CHOCOLATE OMBRE CAKE
My mother’s day treat for myself.
- 2 ½ cups cake flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- ½ cup butter (about 115 g)
- ½ cup oil
- 1 cup granulated white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 90 g white chocolate, melted and cooled
- 90 g milk chocolate, melted and cooled
- 90 g dark chocolate, melted and cooled
Preheat oven to 175°C and grease and line 3 round 20 cm round baking pans with baking paper (bottom and sides).
Sift flour, salt and baking powder together. In a deep bowl beat together the butter, oil and sugar until light and creamy (about 3 min). Add the eggs and vanilla extract and mix well. Alternate adding the flour and buttermilk starting and ending with the dry ingredients and mix until combined.
Divide mix into 3 separate bowls. Add white chocolate to one, milk chocolate to the other and dark chocolate to the last.
Note:
You need to add about 2 tablespoons of batter to the melted chocolate and mix well and then add this to the rest of the batter and then mix well again to make sure the chocolate doesn’t harden when mixing into the batter.
Bake for about 22 minutes until skewer inserted comes out clean. Don’t over-bake or cake will be dry.
I made a filling for this cake using 300 g white chocolate and 1 cup sour cream. Melt chocolate and let cool. Add sour cream and mix well. I used this between the layers.
I made a chocolate mousse (Ready mix) and used this to ice the cake.
I made a ganache with dark chocolate and cream and poured over the cake as a topping.
- You can also make icing to ice the cake using:
- 1 ½ cups butter (about 340 g)
- 3 cups icing sugar
- ⅓ teaspoon salt
- 270 g melted chocolate cooled (or Ombre: 90 g white, 90 g milk and 90 g dark choc and follow divisions as indicated in cake)
Beat butter until creamy. Add sugar and salt. Beat until light and fluffy. Add cooled melted chocolate.
This cake was very tasty.
Recipe and photos: Dalila De Barros Viljoen
