Nude chocolate layer cake

Recipe by:

This nude celebration cake is perfect for after dinner

Nude chocolate layer cake

SERVES

10

PEOPLE

PREP TIME

40

MINUTES

COOKING TIME

80

MINUTES

CUISINE

COURSE

Baking

Method

  1. Heat your oven to 160°C and line two 8-inch round loose bottom or springform tins with parchment.
  2. Melt the butter, chocolate, brandy and coffee over a low heat and add 130mls of water.

  3. Beat the buttermilk with the eggs and bread soda.

  4. Mix the flours, sugars and cocoa powder.

  5. Mix everything together and divide the mixture between the two prepared tins.

  6. Bake for one hour and twenty minutes or until a skewer comes out clean. Allow to cool in the tin for about twenty minutes then gently turn out onto a wire rack.

  7. Beat the butter and sugar for the icing until smooth and stir in the mascarpone until combined.

  8. To make the ganache heat the cream until shivering, take it off the heat and stir in the chocolate pieces until they have melted. Set it aside to cool but so that it still can just about flow.

  9. Slice each cake into two discs, neaten them up if needed. The cakes may have risen slightly in the centre, you can gently cut this dome off. It also works best if you place the cakes upside down, that way the top has a nice smooth surface and a sharper edge. Spread a layer of icing on the top of each disc. You can place supports into the cake to make sure it stands up well. Place each disc on top of the other with the supports through the centre. Pallet a thin layer of the icing around the side. Smooth it out with a scraper until you can see the “nude” cake below. Place into the fridge to firm up the icing.

  10. Pour a thin layer of the cooled ganache over the top and gentle spread it until a drip or two starts to go over the edge. You just need to nudge it as it will continue to flow. Place the fruit and chocolate shavings on top.

Ingredients

  • For the cake:

  • 400g butter

  • 400g dark chocolate, broken into small pieces

  • 40ml strong coffee

  • 80ml brandy

  • 150mls of buttermilk

  • 6 eggs

  • ½ tsp bread soda

  • 170g plain flour

  • 170g self-raising flour

  • 370g brown sugar

  • 350g caster sugar

  • 50g cocoa powder

  • For the icing:

  • 50g soft butter

  • 170g icing sugar

  • 150g mascarpone cheese

  • To decorate:

  • 50g cream

  • 40g dark chocolate, broken into small even size pieces

  • a few stems of red currants

  • some cherries on the stalks

  • shavings of dark chocolate, you can make these with a potato peeler

Method

  1. Heat your oven to 160°C and line two 8-inch round loose bottom or springform tins with parchment.
  2. Melt the butter, chocolate, brandy and coffee over a low heat and add 130mls of water.

  3. Beat the buttermilk with the eggs and bread soda.

  4. Mix the flours, sugars and cocoa powder.

  5. Mix everything together and divide the mixture between the two prepared tins.

  6. Bake for one hour and twenty minutes or until a skewer comes out clean. Allow to cool in the tin for about twenty minutes then gently turn out onto a wire rack.

  7. Beat the butter and sugar for the icing until smooth and stir in the mascarpone until combined.

  8. To make the ganache heat the cream until shivering, take it off the heat and stir in the chocolate pieces until they have melted. Set it aside to cool but so that it still can just about flow.

  9. Slice each cake into two discs, neaten them up if needed. The cakes may have risen slightly in the centre, you can gently cut this dome off. It also works best if you place the cakes upside down, that way the top has a nice smooth surface and a sharper edge. Spread a layer of icing on the top of each disc. You can place supports into the cake to make sure it stands up well. Place each disc on top of the other with the supports through the centre. Pallet a thin layer of the icing around the side. Smooth it out with a scraper until you can see the “nude” cake below. Place into the fridge to firm up the icing.

  10. Pour a thin layer of the cooled ganache over the top and gentle spread it until a drip or two starts to go over the edge. You just need to nudge it as it will continue to flow. Place the fruit and chocolate shavings on top.

Execution Time: 0.31 s