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Chocolate Caramel Ombre Cake
A spectacular 5 Layer Ombre Cake in flavours of chocolate, caramel and white chocolate.
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Course:
Cake, Dessert
Cuisine:
Modern Australian
Prep Time:
30
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
1
hour
hour
Servings:
10
Calories:
Author:
Julie
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
Instructions
Oil the [easyazon_link identifier="B00M4JCHRE" locale="US" tag="gourmetgetaways1-20"]Wilton 5 cake tin set[/easyazon_link] well.
In a large saucepan combine butter, chocolate and sugar over the heat until melted and combined.
Remove the saucepan from the heat.
Add the milk, stir and allow to cool for 15mins.
Preheat the oven to 155 degrees.
Stir through the flours, add the eggs and vanilla essence. Mix until combined.
Use 5 small bowls to divided the mixture evenly. 1 cup of batter for each bowl.
Allow one container of batter to remain plain white chocolate.
Pour this layer into the Wilton tin and bake.
Add 2 drops of caramel essence to one bowl of batter. Mix until combined and pour into another Wilton layer tin. Bake
Add 4 drops of caramel essence to another bowl of batter. Mix until combined and pour the batter into the third Wilton layer tin.
Take 1/2 the batter from the fourth bowl and add it to the 5th bowl.
Add 2Tbs of Dutch process cocoa to the bowl with the most batter in it.
Pour 2/3 of the chocolate batter into the Wilton tin and bake.
The remaining white chocolate and dark chocolate batter gets swirled into the 5th cake tin.
Place the tin in the oven.
Cakes are cooked when they are springy and a skewer comes out clean.
Leave the cakes to cool for 5 minutes before turning out onto a wire rack.
Caramel Butter Cream Frosting
Once the cakes have cooled.
Beat the butter until light and pale.
Add icing sugar and continue to mix until light, fluffy and combined.
Add the caramel essence.
Smooth the caramel frosting between each of the cake layers starting at the lightest layer and working up to the chocolate layer.
Place the cake in the fridge for 30 minutes so the frosting becomes hard and the layers are stable.
Continue to frost the sides and top of the cake as desired.
I have piped swirls on the top of the cake and added white chocolate Raffaellos to the top.