Chocolate Caramel Layered Ombre Cake

I am starting to notice a theme in my desserts. The dominant flavours are the chocolate and caramel combination. I knew I wanted to make an Ombre Cake using these flavours.

5 Layer Ombre Cake

5 Layer Ombre Cake

What is ombre? It the effect you get when you create a graduated colour change from light to dark. You often see the effect in women’s hairstyles, they start dark at the root and gradually fade out to a lighter colour.

I mentally played with a few Ombre recipe ideas, but I settled on making an Ombre Cake.

Chocolate Ombre Cake

Chocolate 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.

5 Layer Chocolate and Caramel Ombre Cake

5 Layer Chocolate and Caramel Ombre Cake

This five layers cake has a different flavour for each colour but still uses just one batter.

Ombre Birthday Cake

Ombre Birthday Cake

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.

Layered Birthday Cake

Layered Birthday Cake

Chocolate Caramel Ombre Cake

Course: Cake, Dessert
Cuisine: Modern Australian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total: 1 hour
Servings: 10
Author: Julie
A spectacular 5 Layer Ombre Cake in flavours of chocolate, caramel and white chocolate.
Print Recipe

Ingredients

  • 250 gm butter
  • 150 gm 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
  • 2 TBS Dutch process chocolate
  • 6 drops caramel essence

Caramel Butter Cream Frosting

  • 4 1/2 cups icing sugar
  • 375 gm butter
  • 2 drops caramel essence

Method

  1. Oil the Wilton 5 cake tin set well.

  2. In a large saucepan combine butter, chocolate and sugar over the heat until melted and combined.
  3. Remove the saucepan from the heat.
  4. Add the milk, stir and allow to cool for 15mins.
  5. Preheat the oven to 155 degrees.
  6. Stir through the flours, add the eggs and vanilla essence. Mix until combined.
  7. Use 5 small bowls to divided the mixture evenly. 1 cup of batter for each bowl.
  8. Allow one container of batter to remain plain white chocolate.
  9. Pour this layer into the Wilton tin and bake.
  10. Add 2 drops of caramel essence to one bowl of batter. Mix until combined and pour into another Wilton layer tin. Bake
  11. Add 4 drops of caramel essence to another bowl of batter. Mix until combined and pour the batter into the third Wilton layer tin.
  12. Take 1/2 the batter from the fourth bowl and add it to the 5th bowl.
  13. Add 2Tbs of Dutch process cocoa to the bowl with the most batter in it.
  14. Pour 2/3 of the chocolate batter into the Wilton tin and bake.
  15. The remaining white chocolate and dark chocolate batter gets swirled into the 5th cake tin.
  16. Place the tin in the oven.
  17. Cakes are cooked when they are springy and a skewer comes out clean.
  18. Leave the cakes to cool for 5 minutes before turning out onto a wire rack.

Caramel Butter Cream Frosting

  1. Once the cakes have cooled.
  2. Beat the butter until light and pale.
  3. Add icing sugar and continue to mix until light, fluffy and combined.
  4. Add the caramel essence.
  5. Smooth the caramel frosting between each of the cake layers starting at the lightest layer and working up to the chocolate layer.
  6. Place the cake in the fridge for 30 minutes so the frosting becomes hard and the layers are stable.
  7. Continue to frost the sides and top of the cake as desired.
  8. 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 5 cake tin set requires just one standard cake batter to make this towering dessert.

5 Layer Birthday Cake

5 Layer Birthday Cake

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