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Chocolate Naked Cake with Berries
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
20 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Chocolate cake chocolatudo (recipe here on my profile)1 unit(s)
- Ganache or firmer brigadeiro (recipes here on my profile)1 unit(s)
- Red berries to taste
- Make the chocolatudo chocolate cake (recipe here on my profile), let it cool and put it in the fridge to make it easier to cut.
- While waiting for the cake dough to freeze, make the filling. It can be ganache (truffle chocolate) or brigadeiro. There are recipes for both on my profile!
- Let the filling come to room temperature and check the consistency. For the naked cake, you need to have a certain firmness for the cake not to disassemble. If your ganache is too soft, add more melted chocolate and let it sit until it's smooth. For the brigadier, the point you are looking for is less firm than the rolling point and more than the spoon point. If it gets too hard, return to the heat with a little milk. If it gets too soft, just cook more.
- With the iced cake, cut into equal-sized slices. You can use a cake leveler if you like.
- When the filling is at the right point and at room temperature, put it in a pastry bag with the tip of your choice (I used pitanga nozzle).
- Wash and dry your berries well. Here, I used blackberries, strawberries and blueberries in natura (frozen ones are not suitable for naked cake because they are kind of ugly).
- Chop a part of the fruit to go in the stuffing and leave the other part whole, to decorate.
- Assembly: place the first slice of cake on the plate and cover with a thin layer of filling. You don't have to go far to the side so it doesn't drip (any empty space, you'll fill when finishing with the nozzle).
- Place pieces of chopped berries over the filling, pressing lightly so that they "sink" a little into the filling.
- Top with another slice of cake and repeat the process as many times as necessary, ending with a layer of cake on top.
- Spread some stuffing on top and use the whole fruit to decorate.
- With the pastry nozzle, finish the entire edge, around the fruits.
- Take the opportunity to fill in any empty spaces between the cake layers and use a spatula to smooth.
- Is ready! As it takes fresh fruit, this cake should be kept in the fridge until serving/consuming so it doesn't go sour.
- It's perfect for birthday parties or any other special occasion!
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