Birthday cake
30 minutes
Easy naked chocolate cake
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Easy naked chocolate cake
12
Easy
30 minutes
30 minutes
Ingredients
- 410 g cake flour
- 600 g sugar
- 150 g cocoa
- 2 t baking powder
- 1 t salt
- 4 free-range eggs
- 1 cup canola oil
- 1 cup coconut oil
- 3 cups buttermilk
- 4 t vanilla extract
- spun sugar and Easter eggs, to decorate For the frosting:
- 3 x 250 g tubs cream cheese, at room temperature
- 100 g butter
- 500 g icing sugar, sifted
- lemon, juiced
Method
- Preheat the oven to 180°C and lightly grease and line the bottom of 4 x 20 cm cake tins. Sift the dry ingredients into a large bowl and create a well in the middle.
- Place all the wet ingredients in a jug and whisk until combined. Add the wet ingredients to the dry and mix gently. Do not overmix.
- Divide the mixture between the pans. Tap the pans to release any air bubbles and place on a baking tray. Bake for 30 minutes. Remove from the oven and allow to cool completely.
- Meanwhile, make the cream cheese frosting by beating all the ingredients together until smooth. Transfer into a piping bag with a nozzle. Use the icing to sandwich the cakes together and to decorate the sides.
- Top with spun sugar and Easter eggs.
Cook's note: If I don't have time to make spun sugar, I use candy floss. Halve the cake recipe to make two layers.
I’ve always loved baking and my passion for it has been reignited by my children – we often cook and bake together over weekends. I created a version of this recipe for the Australian Baking Festival I attended late last year. I love using candy floss as a topping, but when I have a bit more time I make an easy spun sugar to crown my cake. It looks incredible.