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ombre cake

Chocolate Ombré Butter Cake

Three Layer Chocolate Ombré Butter Cake that has a Chocolate Layer, a Vanilla Layer and a Dark Chocolate Layer.
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Prep Time 10 minutes
Cook Time 45 minutes
Servings: 9
Course: Dessert
Cuisine: American
Ingredients Method Video Notes

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

Method
 

  1. Prepare a 6inch pan Grease with oil and line with parchment paper. Dust the sides with flour. Preheat oven at 180C for 10mins.
    pan
  2. Bloom the cocoa. Mix Cocoa powder with Hot water, sugar and instant coffee.
    cocoa
  3. Sift all the dry ingredients together, the flour, baking powder, soda and salt.
    sift
  4. 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.
    butter
  5. Add the eggs one by one beating each egg for 30seconds. Once all eggs are incorporated, add the vanilla essence. Mix. 
    eggs
  6. 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.
    dry
  7. 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.
    three layers
  8. Layer bottom with the darkest batter. Then with the lighter one. Top with the vanilla batter.
    layers
  9. Bake at 180C for 35-40 mins or till a toothpick inserted into the middle comes out clean.
    baked
  10. Allow to cool completely before removing from the tin. Slice it into slices or Squares.
    cut
  11. Thank you for reading. Bon Appetit!
    sliced

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.