Naked Chocolate Birthday Cake with Buttercream Icing and Summer Berries

Naked Birthday Cake with Buttercream Icing and Summer Berries & Cherries – Candy Coated

I made this cake for my first God-son’s birthday as usual I make him a cake. This time I’m trying to make a more fanciful grown up cake.

Yield/Serving: Makes one 9 inch two-layer cake
Prep Time: 1 hour
Cook Time: 1 hour
Difficulty level is: Medium

From Eat Delicious by Dennis the Prescott

Ingredients
Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¾ cup unsweetened natural (not Dutch-process) cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, melted
• 2 large free-range eggs
• 2 cups whole milk
• ½ cup olive oil
• 2 tsp pure vanilla extract
• 2 tbsp Irish cream liqueur (such as Baileys)
• ½ cup boiling water
Buttercream
• ½ cup (1 stick) butter, at room temperature
• 2 cups confectioners’ sugar
• ½ tsp pure vanilla extract
• 3 tbsp heavy cream
Chocolate Ganache
• 4 ounces dark chocolate (70%), chopped into very small chunks
• 1/3 cup heavy cream
• Pinch of salt
Fruit topping
• 2 ½ cups fresh strawberries, hulled and halved
• 1 cup fresh blackberries
• 1 cup fresh blueberries

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease two 9” cake pans with butter.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, cocoa powder, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, olive oil, vanilla and Irish Cream.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Slowly add the boiling water and then increase the mixer speed to high and beat for one minute.
7. Pour batter into two pans evenly and cover with aluminum foil. (The will make the cake moist and light)
8. Bake for 30 to 35 minutes or until a cake tester inserted comes out clean.
9. Allow the cake to cool for 10 minutes in the pans and then invert out the cakes and let cool on a wire rack for 35 to 40 minutes or more.
Buttercream
10. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
11. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
Ganache
12. Place chocolate pieces in a medium sized bowl and set aside.
13. Using a small saucepan bring cream to a simmer over medium heat.
14. Pour cream over chocolate and after about 5 minutes add a pinch of salt and stir melted chocolate until smooth.
Fruit
15. Prepare the fruit and combine in a bowl.
Cake
16. Place cake on a cake stand or serving tray and spread buttercream in an even layer.
17. Top the buttercream with some fruit.
18. Place the second cake on top of the buttercream and spread the chocolate ganache all over the top. Ensure to let a bit of ganache run over the edge.
19. Arrange the remaining fruit on top of the cake.
20. Serve.

Tips
• If you don’t have a mixer with a bigger bowl than traditional size this mixture will spill out. Mix a medium speed at all times.
• The covering the cake in aluminum foil didn’t work for me at all. It just left the centre half extremely raw. It only began to properly bake once I removed the foil.
• I omitted the Bailey’s as this was a birthday cake for a child and used orange juice instead.
• I erred on the side of caution and let the cake cool over night or for at least an hour.

Please Enjoy

My thoughts
This is hands down the best cake I have ever made and I didn’t even have to cover up my work with frosting because it turned out so well. This is an attention grabbing cake and is worth all the time and effort for a special birthday cake. This had a wow factor and was loved by all. The cake was light and moist and the ganache was shiny and with the addition of the fresh fruits it cut the sweetness of the buttercream. I was very proud of myself and this has given me the confidence to tackle a proper layered cake. I had very high hopes and this turned out smashingly.

Naked Birthday Cake with Buttercream Icing and Summer Berries & Cherries – Candy Coated

Naked Birthday Cake with Buttercream Icing and Summer Berries & Cherries – Candy Coated

Citrus Cake

Citrus Cake – Candy Coated Culinista

A bright and fresh citrus cake with a tangy, zesty cream cheese frosting, decorated with candied citrus.

