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When a celebration cake is in order, and this 6-Layer Ombre Cake with Truffle-Fudge Icing definitely fits the bill!
I needed celebration cake and it had to be fun, festive and quite fabulous. We're not only celebrating The Cafe's move to it's new home (web site), but today is our three-year anniversary! Yes, it was three years ago that we began this crazy adventure called The Café Sucré Farine; an unusual name, French in origin, with a fun story behind it. This 6-Layer Ombre Cake with Truffle-Fudge Icing was the perfect way to celebrate!
I had a dream for many years of opening up a small cooking school. I've been crazy about all areas of food preparation for as long as I can remember and had been reading food blogs for several years. I thought it might be a good way to stick my toe into the culinary world.
My dear husband, Scott, with a background in photography, offered to capture the images ........... easy peasy, right? Little did we know that blogging would be an endeavor that would be unbelievably challenging, extremely exhausting and super fun, all at the same time.
In the beginning, I didn't know a url from a html from SEO, but I bought the book Blogging for Dummies and "so it began". We learned quickly that there was a whole new language to learn, lots of technology to harness and so much more. Though Scott was quite skilled in photography, taking pictures of food was a "horse of a different color".
Three years later, we're still learning the language, harnessing the technology, acquiring new photography, culinary and social networking skills as we go, and so much more. There have been tears (lots of them), prayers (even more) and laughs (many) as we've traversed through these past three years.
And the cooking school? It's funny, but I realized about a year and a half in, that my true joy and passion is being in the kitchen, tinkering, testing and creating and then sharing the results with you, hopefully making your meals more fun, interesting and delicious!
Oh and speaking of you, YOU have been one of my very favorite parts of blogging. I've enjoyed getting to know people from all around the world and love hearing from you in comments, emails; even meeting a number of you in person! Without you, it wouldn't be worth the time, energy and commitment. Get this: I'm still in my jammies at 1:30 in the afternoon, after a morning of cooking, creating, styling and photo shooting!
So you see, it's a day to celebrate; our new home/web site (Thanks Shay & Julie!), a three-year Café anniversary and YOU! This 6-Layer Ombre Cake with Truffle-Fudge Icing is perfect; though it would brighten up even the most dreary uncelebratory day. I used one of my favorite cake recipes and changed it up a bit. I wanted something unique and fun.
After a bit of experimenting, I came up with this ombré cake. If you're not familiar with ombré, it just means layers of color. I chose the simple, natural color of the yellow cake for one of my layers, then added a bit of cocoa for another color and then a deep chocolate hue was achieved by adding more cocoa.
I used my favorite technique for icing. Some of my friends think I'm spoofing, (because I cook so much) but I'm horrible at frosting a cake. Give me a bowl of icing and a knife and I usually come up with a pitiful looking mess. This pretty ribbon-like technique is, to me, like magic; you just start swirling and twirling in a random fashion and next thing you know, you've got a whimsically lovely cake sitting in front of you.
Try it! I promise I won't tell anyone your secret, that it's really quite an elementary piping technique. You do need a pastry bag and a large decorating tip, either a 1M or a 2D (both made by Wilton). To prevent a huge mess, I like to use a simple technique I learned from my friend Claire in this post. Check out how she makes it so easy to use a pastry bag. I love learning tricks like this one.
I need to run and get a shower before my husband disowns me, so I"ll sign off for now. I hope you like our new site. I know you'll love this fabulous 6-Layer Ombre Cake with Truffle-Fudge Icing! Yum!
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups butter at room temperature
- 2 ½ cups sugar
- 6 large eggs at room temperature
- ¾ cup buttermilk (plus 3 tablespoons needed for cocoa layer)
- 2 teaspoons vanilla extract
- For the layers:
- 6 tablespoons cocoa powder
- 2 tablespoons buttermilk
- 2 tablespoons cocoa powder
- 1 tablespoon buttermilk
- Truffle Fudge Icing recipe below
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Preheat oven to 350˚F. Spray 3-8-inch or 2-9-inch pans with baking spray* and line with parchment paper. Spray parchment paper lightly and spread to coat with a paper towel. Set aside.
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Combine flour, baking powder and salt in a medium bowl and stir to combine. Set aside. Set out four medium-size bowls. You will use these later after batter is made.
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Combine butter and sugar in the bowl of a heavy-duty stand mixer. Beat until light and fluffy, about 2 minutes.
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Add eggs, one at a time, beating well after each addition.
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Add flour mixture alternatively with the ¾ cup buttermilk, starting and ending with the flour. Stop the mixer and scrape the bowl several times in between. Add vanilla and mix well.
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Divide batter as evenly as possible between 3 bowls, about 2 ½ cups in each bowl. Add 6 tablespoons of sifted cocoa powder and 2 tablespoons buttermilk to one bowl. Add 2 tablespoons of cocoa powder and 1 tablespoon buttermilk to second bowl. Third bowl will not have any extra ingredients added.
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Place half of the plain batter in two of the prepared pans. Place half of one of the cocoa batters in third prepared pan. Cover the remaining batter lightly and set aside in a cool place. (The counter is fine if it's not super warm in your kitchen. If it's a really warm day, place the batter in the refrigerator.)
