#naked chocolate cake with fresh flowers

“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people. It does for me.”
-Audrey Hepburn

If Audrey Hepburn can vouch for it, I can & absolutely will. As much as I love a cake that is neat, sleek, polished & well finished, to me, nothing compares to the grace & artistry of a rustic one. The buttercream simply & excessively slathered over a spongy cake that has no qualms about being crude ….that’ s more to my liking! It by no way means the cake is plain & boring”.This cake just doesn’t need the frills & flares to show off it’s beauty! With the addition of some fresh flowers, it looks all the more magical. I hope you enjoy this little tutorial.

Naked cakes
Naked cakes (3)

I decided to make a decadent chocolate cake with creamy vanilla buttercream. My inspiration for making these “naked cakes” is from Yolanda Gampp, a popular youtube caking sensation. She’s a perfectionist, an artist & her caking methods are a delight to watch.
This is truly a “no fuss” cake. In fact messier the better in my opinion! Well, I hope you try this cake & enjoy it as much as I did! Cheers!



1.5 cups of Self Raising Flour
1 cup of brown sugar
1 tsp of Baking Soda
6 tbsp of Cocoa Powder(optional)
1/2 tsp Salt
6 Tbsp of any oil(I use sunflower)
6 tbsp of Coffee decoction(I use hot water for non-chocolate flavours)
(Depending on the quality self raising flour, sometimes 4 tbsp is good too)
1 tbsp + 1tsp of vinegar
1 cup of milk( I use skimmed)
1 tsp vanilla extract
Vanilla Buttercream ( I used store bought)
Jam/preserve (optional)
Fresh flowers of your choiceMETHOD FOR THE CAKE
1. Preheat oven to 350F.
2.Make the coffee decoction and grease & flour the cake pan.
3.Mix all the dry ingredients well(my aunt always taught me to sieve the ingredients together but if  I’m in a hurry, I don’t  & it works fine)
4.Add in the wet ingredients like Oil, 1 tbsp vinegar, and vanilla extract.
5.Add 1 tsp of vinegar to a cup of milk to make buttermilk & add to the mix.
6.Whisk well so that there are no lumps.
7.Fill 2/3 of the cupcake liners & bake for 30-35 min or till a toothpick comes clean.
8.Once I made the cakes, I used a 5″ cookie cutter to cut off three circles of cake.( I had to make three 9 ” cakes and cut off the smaller ones from that,  don’t worry the scraps can be frozen & eaten later).
1.Place one layer and pipe buttercream all around the round border.
2.Either spread some jam/preserve/vanilla buttercream in the centre and place the next layer of cake gently on top. Repeat the same and place the final layer of cake.
3.Spread some frosting on the topmost layer using a spatula.
8.The best for the last, place the flowers. I used gorgeous bunches of ivory roses shaded with a tinge of light pink, red hypericum berry flowers & leaves for my cake.

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