A chocolate nude cake with fresh cream and fruits
I prepared this chocolate nude cake last Saturday. I prepared it to celebrate three birthdays together: my son’s, his girlfriend’s and my husband’s one. It was difficult to put so many candles on it, but we managed it and I admit I ate three big slices of the cake ;-).
After preparing my first nude cake less than one month ago for my daughter’s birthday, I had to try a chocolate version.
As we have all birthdays, except mine, in 20 days between February and March, wrapped by Valentines’ and Marriage Anniversary, I wanted a lighter cake. Something delicious but not too much sweet.
I found this skinny chocolate cake recipe on I am a Baker blog and it was exactly what I was desiring. Easy to prepare and a perfect match for cream and fresh fruits – if I ate three big pieces, it is only because I loved it ;-).
I used green grapes, raspberries, blueberries, strawberries and blackberries. Instead of industrialized chocolate topping, I just melted some dark chocolate and distributed it over the cake.
How to prepare this chocolate nude cake:
- ¼ cup melted butter
- 1 cup chocolate chips
- 1 cup fresh strawberries
- 1 cup fresh blackberries
- 1 cup raspberries
- 1 cup green grapes
- 2 cups fresh cream
- ⅓ cup dark chocolate
- ¾ cup low fat milk
- ½ cup unsalted cocoa powder
- ½ tsp psalt
- ½ cup brown sugar
- ¼ cup orange juice
- 2 eggs
- ¾ cup Greek yogurt
- 2 tsp vanilla extract
- 2 cups whole-wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 cup chocolate chips
- icing sugar to taste
- Turn on the oven 356°F/180°C.
- Grease two round pans with cooking spray (as it is a nude cake it is important to grease them well as we need the cake to come out perfectly). I used a 8 and a 9 in to have a slight difference between the two cakes.
- Put the melt butter into your stand mixer with the paddle attachment.
- Add orange juice, eggs, brown sugar, yogurt and vanilla extract and mix until combined.
- In a separate bowl mix flour, baking powder, baking soda, cocoa powder and salt.
- With the mixer on low, add ⅓ of the flour mixture, alternating with ⅓ of the milk.
- Continue until mixing all ingredients, except the chocolate chips.
- When it is well combined, turn off the mixer and add the chocolate chips. Mix it using a wood spoon or a silicone spatula.
- Divide the dogh between the pans, trying to have the same height on both.
- Bake for about 25 minutes or until, punching the cake with a toothpick, it comes out clean.
- Let them cool and then keep them in the fridge.
- To assemble the cake (you can do it even the night before):
- Wash the fruite carefully and dry them well.
- Cut part of the strawberries in halves, eliminating the leaves. Leave the other entire.
- Beat the cream with the stand mixer until whipped. Add icing sugar to taste.
- Put the whipped cream into a sac a poche.
- Take the cakes from the fridge.
- Take the larger one and place it on the serving plate.
- Add the whipped cream over the cake, creating a thick layer.
- Add some fruits in the middle of the cream and others along the sides, which are going to be part of the decoration.
- Add the second cake and add a small amount of whipped cream on top, just to serve as glue for the fruits.
- Add more fruits creating the top, trying to vary them. Add some other fruits along the whipped cream layer and some entire strawberries here and there on the serving plate.
- Melt the dark chocolate.
- Put it inside a small plastic bag or sac a poche and make a small hole on it.
- Let the melted chocolate fall over the cake, moving the sac a poche along the cake to distribuite it, creating thin threads of chocolate over the fruit.
- Keep the cake in the fridge until serving.
- Buon appetito!