Catherine's StoryThe other day while browsing through Pinterest, I found some beautiful boards featuring ‘naked’ cakes – rather, cakes without frosting and tons of decorative garnish. Truth be told, I do that all the time, more out of thriftiness than health reasons, but who knew I was actually being a ‘gourmet’ in the process?
Regardless, this light and moist chocolate cake features bits of dark chocolate, whipped cream in the center and easy homemade strawberry jam. Who needs the buttercream frosting? ;)
naked chocolate cake:
1 cup sifted all-purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup vegetable oil
1 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla
½ cup buttermilk or sour milk (for sour milk mix ½ cup milk and 1 teaspoon vinegar and let stand about 5 minutes)
¼ cup dark chocolate chips
½ cup frozen strawberries
3 tablespoons sugar, divided
fresh whipped cream:
1 cup heavy cream
1 tablespoon confectioner's sugar
**more confectioner’s sugar for dusting
1Naked Chocolate Cake:
Preheat oven to 350 degrees F.
Butter an 8-inch cake pan and line with parchment paper. Butter and sprinkle cocoa powder over parchment paper.
Whisk together flour, baking soda and baking powder.
In the bowl of a stand mixer, combine oil, sugars and vanilla. Add in eggs, one at a time, beating well after each addition. Beat in dry ingredients alternatively with sour milk. When all is well combined, fold in chocolate chips. Pour batter into prepared pan and bake for 30-35 minutes or until cake tester comes out clean.
In a small saucepan boil down frozen strawberries with two tablespoons of sugar. When the strawberries are soft and have thickened, gently mash with a fork and remove from heat. Add one more tablespoon of sugar and let cool slightly before transferring to a glass bowl or jar to finish cooling completely.
Fresh Whipped Cream:
Beat heavy cream with 1 tablespoon of confectioner's sugar until soft peaks form.
Once the cake has cooled completely turn over to a cake plate and slice horizontally in half. Spoon whipped cream on one half, and place the other cake on top. Sprinkle with confectioner’s sugar and a serve with a teaspoon of fresh jam. Enjoy!