The Best 2-Layer Chocolate Naked Cake you will ever make is a beautiful way to celebrate special occasions. A rich chocolate cake is balanced by a light vanilla buttercream and drizzled with a rich chocolate ganache. The frosting is sandwiched between cake layers, leaving the sides exposed to create a stunning layer cake – The Best 2-Layer Chocolate Naked Cake around!
Naked cakes are simple and elegant, and make a delicious statement at special events from weddings to birthdays to anniversaries. This cake starts with 2 layers of rich, moist, and utterly delicious chocolate cake, and is frosted with the creamiest vanilla buttercream between each layer and on top. For an irresistible finishing touch, a decadent chocolate ganache is drizzled down the sides. A splendid way to celebrate!
Cake Baking Essentials
Despite the elegant look of the finished cake, it’s surprisingly easy to make. To get The Best 2-Layer Chocolate Cake in the oven, you’ll need a GoodCook Touch 5 QT Mixing Bowl and a GoodCook Gourmet Stainless Steel Spatula Spoon for the batter.
Pour the batter in two GoodCook 9” Round Cake Pans, perfect for even baking and easy clean-up. You’ll also need nonstick baking spray and some patience as the cake cools before frosting. For frosting, we love the ease of the GoodCook Touch Spatula Spreader. It’s time to bake!
Top It In Style
Once baked, allow your cake to cool and it’s ready for icing and decor. This is where the real fun begins!
To Frost: use a Sweet Creations Angled Icing Spatula to spread a generous amount of icing between layers, and on top of the cake. Use the spatula to smooth the frosting around the edges of the cake. A very light coating is all you need. Don’t worry if the layers peek through, that’s the look we’re going for!
To Decorate: Simplicity is key with naked cakes! One of the reasons these cakes are ideal for beginning cake decorators. Nix the complicated icing ideas and top with sugared berries or edible flowers. (Note: if purchasing flowers from the grocery store, wrap the bottom of the stems with aluminum foil before pressing into the top of the cake. That way, your cake won’t touch any stems or blooms that have been sprayed with chemicals). Roses, mint leaves, even eucalyptus all make beautiful naked cake toppers. Let your creativity fly!
Bake & Share
Happy chocolate cake baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
The Best 2-Layer Chocolate Naked Cake
A rich chocolate cake is balanced by a light vanilla buttercream in this simple and elegant naked cake.
- Prep Time: 35 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 5 minutes
- Yield: 20
- 4 oz unsweetened chocolate
- 1/4 cup cocoa powder
- 1/2 cup hot water
- 1 3/4 cup sugar
- 1 3/4 cup all-purpose flour
- 1 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla
- 4 large eggs plus 2 large egg yolks, room temperature
- 1 1/2 cups unsalted butter, cut into 12 pieces, room temperature
Vanilla Buttercream Frosting:
- 2 cups unsalted butter, room temperature
- 6 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 2 tablespoons milk
- 1/2 teaspoon salt
Heat oven to 350°F. Grease, and flour 2, 9 inch round cake pans.
Chop chocolate into fine pieces. Place in a metal bowl over gentle simmering water. Add in the cocoa powder, and hot water. Stir often, until the chocolate is melted and the mixture is combined. Add in a ½ cup of the sugar to the mixture and stir until the sugar is incorporated and glossy. Remove from heat and allow to cool.
In a separate bowl, combine the flour, baking soda, and salt.
Combine the buttermilk and vanilla in a measuring cup.
In a large bowl or stand mixer with a paddle attachment, beat the eggs and yolks on high for 1 minute. Add remaining 1 ¼ cup sugar and beat on high for 2 minutes until light and fluffy. Add the cooled chocolate mixture to the eggs, mix at a medium speed until combined. Add the butter, one piece at a time. Allow to mix for about 10 seconds before adding the next piece. Scrape down the sides of the bowl often.
On low speed, alternate adding in the flour and the buttermilk, starting and ending with the flour. (Add in a ⅓ of the dry ingredients, mix until almost completely combined, then add half of the buttermilk mixture. Repeat process once more. Then add the remaining flour.) Beat until well combined.
Divide the batter evenly between the two pans. Smooth out the batter to make even. Bake on a center rack for 25-30 minutes, or until the cake slightly springs back when touched and a toothpick comes out clean.
For the Frosting:
In a large bowl or stand mixer, whisk butter until light and creamy, for about 7 minutes, on a high speed.
At a medium speed, slowly add in the powdered sugar one tablespoon at a time. Make sure the sugar has mixed completely in before adding next tablespoon. Scrape the bowl often. Add in the vanilla, milk, and salt. Whisk on high for 4 more minutes until very creamy and fluffy.
Place 2 cups on top on one of the cooled cakes. Evenly spread to edges and place second cake on top. Use remaining 1 ½ cups to cover the top and sides of the cake.
Remove from oven and let rest in pan for 10 minutes. Remove the cakes from the pans and let rest on wire racks until completely cooled.
Recipe inspired by: https://www.cookiemadness.net/2015/11/old-fashioned-chocolate-layer-cake/