One of my most requested cake recipes has to be a naked cake or a celebration cake. So i thought why not put the two together and voila! Best of both worlds!
This delicious cake is perfectly soft, moist, chocolaty and as it is two tiered, has a tier with a chocolate ganache filling and also a tier with raspberry jam filling. Yum yum.
This cake is pretty straight forward and simple to make. It's a real show stopper and is perfect for events, birthdays and even weddings!
Classic, simple and elegant.
Recipe
A two tiered chocolate layered cake with a chocolate ganache filling and a raspberry jam filling, lightly coated in a smooth vanilla buttercream.
Prep Time: 1 hour
Cook Time: 60-80 minutes
Chill Time - 3 hours-overnight
Total Time: 5 hours 20 minutes
Servings: 30
Author: Zainab
Ingredients:
For the cake layers (4 inch cake - top tier):
220g plain flour
62g unsweetened natural cocoa powder
350g granulated sugar
2 teaspoons bicarbonate of soda
1 teaspoons baking powder
1 teaspoon salt
2 teaspoons espresso powder
120ml vegetable oil (or canola oil or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
240ml buttermilk or regular full-fat milk, at room temperature
240ml freshly brewed strong hot coffee (regular or decaf)
For the cake layers (10 inch cake - bottom tier):
330g plain flour
95g unsweetened natural cocoa powder
495g granulated sugar
3 teaspoons bicarbonate of soda
1 & ½ teaspoons baking powder
1 & ½ teaspoon salt
3 teaspoons espresso powder
180ml vegetable oil (or canola oil or melted coconut oil)
3 large eggs, at room temperature
3 teaspoons pure vanilla extract
360ml buttermilk or regular full-fat milk, at room temperature
360ml freshly brewed strong hot coffee (regular or decaf)
For the chocolate ganache filling:
110g semi sweet chocolate (i like to used dark chocolate), finely chopped
240ml double cream
For the raspberry jam filling;
Raspberry seedless jam
For the vanilla buttercream:
460g unsalted butter, softened to room temperature
1kg icing sugar
120ml double cream, at room temperature
4 teaspoons pure vanilla extract
Salt, to taste
Ivory gel food colouring
Method:
For the cake layers:
1. Preheat oven to 175°C/350°F . Grease three 10 inch cake pans and three 4 inch pans, line with parchment paper, then grease the parchment paper with cooking spray. Be sure to follow the measurements for each cake tin size accordingly. Begin by making the 10 inch cake layers.
2. Whisk the flour, cocoa powder, sugar, bicarbonate of soda, baking powder, salt, and espresso powder together in a large bowl. Set aside.
3. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, and vanilla together on medium-high speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. Batter is thin.
4. Do the same for the 4 inch cake layers with the correct measurements as shown above.
4. Divide batter evenly between pans. 3 sets of 10 inch and 3 sets of 4 inch.
5. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
Note: Even if they’re completely done, the cooled cakes may *slightly* sink in the center. Cocoa powder is simply not as structurally strong as plain flour and can’t hold up to all the moisture necessary to make a moist tasting chocolate cake. It’s normal!
6. Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
7. Once the cakes have cooled remove the cakes from the pans, wrap each layer individually in cling film and place in the freezer. Freeze for a minimum of 3 hours. I like to freeze mine overnight. Whilst the cake is freezing i like to make the chocolate ganache.
For the chocolate ganache:
1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
2. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. The finer you chopped the chocolate, the quicker it will melt with the cream. If it’s not melting, do not microwave it.
3. Pour into a bowl and cover with clingfilm so that the cling film is touching the ganche. It needs to be airtight so that the ganche does not form a film.
4. Place in the fridge until you are ready to assemble the cake.
For the vanilla frosting:
1. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
2. Add icing sugar 1 table spoon at a time, the double cream, and vanilla extract. Beat on low speed for 30 seconds, then increase to medium-high speed and beat for 2 full minutes. Taste. Add a pinch of salt if frosting is too sweet. I always add 1/8 teaspoon.
3. Add in ½ teaspoon of ivory gel food golouring and mix well.
Assembling the cake:
1. Remove the cake layers from the freezer and the chocolate ganache from the fridge.
2. Place the first 10 inch cake layer on a 10 inch cake board with a dollop of buttercream to help in stick. Using a piping bag with a round nozzle, pipe a layer of butter cream over the first layer and then pipe a border around the layer so that the jam will stay in place. Fill the layer with jam and then repeat until you have stacked 3 cake layers.
3. Frost the cake lightly using a spatula. I usually do close to a crumb coat but a bit more as this is a semi-naked cake. I do use stabilizers as it helps to support the cake on top. i use three in the center of the cake to hold everything in place. Set aside and begin to assemble the 4 inch cake.
4. Place the first 4 inch cake layer on a 4 inch cake board with a dollop of buttercream to help in stick. Using a piping bag with a round nozzle, pipe a layer of butter cream over the first layer and then pipe a border around the layer so that the ganache will stay in place. Fill the layer with chocolate ganache and then repeat until you have stacked 3 cake layers.
5. Frost the cake lightly using a spatula and then set aside for about 5 minutes.
6. Carefully place 4 inch cake on top of the 10 inch cake.
7. Decorate with dried flowers, leaves and anything else that you like! Enjoy!
Notes
If you're not eating this cake right away then store at room temperate. Cover in a large box. The cake usually doesn't get dry for the first 6 hours if it is left out.
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
ความคิดเห็น