I don’t know about you guys, but I hate decorating cakes. I really prefer them as simple as possible. So, I thought making naked chocolate cake would be so convenient.
This Incredibly easy chocolate cake is made with 3 chiffon cake layers filled with chocolate cream cheese frosting. Moist, fluffy and perfect for special occasions.
Naked Chocolate Cake
I believe It is named Naked Cake because it has no frosting covering its sides.
For me, frosting an entire (All sides) cake can and will take time!
That's why I made this cake without any frosting on the side. Instead, I just pipped the frosting between the layers of the chiffon stacks.
The chiffon cakes are super soft and fluffy, while the frosting is extra creamy and delicious with just the right amount of sweetness. I can't recommend this cake enough.
You'll Need
"See the recipe card below for more information about the ingredients and quantities."
All-purpose flour: I tested this recipe with all-purpose flour and cake flour, and both turned out so good. However, be careful with the measurements though. A cup of all-purpose flour is equivalent to 1 cup + 2 tablespoons of cake flour.
Baking powder: Baking powder is an essential leavening ingredient. It helps your cake rise.
Cacao powder: Cacao powder is where the chocolate flavor of the cake is derived from.
Eggs: Eggs are ingredients that make the texture of your cake fluffy, and light, lending moisture.
Granulated sugar: Granulated sugar is the main sweetener that I use both in the cake batter and the frosting of the cakes. You may use brown sugar instead.
Hot water: Hot water helps to dissolve any clumps in the cake batter at the same time, it also makes the batter moister and enhances the texture.
Sunflower oil: I use sunflower oil as it was on hand. You may use vegetable oil instead.
Heavy whipping cream: Whipping Cream is the base of your frosting.
Mascarpone: I prefer Mascarpone cheese, it is a rich, creamy and perfect for combining with chocolate to provide flavor to your dessert.
Nutella: I used Nutella as a main flavor in the frosting.
Tip: Do not use cold ingredients. Allow your ingredients to come to room temperature before putting including them in your batters.
How to Make Naked Chocolate Cake
Make the Chiffon
One: Preheat oven to 180°C / 350°F and line three 18 cm round baking tins with parchment paper or spray with cooking spray.
Two: In a mixing bowl, mix flour, cacao powder, and baking powder until combined.
Tip: Make sure to sift your dry ingredients. This minimizes the clumps you have in your batter and makes for a smooth batter.
Three: Separate egg whites and yolks. In a large bowl, whisk half of the sugar and the egg whites with the electric mixer until fluffy.
Four: In a different bowl, mix the other half of the sugar and egg yolks and then add hot water and whisk until the yolks increase in size.
Five: Now, add the flour mixture to the egg yolks and stir using a rubber spatula until combined.
Six: Add in the sunflower oil and mix until combined. Finally, Fold the mixture into the egg white mixture gently until thoroughly combined.
Tip: Make sure not to overmix your batter; this will make your cake hard and dense.
Seven: Distribute the batter between the prepared baking pans and bake in the preheated oven for 40-45 minutes. Let the cakes cool on a wire rack.
Tip: Allow your chiffon cakes to cool completely before taking them out of the pan and stacking them into layers. Taking them out of the pan while they are too hot will lead to crumbling.
Make the Chocolate frosting
One: In a mixing bowl, whip the whipped cream until stiff peak forms.
Two: Add the Nutella and the mascarpone cheese and mix with a spatula until combined.
Assemble the cake
One: Put the chocolate frosting in a piping bag with your favorite tip.
Two: Put the first chiffon cake layer on a serving plate. Pip the whipped cream to cover the first layer.
Three: Add the second chiffon layer and repeat. Add the top layer and spread the remaining frosting with a spatula. Dust the top layer with cacao powder, pip some swirls of whipped cream on top to decorate, and then refrigerate for 1-2 hours.
Easy Chocolate Recipes
- Brownies With Cherry Pie Filling
- Easy Chocolate Tiffin
- Baked Chocolate Cheesecake
- Chocolate Fork Biscuits
More Cake Recipes
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Recipe
Naked Chocolate Cake
Equipment
- Cake pans
- Electric mixer
Ingredients
- 150 g all-purpose flour
- 2 tablespoon cacao powder
- 1 teaspoon baking powder
- 150 g sugar
- 3 eggs
- 60 ml hot water , not boiling
- 60 ml sunflower oil
For the chocolate frosting
- 600 ml whipping cream
- 250 g mascarpone
- 4 tablespoon Nutella
- 1 teaspoon cacao powder , for dusting
Instructions
- Preheat oven to 180°C / 350°F and line 3x 18 cm round baking tin with parchment paper or spray with cooking spray.
- In a mixing bowl, mix together flour, cacao powder and baking powder until combined.150 g all-purpose flour, 1 teaspoon baking powder, 2 tablespoon cacao powder
- Separate egg whites and yolks. In a large bowl, whisk half of the sugar and the egg whites with the electric mixer until fluffy.60 ml hot water
- In a different bowl, mix the other half of the sugar and egg yolks and then add hot water and whisk until the yolks increase in size.3 eggs, 150 g sugar
- Now, add the flour mixture to the egg yolks and stir using a spatula until combined.
- Add in the oil, and mix until combined. Finally, Fold the mixture into the egg whites mixture gently until thoroughly combined.60 ml sunflower oil
- Distribute the batter between the prepared baking pans and bake in the preheated oven for 40-45 minutes.
- Make the chocolate frosting: In a mixing bowl, whip the whipped cream until stiff peak forms, then add the Nutella and the mascarpone cheese and mix with a spatula until combined.250 g mascarpone, 4 tablespoon Nutella, 600 ml whipping cream
- Assemble the cake: Put the chocolate frosting in a piping bag with your favorite tip.
- Put the first chiffon cake layer on a serving plate. Pip the whipped cream to cover the first layer.
- Add the second chiffon layer and repeat. Add the top layer and spread the remaining frosting with a spatula. Dust the top layer with cacao powder, pip some swirls of whipped cream on top to decorate, and then refrigerate for 1-2 hours.1 teaspoon cacao powder
Notes
- Make sure to sift your dry ingredients. This minimizes the clumps you have in your batter and makes for a smooth batter.
- Allow your chiffon to cool completely before taking them out of the pan and stacking them into layers. Taking them out of the pan while they are too hot will lead to crumbling.
Gwen says
My husband loves nutella so this frosting was a surefire hit! The cake was simple to make and it was perfect for our family.
Radwa says
Hi Gwen, I am glad that you liked it.
Jisel says
This cake was a hit at our gathering! The layers were moist with rich chocolate cream cheese frosting, and it's surprisingly easy to make. Perfect for any celebration!
Marie says
I LOVED that Nutella in the frosting - so delicious! We’ll be making this cake again for sure!
Sydney says
Naked cakes are definitely the way to go! I made this because I stink at frosting the sides of cakes. It came out way prettier than I would have expected. And the cake was fantastic, too! Thanks so much.
Radwa says
Thank you, Sydney! I am glad that you liked the recipe.
Dixie says
The combination of Nutella and mascarpone in the frosting was divine. It added a creamy richness that complemented the chocolate cake perfectly.