Chocolate Ombre Cake

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Yield: 12 servings

Ingredients

  • Cake
    • 2 1/2 cups flour
    • 1 tsp salt
    • 3 tsp baking powder
    • 1/2 cup butter
    • 1/2 cup oil
    • 1 cup granulated sugar
    • 2 large eggs
    • 2 tsp vanilla extract
    • 1 cup buttermilk
    • 1/2 cup semi-sweet chocolate chips, melted and cooled
    • 1/2 cup milk chocolate chips, melted and cooled
    • 1/2 cup white chocolate, melted and cooled
  • Buttercream
    • 1 1/2 cups butter, softened
    • 3 cups powdered sugar
    • 1/3 tsp salt
    • 1/2 cup semi-sweet chocolate chips, melted and cooled
    • 1/2 cup milk chocolate chips, melted and cooled
    • 1/2 cup white chocolate, melted and cooled

Directions

  1. In a mixing bowl, combine the flour, salt, and baking powder.  Set aside.
  2. In a large mixing bowl, combine the butter, oil, and sugar.  Mix until creamy.  Add the eggs & vanilla and mix fully.
  3. Alternately add the dry ingredients & buttermilk to the butter mixture.  Stir until just combined.
  4. Divide the batter into three bowls equally.
  5. Add the semi-sweet chocolate to one of bowls and stir to combine.  Transfer to a 9" baking pan that has had the sides greased and a piece of parchment paper lined along the bottom.
  6. Repeat step #5 for the milk and white chocolates.
  7. Bake the cakes at 350°F for 18-22 minutes, until a toothpick inserted in the center comes out clean.  Cool on a wire rack.
  8. For the buttercream, beat the butter on medium speed until soft and creamy.  Add the powdered sugar and salt, and beat until fully combined & smooth.
  9. Divide the buttercream into three bowls.
  10. Add semi-sweet chocolate to one of the bowls, and mix well to combine.  Repeat for the milk and white chocolates with the other bowls.
  11. To assemble the cake, first level (if needed).  Place the semi-sweet (darkest) chocolate cake on your cake stand.  Spread the semi-sweet butter cream over the top and sides.
  12. Place the milk chocolate cake on top.  Spread the milk chocolate butter cream over the top and sides.
  13. Place the white chocolate cake on top.  Spread the white chocolate butter cream over the top and sides.
  14. With the cake assembled, use an offset spatula vertically to wide around the outside and smooth out the frosting.  If there are any "holes" or gaps in the frosting then touch them up carefully.
  15. Cover and refrigerate.
Adapted from Also the Crumbs Please.











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