Chocolate Ombre Butter Cake

Chocolate Ombre Butter Cake
Chocolate Ombre Butter Cake
Learn how to make a beautiful Triple Chocolate Ombré Cake from scratch! Dark chocolate, milk chocolate and white chocolate are combined into one delicious cake.
Cake batter is made from flour, baking powder, salt, butter, oil, sugar, eggs, vanilla, and buttermilk. I add butter and oil to get the best of both worlds. Butter adds a nice flavor to the cake and gives a nice texture.

Prep Time: 35 Mins
Cook Time: 25 Mins
Total Time: 1 Hr

Chocolate Ombre Butter Cake
Ingredient
  • 2 1/2 cups of all-purpose flour (300g)
  • triple chocolate buttercream
  • 1/2 cup white chocolate, melted and cooled (85g)
  • 2 vanilla beans (or 2 teaspoons vanilla extract)
  • 1/2 cup chocolate milk, melted and cooled (85g)
  • 1/2 cup white chocolate, melted and cooled (85g)
  • three layers of chocolate cake
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1/2 cup of butter (113g)
  • 1/2 cup oil (120ml)
  • 1 cup of white sugar (200g)
  • 2 large eggs
  • 1 cup buttermilk (240ml)
  • 1/2 cup of dark chocolate, melted and cooled (85g)
  • 1/2 cup chocolate milk, melted and cooled (85g)
  • 1 1/2 cups butter, room temperature (339g)
  • 3 cups of powdered sugar (360g)
  • 1/3 teaspoon salt
  • 1/2 cup of dark chocolate, melted and cooled (85g)

Instructions
  1. Preheat the oven to 350 ° F / 175 ° C. Cover the bottom and sides of three 8 "(20 cm) baking sheets with baking paper. Lubricate the sides of the pan with butter or oil with a little paper stuck to the pan. Set aside.
  2. In a medium bowl, mix the flour, salt, and baking powder, stir well. Put aside.
  3. Make three layers of chocolate cake: In a large bowl with a stand or hand-held mixer that is equipped with a shaker or paddle shaker, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add eggs and vanilla, stir until evenly mixed. Add the dry ingredients and buttermilk alternately, starting and ending with the dry ingredients. Stir well. Divide the dough into three bowls evenly (use a kitchen scale for accurate results). Add dark chocolate to one mixture and stir until smooth. Transfer to one prepared baking pan. Repeat with milk and white chocolate. Bake for 22-25 minutes or until the toothpicks in the center come out clean. Don't overbake or the cake will dry. Allow to cool to room temperature.
  4. Make triple chocolate buttercream: Beat butter with medium speed to high and soft, about 2-3 minutes. Add powdered sugar and shake at medium-low speed until it is fully mixed and smooth. Add salt to mix. Divide the dough into three bowls evenly (use a kitchen scale for accurate results). Add dark chocolate to one buttercream and stir until creamy. Repeat with milk and white chocolate.
  5. Assemble the cake: Cut a thin layer from the top of your cake to make a flat surface if needed. Place a layer of dark chocolate cake on a cake stand, turner, or serving plate. Spread the dark chocolate buttercream evenly over the cake. Reserve about 1/4 for the sides. Place a layer of milk chocolate on top and spread buttercream chocolate milk. Again, reserve about 1/4 for the sides. Repeat with a layer of white chocolate. Frost the outside and sides of the cake with the remaining freezing. For best results, spread one color after another around the sides with the offset spatula and parallel to the offset spatula at the end. Refrigerate 4 hours in the refrigerator. Store food scraps in an airtight container in the refrigerator for up to 2 days.

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