Happy National Cake Day! To celebrate, here is a recipe for the most unbelievable naked chocolate layer cake you’ve ever laid eyes on.

For more decadent chocolate recipes, pick up a copy of HOORAY! Issue 6 from our online shop.DIY-Cook-NakedChocCake-03.jpg


2-2.5 hours


Ages 14+


350g self-raising flour | ½ cup cocoa powder | 2 tsp bicarbonate soda | 150g caster sugar | 150g brown sugar | 4 large eggs, beaten | 300ml sunflower oil | 300ml buttermilk | 2 tbsp golden syrup | 1 tbsp vanilla extract Frosting 400g white chocolate | 220g butter, room temperature | 450g cream cheese, room temperature | 440g icing sugar, sifted


  1. Grease and line a 30cm round cake tin. (For the next layers, we used a 20cm cake tin and a 10cm cake tin. You will be able to double the recipe and split the second batch between the 20cm and 10cm cake tin).
  2. Sift dry ingredients into a stand mixer, add sugar and mix well.
  3. Pour remaining ingredients into a large jug.
  4. Make a well in the centre of the dry ingredients and pour in half of the liquid mix.
  5. Mix well before adding the rest of the liquid, continue mixing to a smooth batter.
  6. Pour into prepared cake tin and bake for 55 mins or until a skewer comes out clean.
  7. Remove from oven to cool slightly, then transfer to a wire cooling rack until completely cool.
  8. Repeat the recipe for the next two layers – these can be baked at the same time in the oven for 35-45 minutes or when a skewer comes out clean.
  9. Freeze for 30 mins.
  10. Meanwhile, make the frosting.
  11. Melt the chocolate until smooth in a heatproof bowl over simmering water.
  12. Cool for 10 minutes.
  13. Beat butter and cream cheese in a stand mixer or a separate bowl until combined.
  14. Gradually add melted chocolate.
  15. Then mix through the icing sugar in small amounts, mixing well between each addition, until fully combined.
  16. Remove cake from freezer, one cake at a time, and carefully slice into desired layers with a serrated knife.
  17. Place base layer on desired serving dish, add a layer of frosting, top with remaining layers, repeating with frosting between each layer.
  18. Sprinkle the cake with icing sugar and garnish with fresh flowers and berries if desired.


The beauty of the layer cake is that you can use any combination of cake sizes. If you have any leftover cake batter, make cupcakes or bake and use for cake pops! (We used the ingredients each time we baked each tier. You will need to buy double the recipe.)

Photography Hannah Blackmore | Styling Olivia Blackmore | Recipe Sarah-Jane Hallett