Chocolate Nude Cake

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    chocolate nude cake

    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.

    chocolate nude cakechocolate nude cake

    How to prepare this chocolate nude cake:

    Chocolate Nude Cake
     
    Prep time
    Cook time
    Total time
     
    Author:
    Serves: 8
    Ingredients
    • 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
    Instructions
    1. Turn on the oven 356°F/180°C.
    2. 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.
    3. Put the melt butter into your stand mixer with the paddle attachment.
    4. Add orange juice, eggs, brown sugar, yogurt and vanilla extract and mix until combined.
    5. In a separate bowl mix flour, baking powder, baking soda, cocoa powder and salt.
    6. With the mixer on low, add ⅓ of the flour mixture, alternating with ⅓ of the milk.
    7. Continue until mixing all ingredients, except the chocolate chips.
    8. When it is well combined, turn off the mixer and add the chocolate chips. Mix it using a wood spoon or a silicone spatula.
    9. Divide the dogh between the pans, trying to have the same height on both.
    10. Bake for about 25 minutes or until, punching the cake with a toothpick, it comes out clean.
    11. Let them cool and then keep them in the fridge.
    12. To assemble the cake (you can do it even the night before):
    13. Wash the fruite carefully and dry them well.
    14. Cut part of the strawberries in halves, eliminating the leaves. Leave the other entire.
    15. Beat the cream with the stand mixer until whipped. Add icing sugar to taste.
    16. Put the whipped cream into a sac a poche.
    17. Take the cakes from the fridge.
    18. Take the larger one and place it on the serving plate.
    19. Add the whipped cream over the cake, creating a thick layer.
    20. Add some fruits in the middle of the cream and others along the sides, which are going to be part of the decoration.
    21. Add the second cake and add a small amount of whipped cream on top, just to serve as glue for the fruits.
    22. 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.
    23. Melt the dark chocolate.
    24. Put it inside a small plastic bag or sac a poche and make a small hole on it.
    25. 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.
    26. Keep the cake in the fridge until serving.
    27. Buon appetito!

     

    2 COMMENTS

    1. ciao ana, questo cake mi attira molto, amo la frutta fresca ed il risultato finale è molto ‘scenico’.
      tuttavia mi sorge un dubbio, a cake ultimato, come si fa a tagliarlo? ‘smonti’ i piani e li tagli individualmente o c’è qualche altro trick oer riuscire nell’opera?
      grazie per la tua attenzione e risposta.
      saluti olandesi
      giusi

      • Ciao Giusy,
        Io non ho smontato i piani e ho iniziato a tagliarla a fette come una torta comune sapendo che un po’ si sarebbe comunque smontata.
        Come volevo una torta, nei limiti di un dolce, più leggera, ho appunto, usato solo la panna. Se vuoi che la panna sia un po’ più “resistente”, mescola la panna, in parti uguali, al mascarpone – come ho fatto nell’altra nude cake http://www.italianchips.com/the-nude-cake/
        Un saluto a te e all’Olanda 😉

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