Cherry On Top – Dark Chocolate and Tonka Naked Cake (Momofuku Style)
There are desserts that simply catch your eye, and this dark chocolate and tonka naked cake is, without a doubt, one of them. Characterized by its exposed (“naked”) layers, this cake is not just a demonstration of correctly applied technique, but an explosion of flavors and textures. The focus is on great taste, without worrying too much about the exterior appearance, as its beauty derives from the care we put into every internal layer.
The Architecture of Taste – What Lies Within Each Layer
The charm of this cake lies in the rigor of its assembly, but also in the correct technique applied to each individual element, where every component plays a precise role in the final harmony.
- Moist Chocolate Sponge: A dense yet velvety cake base that provides the perfect foundation for the rest of the layers.
- Cocoa Syrup: To intensify the chocolate flavor, we generously soak each sponge layer.
- Cherry Mousse: Adds a note of freshness and acidity that pairs perfectly with the dark chocolate and tonka. In fact, the combination itself reminds us of the famous Black Forest cake, but with a modern twist.
- Dark Chocolate Mousse: An elegant, intense, and rich layer; the addition of tonka makes it stand out even more.
- Cherry Marmalade: The flavor explosion in every slice. Its intense acidity makes this cake the star of any anniversary!
Momofuku – The Cake with Exposed Layers
Unlike event cakes that are completely covered in cream, the famous Momofuku-style cakes leave the layers visible. In my opinion, they are the perfect ode to a pastry chef’s hard work. Through the care given to every layer, the chef manages to create an impressive aesthetic. Nothing else is needed! The result is a cake with a modern, almost geometric look, where you can admire every component of your work.
Finishing and Decor
The cake is finished with a dark chocolate ganache. For the decor, I used the same ganache along with cake crumb cubes, Maraschino cherries, and gold leaf. It feels perfect just as it is, allowing every single layer to shine!
Cherry on Top – Dark Chocolate and Tonka Naked Cake (Momofuku Style)
Ingredients
Moist Chocolate Sponge
- 210 g all-purpose flour
- 25 g cornstarch
- 2 g baking soda
- 4 g baking powder
- 2 g salt
- 100 g cocoa
- 2 g instant coffee
- 5 g vanilla extract
- 5 g apple cider vinegar
- 320 g buttermilk (room temperature)
- 115 g butter (room temperature)
- 130 g sunflower oil
- 230 g granulated white sugar
- 100 g light brown sugar
- 150 g whole eggs
Cocoa Syrup
- 50 g water
- 20 g brown sugar
- 5 g cocoa
Cherry/Sour Cherry Marmalade
- 70 g cherry puree
- 180 g frozen cherries
- 4 g NH Pectin
- 40 g granulated white sugar
- 2 g gelatin + 12g cold water
Cherry/Sour Cherry Mousse
- 2 g gelatin + 12g cold water
- 65 g cherry puree
- 20 g granulated white sugar
- 10 g inverted sugar/honey
- 85 g heavy cream (lightly whipped)
Dark Chocolate Mousse with Tonka
- 1 g gelatin + 6g cold water
- 50 g milk (3.5% fat)
- ¼ tonka bean (grated)
- 50 g dark chocolate (54%)
- 10 g dark chocolate (72%)
- 100 g heavy cream (lightly whipped)
Dark Chocolate Ganache – Glaze
- 120 g heavy cream
- 15 g inverted sugar/honey
- ¼ tonka bean
- 150 g dark chocolate (54%)
- 20 g butter (room temperature)
Instructions
Moist Chocolate Sponge
- Mix the flour, cornstarch, baking soda, baking powder, salt, cocoa, and coffee in a bowl.
- Mix the buttermilk with the vinegar and vanilla.
- In another bowl, cream the butter and oil with both types of sugar until frothy and light in color.
- Gradually add the eggs, mixing well after each one.
- Incorporate the dry ingredients, alternating with the wet ones, mixing on low speed.
- Spread in a 30x40cm tray.
- Bake at 175°C for 25-30 minutes.
- Cool completely, then cut 3 discs of 18cm diameter (the third might be made from 2-3 pieces).
- Save the scraps for decoration.
Cocoa Syrup
- Combine all ingredients in a saucepan and bring to a boil.
- Cool before use.
Cherry Marmalade
- Hydrate the gelatin in water.
- Combine the cherry puree and frozen cherries in a saucepan.
- Mix the sugar with the NH Pectin.
- Rain the sugar mixture over the puree and cherries, stirring constantly.
- Bring to a boil and cook for 1 minute.
- Set aside and add the gelatin.
- Transfer to a bowl and cool, covered with plastic wrap in direct contact.
Cherry Mousse
- Hydrate the gelatin in cold water.
- Heat the cherry puree with the sugar, inverted sugar, and hydrated gelatin just until the gelatin melts.
- Set aside and transfer to a bowl.
- Cool to 26-28°C, then fold in the lightly whipped cream.
- Use immediately.
Dark Chocolate Mousse with Tonka
- Hydrate the gelatin in cold water.
- Heat the milk, tonka bean, and hydrated gelatin in a saucepan.
- Pour over the two types of chocolate in a tall jar.
- Emulsify with a hand blender.
- Transfer to a bowl and cool to 28-30°C.
- Fold in the lightly whipped cream and use immediately.
Dark Chocolate Ganache – Glaze
- Heat the heavy cream with the inverted sugar and tonka.
- Pour over the chocolate in a tall jar.
- Emulsify with a hand blender, adding the butter.
- Set aside 100g for decoration; pour the rest over the top layer of the cake.
Assembly
- Line an 18cm ring with acetate film (at least 12cm high).
- Place one sponge layer in the ring and brush with syrup.
- Add half the marmalade, then the dark chocolate and tonka mousse.
- Place the second sponge and brush with syrup.
- Add the second half of the marmalade and the fruit mousse on top.
- Place the last sponge and brush with syrup; refrigerate for 2-3 hours.
- Pour the glaze on top and refrigerate for at least 8 hours.
- Remove from the ring and decorate with the saved ganache and Maraschino cherries.
Equipment
- The Dark Chocolate and Tonka Naked Cake is a modern dessert with exposed layers that create a spectacular visual effect. This cake combines an intense, moist chocolate sponge with two velvety mousse textures and a vibrant cherry marmalade. Each layer is defined by a perfect balance between chocolate and fruit, with a subtle addition of tonka.
