Triple Chocolate Ombré Cake

Learn how to make a beautiful Triple Chocolate Ombré Cake from scratch! Dark chocolate, milk chocolate, and white chocolate combined into one delicious cake. 

Find the step-by-step recipe including ingredients and instructions in the recipe card at the bottom of the post. Video as additional content available (does not provide any additional information to the written recipe).

Triple Chocolate Cake Layers

For the cake layers, you need three 8" (20cm) baking pans. Cut out 8" parchment paper circles for the bottoms of the pans. You can lightly grease the sides of the pans, but I prefer to cut parchment paper stripes for the sides.

When the cake is baked and cooled, invert the pan, and the cake will come out easily. Then remove the paper and voilá.

For the three chocolate layers we need just one cake batter and divide it into three before adding the chocolate. To have three equal amounts of batter I recommend using a kitchen scale. You don't need to worry then that the cake layers are different in height, texture, and baking time.

The cake batter is made of flour, baking powder, salt, butter, oil, sugar, eggs, vanilla, and buttermilk. I added butter and oil to have the best of both worlds. Butter adds a great flavor to the cake and oil a great texture.

After dividing into three add melted dark chocolate, milk chocolate, and white chocolate. 

Triple Chocolate Buttercream

For making the chocolate buttercream, beat softened butter until very creamy. Then sift in powdered sugar and beat until fluffy and creamy. Add a bit of salt to cut down the sweetness.

Then divide buttercream into three equal batches and add dark, milk, and white chocolate. Stir until super creamy.

NOTE: Please use just high-quality chocolate or couverture for the cake and the buttercream. The taste of the chocolate is very dominant in the cake and especially in the buttercream. The better the chocolate is, the better the cake is. The same is true in the other direction.

Now we have three chocolate cake layers and the prepared buttercream. Let's bring this all together.

Place the first cake layer on a cake turner or cake stand. I was long, long thinking about whether the dark or the white chocolate layer should be the first. It is beautiful either way. In the end, I decided to start with the dark chocolate layer, as you can see.

When you start with the dark chocolate layer as I did, spread dark chocolate evenly on top of the cake. Reserve buttercream for the sides. If you want to make a naked cake, then spread all of the buttercream on top.

Lay milk chocolate cake layer on top and spread with milk chocolate buttercream. Repeat with the white chocolate layer.

If you don't like a naked cake, spread the rest of the buttercream on the sides of the cake. I did this by spreading one color after another around the sides with an offset spatula and leveled it at the end with the offset spatula.

Don't worry, if the colors mix up a bit. I think it is even more beautiful when the colors go into another where they meet.

If you make this Triple Chocolate Ombré Cake recipe, leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!

You may also like No-Bake Chocolate Cheesecake, Fudge Brownie Ice Cream Cake, Fresh Cherry Cake, Almond Peach Galette.

Triple Chocolate Ombré Cake

4.86 from 7 votes

Author Sabine Venier

Calories: 659kcal

Servings: 16 servings

Prep 35 minutes

Cook 25 minutes

Chill Time 4 hours

Total 1 hour

Print Pin Rate Video

Learn how to make a beautiful Triple Chocolate Ombré Cake from scratch! Dark chocolate, milk chocolate, and white chocolate combined into one delicious cake. With video!

Ingredients

  

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triple chocolate cake layers

• ▢ 2 ½ cups all-purpose flour (300g)
• ▢ 1 tsp salt
• ▢ 3 tsp baking powder
• ▢ ½ cup butter (113g)
• ▢ ½ cup oil (120ml)
• ▢ 1 cup granulated white sugar (200g)
• ▢ 2 large eggs
• ▢ 2 vanilla beans* (or 2 tsp vanilla extract)
• ▢ 1 cup buttermilk (240ml)
• ▢ ½ cup dark chocolate, melted and cooled (85g)
• ▢ ½ cup milk chocolate, melted and cooled (85g)
• ▢ ½ cup white chocolate, melted and cooled (85g)

triple chocolate buttercream

• ▢ 1 ½ cups butter, room temperature (339g)
• ▢ 3 cups powdered sugar (360g)
• ▢ ⅓ tsp salt
• ▢ ½ cup dark chocolate, melted and cooled (85g)
• ▢ ½ cup milk chocolate, melted and cooled (85g)
• ▢ ½ cup white chocolate, melted and cooled (85g)

Instructions

• Preheat oven to 350°F / 175°C. Line the bottom and the sides of three 8" (20cm) baking pans with parchment paper. Lightly grease the sides of the pan with butter or oil that the paper sticks to the pan. Set aside.
• In a medium bowl combine flour, salt, and baking powder and stir to combine. Set aside.
• Make the triple chocolate cake layers: In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat butter, oil, and sugar until creamy for about 2-3 minutes. Add eggs and vanilla and mix until fully incorporated. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients. Stir just until combined. Divide batter into three bowls equally (use a kitchen scale for accurate results). Add dark chocolate to one batter and stir to combine. Transfer to one prepared baking pan. Repeat with milk and white chocolate.  Bake for 22-25 minutes or until a toothpick in the center comes out clean. Don't overbake or the cake will be dry. Let cool to room temperature.
• Make the triple chocolate buttercream: Beat butter on medium-high speed until soft and creamy, about 2-3 minutes. Add powdered sugar and beat on medium-low speed until fully combined and smooth. Stir in salt to combine. Divide batter into three bowls equally (use a kitchen scale for accurate results). Add dark chocolate to one buttercream and stir until creamy. Repeat with milk and white chocolate. 
• Assemble the cake: Cut a thin layer off the tops of your cakes to create a flat surface if needed. Place the dark chocolate cake layer on a cake stand, turner, or serving plate. Spread the dark chocolate buttercream evenly on top of the cake. Reserve about ¼ for the sides. Place milk chocolate layer on top and spread with milk chocolate buttercream. Again, reserve about ¼ for the sides. Repeat with the white chocolate layer. Frost the outside and the sides of the cake with the remaining frosting. For best results, spread one color after another around the sides with an offset spatula and level with the offset spatula in the end. Chill 4 hours in the fridge. Store leftovers in an airtight container in the fridge up to 2 days.

Video

Notes

*First, cut off the straight end of the vanilla bean. Then place the tip of your knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.

Nutrition

Calories: 659kcalCarbohydrates: 67gProtein: 5gFat: 42gSaturated Fat: 22gCholesterol: 91mgSodium: 435mgPotassium: 284mgFiber: 2gSugar: 48gVitamin A: 770IUCalcium: 99mgIron: 2.7mg

Course Dessert

Cuisine American

Keyword Triple Chocolate Ombré Cake

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