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Decadent Triple Layer Ombré Cake

Decadent Triple Layer Ombré Cake

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The best of all three cake worlds!

  • Serves: 6-10 |
    6-10 servings
  • Rating:

  • Difficulty:

  • Prep Time : 1:30 hours |
  • Cook Time : 1:30 hours
Categories: Baking, Cakes, Cakes
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Chocolate Cake

90 g cocoa

¾ C (190 ml) boiling water

¾ C (190 ml) milk

300 g flour

1½ tsp (7.5 ml) baking powder

½ tsp (2.5 ml) salt

250 g butter, softened

150 g castor sugar

3 eggs

Caramel Cake

200 g butter, cubed

200 g white chocolate, chopped

200 g brown treacle sugar

¾ C (190 ml) hot water

1 Tbsp (15 ml) maple syrup

2 tsp (10 ml) vanilla essence

2 eggs

150 g flour

150 g self-raising flour

Vanilla Cake

1 C (250 ml) milk

6 egg whites

2 tsp (10 ml) vanilla extract

300 g flour

180 g castor sugar

1 ½ tsp (7.5 ml) baking powder

¾ tsp (3.75 ml) salt

360g butter, softened

Chocolate Icing

110 g butter

200 g icing sugar

40 g cocoa

3 eggs

Caramel Icing

125 g butter, softened

400 g icing sugar

¼ C (60 ml) caramel sauce

¼ tsp (2.5 ml) vanilla essence

Vanilla Icing

125 g butter, softened

400 g icing sugar

3 Tbsp (45 ml) milk

1 vanilla pod, split and seeds removed

Preheat the oven to 180 °C.

Line the bottom of three 22 cm spring-form tins with baking paper.

For the chocolate cake, whisk together the cocoa and boiling water. Add the milk and whisk well. Set it aside to cool.

Sift together the flour, baking powder and salt. Cream the butter and castor sugar in a cake mixer until light and fluffy. Add the egg and beat until combined. Add the cocoa mixture. Mix until combined and then fold in the flour mixture.

Pour the mixture into one of the 22 cm tins and bake for 35 – 40 minutes until cooked through. Allow it to cool in the tin for 30 minutes and then turn it onto a wire rack to cool completely.

For the caramel cake, place the butter, white chocolate, sugar, water, maple syrup and vanilla extract in a pot. Stir over a low heat until the chocolate has melted. Set it aside for 20 minutes to cool.

Beat the eggs in a large bowl and add the warm chocolate mixture beating all the time.

Sift the flours over the mixture and stir with a wooden spoon until combined.

Pour the mixture into one of the 22 cm tins and bake for 35 – 40 minutes until cooked through. Allow it to cool in the tin for 30 minutes and then turn it onto a wire rack to cool completely.

For the vanilla cake, beat together the milk, egg whites and vanilla extract in mixing bowl. In a separate bowl, sift together the flour, castor sugar, baking powder and salt and beat in the butter. Add half the milk and egg white mixture and mix it in, add the rest and mix until all ingredients are incorporated.

Pour the mixture into one of the 22 cm tins and bake for 35 – 40 minutes until cooked through. Allow it to cool in the tin for 30 minutes and then turn it onto a wire rack to cool completely.

For the each of the icings, place the ingredients in the bowl of a cake mixer and beat until light and fluffy.

Place the chocolate cake layer on a cake stand and ice the top with chocolate icing. Place the caramel cake layer on top and ice with caramel icing. Finally place the vanilla cake on top. Ice the outside of the cake with the corresponding icing blending them gently for create a beautiful ombré effect.