This recipe for a White Chocolate and Raspberry Naked Cake is the perfect showstopper for any special occasion
The naked cake trend was started by Christina Tosi of Momofuku Milk Bar in New York. After spending years making cakes, Tosi wondered why she was covering up the most exciting part of her bakes – the cakes themselves – and naked cakes were born. Since then, these bare beauties have exploded onto the culinary scene, with hipster brides worldwide, including Angelina Jolie, requesting this style for their big day
For the sponge
- 625g butter, cubed
- 350g good quality white chocolate, broken up
- 625ml whole milk
- 2½ teaspoons vanilla extract
- 625g self-raising flour
- ¾ teaspoon baking soda
- 750g caster sugar
- 5 large eggs, beaten
For the icing
- 250g good quality white chocolate, broken up
- 600g butter, softened
- 650g icing sugar, sieved
- 3-4 punnets raspberries
- Icing sugar
- Preheat the oven to 160°C/gas mark 3. Grease and line three deep 20cm tins.
- To make the cake, melt the butter, chocolate, milk and vanilla together in a large saucepan over a low heat. Stir occasionally to ensure that the mixture doesn’t stick.
- Sieve all the dry ingredients together in a large bowl. Stir in the melted chocolate mix, by hand, until fully incorporated, then whisk in the beaten eggs. You should have a runny batter.
- Pour or ladle the batter equally between the three tins and bake in the oven for one hour until a skewer inserted in the middle comes out clean.
- While the cake is baking, prepare the icing by melting the white chocolate in a bowl set over a pot of barely simmering water. (Don’t let the bowl touch the hot water or the chocolate may burn.) Using a hand mixer, or stand mixer, beat together the butter and icing sugar. When smooth, beat in the melted white chocolate. If the icing is too runny at this stage, beat in a little more icing sugar until thick.
- Allow the cakes to cool completely in the tins. When ready to assemble, carefully remove from the tins and place one on a cake stand or plate. Dollop a generous quantity of icing into the centre of the cake. Using a palette knife or spatula, spread the icing right to the edges, in a smooth even layer. Scatter over one punnet of raspberries.
- Carefully sandwich another cake on top and ice as in step 6. Finally, top with the remaining cake and sprinkle liberally with icing sugar then garnish with the remaining raspberries.
- Use a long bread knife to cut down through each layer, into thin slices. Serve and enjoy,
TIP: Try using milk chocolate in the buttercream instead of white chocolate for a different
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