TRIPLE CHOCOLATE OMBRÉ CAKE

Ok, making a chocolate cake is one thing but making a Triple Chocolate Ombré Cake is a whole other level.
I’m wondering how many chocolate recipes on my blog are too much? Saying this sentence out loud sounds totally ridiculous. How can chocolate ever be too much?
Chocolate is just great. It tastes good, and it makes us happy. That’s a fact.
I don’t really prefer one chocolate over the other. I love dark as much as milk or white. It depends on my mood, which one I give a go.

TRIPLE CHOCOLATE OMBRÉ CAKE

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