Friday, April 3, 2020

Naked Chocolate Raspberry Cake

Naked Chocolate Cake, Naked Wedding Cake, Rosette Cake, Chocolate Raspberry Cake, High Altitude Chocolate Cake, Cake Decorating Ideas, Cake Photography, Cake Styling, Simple Wedding CakeWhen you bake as much as I do, you tend to have a pretty good freezer stash at any given time - extra cake layers, bits of buttercream, cookies, leftover cheesecake and ganache.  Dessert is never too far away when all I need to do is pull a few things out of the freezer to thaw out overnight, and then assemble the next morning.

While testing my Chocolate and Vanilla Sour Cream Birthday Cake recipe a month or so ago, I ended up with quite a few chocolate cakes in my freezer.  I'm saving one for my baby's birthday in a few weeks, but these six-inch layers were extras.  Also hiding at the back of the freezer was some leftover raspberry buttercream from the Lemon Raspberry Cake I shared in February.

If you've never frozen cake layers or buttercream, I encourage you to do so, because it's such a time saver later when you're trying to get everything done for a party or a big dinner.  When you have a favorite, trusted recipe that you make over and over, it's so much easier to double the recipe while you're making/baking the cake, and then individually wrap and freeze the extra cake layers.  Cakes stay wonderfully soft and fresh when frozen, and when I'm ready to use them, I just let them thaw on my kitchen counter overnight before assembling and frosting.  Some people assemble and frost the cakes while still frozen, but personally, I dislike this method.  As cake thaws, the crumb gets looser and softer, so if you frost a cake while frozen or even just very cold, it's inevitable that as the crumb relaxes, it will cause your beautiful buttercream to bulge slightly around the sides.  Not a pretty look.  When making cakes for my blog, I often mix up the full recipe (which makes three 8-inch layers), but divide it between six 6-inch pans for baking.  That gives me three cute little layers to use now, and three layers to freeze for later.  You can also bake, frost and fully decorate a cake (with buttercream), then freeze the whole cake to thaw out and serve later.





Naked Chocolate Cake, Naked Wedding Cake, Rosette Cake, Chocolate Raspberry Cake, High Altitude Chocolate Cake, Cake Decorating Ideas, Cake Photography, Cake Styling, Simple Wedding Cake

Naked Chocolate Cake, Naked Wedding Cake, Rosette Cake, Chocolate Raspberry Cake, High Altitude Chocolate Cake, Cake Decorating Ideas, Cake Photography, Cake Styling, Simple Wedding Cake

Naked Chocolate Cake, Naked Wedding Cake, Rosette Cake, Chocolate Raspberry Cake, High Altitude Chocolate Cake, Cake Decorating Ideas, Cake Photography, Cake Styling, Simple Wedding Cake

Naked Chocolate Cake, Naked Wedding Cake, Rosette Cake, Chocolate Raspberry Cake, High Altitude Chocolate Cake, Cake Decorating Ideas, Cake Photography, Cake Styling, Simple Wedding Cake




This pretty naked cake shows off those gorgeous layers of rich, dark chocolate cake with the loveliest shade of pink buttercream.  The rosettes are piped using a large, open star tip (Wilton #1M), and give it the most beautiful feminine touch.

I'm still looking for a new favorite cocoa powder to replace my old (see my thoughts here), and I tried the Rodelle brand in those chocolate muffins last week, although I have yet to try it in a cake.  I'm also looking at some of the King Arthur Flour cocoa powders, and have heard that Droste cocoa powder is amazing, but very fancy and expensive to use on a regular basis.



Recipes for this cake:
Chocolate Sour Cream Cake
Raspberry Buttercream





Naked Chocolate Cake, Naked Wedding Cake, Rosette Cake, Chocolate Raspberry Cake, High Altitude Chocolate Cake, Cake Decorating Ideas, Cake Photography, Cake Styling, Simple Wedding Cake

Naked Chocolate Cake, Naked Wedding Cake, Rosette Cake, Chocolate Raspberry Cake, High Altitude Chocolate Cake, Cake Decorating Ideas, Cake Photography, Cake Styling, Simple Wedding Cake



No comments :

Post a Comment

I love comments, and I read and appreciate every single one. Please review my comment policy under my Baking & Blog FAQs page.