Tastefully Naked Chocolate Cake

Made, Written, & Photographed by the Creators of the Point

Everyone can make a decadent chocolate cake, but trust me! This one is so moist and flavorful you have to give it a try.

I finally got to make MY type of dessert. Tyler is very anti-double chocolate. That's the complete opposite of me. I could eat chocolate 24/7 and then some. HOWEVER, once it came to actually trying a piece, Tyler loved it and got seconds! What??

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Tastefully Naked Chocolate Cake

Prep Time: 15 minutes	Bake Time: 25 minutes	Total Time: 40 minutes
Cuisine: American	Special Tools: Cake Pans	Course: Dessert

Ingredients:

• 1 ½ cups flour

• 1 ¼ cups sugar

• 1 teaspoon salt

• 1 ¼ teaspoon baking soda

• ½ cup cocoa powder unsweetened

• 1 cup buttermilk

• 2 eggs

• 1 teaspoon vanilla

• 2/3 cup canola/vegetable oil

• 1 tub milk chocolate frosting

Instructions:

1. Preheat your oven to 350°F. Cut out 2 circles out of parchment to fit in the bottom of 2 9in cake pans. Spray well with nonstick cooking spray. Set aside.

2. In the bowl of a standing mixer, mix together all of your dry ingredients: flour, sugar, salt, baking soda, and cocoa powder.

3. In a separate, small bowl, combine your wet ingredients: buttermilk, eggs, vanilla, and oil.

4. Combine your wet and dry ingredients and use your mixer to stir on low speed until just incorporated. Increase the speed to medium and let mix for about 3 minutes.

5. Spread the batter evenly in your two prepared pans. Bake at 350°F for 20-25 minutes or until a toothpick is inserted and removed cleanly.

6. Remove cakes from oven and let cook completely before removing them from pans.

7. Once the cakes are completely cooled, top the bottom layer with about 1/2 of the chocolate frosting. Make sure to layer it higher around the edges of the cake (if yours domed like mine).

8. Place the other cake on top of the bottom layer. Spread remaining frosting to cover.

9. Add some sprinkles for a finishing touch and enjoy!