Black Forest Naked Cake

Black Forest Naked Cake

Let’s get naked

Never made a naked cake before? Me neither. I’ve always been a keen frosting-all-over sort of girl, which is a little weird seeing as neither myself or my wife are super into icing. But I was inspired by this S’mores Layer Cake from Brown Eyed Baker(which is one of the most heart-eyes-emoji cakes you’ve  ever seen, right?) to give this naked “Milk Bar” style cake a try.

My absolute favourite layer cake, this Milk Bar style Black Forest Naked Cake is packed full of cherries, whipped cream, and dark chocolate ganache. It’s much easier to make than it looks and tastes incredible!

Course: Cakes, Dessert

Prep Time: 1 Hour

Cook Time: 30 Minutes

Freezing / Chilling Time: 15 Hours

Total Time: 1 Hour 30 Minutes

Servings: 10 people

Author: Charlotte


For The Chocolate Sheet Cake

                   115 g unsalted butter room temperature

                   300 g caster sugar (US granulated sugar)

                   3 large eggs

                   120 ml buttermilk

                   60 ml sunflower or canola oil

                   3 tablespoons chocolate fudge sauce

                   1 teaspoon vanilla extract

                   1 teaspoon instant coffee granules

                   130 g plain or all-purpose flour

                   15 g cornflour or cornstarch

                   70 g cocoa powder

                   1½ teaspoons baking powder

                   1 teaspoon salt

For The Cherry Filling

                   450 g fresh or frozen cherries pitted

                   50 g caster sugar (US granulated sugar)

                   2 tablespoons cornflour or cornstarch

For The Dark Chocolate Ganache

                   80 g dark or semi-sweet chocolate chips

                   60 ml double or heavy cream

For The Cherry Drizzle

                   2 tablespoons kirsch (cherry liqueur) optional – see method

                   4 tablespoons cherry juice

For The Whipped Cream Filling

                   480 ml double or heavy cream

                   5 tablespoons icing sugar or confectioner’s sugar

To Assemble The Cake

                   12 fresh cherries for decoration optional

                   Six inch cake ring

                   20 inches baking acetate


For The Chocolate Sheet Cake

1.          Preheat the oven to 180°C / 350°F (160°C fan) and grease and line a 20cm x 30cm (12in x 8in) cake tin with baking parchment or greaseproof paper.

2.            Cream the butter and sugar together in your stand mixer, or in a large bowl if using a hand mixer, until well combined. Add the eggs (all at once is fine) and beat on high until completely mixed together.

3.              Place the buttermilk, sunflower oil, chocolate fudge sauce, vanilla extract, and instant coffee granules into a smaller jug or bowl and mix together until the coffee has dissolved. Pour this into the bowl with the butter/sugar mix, and beat well on high for a few minutes, scraping down the bowl as and when necessary.

Full Recipe:Click Here


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About the Author: uze

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