Yield/Serving: 6
Prep Time: 10 min.
Cook Time: 20 – 30 min.
Difficulty level is: Medium

From: Bake from Scratch

Ingredients
Cake

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ tsp lime zest
• ½ tsp orange zest
• 2 large eggs
• 1 ½ cake flour
• ½ tbsp. baking powder
• ½ tsp ground ginger
• ½ cup 2% milk
• ½ tsp vanilla extract
• ¼ almond extract
Candied Oranges and Limes
• ½ navel orange
• 1 lime
• ½ cup granulated sugar
• ½ cup water
• 1 tbsp fresh lemon juice
• Bay leaf (optional)
Citrus Frosting
• 1 package of cream cheese
• 1 tsp lime zest
• 1 tsp orange zest
• 455 grams of confectioners’ sugar
• 4 tbsp heavy whipping cream
• ½ tsp vanilla extract

Assembly
Cake

1. Preheat oven to 350°F.
2. Spray pans with non-stick spray.
3. Using a stand mixture using the paddle attachment beat butter and sugar at medium speed until fluffy, 3 to 4 minutes. Scraping the sides at needed.
4. Beat in the zest and add in the eggs one at a time until well incorporated.
5. Using a large bowl whisk together flour, baking powder, ginger.
6. Gradually add the flour to the butter mixture alternating flour, milk flour ensuring to end with flour.
7. Add in the extracts and divide batter in-between prepared pans. (smooth tops if necessary)
8. Bake until a cake tester inserted comes out clean, about 20 to 30 minutes.
9. Let cool in pans for 10 minutes and then remove from pans and let cool on a cooling rack.
10. Once cooled, using a serrated knife and cut each layer in half horizontally.
11. Spread frosting between layers and on top of the cake.
12. Garnish with candied limes and oranges and serve.
Candied Oranges & Lemons
1. Line a baking sheet with wax paper and set aside.
2. Cut oranges and limes into ¼” slices and remove seeds if necessary.
3. In a medium sized saucepan, heat sugar, water and lemon juice until dissolved.
4. Add slices and let simmer ensuring to keep slices in a single layer.
5. Cook for 14 to 16 minutes turning occasionally until slightly translucent.
6. Remove from pan and place on wax paper and let cool for a least an hour and hardened.
7. Cover and refrigerate for at least 2 hours and up to 2 days.
8. Sprinkle with extra sugar before decorating.
9. Reserve sugar mixture for another use is desired.
Citrus Frosting
1. Using a stand mixer with the paddle attachment, beat cream cheese and zest at medium speed until creamy, 3 to 4 minutes.
2. Gradually add confectioners’ sugar and beat in cream until frosting is spreadable consistency.
3. Beat in vanilla.

Tips
• I halved the recipe and it turned out great. This recipe can be batched down with ease.
• Use whatever citrus zest you want. I used lime instead of lemon.

Please Enjoy

My thoughts
I batched down this recipe and it also called for lemons; but I used limes instead. It was a heavy rainy day last week when I made it and my candied limes and oranges would just not firm up. I even tried putting it in the oven hoping to crystalize the citrus; but it didn’t work. I thought for a moment to bring out the hair dryer; but that’s just ridiculous; it was just a bad day to do sugar work and possibly make a whipped cream cheese frosting also. With this recipe and the lack of whipping cream I have no idea how this recipe would achieve fluffy whipped frosting with 4 tablespoons of whipping cream and a [package of cream cheese. I even added more whipping cream after to see and it still wouldn’t happen. The picture shows a whipped frosting and yet the instruction says spreadable which is quite perplexing to me. After I finished the cake I looked up some whipped cream cheese frosting recipes and it called for 1 cup plus of whipping cream; so I’m unsure how a whipped frosting can be made with the recipe given. The cake still looked great and I decided to make a rectangle shaped cake. The layers were perfect and I fell confident in my naked cake skills for the most part now, except for that “whipped” frosting. I actually took a third of the cake for once and I found the frosting sweet even for my palette. This was still a wonderful cake and I am loving the unconventional shaped cake. The other reviews were it was great and also a touch to sweet. Next time I will cut back the sugar even more as this is a good batch down recipe.

