Semi-Naked Chocolate Cake with Vanilla & Rose Buttercream

(Kayon Reynalls is the founder, photographer and editor of The Supper Club Magazine. We’re so happy to have her here contributing recipes throughout the year.)

When it comes to Valentine’s Day fandom, I think I am a low hanging fruit. If there is a part of me that exists and still truly loves it, it is the part of me that is intrigued with all the ways we can love our sisters, friends, communities and children. This isn’t to say that I won’t indulge in a sweet treat… or four. My children have two class parties and I am seriously considering an evening at home with wine for a few girlfriends. Today, Kayon is sharing a delicious cake to make for someone you love or just for your own self. Here’s what she has to say…

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“This is a deliciously dark and seriously chocolatey naked cake embellished with a decadent vanilla & rose buttercream. With this recipe, you will find the balance between the flavour of the Dutch-processed cocoa and the creamy and floral buttercream that’s been grounded by the warmth of vanilla beans. Feel free to pair this cake with a dark-fruited red wine such as a cabernet sauvignon. Enjoy.

What you will need for the cake:

330 g (1 1/2 cup ) unsalted butter, room temperature
260 g ( 1 1/2 cup + 2 tbsp ) all-purpose flour
300 g ( 1 1/2 cup ) golden caster sugar
100 g ( 3/4 cup + 2 tbsp ) Dutch-processed cocoa
50 g ( 3 tbsp + 1 tsp ) hot water
60 g ( 3 tbsp + 2 tsp ) Kahlua Coffee liqueur
100 g ( 1/4 cup + 2 tbsp ) sour cream, room temperature
115 g ( 1/2 cup + 2 tbsp ) bittersweet chocolate, melted
10 g ( 1 tbsp + 1 tsp ) espresso powder
4 large eggs, room temperature
1 tbsp vanilla extract
1 tsp baking soda
1/2 tsp salt

• Preheat your oven to 160c fan assisted / 180 c convection/ 350 f.Butter two round 9-inch or three round 8-inch cake tins before lining the bottoms with greaseproof paper, butter the tops of the greaseproof paper and dust with cocoa powder
• Cream the butter and sugar together until light and airy (about 5 minutes) in a Stand mixer or using a hand mixer
• Add the cocoa powder and espresso powder to a mixing bowl and pour over the hot water. Whisk to combine before pouring in the Kahlua and sour cream whisking once more time to combine. Finally, add the melted chocolate and mix to combine.
• Add eggs one at a time to the creamed butter and sugar, mixing to combine between each one. Add the vanilla.
• Sift the flour, salt and bicarbonate of soda together into a separate bowl
• Add half the flour mixture to the wet ingredients and mix on slow
• Add the chocolate mixture to the mixing bowl, allow to combine before adding the second half of the flour to the bowl.
• Fill the cake tins equally with the cake batter. Tap each one a couple of times on your work surface before transferring to the middle shelf of your preheated oven. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean.
• Once ready, remove from the oven and allow to cool in their tins for 10 minutes before turning out onto a wire rack and allow to cool completely.

What you’ll need for the Vanilla & Rose Buttercream:

150 g ( 1/2 cup + 3 tbsp ) unsalted butter, room temperature
150 g ( 1/2 cup + 3 tbsp ) salted butter, room temperature
680 g ( 4 cups + 1/2 cup + 3 tbsp ) icing sugar
approx. 4 tbsp of milk
1 tbsp vanilla extract
1 tbsp rose extract
Pink gel food colouring

• Add the 2 butters to a stand mixer or a glass mixing bowl and whip for 5 minutes until the butter is light and airy and almost white.
• Add half the powdered sugar to the butter, start your mixer off slowly to prevent the powdered sugar from getting everywhere. Once it is more or less incorporated, begin to whisk on high for one more minute.
• Repeat step two with the second half of the powdered sugar.
• Pour the milk into a small bowl, add the vanilla and rose extracts along with a small amount of the gel food colouring. Mix well to combine.
• If you’d like the colour of your frosting to be more intense, add another small squeeze of the gel food colouring to the milk mixture. Be sure to add a little at a time.
• Once you have the desired colour, pour the mixture into the bowl with the buttercream and whip until the colour is even throughout.

Time to Assemble:

• Place the bottom layer of the cake on a cake stand or a large plate. If making the 2 layer cake, use an offset spatula to spread half the buttercream mixture on top before placing the second layer on top. If making a 3-layer cake, spread the first cake layer with a quarter of the buttercream and repeat the steps for the second and third layer.
• Spread the remaining buttercream on the top and sides of the cake, scraping off the majority of buttercream from the sides to give you the naked look.

Editors Notes:

If the buttercream is still too thick after adding the 4 tablespoons of milk, continue to add milk a tablespoon at a time until the frosting is at a soft spreadable (but not runny) stage.

* Please be aware that all conversions from grams to cups are estimates and were determined without a scale by our editor. For accurate results reference the original weight measurements in grams if possible as provided by Kayon.

(Kayon Reynalls is the founder, photographer and editor of The Supper Club Magazine. We’re so happy to have her here contributing recipes throughout the year.)