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
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.
Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
2 Comments
Nadia P
Stunning cake! However, I’m intrigued by the teapot in the background of the photo. Where’s it from?
Deeba @ PAB
Thank you so much Nadia. That is a samovar, a Kashmiri tea pot I bought from Srinagar several years ago.