Chocolate-strawberry naked cake

Chocolate-strawberry naked cake

19 ratings

Ines, children's dentist


„I was looking for the perfect gift for my mom on Mother’s Day, and this is it! Nothing beats homemade—and chocolate!“

Difficulty

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

Ingredients

Servings:-8+
2
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
2 packages
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
  • 2  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
  • 2 packages 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

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
  • 1 package 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
  • 1 package 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!