 tsp baking powder & 11/2 tsp salt. Mix them well.
  • Make a dent in the centre & pour the wet mix. Start folding the batter in.
  • Finally, add in the hot coffee mix & form a smooth batter.
  • Baking
  • I am baking in 2 batches using two 8″ cake pans. Divide & pour batter into the pans.
  • Tap them & level the batter.
  • Bake them in a preheated oven for 50 to 60 minutes at 160 degrees celsius or in a kadai for 50 to 60 minutes over a low flame.
  • Baked perfectly. Allow to cool down for 3 to 4 hrs. Demold both batches of cake & cover it with a cling wrap for further usage.
  • Preparing Choco Sugar Syrup
  • Heat 1/2 cup Suagr, 3/4 cup Water, 2 tbsp Choco Chips and a pinch of Salt in a bowl. Heat until the sugar is dissolved. Switch off the flame & allow it to cool down.
  • Chocolate Ganache Frosting
  • Please refer to the link for the chocolate ganache frosting recipe.
  • Assembling the Cake
  • Cut the cake into 2 equal halves. Now we have 4 layers of the cake base. Soak them in sugar syrup.
  • Assemble the cake layer one by one by applying ganache frosting over each layer.
  • Slightly apply the ganache cream over the cake nakedly & pour some chocolate ganache on the top of the cake creating a drip effect.
  • Cut & serve the delicious cake.

Notes

  • Make sure all the ingredients are at room temperature.
0 0 votes
Rate this Recipe
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
English