Triple-layer chocolate-and-vanilla cake
8 to 12
Medium
20 minutes
65 minutes
A playful celebration cake with layers of vanilla, chocolate and a “caramel” sponge, finished with an ombré chocolate buttercream and topped with Chuckles. Made using readymade cake mixes, it’s an impressive bake that’s perfect for birthdays and celebrations.
Ingredients
Method
-
For the cake:
- 2 x 730 g boxes Woolworths vanilla cake mix
- 1 x 730 g box Woolworths chocolate cake mix
- 3 pinches salt For the icing:
- 400 g salted butter, softened
- 500 g icing sugar, sifted
- ¼ cup cream
- a pinch salt
- 50 g cocoa powder
- Chuckles, to decorate
Method
Ingredients
1. If you’re confident preparing all three cakes at once, you can mix and bake them together. Otherwise, bake one cake at a time. If baking all three simultaneously, ensure all the cake tins fit comfortably on the middle shelf of the oven. Preheat the oven to 170°C. Grease and line three 25 cm cake tins with non-stick cooking spray and baking paper.
2. Prepare the first vanilla cake according to package instructions. Add a pinch of salt to the batter, then pour it into the prepared tin. Bake according to package instructions. This will become the top layer of the cake.
3. Prepare the chocolate cake according to package instructions. Add a pinch of salt, then reserve 2 T of the chocolate batter before pouring the remainder into a prepared tin. Bake according to package instructions. This will be the bottom layer.
4. Prepare the remaining vanilla cake according to package instructions, adding the reserved chocolate batter and a pinch of salt to create “caramel” layer. Bake according to package instructions.
5. Allow all three cakes to cool completely before assembling.
6. To make the buttercream, beat the butter until light and fluffy. Gradually add the icing sugar, beating continually, until smooth. Beat in the cream and salt.
7. Divide the buttercream evenly between four bowls. Add different amounts of cocoa powder to each bowl to create four shades of chocolate buttercream, from light to dark.
8. To assemble, place the chocolate cake layer on a serving plate. Spread with buttercream, then add the marbled vanilla layer, followed by more buttercream. Finish with the plain vanilla layer.
9. Cover the outside of the cake with the four shades of buttercream to create an ombré effect that reflects the layers inside. Pipe extra buttercream on top and decorate generously with Chuckles before serving.
Videographer: Romy Wilson
Photographer: Shavan Rahim
Food assistant: Chevonne Fourie and Astrid Field
There are no comments yet.
Comments