Triple Chocolate Ombre Cake

On a regular day I’d bake a simple tea cake with fruit on top, or perhaps at the bottom to be a little extra, but not much more. However, some occasions like a friend’s birthday call for show stoppers that are projects in themselves. And given the pandemic + cold weather, there’s all the more reason to stay indoors and find new experiments to play with. This is a cake that not only transitions visually from top to bottom on a colour scale, but also on a flavour scale. The white chocolate top is sweet and mild with a slight hint of cinnamon to uplift the tone for what comes next. The milk chocolate is more round and smooth with deeper spice notes. And finally the dark chocolate has a robust and exciting quality, and is a spice infused dream of chocolate-y goodness. It’s definitely not easy to stay still while it sets, so it’s best to finish making this at night, and heading off to bed while the cake gets a dose of beauty sleep too!

Kitchen-450.jpg

Ingredients

White Chocolate Cake

  • 75g white spelt flour

  • 50g ground almonds

  • 1 tsp baking powder

  • 1/2 tsp cinnamon powder

  • Pinch of salt

  • 100g unsalted butter

  • 50g honey

  • 40g soft light brown sugar

  • 2 eggs, separated

  • 1 tsp vanilla extract

  • 50g white chocolate, melted and slightly cooled

  • 1/2 cup milk

Milk Chocolate Cake

  • 75g white spelt flour

  • 50g ground almonds

  • 1 tsp baking powder

  • 1/4 tsp cinnamon powder

  • 1/4 tsp nutmeg powder

  • 1/4 tsp ground ginger

  • Pinch of salt

  • 100g unsalted butter

  • 50g honey

  • 40g soft light brown sugar

  • 2 eggs, separated

  • 1 tsp vanilla extract

  • 50g milk chocolate, melted and slightly cooled

  • 1/2 cup milk

Dark Chocolate Cake

  • 75g white spelt flour

  • 50g ground almonds

  • 25g cocoa powder

  • 1 tsp baking powder

  • 1/4 tsp cinnamon powder

  • 1/4 tsp nutmeg powder

  • 1/4 tsp ground ginger

  • 1/4 tsp ground cloves

  • 1/4 tsp ground allspice

  • Pinch of salt

  • 100g unsalted butter

  • 50g honey

  • 50g soft light brown sugar

  • 2 eggs, separated

  • 1 tsp vanilla extract

  • 50g dark chocolate, melted and slightly cooled

  • 1/2 cup milk

Syrup

  • 25g honey

  • 2 tbsp brandy

Frosting

  • 500g mascarpone

  • 200ml double cream

  • 200g honey (adjust for sweetness)

  • 2 tbsp brandy

  • 90g white chocolate, melted and cooled

  • 90g milk chocolate, melted and cooled

  • 90g dark chocolate, melted and cooled

Method of Preparation

  1. Pre-heat the oven to 180°C. Prepare two non-stick 17cm sandwich tins, and set aside.

  2. For the white chocolate cake: Sift together the dry ingredients, and set aside. Whisk the egg whites till they form stiff peaks, and set aside. To a large mixing bowl, add the butter + honey + soft light brown sugar, and whisk till creamy. Add the egg yolks + vanilla extract, and whisk again till well combined. Fold in the flour mix, one-third at a time. Add the melted chocolate, and gently mix to combine. Fold in the egg whites gently. Transfer half the batter to each prepared tin, making sure to weigh them precisely. Bake together for 25 minutes, till a toothpick comes out clean. Remove from the oven, and allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.

  3. For the milk chocolate cake: Repeat the above process, as in step 2.

  4. For the dark chocolate cake: Repeat the above process, as in step 2.

  5. For the syrup: Mix together the brandy + honey.

  6. For the frosting: Whisk together the mascarpone + double cream + honey + brandy, till it comes together to a thick cream-like consistency. Divide this base into three mixing bowls. Add one type of melted + cooled chocolate to each bowl, and mix well to combine. Place in the refrigerator till needed.

  7. To assemble: Make sure all the cake layers are completely cool before beginning to assemble. Add a dab of any frosting to the centre of a serving plate/cake stand/cake drum. Place a layer of dark chocolate cake. Add a drizzle of the syrup. Top with a layer of the dark chocolate frosting. Repeat for the second layer of dark chocolate cake. Then place a layer of the milk chocolate cake. Add a drizzle of the syrup. Top with a layer of the milk chocolate frosting. Repeat for the second layer of milk chocolate cake. Then place a layer of the white chocolate cake. Add a drizzle of the syrup. Top with a layer of the white chocolate frosting. Repeat for the second layer of white chocolate cake. Frost the top and sides with the remaining frosting while maintaining the ombre theme. Decorate the top with chocolate shaving/flowers/edible gold lustre spray. Transfer the assembled cake to the refrigerator, and allow it to set for at least 4 hours to overnight.

Note: If using live flowers to decorate, make sure to wash them thoroughly and dry on paper towels. Wrap the stem bases with cling film to keep the cake safe. Decorate with live flowers up to 4 hours before the event, to avoid wilting. You may have some frosting left over or need a little more depending on how you choose to frost.