Mother’s Day Special: Triple Chocolate Ombré Mini Layer Cake

A Mother’s day special: Its a “Triple Chocolate Ombré Mini Cake with Caramel Chocolate Buttercream Frosting and garnished it with white and dark chocolate jewels..

Ingredients:  
Mini Chocolate Jewels: 

  • Dark Chocolate – 50gm 
  • White Chocolate – 50gm 
  • Edible Glitter (optional)
  • Silicone Jewel Mould 

Triple Chocolate Mini Layer Cake: (3 x 4.5 inch cake pan)

  • ​White Chocolate (melted) – 50gm
  • Milk Chocolate (melted) – 50gm 
  • Dark Chocolate (melted) 70% or higher – 50hm 
  • Flour – 120gm
  • Butter – 100gm
  • Sugar – 100gm
  • Eggs – 2 large 
  • Baking powder – 1 1/2 teaspoon
  • Vanilla Extract – 1 teaspoon 
  • Milk – 100ml

Caramel Chocolate Buttercream Frosting:

  • Caramel Chocolate – 50gm 
  • Butter – 100gm 
  • Icing Sugar – 225gm 

Dark Chocolate Drip:

  • Butter – 40gm
  • Dark chocolate – 80gm

Method:
Dark and White Chocolate Mini Jewels:

  • Sprinkle glitter on the mould. 
  • In a double boiler or a bain marie, melt White and dark chocolate. Pour it into a piping bag. 
  • Pipe and level the chocolate int eh mould using the back of a knife and let it set in the refrigerator for an hour. 
  • Once set, take them out and store in an airtight container. 

​Triple Chocolate Ombré Cake:

  • Preheat the oven to 180 degrees celsius. Grease and line the cake pans with parchment paper. 
  • In a large bowl, cream the butter and sugar until light and fluffy. 
  • Add and beat in one egg at a time. Add the vanilla. 
  • Sift the flour and baking powder and add the milk alternating. 
  • Mix it all thoroughly. Divide the batter into 3 bowls, add the melted white chocolate, milk chocolate and dark chocolate respectively. 
  • Mix and pour the batter into the prepared cake pans. Bake for 15 minutes, check with a skewer to see if completely baked. 
  • Once baked, let it cool on a cooling rack.



Caramel Chocolate Buttercream Frosting:

  • Melt the chocolate in a double boiler or in a bowl on a pan of simmering water (don’t let the base of the bowl touch the water in the pan). once melted, let it cool to room temperature, 
  • In a large bowl, cream the butter until pale and smooth. 
  • Pour the cooled, melted chocolate in butter and add the icing sugar in 3 batches. 
  • After each batch of icing is added, whip for a couple of minutes. 
  • Whip for a minute or two after all the icing sugar is added to the chocolate – butter mixture. 

Assembling the cake:

  • Cut the tops of the mini cake layer, so it equally throughout. 
  • On a cake board, place a small spoonful of frosting and place the bottom most layer (dark chocolate layer) on the frosting. 
  • Crumb coat the layer and place a dollop of caramel chocolate buttercream on the layer and spread uniformly. (repeat this for the next two layers, milk and white chocolate)
  • Crumb coat the outside of the cake. 
  • Let the cake chill in the refrigerator for 30 minutes to an hour. 
  • Apply a thin layer of frosting on the cake! ( you can make thick layers of frosting in-between and around the cake, just double the recipe for buttercream frosting) 
  • Let it rest and set in the refrigerator. 

Chocolate Drip 

  • Chop the dark chocolate into pieces. 
  • In a heavy bottom pan, melt the chocolate and the butter. 
  • Let it cool about 35 degrees celsius. 



Pour the chocolate drip on the cake, (make sure the chocolate is not too hot otherwise it will melt your buttercream) and arrange the white chocolate and dark chocolate jewels on the cake in a pattern you like…. 

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