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


0 komentar

Post a Comment