Look inside for the video and detailed recipe.Chocolate Ombré cake is a layered pound cake with three layers, from the darkest chocolate cake to the light vanilla pound cake. It is ombre meaning its colours are blended in a way that changes from dark to light, like a fading effect. The word Ombre is derived from the French verb ‘ombrer’, which means to shade. Ombre translates to “shadow” and “shading” and is precisely that: a technique that gives the appearance of one colour hue fading into the next, from dark to light.This pound cake has one layer of vanilla pound cake; the second layer is a light colour chocolate cake, and the third layer is a more decadent, darker chocolate pound cake. This pound cake always bakes up so beautifully, a little different each time. You may even call it a triple-layer pound cake. All the 3 layers in this cake are different and have different tastes.This chocolate ombre pound cake lets you enjoy a delicious buttery chocolatey cake that is all pretty and delectable without the frosting.
Utensil and Tools
- 2 Borosil Glass Mixing Bowl
- Borosil DIGIPRO 38L, Digital OTG
- Prestige Hand Blender
- SEIKO Cake Mould
- Silicon Spatula
Ingredients
Cocoa powder mixture
- 15 grams Cocoa powder
- 30 grams Sugar
- ¼ tsp Vanilla essence
- ⅛ tsp Baking soda or a pinch
- ½ tsp Coffee powder
- 30 ml Boiling water
For Cake
- 120 grams Maida (All Purpose Flour)
- 1 tsp Baking powder
- ¼ tsp Salt
- 125 grams Unsalted Butter
- 80 grams Sugar
- 2 Egg
- ½ tsp Vanilla essence
- 80 ml Milk
Video
Instructions
- Add cocoa powder, sugar, baking soda, and coffee powder in a mixing bowl. Add boiling water and vanilla essence to this mixture. Stir well and prepare a smooth mixture. Now keep it aside.
- Preheat oven to 180 C and prepare a cake tin, grease the sides, and base and line it with parchment paper.
- Sift the dry ingredients 2-3 times.
- Cream butter and sugar until light and fluffy. Add in eggs, one at a time and mix it until incorporated well.
- Add vanilla essence and mix it well.
- Now add dry ingredients to the wet ingredients in 2-3 batches. Mix it with a spatula using the cut & fold method or use a beater on low speed.
- Add in milk and mix till the cake batter is smooth and homogenous. Do not over-mix it.
- Divide the cake batter into 3 equal parts. Add 4 tablespoons of the cocoa powder mixture in one part and mix it well.
- Now add the remaining cocoa powder mixture to the second part of the cake batter and mix it well.
- Pour the dark cocoa layer into the greased pan. Gently level it with a spoon and tap it twice on the counter to remove air bubbles.
- Gently pour the second chocolate layer into the greased pan. Gently spread it with a spoon and tap the pan twice to release the air bubbles.
- Now, pour the remaining batter into the pan. Level it with a spoon and tap it twice.
- Bake the cake for 35-40 minutes or until the skewer inserted in the middle comes out clean.
- Remove from the oven and let it cool down for 5 minutes. Remove from the cake pan and let it cool down on the wire rack.
- After cooling down completely, slice the cake to the desired thickness.
- Chocolate ombre cake is ready to serve.
Nutrition
Calories: 163kcalCarbohydrates: 18gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 110mgPotassium: 56mgFiber: 1gSugar: 10gVitamin A: 314IUCalcium: 39mgIron: 1mg
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