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.
Prep Time 20 minutes mins
Cook Time 45 minutes mins
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
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)
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.
- For better layering, we have used bread tin for baking because it is compact & tall and as a result helped in maintaining the layers.
- 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.
- 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