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chocolate vanilla ombre cake

Chocolate Vanilla Ombre Cake recipe

blessmyfoodbypayal
Chocolate Vanilla Ombre Cake is a cake having the colour patterns from dark brown to light brown to pale yellow in the differnet layers.
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Prep Time 20 minutes
Cook Time 45 minutes
Course Cake
Cuisine world
Servings 1 cake

Ingredients
  

1 Cup = 200 ml

FOR CAKE BATTER

  • 1.5 Cup all purpose flour (220 gram)
  • 3/4 cup powdered sugar (163 gram - before powdering)
  • 1/3 cup Oil (72 ml)
  • 1/2 cup milk (100 ml at room temp)
  • 1/2 cup thick curd (127 gram at room temp)
  • 2 tbsp milk powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 tsp vanilla essence
  • 1/2 tsp lemon juice (or vinegar)

FOR FIRST CHOCOLATE LAYER (Dark)

  • 3/4 cup batter
  • 2.5 tbsp Cocoa powder
  • 2 tbsp milk

FOR SECOND CHOCOLATE LAYER (Light)

  • 3/4 cup batter
  • 1 tsp Cocoa powder
  • 1/2 tsp milk

Instructions
 

MAKING OF CAKE BATTER

  • Take 1/2 cup milk and add 1/2 tsp lemon juice in it. Mix.
  • Keep aside for 10 minutes.
  • Take a bowl and add 3/4 cup powdered sugar, 1/2 cup curd, 1/3 cup oil, milk having lemon juice and 1 tsp vanilla essence.
  • Whisk them very well.
  • Put a sieve on the bowl and add 1.5 cup flour, 1 tsp baking powder, 1/2 tsp baking soda, 2 tbsp milk powder and pinch of salt.
  • Sift them to the bowl.
  • Mix them using cut and fold method.
  • Now divide the batter into 3 equal proportions in 3 different bowls. About 3/4 cup of batter will go to each bowl.

MAKING OF FIRST LAYER (DARK BROWN)

  • Add 2.5 tbsp of cocoa powder and 2 tbsp of milk in any of the one bowl.
  • Mix well. Dark brown batter is ready. Keep aside.

MAKING OF SECOND LAYER (LIGHT BROWN)

  • Add 1 tsp of cocoa powder and 1/2 tsp of milk in any of the second bowl.
  • Mix well. Light brown batter is ready. Keep aside.
  • NOTE : Nothing needs to be added in 3rd bowl. It will remain as it is for making vanilla layer.

BAKING A CAKE

  • Line a rectangular shaped baking tin with greased butter paper. We used loaf tin instead of cake tin.
  • First pipe the dark brown batter at the base of the loaf tin.
  • Tap the tin twice.
  • There after pipe the light brown batter all over the dark one. Do not tap this time.
  • At last, pipe the pale yellow batter over the top and again do not tap the tin.
  • In a pre-heated oven, place the loaf tin in the middle rack and bake for 40-45 minutes @180°C.
  • Take the cake out and check the doneness by inserting a toothpick. If the toothpick comes out clean, then it means cake is properly baked.
  • Let cake cool down a bit for 10-15 minutes.
  • After 10-15 minutes, remove the cake from the tin and place on cooling rack for complete cooling.
  • Slice and enjoy.

Notes

  1. For better layering, we have used bread tin for baking because it is compact & tall and as a result helped in maintaining the layers.
  2. It is highly recommended to use piping bags for dropping batters. You need not to have professional piping bags compulsorily. Just mark a small cut on the side of polythene and use it as a piping bag.
  3. Some slices may seem like a marble cake but mainly you get the ombre effect though having difference in slices.
Keyword chocolate ombre cake, chocolate vanilla ombre cake