I’m pretty sure we can all agree that cakes have a special magic about them. Now, don’t get me wrong – cupcakes, brownies and cookies are delicious and wonderful… but bake a cake, and you will stop people in their tracks and put a smile on their faces.
So today, I’m hoping to make you smile (and drool… and lick your screen) with this triple chocolate cake. This ombre chocolate cake recipe is absolutely delicious & surprisingly easy to make! It’s tender cake layers & decadent frosting are packed with chocolate! This cake is a real show-stopper dessert perfect for any occasion!
As spectacular looking as it is delicious tasting, this Triple Chocolate Ombre Cake is sure to make a winning and lasting impression! As for the flavors, they are completely out of this world! So very rich and chocolate-y! Oh, and sweet, too. Very sweet.
If you make this cake leave a comment and rate this recipe.
Triple chocolate cake layers
2 ½ cups all-purpose flour
3 teaspoon baking powder
1 teaspoon salt
1 cup granulated white sugar
½ cup butter
2 large eggs
½ cup oil
1 cup buttermilk
2 teaspoon vanilla extract
½ cup white chocolate, melted and cooled
½ cup milk chocolate, melted and cooled
½ cup dark chocolate, melted and cooled
Triple chocolate buttercream
175g unsalted butter, softened
350g icing sugar, sifted
3 tbsp double cream
100g white chocolate, melted
40g dark chocolate, melted
40g milk chocolate, melted
Make the triple chocolate cake layers
Preheat your oven to 350F. Grease and line the bottom and the sides of three 8″ (20cm) baking pans with parchment paper.
In a medium bowl, whisk together the flour, salt, and baking powder until combined. Set aside.
In the bowl of a stand-up mixer with the paddle attachment, add the butter, oil, and sugar. Beat until light and fluffy, about 2-3 minutes.
Add eggs and vanilla and mix until fully incorporated.
Add the flour mixture and buttermilk, alternating between the two and ending with the flour mixture. Scrape down the sides of the bowl with a rubber spatula, then beat until just mixed and combined, being sure not to over-mix!
Divide the batter evenly between three bowls. Mix the dark, milk, white chocolate into each bowl of batter to create the ombre colored chocolate cake batter.
Pour each color of batter into one of the prepared cake pans and smooth out the top with a spatula.
Bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs. Allow the pans to cool for 10 minutes, then remove from the cake pan and allow to cool fully on a wire cooling rack.
For the buttercream
Beat the butter and icing sugar in a large bowl until smooth and creamy, then beat in the cream.
Transfer two thirds to another bowl; fold in the melted white chocolate. Fold the melted dark chocolate into half of the remaining
buttercream and the milk chocolate into the rest. If needed, chill the buttercreams until they are all a spreadable consistency.
Place the dark chocolate cake layer on a cake stand, turner, or serving plate.
Spread the dark chocolate buttercream evenly on top of the cake. Reserve about ¼ for the sides.
Place milk chocolate layer on top and spread with milk chocolate buttercream. Again, reserve about ¼ for the sides. Repeat with the white chocolate layer.
Frost the outside and the sides of the cake with the remaining frosting, moving from the most intensely chocolate to the least.
Use a palette knife to smooth the bands of buttercream so they merge slightly. Chill until ready to serve. Remove from the fridge 30 minutes before serving.