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Naked Chocolate Cake

Naked Chocolate Cake Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp fine sea salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 tsp vanilla extract
  • 1 cup hot coffee or hot water
  • 12 oz dark chocolate (60-70% cacao), finely chopped
  • 1½ cups heavy cream
  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • Pinch fine sea salt
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans and line with parchment. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl. Add eggs, buttermilk, oil, and vanilla; mix until just combined. Stir in hot coffee until smooth.
  2. Divide batter among pans. Bake 25-30 minutes, until a toothpick comes out with moist crumbs. Cool 10 minutes in pans, then turn out onto a rack to cool completely.
  3. Place chopped chocolate in a bowl. Heat cream just to a simmer, pour over chocolate, let sit 2 minutes, stir until smooth. Cool to room temp, then refrigerate 30 minutes until thick. Beat in butter, powdered sugar, salt, and vanilla until fluffy.
  4. Level cooled cakes. Place one layer on a plate, spread about ½ cup ganache on top, repeat layers. Spread a thin layer of ganache on top and sides, scraping most off to expose cake. Chill 15 minutes to set.
  5. Top with chocolate shavings if desired. Slice with a serrated knife, wiping between cuts, and serve at room temperature.

Notes

The cake needs at least 1 hour cooling time before assembly, not included in the prep and cook times. If your frosting gets too stiff after chilling, let it soften at room temperature for 10 minutes before spreading. The cake keeps well in the fridge for up to 4 days; bring to room temp before serving.