|My birthday tulips and the cake|
The day of my birthday (January 9th) I had some friends from work over to celebrate. Of course, I needed to bake another cake. I really wanted to make a “naked cake,” but for a small party two layers would suffice. (I’m still scared to split cakes.) The cake is “naked” because there is no icing on the side, which makes it super easy to decorate. Often they have much thicker icing layers involving lemon curd or buttercream so that it’s easier to see.
I worked off of Martha Stewart’s “Lighter Chocolate Cake” from her cakes book, which is a single layer chocolate cake.
- I doubled Martha’s recipe to make two 9″ rounds.
- If one of the cakes has an uglier top, put that one upside-down on your plate.
- Spread raspberry jam and let it set.
- Spread chocolate sauce/icing on top of the raspberry jam.
- Gently set the nicer-topped cake right-side up on the first layer.
- Put icing on top of the cake, and garnish with raspberries.
I’ve added it to MyFitnessPal so you can see the nutrition information.
- Pre-heat the oven to 375*F. Coat your 8″ (I used 9″ rounds, so I was able to take them out 5 minutes sooner) round pans with cooking spray.
- Whisk water and cocoa powder in a bowl.
- Mix flour, sugar, baking soda, and salt in a large bowl. Add cocoa mixture, oil, and vanilla. Once smooth, add vinegar.
- Pour evenly into the cake pans. Bake until your cake-tester comes out clean, 25-35 minutes (9″ round) or 30-40 minutes (8″ round).
- Rest cakes in pans for 20 minutes on wire rack. Once cooled, use a knife to loosen cakes, and gently place on the racks to cool completely.
- Melt the chocolate chips in a bowl with the water until smooth. If the glaze is too thin for your tastes, add in some powdered sugar.