I am starting to notice a theme in my desserts. The dominant flavour is the chocolate and caramel combination.
So when the Sweet Adventures Blog Hop announced the theme as Ombre, I knew I wanted to make and ombre cake using these flavours.
What is ombre? It the effect you get when you create a graduated colour change from light to dark. The SABH challenged us to produce a dessert which highlights the ombre effect.
I mentally played with a few ombre recipe ideas but because it’s the love of my life’s birthday, I settled on making an ombre cake.
Not content with ombre just as a colour sequence I started to explore flavour profiles that would work together. As a child when I would see colour variations in a marble cake. I really wanted each colour to equal a unique flavour. Disappointingly the marble cake would taste the same whether you tried a pink, white or chocolate crumb.
This five layers cake has a different flavour for each colour but still uses just one batter.
My base batter was a simple melt and mix white chocolate mud cake. The bottom layer remains just white chocolate mud. The next layer up is flavoured with a small amount of caramel flavouring. The intensity of caramel is increased on the third layer as is the colour with a little extra caramel. The fourth layer is a marbling of chocolate and caramel and the final layer is chocolate.
- 250gm butter
- 150gm white chocolate
- 2 cups caster sugar
- 1 cup milk
- 1 ½ cups plain flour
- ½ cup SR flour
- 1 t/s vanilla Essence
- 2 Eggs
- 2TBS Dutch process chocolate
- 6 drops caramel essence
- 4½ cups icing sugar
- 375gm butter
- 2 drops caramel essence
- Oil the Wilton 5 tin cake set well.
- In a large saucepan combine butter, chocolate and sugar over the heat until melted and combined.
- Remove the saucepan from the heat.
- Add the milk, stir and allow to cool for 15mins.
- Preheat the oven to 155 degrees.
- Stir through the flours, add the eggs and vanilla essence. Mix until combined.
- Use 5 small bowls to divided the mixture evenly. 1 cup of batter for each bowl.
- Allow one container of batter to remain plain white chocolate.
- Pour this layer into the Wilton tin and bake.
- Add 2 drops of caramel essence to one bowl of batter. Mix until combined and pour into another Wilton layer tin. Bake
- Add 4 drops of caramel essence to another bowl of batter. Mix until combined and pour the batter into the third Wilton layer tin.
- Take ½ the batter from the fourth bowl and add it to the 5th bowl.
- Add 2Tbs of Dutch process cocoa to the bowl with the most batter in it.
- Pour ⅔ of the chocolate batter into the Wilton tin and bake.
- The remaining white chocolate and dark chocolate batter gets swirled into the 5th cake tin.
- Place the tin in the oven.
- Cakes are cooked when they are springy and a skewer comes out clean.
- Leave the cakes to cool for 5 minutes before turning out onto a wire rack.
- Once the cakes have cooled.
- Beat the butter until light and pale.
- Add icing sugar and continue to mix until light, fluffy and combined.
- Add the caramel essence.
- Smooth the caramel frosting between each of the cake layers starting at the lightest layer and working up to the chocolate layer.
- Place the cake in the fridge for 30 minutes so the frosting becomes hard and the layers are stable.
- Continue to frost the sides and top of the cake as desired.
- I have piped swirls on the top of the cake and added white chocolate Raffaellos to the top.
It was a spectacular birthday cake to present, but very simple to make using the Wilton pans. The Wilton cake tin set requires just one standard cake batter to make this towering dessert.
So Happy Birthday my honey. I hope you had a great day xx.
Please check out the other ombre creations at the bottom of this story.