Imagine a dessert that's not just a cake, but a work of art that tells a story with every delicate layer and luxurious drip of chocolate. Our Naked Cake with Scrollwork is more than just a sweet treat – it's a culinary masterpiece that combines rustic charm with sophisticated elegance. With its barely-there frosting, stunning fruit layers, and decadent chocolate ganache, this cake is guaranteed to be the showstopper at any gathering, making your guests wonder how something so simple can look so incredibly stunning.
Prep Time: 1 hrs
Cook Time: 30 mins
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 3 layers of vanilla sponge cake
- 2 cups whipped cream
- Fresh fruit for decoration
- 1/2 cup chocolate ganache
- Edible gold leaf (optional)
Instructions
- Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them with butter and lining the bottoms with parchment paper.
- In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy, about 3-5 minutes.
- Add 4 large eggs, one at a time, mixing well after each addition. Then, add 2 teaspoons of vanilla extract and mix until combined.
- In a separate bowl, sift together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, alternating with 1 cup of milk. Start and end with the flour mixture, mixing until just combined. Do not overmix.
- Divide the batter evenly among the three prepared cake pans. Smooth the tops with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- While the cakes are cooling, prepare the whipped cream. In a chilled mixing bowl, whip 2 cups of heavy cream until soft peaks form. Gradually add 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract, continuing to whip until stiff peaks form.
- Once the cakes are completely cooled, level the tops if necessary using a serrated knife to ensure even stacking.
- Place the first layer of cake on a serving plate or cake stand. Spread a generous layer of whipped cream on top, followed by a layer of fresh fruit.
- Repeat the process with the second layer of cake, more whipped cream, and fresh fruit. Place the third layer on top.
- Use the remaining whipped cream to frost the top and sides of the cake lightly, creating a naked cake effect where some of the cake is still visible.
- Drizzle the chocolate ganache over the top of the cake, allowing it to drip down the sides. If desired, use a spatula to create decorative scrollwork with the ganache.
- For an elegant finish, decorate the top of the cake with additional fresh fruit and, if using, carefully place edible gold leaf in various spots for a touch of luxury.
- Chill the cake in the refrigerator for at least 30 minutes before serving to allow the whipped cream to set slightly.
- Slice and serve the naked cake, enjoying the beautiful layers and fresh flavors!
Tips
- Temperature is Key: Ensure all ingredients are at room temperature before mixing to achieve a smooth, even cake batter.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake light and fluffy.
- Cool Completely: Let your cake layers cool entirely before assembling to prevent the whipped cream from melting.
- Chill Your Cream: Use a chilled bowl and whisk when making whipped cream for the best volume and stability.
- Create Clean Layers: Use a serrated knife to level your cake layers for a professional, even look.
- Less is More: The beauty of a naked cake is in its minimalist frosting – embrace the partially exposed cake layers.
- Ganache Technique: Drizzle chocolate ganache slowly and at the right temperature for perfect scrollwork effect.
- Fresh is Best: Use seasonal, ripe fruits for the most vibrant and delicious layer decorations.
- Optional Luxury: The edible gold leaf is a stunning touch, but not necessary – the cake is beautiful on its own.
Nutrition Facts
Calories: 427kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 110mg
