These naked cakes seem to be on trend at the moment! I really enjoyed making this cake, and I really like the combination of the rustic buttercream around the cake, and the rosettes and pool of chocolate ganache on top. This cake was made for my Mum’s birthday, as she loves coffee and chocolate. So, this flavour was a no-brainer!
I used the trusted vanilla cupcake recipe for this cake, as it converts quite well into a round cake, too. I tried to get a good quality coffee flavour into the buttercream by using real espresso shots, and this worked really well. I also used dark chocolate ganache in the middle of the layers as well as on the top. It was a nice addition and it cut through the creaminess of the buttercream, and really, who doesn’t love ganache?!
- 200g butter, chopped and softened
- 1 1/2 cups caster (white) sugar
- 2 tsp vanilla bean paste/natural extract
- 4 eggs
- 2 3/4 cups self-raising flour
- 1 cup milk
Line two 22cm round springform cake tins with baking paper. Preheat oven to 180c. Beat butter, sugar and vanilla bean paste until pale and creamy. Add the eggs, one at a time, until each is well combined. Add the flour and milk gradually, in alternating batches. Stir with a wooden spoon to combine after each addition. Ensure you begin and finish with flour. Divide mixture evenly between the two prepared cake tins. Bake in preheated oven for approximately 30-40 minutes, or until a skewer is inserted and comes out clean. I had a bit of a problem with my cakes taking a while to cook in the middle, and one of them sunk quite a bit after I had taken it out of the oven. If you find this starting to happen in the few minutes after you have taken the cake/s out, place them back in, and lower the oven temperature if the edges of the cake are cooked. You don’t want dry edges and a raw middle. Yuk! Once cakes have cooked, leave them to cool completely in tins. Release gently from tins once cool. If you are not assembling the cakes immediately, wrap them tightly in cling wrap and place in the fridge until ready to assemble. I prefer to assemble cakes cold, especially this one, because you will need to carve the tops. Always bring cake down to room temperature to serve and eat. 🙂
Dark Chocolate Ganache:
- 250g good quality chocolate chips, or dark chocolate, chopped
- 1/3 cup thickened cream
Combine chocolate and cream together in a medium saucepan, and cook over a low-medium heat, stirring, until melted and smooth. Pour into a heatproof bowl, and leave until set. If you are not using ganache on the same day, refrigerate, and slightly warm in the microwave to use.
- 400g butter, chopped and softened (I prefer to use salted butter when making buttercream)
- 3 1/2 cups icing sugar mixture
- 1 tsp vanilla bean paste/natural extract
- 30ml espresso coffee (try to use real espresso if you can. If it is not possible, use a good instant coffee powder with 30ml boiling water
Beat butter and vanilla until pale and creamy. Gradually add the sugar and coffee and beat until well combined. With the sugar and coffee, you don’t have to stick to these quantities if they are not to your taste. Taste as you go and add what you are happy with.
Place one vanilla cake on the stand or board which you will present on. Using a serrated bread knife, gently cut the top of the cake, horizontally, until you have created an even top. Using a palette knife or a spatula, generously spread approximately 2/3 cup of buttercream over the top of the first cake. Then, using a tablespoon, spoon approximately 2-3 tablespoons of dark chocolate ganache on top of the buttercream and push out toward the edges of the cake, taking care not to mix the two – you want the ganache on top of the buttercream. Place the second cake on top of the first, and again, gently cut across it to create an even top, and spread with the buttercream only. After this, using your palette knife or spatula again, gently coat the outside of the cake with buttercream, taking care to gently scrape the edges, creating a smooth, naked cake appearance. Then, place approximately 2 1/2 cups of buttercream into a large piping bag fitted with a large, star nozzle. Pipe rosettes or swirls around the edges of the cake, and lightly dust with cocoa powder. Spoon 1/2 cup of dark chocolate ganache into the middle of the cake, and gently spread out to the rosettes if you need to. As mentioned earlier, always bring cake down to room temperature to eat. Serve, and enjoy!