Chocolate Ombré Butter Cake
Three Layer Chocolate Ombré Butter Cake that has a Chocolate Layer, a Vanilla Layer and a Dark Chocolate Layer.
Ingredients
- 1 Cup | 120gms All Purpose Flour
- 1 Tsp Baking powder
- 1/2 Tsp Baking soda
- 1/4 Tsp Salt
- 100g Unsalted Butter
- 2/3 Cup | 133gms superfine/Caster Sugar
- 2 Eggs, at room temp 120gms
- 1 Tsp Vanilla essence
- 1/4 Cup | 59ml Milk , full fat room temperature
Cocoa Paste
- 2 Tbsp Cocoa powder
- 2 Tbsp Hot Water
- 2 Tbsp Sugar
- 1 Tsp Instant Coffee
Instructions
- Prepare a 6inch pan Grease with oil and line with parchment paper. Dust the sides with flour. Preheat oven at 180C for 10mins.
- Bloom the cocoa. Mix Cocoa powder with Hot water, sugar and instant coffee.
- Sift all the dry ingredients together, the flour, baking powder, soda and salt.
- Beat the room temperature butter for 30seconds till creamy. Add the sugar and beat for few minutes till nice and Creamy. Color changes to whitish.
- Add the eggs one by one beating each egg for 30seconds. Once all eggs are incorporated, add the vanilla essence. Mix.
- Add the dry ingredients in three batches. Use a spatula to fold the dry ingredients untill combined. Add the milk in two batches ending with the flour.
- Transfer one third of the batter to a separate bowl. Add 2 Tsp of the Cocoa paste. Mix Well. Add bit less than a third of the batter to the Cocoa paste. Keep remaining vanilla batter for the Vanilla Layer.
- Layer bottom with the darkest batter. Then with the lighter one. Top with the vanilla batter.
- Bake at 180C for 35-40 mins or till a toothpick inserted into the middle comes out clean.
- Allow to cool completely before removing from the tin. Slice it into slices or Squares.
- Thank you for reading. Bon Appetit!
Video
Notes
Do not overmix the dry ingredients. Use a spatula or a wooden spoon to fold them using cut and fold method. Overmixing will result in a dense cake.
Gently spread the layers to seperate them.
Sifting the Dry Ingredients results in a fluffy finer crumb.
Blooming the cocoa will result in a soft and moist cake. Cocoa needs to be mixed with a hot liquid else it sucks all the moisture from the batter resulting in a dry crumb.