Layered Chocolate Nude Cake with Mascarpone Cocoa Frosting and Raspberries

Photo and styling by Béatrice Peltre

In our home, a layered chocolate cake always prompts oohs and aahs and never disappoints, even in summer when fresh fruit typically runs the show. This one is called a “nude” cake because the cake is visible under the chocolate frosting on the sides—which also makes it more forgiving and rustic looking, just the way we prefer a cake. As seen in the photo, I chose to pipe a few flowers on the side of the cake with the leftovers of my chocolate frosting but really, you can choose any design you like. Add plenty of raspberries on top because they pair beautifully with chocolate.

Makes 1 (6-inch) cake

FOR THE CHOCOLATE CAKE BATTER:

8 ounces bittersweet chocolate
1 stick (8 tablespoons) unsalted butter, room temperature, plus more for the cake pans
½ cup + 2 tablespoons blond cane sugar
1 pinch sea salt
4 large eggs, room temperature
¼ cup tapioca flour*
½ cup sorghum flour*
2 teaspoons baking powder
¼ cup buttermilk

* Replace with the same amount (¾ cup) of regular all-purpose flour, if you prefer.

FOR THE MASCARPONE COCOA FROSTING AND FINISH:

14½ ounces mascarpone cheese
4 tablespoons unsweetened cocoa powder, sifted
4 tablespoons confectioner’s sugar, sifted
⅔ cup heavy cream
edible flowers, for decorating raspberries, for decorating

In a double boiler, melt the chocolate; set aside. Preheat oven to 350° F and butter 2 (6- inch) springform cake pans with removable bottoms. Place a piece of parchment paper in the bottom of each. Clip and secure the ring around so that only the bottom is covered with overlapping parchment; set aside.

In a bowl, combine the tapioca flour and sorghum flour** and baking powder; set aside. In the bowl of a stand mixer fitted with a whisk, add the butter, sugar and a pinch of salt and whisk until creamy. Add the eggs, 1 at a time, waiting for the first to be well incorporated before adding the next. Add half of the flour blend, and continue with half of the buttermilk. Add the rest of the flour and follow with the rest of the buttermilk. Finish with the melted chocolate and beat until just incorporated.

Divide the cake batter evenly between the 2 prepared pans and bake for 30 to 35 minutes, or until the blade of a sharp knife inserted in the middle comes out dry. Remove from the oven and let cool for 5 minutes before flipping onto a cooling rack. Remove the rings and bottoms of the pans and peel off the pieces of parchment paper. Flip again on the other side and let the two cakes cool completely. Slice each cake evenly through the middle to obtain 4 layers total; set aside.

** Or replace the 2 flours with the wheat flour, if using.

In the bowl of a stand mixer fitted with a whisk, add the mascarpone cheese, cocoa powder and confectioner’s sugar and beat on medium speed until combined (scraping down the sides as you go). Add the heavy cream and gradually increase the speed. Whisk until you reach the texture you prefer, with peaks forming.

Place 1 layer of the first cake on a piece of parchment paper on a serving platter or cake stand. Add about ¼ of the frosting and spread evenly. Place the second layer on top and spread with another ¼ of the frosting. Add a layer of the second cake on top and spread ¼ of the frosting. Finish with the last layer and evenly spread the rest of the frosting on the sides of the cake and the top. (A long, flat cake spatula makes it easier to frost the cake.) Scrape the sides so that some of the chocolate cake is revealed. If you have frosting left over, place it in a decoration bag fitted with the tip of your choice and pipe on top and on the sides, to create a design of your choice. Arrange the raspberries on top and decorate with edible flowers. Store the cake in the refrigerator until ready to eat. Take the cake out of the fridge an hour before serving.

This recipe appeared in the Summer 2020 issue as part of a larger story on At-Home Birthday Cakes.