The Baking Owl

a blog written by an aspiring 17 year old baker.

Naked Dark Double Chocolate Layer Cake w/ Vanilla Cream Cheese

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Last week, my aunt came all the way from Pakistan to visit my family here in California. I of course had to bake a “Welcome to California” cake, so what better than this decadent naked dark double chocolate cake paired with my favorite vanilla cream cheese frosting? Nothing. Nothing is better than this.


It didn’t hurt that my aunt is also a chocoholic like me and my brother ;).

Let me explain what this exactly is. This is a dark double chocolate cake because I use lots of dark chocolate in the cake batter plus a bunch of extra chocolate chips for that “double chocolate”.

Chocolate on top of more chocolate. Nothing can beat that it.


I don’t know if you’re keeping up with the latest baking trends, but lately bakers are making “naked” cakes. This just means that the sides of the cake are completely bare. The frosting or filling is only in the center and top of the cake.


I personally think this is genius. No more stressing on getting the frosting perfectly smooth and if you’re a perfectionist when it comes to frosting cakes like me, then you know how frustrating it can be. (I’m pretty sure I’ve actually cried over not getting frosting perfectly smooth)

This cake can be a bit bitter and intense, so I filled it with some left over vanilla cream cheese frosting I had from this cake.

I first frosted a nice layer of frosting on top of my first layer and then used my wilton 1M tip to pipe a ring of frosting around the edge to get that pretty ruffled look. I repeated this with my second cake and then with my third cake, I piped the frosting with my tip all over the top. I piped the frosting as if I was frosting a cupcake.


I thought the cake needed something more, so I found a bar of chocolate and just using a vegetable peeler, I shaved a lot of chocolate shavings that I sprinkled on top of the cake.

My aunt LOVED the cake and so did the rest of my family! This cake is amazingly soft and the half melted chocolate chips dispersed in the cake with the sweet and light frosting is truly a dessert to be made again and again (and again).

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This recipe is originally from one of my favorite cookbooks, Miette, that I slightly adapted. I highly recommend you get this book; the recipes inside are absolutely delicious. :3


If you love chocolate or cake in general (I mean who doesn’t?) than I suggest you make this, it’s definitely a keeper.


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Thanks for reading! 😉

Dark Double Chocolate Cake

Makes 3 six inch cakes


1 1/2 cup of all purpose flour

1 cup of unsweetened cocoa powder

1 1/4 tsp. of baking soda

1/2 tsp. of baking powder

3/4 tsp. of salt

2 1/2 oz. of dark or bittersweet chocolate chips

1 cup of boiling water

3/4 cup of buttermilk

3/4 tsp of pure vanilla extract

2 eggs

2 1/4 cups of granulated sugar

1/2 cup of oil

1/2 cup of semi sweet chocolate chips


1. Preheat your oven to 350 degrees F. Grease three 6 inch cake pans. Line the bottom of the cake pans with parchment paper and grease the parchment paper as well.

2. Whisk together flour, baking powder, salt, cocoa powder and baking soda in a medium sized bowl.

3. In a heat proof bowl, place bittersweet chocolate chips and pour boiling water on top. Whisk until chocolate is completely melted. Set aside to cool for 15 minutes.

4. In a small bowl, stir the buttermilk and vanilla extract together.

5. In a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on high for about two minutes. The eggs should be nice and foamy.

6. With the mixer on medium-low, slowly add the oil and mix for about a half a minute. Then slowly pour in the cooled chocolate mixture. Then mix in the buttermilk mixture. Add the sugar in and beat for another minute. Scrape down the sides of the bowl to make sure everything is incorporated. 

7. Stop the mixer, and by hand, fold in the dry ingredients. There will be lumps, but don’t over mix.

8. Put the batter through a sieve to get out all of the lumps.

9. Stir in the semi sweet chocolate chips.

10. Divide the batter between your cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean.

11. Once baked, let cakes cool in pans for 10-15 minutes before inverting onto cooling racks. Let cool completely before frosting or eating. 

Author: sofia abbas

just a teenaged girl with a food blog and a passion for baking

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