MAY 2017 121
Chocolate buttermilk
ombre cake
SERVES 12 PREP AND COOK TIME 1 HOUR
10 MINUTES (+ COOLING AND REFRIGERATION
TIME)
This chocolate cake is moist with a
not-too-rich chocolate flavour that works
well with our three chocolate-flavoured
butter creams. If you like, you could opt to
make it with only two butter creams –
simply quadruple the quantity of either
the milk or dark chocolate butter cream.
1 cup (100g) Dutch-processed cocoa
1 cup (250ml) hot water
2 cups (300g) plain flour
¾ cup (110g) self-raising flour
3 teaspoons bicarbonate of soda
2½ cups (330g) caster sugar
1½ cups (375ml) buttermilk
3 eggs
¾ cup (180ml) vegetable oil
2 tablespoons Dutch-processed
cocoa, extra
WHITE CHOCOLATE BUTTER CREAM
400g unsalted butter, softened
2 ½ cups (400g) icing sugar
500g white chocolate Melts,
melted, cooled
DARK CHOCOLATE BUTTER CREAM
80g unsalted butter, softened
½ cup (80g) icing sugar
100g dark chocolate, melted, cooled
MILK CHOCOLATE BUTTER CREAM
80g unsalted butter, softened
½ cup (80g) icing sugar
100g milk chocolate, melted, cooled
1 Preheat oven to 180°C (160°C fan-forced).
Grease two deep 20cm round cake pans;
line bases and sides with baking paper.
2 Sift cocoa into a medium bowl; stir in the
hot water until smooth. Cool. Sift flours,
soda and sugar into a large bowl of an
electric mixer. Add the buttermilk, eggs,
oil and cocoa mixture. Beat on low speed
until just combined. Divide between pans.
3 Bake cakes for 50 minutes or until a
skewer inserted into the centre comes out
clean. Leave cakes in pans for 5 minutes;
turn, top-side up, onto wire racks to cool.
4 WHITE CHOCOLATE BUTTER CREAM
Beat butter and sifted icing sugar in a
small bowl with an electric mixer until
light and fluffy. Gradually beat in chocolate.
Keep butter cream in a cool place until
ready to use.
5 DARK CHOCOLATE BUTTER CREAM
Beat butter and sifted icing sugar in
a small bowl with an electric mixer
until light and fluffy. Gradually beat in
chocolate. Keep butter cream in a cool
place until ready to use.
6 MILK CHOCOLATE BUTTER CREAM
Beat butter and sifted icing sugar in
a small bowl with an electric mixer
until light and fluffy. Gradually beat in
chocolate. Keep butter cream in a cool
place until ready to use.
7 Trim tops of cakes to level. Split cakes
in half. Place one cake layer on a cake
stand or plate. Reserve half the White
Chocolate Butter Cream for the top and
side of the cake. Spread cake layer with a
third of the remaining White Chocolate
Butter Cream; top with another cake layer.
Repeat layering with remaining thirds
of White Chocolate Butter Cream and
the cakes, finishing with a cake layer.
Refrigerate for 30 minutes.
8 Spread Dark Chocolate Butter Cream
around lower third of the cake. SpreadMilk Chocolate Butter Cream around
middle third of the cake. Spread half the
reserved White Chocolate Butter Cream
around top third of the cake; spread
remaining reserved White Chocolate
Butter Cream on top of the cake. Use
a large palette knife to smooth side
and blend colours slightly. Dust top
of cake with the extra cocoa.
Undecorated cakes suitable to freeze.
Not suitable to microwave.Chocolate buttermilk
ombre cake[ Baking ]