DARK CHOCOLATE NAKED CAKE Makes 1 (9-inch) cake Prep Time 1 hour Baking Time 40 minutes FOR THE VANILLA CAKE
The Sweet Stuff BY CARMELA VILLEGAS-AGOSTA
3 cups sifted cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup unsalted butter 13/4 cups sugar 4 medium eggs 2 teaspoons vanilla extract 1 cup full-cream milk FOR THE CHOCOLATE FROSTING
PHOTOGRAPHY: MIGUEL NACIANCENO. STYLING: IDGE MENDIOLA.
Unfrosted cakes, known as naked cakes, are currently the trendiest desserts in the wedding scene. Made popular by pastry chef, Momofuku Milk Bar co-owner, and MasterChef judge Christina Tosi, the naked cake’s charm comes from its simple, rustic look. Without all the icing, the layered cake’s various textures and colors are showcased. Being a big fan of this type of cake, I insisted on having one during my wedding in France, alongside the traditional French wedding cake. Our naked cake was a tower of alternating vanilla sponge cake, whipped cream, and strawberry jam, and was decorated with lavender sprigs and olive branches. I loved the way it showed the rawness of the baked treat! This month, I’m sharing with you a simpler version that highlights the classic vanilla and chocolate flavors. It has four layers of vanilla cake with dark chocolate buttercream in between. For a pop of color, add fresh strawberries in between the layers and as a garnish on top!
11/2 cups unsweetened cocoa powder 2 tablespoons strong coffee 400 grams good-quality dark or bittersweet chocolate 3 cups unsalted butter 1 cup confectioners’ sugar 2 teaspoons vanilla extract 1 Preheat oven to 350°F. Grease 2 (9-inch) round pans. 2 Make the vanilla cake: Sift together cake flour, baking powder, and salt into a bowl. Set aside. Using an electric mixer, cream butter on medium-low speed for 2 to 3
minutes. Gradually add sugar on low speed. Beat on medium speed for 4 to 5 minutes or until mixture is light, soft, and pale yellow. Add eggs one at a time. Add vanilla; mix. Alternately add dry ingredients and milk. Mix on medium-low speed until well combined. Divide mixture between pans. Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven; cool. Remove from pans; transfer to a rack. 3 Make the chocolate frosting: Dissolve cocoa powder in 11/2 cups boiling water. Add coffee; set aside. Melt chocolate in the microwave; let cool. Using an electric mixer, cream butter for 2 minutes. Turn down speed to low; add sugar. Increase speed; cream mixture for 4 minutes. Add melted chocolate; mix well. Add cocoa mixture and vanilla; mix. Chill for 30 minutes. 4 Slice cakes in half. Spread frosting on top of one layer and top with another layer. Repeat with the rest of the cakes, ending with frosting. Chill before serving.
About the columnist Carmela grew up in a family that loves food, and started her baking journey when she stumbled upon her mom’s Mrs. Field’s Cookie Recipe Book. Years later, after working in a pastry shop in France, she and her husband started their own business, Casa San Luis Pastries. Carmela also keeps busy with her roles as executive pastry chef and managing partner of Crisp on 28th, and likes to tell everyone that there’s always room for dessert. Follow her adventures on www.carmelasjournal.com.
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