Citrus Cake – Candy Coated Culinista

Citrus Cake – Candy Coated Culinista

Naked White Birthday Cake with Buttercream Icing and Summer Berries

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

On a high from making my first naked layered cake I had to make a white cake option so I could actually enjoy a nice slice of cake.

Yield/Serving: Makes one 7 inch two-layer cake
Prep Time: 1 hour
Cook Time: 1 hour
Difficulty level is: Medium

Slightly Altered From Eat Delicious by Dennis the Prescott

Ingredients
Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 2 tsp baking powder
• 1½ tsp baking soda
• 1 tsp kosher salt
• 1 cup (2 sticks) butter, melted
• 2 large free-range eggs
• 2 cups whole milk
• ½ cup olive oil
• 2 tsp pure vanilla extract
• 2 tbsp milk
• ½ cup boiling water
Buttercream
• ½ cup (1 stick) butter, at room temperature
• 1 cups confectioners’ sugar
• ½ tsp pure vanilla extract
• 3 tbsp heavy cream
Chocolate Ganache
• 4 ounces dark chocolate (70%), chopped into very small chunks
• 1/3 cup heavy cream
• Pinch of salt
Fruit topping
• Handful of red cherries
• Handful of fresh blackberries
• Handful of blueberries

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease two 9” cake pans with butter.
3. Using a stand mixer with the paddle attachment, combine flour, granulated sugar, baking powder, baking soda and salt.
4. In a medium sized bowl, whisk together the butter, eggs, milk, olive oil, vanilla and milk.
5. Pour the wet mixture into the dry mixture and beat on medium speed for 2 to 3 minutes, or until the batter is smooth. Scape down the sides if needed.
6. Slowly add the boiling water and then increase the mixer speed to high and beat for one minute.
7. Pour batter into two pans and bake for 50 – 60 minutes or until a cake tester inserted comes out clean.
8. Allow the cake to cool for 10 minutes in the pans and then invert out the cakes and let cool on a wire rack for 60 minutes or more.
Buttercream
9. Using the stand mixer with the fitted paddle attachment beat butter until creamy for about 1 minute.
10. Continue and add the confectioners’ sugar and beat on low speed and add in vanilla and cream.
Ganache
11. Place chocolate pieces in a medium sized bowl and set aside.
12. Using a small saucepan bring cream to a simmer over medium heat.
13. Pour cream over chocolate and after about 5 minutes add a pinch of salt and stir melted chocolate until smooth.
Fruit
14. Prepare the fruit and combine in a bowl.
Cake
15. Place cake on a cake stand or serving tray and spread buttercream in an even layer.
16. Top the buttercream with some fruit.
17. Place the second cake on top of the buttercream and spread the chocolate ganache all over the top. Ensure to let a bit of ganache run over the edge.
18. Arrange the remaining fruit on top of the cake.
19. Serve.

Tips
• If you don’t have a mixer with a bigger bowl than traditional size this mixture will spill out. Mix a medium speed at all times.
• The covering the cake in aluminum foil didn’t work for me at all. It just left the centre half extremely raw. It only began to properly bake once I removed the foil.
• I omitted the Bailey’s as this was a birthday cake for a child and used orange juice instead.
• I erred on the side of caution and let the cake cool over night or for at least an hour.

Please Enjoy

My thoughts
The goal of this cake was to be a white cake with white chocolate ganache; but it turned out to be more of a yellow cake as it baked for an hour. I also learned there is no such thing as a white chocolate ganache (who knew) the composition of white chocolate is not conducive to a ganache and the consistency stays runny and never hardens. Lesson learned and I will have to figure out how to make a white coloured cake another time. This cake was so delicious and came from another recipe I made and will post another time. Once again this cake came out moist and I reduced the amount of confectioners’ sugar in the icing to my personal taste. This was given to accompany a birthday present and this time I enjoyed a slice myself. This recipe is now my layer cake base recipe and I can’t wait to build upon this recipe. It looked so wonderful on my cake plate which I never use because nothing is ever pretty enough to go on it in my eyes.

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

Naked White Birthday Cake with Buttercream Icing and Summer Berries – Candy Coated Culinista

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