Chocolate ombre cake

Chocolate ombre cake

When it was announced that I was leaving my last job, my head of department sent round the usual email and made a quip about how I’d have to make my own leaving cake because no-one could bake as well as me. This was a) nonsense and b) almost certainly a joke, but I was too embarrassed to 100% believe it was a joke and started planning an impressive cake to say goodbye with.

This is what I came up with. A chocolate ombre cake. Three tiers of chocolate sponge, varying in intensity, sandwiched together with toffee buttercream and with toffee sauce and chocolate curls on top. You could use salted caramel buttercream instead – that was my original plan – but I decided to try something new.

Ingredients

  • 100g butter
  • 50g white chocolate
  • 2 large eggs
  • 100g caster sugar
  • 100g self-raising flour
  • 100g butter
  • 50 milk chocolate
  • 2 large eggs
  • 100g caster sugar
  • 100g self-raising flour
  • 150g butter
  • 50g dark chocolate
  • 2 large eggs
  • 50g caster sugar
  • 100g self-raising flour
  • 2 tbsp cocoa powder
  • 125g very soft unsalted butter
  • 500g icing sugar
  • 2 tablespoons milk
  • Toffee sauce to taste
  • Chocolate curls to decorate
Read the whole recipe on She Cooks, She Eats