Naked Chocolate Cake With Chocolate Whipped Buttercream Frosting

A chocolate lover’s dream, this cake is rich, with moist layers paired with a light, airy frosting that’s smooth and not overly sweet. Every bite is deeply chocolatey yet beautifully balanced, with a soft, melt-in-your-mouth texture that feels both indulgent and elegant.

INGREDIENTS

3 Layers of Chocolate Cake

• 1 ¾ cups All-Purpose Flour
• 2 cups Caster Sugar
• ¾ cup Unsweetened Cocoa Powder
• 1 tsp Baking soda
• 1 tsp Baking Powder
• 2 medium Eggs
• ½ cup Unsalted Butter, Melted
• 80 grams of Dark Chocolate, Melted
• 1 cup Hot Water
• 1 tsp Vanilla Extract

Chocolate Whipped Buttercream Frosting

• 1 ¼ cups Unsalted Butter, softened
• 1 ¾ cups Powdered Sugar
• ½ cup Milk Chocolate, melted
• ½ cup Dark Chocolate, melted
• 1 cup Whipping Cream
• 1 tsp Vanilla Extract
• Dust Cake Pans with Cocoa Powder
• 2 tbsp. Unsalted Butter, melted
• 2 tbsp. Cocoa Powder
• Fresh Strawberries, for garnish

PROCEDURE

1. Preheat the oven to 180 degrees Celsius. Use the bottom heating element.
2. Brush the pan with butter and dust it with cocoa powder. Tap off the excess. Chill the cake pans in the fridge until ready to use.
3. Make the chocolate cake batter. Get a big bowl and start with the dry ingredients. Add the flour, sugar, cocoa powder, baking soda and baking powder. Mix everything until well combined. 
4. Time to add the wet ingredients. Make sure that they are at room temperature. Add the milk, eggs, melted butter, vanilla extract and dark chocolates. Mix everything together. Add hot water to thin out the batter. Mix everything slowly until well combined. 
5. Divide the batter evenly into the prepared pans. Shake the pans a little bit to level the batter. 
6. Bake in the oven for 23-25 minutes.
7. Let it cool down to room temperature and chill in the fridge for 1 hour before frosting.
8. Make the chocolate whipped buttercream frosting. In a mixing bowl, add the butter and powdered sugar. Beat it until light and fluffy. Once done beating, scrape the sides of the bowl. Add the whipping cream and vanilla extract. Continue beating using low speed. Pour the milk chocolate and dark chocolate. Whisk until everything is well combined. Chill in the fridge for 10 minutes before frosting the cake.
9. Start frosting the cake. Put the frosting on top of the first layer and spread it evenly. Add the second layer and put in the frosting. Now add the last layer of the cake and apply the frosting again. 
10. Frost the sides of the cake, as well. Decorate it like a naked cake by using minimal outer layer frosting. Keep spreading the frosting until the top layer is even.
11. If you plan to have a rustic design cake, tap the top frosting lightly using a spatula. Then chill in the fridge for 1 hour.
12. Garnish the chocolate cake with fresh strawberries on top. 
13. Ready to serve.