Wedding Anniversaries is a special celebration for us. So as we celebrate our 3rd wedding anniversary at home I made this simple yet beautiful chocolate naked cake with cream and top with delicious fresh fruits.


Chocolate cake

7 eggs, in room temperature
65 g of cocoa powder
65 g of flour
½ teaspoon of baking powder
1 cup granulated sugar


Beat the egg whites until stiff, gradually add a spoonful of sugar whisking all the time. Beat for about 3 minutes or until the egg whites get thickened and shiny. While whipping, add one yolk at a time. Beat for about 3 minutes or until the mass becomes fluffy. Sift in cocoa, flour and baking powder into a clean bowl. Add them into the whipped mass, preferably in 4 batches, stirring the mass gently at a low speed each time until well combined. Line the bottom of 20 – 21 cm round baking tins with baking paper and divide the mixture evenly.
Place into the oven preheated for 170°C. Bake for 30 minutes or until a stick inserted turns out dry. Allow to cool.


500 ml of cream 36%
250 g of mascarpone cheese
1 fix creams
16 g of vanilla sugar
powdered sugar to taste
6 tablespoons of black currant jam
fresh fruits like strawberry, black currant, blackberries


Pour the heavily chilled cream into a metal bowl, add the mascarpone and mix. Add sugar and fix creams while whipping. Whip until stiff whipped cream is obtained. Divide the whipped cream into three parts. Refrigerate for an hour to thicken. By this time, place the first layer of cake into the cake board. Spread 3 tablespoons of black currant jam and one part of the whipped cream. Repeat for the second and top with the last layer of the cake. Spread the left whipped cream on the sides of the cake (I make it as a naked cake which some of the sponge shows through). Now it’s time to decorate the cake with fresh fruits and dust with powdered sugar on top ( I also added some cleaned fresh white baby’s breath flowers to make it look more beautiful 🙂


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