With darkish and milk chocolate cake layers enrobed in a velvety White Chocolate Buttercream, this ombré Triple-Chocolate Layer Cake is drop-dead decadent.
Triple-Chocolate Layer Cake
Makes 1 (8-inch) cake
Milk chocolate cake layer:
- ½ cup (113 grams) unsalted butter, melted and cooled barely
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed mild brown sugar
- 2 massive eggs (100 grams)
- ½ teaspoon (2 grams) vanilla extract
- 1¼ cups (156 grams) all-purpose flour
- 2 tablespoons (10 grams) unsweetened cocoa powder
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1 gram) baking soda
- ¼ teaspoon kosher salt
- ¾ cup (180 grams) entire buttermilk
- 3 ounces (85 grams) milk chocolate, melted and cooled barely
Darkish chocolate cake layer:
- ½ cup (113 grams) unsalted butter, melted and cooled barely
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed mild brown sugar
- 2 massive eggs (100 grams)
- ½ teaspoon (2 grams) vanilla extract
- 1¼ cups (156 grams) all-purpose flour
- 3 tablespoons (15 grams) Dutch course of cocoa powder
- ½ teaspoon (2.5 grams) baking powder
- ¼ teaspoon (1 gram) baking soda
- ¼ teaspoon kosher salt
- ¾ cup (180 grams) entire buttermilk
- 3 ounces (85 grams) 60% bittersweet chocolate, melted and cooled barely
- White Chocolate Buttercream (recipe follows)
- Garnish: chopped milk chocolate, chopped bittersweet chocolate, chopped white chocolate
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Preheat oven to 350°F (180°C). Spray 2 (3-inch-tall) 8-inch spherical cake pans (see Word) with baking spray with flour.
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For milk chocolate cake layer: In a medium bowl, place melted butter. Whisk in sugars, eggs, and vanilla.
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In one other medium bowl, whisk collectively flour, unsweetened cocoa, baking powder, baking soda, and salt. Regularly add flour combination to butter combination alternately with buttermilk, starting and ending with flour combination, beating simply till mixed after every addition. Stir in melted milk chocolate till mixed. Pour into 1 ready pan.
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For darkish chocolate cake layer: In a medium bowl, place melted butter. Whisk in sugars, eggs, and vanilla.
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In one other medium bowl, whisk collectively flour, Dutch course of cocoa, baking powder, baking soda, and salt. Regularly add flour combination to butter combination alternately with buttermilk, starting and ending with flour combination, beating simply till mixed after every addition. Stir in melted bittersweet chocolate till mixed. Pour into remaining ready pan.
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Bake till a wood choose inserted in middle comes out clear, 40 to 45 minutes. Let cool in pans for quarter-hour. Take away from pans, and let cool fully on wire racks.
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Place darkish chocolate cake layer on a cake stand. Unfold 1½ cups White Chocolate Buttercream on prime. Place milk chocolate cake layer on prime of buttercream. Unfold remaining White Chocolate Buttercream on prime and sides of cake. Garnish with chopped chocolate, if desired.
White Chocolate Buttercream
Makes about 4 cups
- 1 cup (227 grams) unsalted butter, softened
- ⅛ teaspoon kosher salt
- 12 ounces (340 grams) white chocolate, melted and cooled barely
- 3 cups (360 grams) confectioners’ sugar
- 3 tablespoons (45 grams) entire milk
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Within the bowl of a stand mixer fitted with paddle attachment, beat butter and salt at medium pace till clean, 1 to 2 minutes. Beat in melted white chocolate. With mixer on low pace, regularly add confectioners’ sugar alternately with milk, beating till mixed after every addition. Enhance mixer pace to medium, and beat till mild and fluffy, 2 to three minutes.
