I’m on a mission to simplify my recipes
and this Ombre Mocha Cake is no exception!
At first glance it may seem like a big project to make different layers of cake
but I have perfected a technique which requires just ONE RECIPE of vanilla cake divided into four bowls with an addition of cocoa powder in graduating amounts
Compared to my first attempt back in 2021 with the OG 7 Layer Mocha Cake
this one is much easier and the cake texture is much more uniform throughout!
Mocha Buttercream and ganache to cover the cake
this ombre mocha cake is going to be your new favorite!
Not sponsored by any product or company below
Notes for Success
Once you mix the cake batter it will get divided into 4 bowls. One layer stays vanilla then the next layers will get different amounts of cocoa paste to achieve the ombre effect. Of course you can keep this much simpler and forgo the ombre altogether making this one an all chocolate mocha cake or an all vanilla mocha cake instead!
I am using 6″ cake pans for this one since I wanted a four layer cake.
Cacao Nibs for garnish is optional you can use anything your prefer or nothing at all!
Ombre Mocha Cake
Ingredients
For the Cake Batter
- 1½ cups Plant Milk
- 2 teaspoons Vinegar
- ½ cup Vegan Butter
- ½ cup Vegetable Oil
- 2 teaspoons Vanilla Extract
- 2 cups All Purpose Flour
- 1 cup Cake Flour
- 1½ cups Granulated Sugar
- ½ Salt
- 2 teaspoons Baking Soda
For the Cocoa Paste
- 6 Tbs Cocoa Powder
- 2 Tbs Vegetable Oil
For the Icing(s) & Garnish
- 1 Recipe Ganache
- 1 Recipe Mocha Buttercream
- ½ cup Cacao Nibs
Instructions
- Preheat the oven to 350F & then grease & parchment line 4-6"cake pans
- Combine the vegetable oil with the melted vegan butter & add the vanilla extract ~set aside
- Combine the plant milk with the vinegar & let stand for 5 minutes to thicken. (Soy milk is the only plant milk that will thicken, but you can use another milk if you prefer)
- Sift all the dry ingredients together in a large mixing bowl, including the sugar.
- Pour in the wet ingredients (this will be the plant milk mixture & the butter/oil mixture) & whisk smooth about 30 strokes
- Divide the batter into 4 separate bowls (it is helpful to weigh each portion so that each layer is the same size but it is not necessary just do your best to eye the amounts equally)
- Now combine the cocoa powder with the oil in a medium bowl & whisk to a smooth paste
- One portion of batter stays vanilla so be sure to move that aside. To one bowl of batter add 4 tablespoons of the cocoa paste & mix smooth this is the most intense chocolate layer
- To another bowl of batter add 3 tablespoons of the cocoa paste & the remaining cocoa paste to the last bowl
- Scrape the separate batter shades into the prepared cake pans & bake in the preheated oven for approximately 18-22 minutes
- While the cake layers are baking prepare the ganache & mocha buttercream recipes according to the instructions on those posts.
- Once the cake layers are baked & cooled to cold & your icing recipes are ready assemble the cake as shown in the picture with the chocolate layer on the bottom filling each layer with a portion of the mocha buttercream
- Crumb coat the cake with the buttercream but be sure to reserve about ½ cup of the buttercream for the rosettes decor on top.
- Refrigerate the entire cake to cold then pour the warm *not hot ganache over the entire cake on a glazing rack set over a sheet pan with parchment paper to catch the excess drips
- Garnish with optional cacao nibs & mocha buttercream rosettes
Notes
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