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Sponsored: Chocolate ombré cake from Menier


Serves: 12
timePrep time: 1 hr 15 mins
timeTotal time:
Sponsored: Chocolate ombré cake from Menier

Sponsored: Chocolate ombré cake from Menier

This showstopping gateau contains three types of chocolate – totally irresistible...

Serves: 12
timePrep time: 1 hr 15 mins
timeTotal time:

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Ingredients

For the cake
  • 300g butter, softened, plus extra for greasing
  • 275g self-raising flour
  • 25g cocoa powder
  • 1 tsp baking powder
  • 300g light soft brown sugar
  • 6 medium eggs
  • 60g Menier dark chocolate, melted and cooled slightly
For the chocolate buttercream
  • 175g unsalted butter, softened
  • 350g icing sugar, sifted
  • 3 tbsp double cream
  • 100g Menier white chocolate, melted
  • 40g Menier dark chocolate, melted
  • 40g Menier milk chocolate, melted
  • dark, milk and white
  • chocolate curls, to decorate

Step by step

  1. Heat the oven to 180°C, fan 160°C, gas 4. Grease 3 x 18cm round sandwich tins and line the bases with baking paper.
  2. For the cake, sift the flour, cocoa powder and baking powder into a large mixing bowl. Add the butter, sugar and eggs. Using an electric hand-held whisk, beat for 1-2 minutes until thoroughly combined, then beat in the melted dark chocolate.
  3. Divide the mixture evenly between the tins. Bake for 25-30 minutes until risen and just firm to the touch. Cool in the tins for 10 minutes, then turn out on to a wire rack and let them cool completely.
  4. For the buttercream, beat the butter and icing sugar in a large bowl until smooth and creamy, then beat in the cream. Transfer two thirds to another bowl; fold in the melted white chocolate. Fold the melted dark chocolate into half of the remaining buttercream and the milk chocolate into the rest. If needed, chill the buttercreams until they are all a spreadable consistency.
  5. Sandwich the cakes together with some of the white chocolate buttercream. Cover the top and sides with a thin layer of more white chocolate buttercream to seal in the crumbs. Chill for 30 minutes.
  6. Spread the dark, milk and nearly all the remaining white chocolate buttercream in three thick bands around the cake, to cover. Use a palette knife to smooth the bands of buttercream so they merge slightly. Use the rest of the white chocolate buttercream to cover the top of the cake, then decorate with chocolate curls. Chill until ready to serve. Remove from the fridge 30 minutes before serving.

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