Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease three 6-inch Meyer baking tins.
Step 2
Prepare the Eggless Vanilla and Coffee Sponge. Whisk together
Buttermilk (6 oz)
,
Oil (1.5 oz)
,
Granulated Sugar (1/2 cup)
,
Apple Cider Vinegar (3/4 tsp)
,
Baking Soda (1/2 tsp)
,
Baking Powder (3/4 tsp)
,
Vanilla Extract (1 tsp)
,
All-Purpose Flour (3/4 cup)
, and
Whole Wheat Flour (1/4 cup)
in a bowl until smooth.
Step 3
Divide batter into two, approximately 225 g per tin. Add
Instant Coffee (1 Tbsp)
to one half.
Step 4
Make the chocolate sponge cake batter by whisking together
Buttermilk (3 oz)
,
Oil (1 oz)
,
Granulated Sugar (1/4 cup)
,
Apple Cider Vinegar (1/2 tsp)
,
Baking Powder (1/2 tsp)
,
Baking Soda (1/4 tsp)
,
Unsweetened Cocoa Powder (2 1/2 Tbsp)
,
Instant Coffee (1 tsp)
, and
All-Purpose Flour (1/2 cup)
.
Step 5
Transfer batter to the prepared tins, and bake for 25-30 minutes until light golden brown, and the tester comes out clean. Cool completely.
Step 6
Prepare the filling and frosting. Heat the
Fresh Cream (10.5 oz)
to almost boiling. Take off the heat and pour over the
Dark Chocolate (1 cup)
. Leave to stand until the chocolate softens. Gently whisk until smooth, and leave to rest until it reaches desired consistency.
Step 7
Sandwich the cake with about 150 g of filling between each layer, and use the remainder to frost the cake. Optionally, make the drips by heating about 3 Tbsp of the frosting for 10 seconds until runny, then cool it down to the right consistency. Make the drips around the edges using either a squeezy bottle, an icing bag, or a spoon.
Step 8
Slice your Eggless Chocolate Coffee & Vanilla Ombre Cake and enjoy!
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