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Naked Chocolate Cake
Naked chocolate cake is rich, soft, and moist and features the perfect amount of frosting - just a bit between the layers.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Decorating Time
30
minutes
minutes
Total Time
1
hour
hour
Servings
8
Slices
Calories
209
kcal
Equipment
Measuring Cups and Spoons
mixing bowls
Hand mixer
3 8-inch round cake pans
Ingredients
2
cups
brown sugar
2
eggs
½
cup
butter
softened
2
tablespoons
cocoa powder
1
cup
boiling water
2
cups
flour
2
teaspoons
baking soda
½
cup
sour cream
Frosting Ingredients:
½
cup
butter
softened
4
cups
powdered sugar
1
teaspoon
vanilla
2-3
tablespoons
milk
Hershey’s chocolate bar
Optional Topping
Instructions
Preheat oven to 350oF.
Prepare three 8-inch round cake pans by spraying them with cooking spray and coating them with
a fine layer of flour. Set aside.
In a large mixing bowl, combine brown sugar, eggs, and butter with a hand mixer.
Add cocoa powder. Slowly add boiling water while mixing. Blend until smooth.
Add flour and baking soda. Beat again until smooth.
Add sour cream. Beat again until smooth.
Divide batter between the three prepared cake pans.
Bake for 15 minutes or until toothpick comes out clean.
Allow cakes to cool for 15 minutes before flipping them out onto your work surface. It may help to
run a knife around the edges to release the cake.
Allow cakes to cool completely before frosting.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving:
1
Slice
|
Calories:
209
kcal
|
Carbohydrates:
54
g
|
Protein:
0.1
g
|
Sodium:
15
mg
|
Potassium:
73
mg
|
Sugar:
53
g
|
Calcium:
46
mg
|
Iron:
0.4
mg