Eggless Chocolate, Coffee & Vanilla Ombre Cake … simple & delicious

When chocolate, coffee and vanilla come together to create a dreamy ombre cake, it can only be good. Here’s an eggless Chocolate Coffee & Vanilla Ombre Cake that is as simple as it is delicious. These are a few of my favourite flavours in a layer cake, and I love the way they come together is beautiful harmony.

The cakes is as simple as you want to keep it. It’ll be lovely as a naked cake too, with just a topping of vanilla buttercream or chocolate ganache, else a little more dressed up like mine. If you have the inclination, moisten the slices a little … a simple sugar syrup for the vanilla layer, and a coffee syrup for the coffee layer.

Don’t forget to tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Eggless Chocolate Coffee & Vanilla Ombre Cake

When chocolate, coffee and vanilla come together to create a dreamy ombre cake, it can only be good. Here's an eggless Chocolate Coffee & Vanilla Ombre Cake that is as simple as it is delicious!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Dessert

Cuisine American, British

Servings 6

Equipment

• Oven
• Three 6" tins
• bowls
• whisk
• Saucepan/Microwave
• Offset spatula
• Piping bag, nozzles
• Knife

Ingredients

  

Eggless vanilla & coffee sponge {Two 6″ cakes, 1 vanilla, 1 coffee}

• 175 g buttermilk
• 45 g oil
• 100 g sugar
• 3/4 tsp apple cider vinegar
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1 tsp vanilla extract
• 90 g plain flour
• 35 g whole wheat flour

Eggless chocolate sponge {One 6″ chocolate cake}

• 85 g buttermilk
• 25 g oil
• 50 g sugar
• 1/2 tsp apple cider vinegar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 15 g cocoa powder
• 1 tsp instant coffee powder
• 55 g plain flour

Filling and frosting

• 300 g Amul cream
• 250 g dark chocolate chopped

Instructions

 

Eggless vanilla & coffee sponge

• Preheat the oven to 180C. Lightly grease three 6" Meyer baking tins.
• Whisk together all the ingredients in a bowl until smooth. Divide batter into two, approx 225g per tin. Add 1 tbsp coffee to one half. Make the chocolate sponge cake batter as below.
• Transfer batter to the prepared tins and bake for 25-30 minutes until light golden brown, and the tester comes out clean. Cool completely.

Eggless chocolate sponge

• Method same as above.

Filling and frosting

• Heat the cream to almost boiling. Take off heat and pour over the chocolate. Leave to stand until the chocolate softens. Gently whisk until smooth, and leave to rest until it reaches desired consistency.
• Sandwich the cake with about 150g filling between each layer, and use the remainder to frost the cake.
• If you wish to make the drips, heat about 3 tbsps of the frosting for 10 seconds until runny, then cool it down to the right consistency. Make the drips around the edges using either a squeezy bottle, an icing bag or a spoon.

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