Naked, nude, undressed… now that I have your attention, I am talking about one of the current trends in wedding cakes: the naked cake. It is an extremely versatile style of cake and for those who are not fans of fondant or too much buttercream this is a great alternative. Decorated with fresh flowers or fruit, filled with varieties of light citrus or berry flavoured buttercreams these cakes make a great visual impact and are perfect for a summer wedding. Now while these cakes are taking the wedding market by storm, naked cakes have been around for years and have graced the pages of many blogs and recipe books.
We are in the middle of summer in Australia and temperatures are soaring into the beyond uncomfortable stage. You would think that I would have some type of fruity summery cake for you, but my thoughts had veered into the caramely and chocolate flavours more suited to a cold winter’s evening sitting next to a crackling fire.
So without further ado I present my butterscotch cake layered with chocolate Italian buttercream and decorated with crunchy caramel coated hazelnuts.
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Butterscotch and Chocolate Cake
Note: This cake mixture is actually for a 9″ cake but I have baked in an 8″ pan to get the extra height needed to get three layers. The cooking time on this needed to be extended to compensate.
- 270gm butter
- 250gm water
- 40ml vegetable oil
- 40ml condensed milk
- 2 teaspoons vanilla extract
- 520gm caster sugar
- 4 eggs
- 355gm self raising flour
- 2 teaspoons baking powder
- 40ml Butterscotch Schnapps.
Pre heat oven to 160°C. Spray an 8” pan with oil and line the bottom and sides with baking paper. Use double or triple thickness paper on the sides to prevent the sides from over baking while the centre bakes.
In a medium saucepan bring the butter and water to the boil, remove from heat.
In the mixing bowl of a stand mixer whisk together the oil, condensed milk and vanilla.
Change to the mixer attachment and add the sugar, flour, baking powder and the butter mixture. Beat until well combined.
Add eggs one at a time and mix to combine.
Add butterscotch schnapps.
Bake @ 160°C for approx. 2 hours or until a skewer comes out clean when inserted into cake.
Once baked remove the cake from the oven and leave to sit for 10 – 15 minutes to cool before removing from cake pan. Turn out onto a wire rack to cool completely.
Chocolate ButtercreamMake one portion of Italian buttercream with the following changes. Melt 150gm dark chocolate (I used 70%), allow to cool. Follow the Italian buttercream recipe and at the very end add the cooled chocolate into the finished buttercream and whisk to combine completely. Refrigerate to firm slightly.
Split the cake into three even layers.
Place the first layer onto a cake plate or tray and spread with a thick even layer of buttercream.
Place the next cake layer on top and spread with the same thickness of buttercream.
Place the final layer of cake on top of buttercream and spread another thick layer of buttercream.
Use a metal scraper to scrape the buttercream flat around the side of the cake, fill any holes and scrape again.
Decorate the top. I have coated hazelnuts with caramel which I will show you how to make in a later post.