Naked Cake Choco

Our naked cake – an on-trend highlight

Discover the latest trend in bakes – our naked cake! The naked cake is the ultimate bake that’s tasty and on-trend in equal measure. Our baking mix, available in popular chocolate variety, makes whipping up a naked cake at home quick and easy. It’s incredibly easy to make in just a few simple steps – so you can create an eye-catching naked cake for any special occasion in an instant.

Calling all chocolate lovers

Our naked cake is available in a delicious chocolate cream variety, featuring moist chocolate cake layers with divine chocolate cream topping. Before serving, you can add more decoration to our naked cake with fresh fruit or chocolate shavings.

Perfect for special occasions

The naked cake is a true all-rounder, ideal for all kinds of different occasions. Whether it’s a birthday cake, wedding cake or a special surprise for your loved ones – the naked cake is always a good choice. The sleek yet sophisticated look of the naked cake gives it a particularly modern and stylish feel.

Easy to make with our baking mix

The RUF baking mix is easy to make – without compromising on flavour. The naked cake tastes rich and moist like a professionally baked creation. With our naked cake, you can treat yourself and impress your guests.

Discover our range of naked cakes now and be amazed by their simple recipe and unique flavour. Our baking mix makes these cake creations child’s play – so you can focus on a creative design for your naked cake.

Encores

For the dough:

• 100 g soft margarine or butter
• 2 eggs (medium)
• 25 ml (approx. 2 tbsp) milk (1.5% fat)

For the cream:

• 400 g cold whipping cream
• 100 ml cold milk (1.5% fat)

Preparation

Make the cake base:

1. Fold the baking tray as described in the instructions and place it on a baking sheet.
2. Put the baking mix, margarine or butter, eggs and milk in a mixing bowl and mix with the electric hand mixer (whisk) briefly on the lowest setting first of all, then on the highest setting for around 3 minutes, until creamy.

To bake:

1. Put the dough in the baking tray and smooth out. Bake the cake in the bottom third of the preheated oven. Once baked, leave the base to cool in the tray for 10 minutes, then carefully loosen the paper collar.
2. Leave the base to cool completely before removing the bottom of the tray. Then, cut through the base twice to create three layers of equal thickness.

Tip: The base can also be prepared the day before.

Decorate:

1. Put the cold whipped cream and milk into a tall mixing container.
2. Add the cream powder and beat using an electric hand mixer (whisk) briefly on the lowest setting and then on the highest setting for approx. 1 minute until stiff.Place 1/3 of the cream on the bottom layer and spread it out to the edges.
3. Place the second layer on top of the cream layer and repeat the process.Finish with the third layer and spread the remaining cream on the top layer.
4. Then leave the cake in the fridge for at least two hours.

Tip: before serving, decorate with fresh fruit or chocolate shavings.