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!
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
- ¾ tsp apple cider vinegar
- ½ tsp baking soda
- ¾ 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
- ½ tsp apple cider vinegar
- ½ tsp baking powder
- ¼ 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.