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Bake first three cakes at 350 for 14-16 minutes or until surface springs back when lightly touched and/or a toothpick inserted in the center comes out clean or with just a few crumbs. Cool on cooling rack for 5 minutes, then turn cakes out onto rack to finish cooling. Wash and dry cake pans and repeat pan preparation and baking instructions for remaining three layers.
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Transfer 2 cups of the icing to a medium size bowl. Add 2 tablespoons of milk and stir well to combine. This will be the crumb coat for the cake which will help your icing to adhere well. It also prevents any bare cake from peeking through the icing.
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To assemble cake, place a small dab of icing in the center of a platter or cake stand. (This will help secure your cake. Set a yellow cake layer on the platter and top with ⅓ cup of the thinned icing. Spread to edges. Add a light cocoa-colored layer next and repeat with icing then the dark cocoa cake layer and another ⅓ cups of icing. Repeat sequence to result in 6-layer cake. Spread the remaining icing over the entire cake in a very thin layer. It's fine if there are crumbs in the icing. Set cake in the refrigerator for 15 minutes to set the crumb coat.
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For the icing technique, place about ⅓ of the remaining icing in a pastry bag fitted with a 1M tip. (you could also use a 2D tip). (Don't try to put more than ⅓ of the icing in the bag at a time or it will get too warm from the heat of your hands and will not swirl nicely.) With tip perpendicular to the cake begin swirling the icing in a random pattern (see how-to pictures). I usually start at a bottom edge and work my way to the top, then over the top edge, twirly and swirling as I go. Then I begin again at the bottom right next to where I started the last time, and work my way up. Continue working around the cake till you come back to where you started. If you missed any spots you can go back and add a little swirl here and there. Allow icing to set for 20-30 minutes before slicing. This recipe makes a large cake, but it freezes well.
- 12 ounces semi sweet chocolate chips
- 4 ounces baking chocolate
- 12 ounces butter room temperature
- 4 ounces cream cheese softened
- 1 2- pound bag powdered sugar about 71/2 cups
- 10 tablespoons milk plus more for thinning
- 2 teaspoons vanilla
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Combine chocolate chips and baking chocolate in a medium size microwave-safe bowl. Microwave on high for 1 minute. Stir and return to microwave for 30 second intervals, stirring in between, until chocolate is melted and smooth. This will take about 2-2 ½ minutes. Set aside to cool.
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In the bowl of an electric mixer, combine butter and cream cheese. Beat for 1 minute until smooth. Add cooled chocolate mixture and beat until incorporated.
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With mixer on low speed, add powdered sugar and ½ cup milk. Beat until smooth, adding more milk, as needed to achieve smooth, fluffy consistency. Beat on medium-high speed for 4 minutes. If spreading icing with a knife, you'll want a fairly loose consistency. Piping requires a somewhat stiffer consistency. You made need to add a bit more milk or powdered sugar to get it just right. If you're doing the swirly piping, try a small amount in your pastry bag to see if it is "right". It should flow easily out of the bag but create distinct swirly patterns when you pipe. You don't want it to be so loose that the pattern "wilts" or so stiff that you have to use a lot of pressure.
Gina says
I don’t see the how to pics.
Chris Scheuer says
Hi Gina, the how to pics are lower down in the post, just showing the crumb coating and the piping technique.
Denise says
WOW!!! This is doubly beautiful,; the photography is fantastic, and the cake is a work of art. Has anyone ever told you that y'all work well together? 😉 I love checking my email and seeing that I have a new post to check out. Your site is so clean and refreshing, and your recipes are divine. Keep up the awesome work!
cmunro says
Hi! I was wondering what variety you mean when you say "baking chocolate" (as in unsweetened vs. semi-sweet). The icing beautiful and I'm hoping to try it. Thanks!
Chris Scheuer says
Carly, unsweetened chocolate is also known as baking chocolate. Sorry for the confusion!
cmunro says
Thank you! I made it and it tastes and looks delicious.
bellini says
A truly special cake to celebrate so any things Chris. A new look and 3 years of blogging. Keep doing what you're doing, both of you!
Laura (Tutti Dolci) says
What an incredible cake, I love the truffle icing!
Susan says
Congratulations, Chris & Scott! You continue to inspire so many of us! Your blog is so polished and lovely. I've enjoyed getting to know you in the blogosphere & hope to meet you in person one day!
Chris Scheuer says
Thanks Susan, I've really enjoyed getting to know you as well!
Bakingyummies says
Just came across your site. What a gorgeous looking cake! the interior, the exterior everything is just perfect 🙂
cheri says
congratulations! love your site and this cake looks incredible.
Diana says
Happy Anniversary! Your blog and gorgeous pictures have inspired me to try many of your recipes. You even instilled confidence (because all of your recipes have turned out well) for yeast-challenged me to make your brioche rolls for Christmas. I was really proud of me as was my family. Maybe I will tackle the lovely frosting too since grandchildren's birthdays are in my future. Love the new site…..nice work!
Chris Scheuer says
Thank you Diana, I love hearing that your yeast phobia has been challenged! Thanks for taking the time to leave a comment, you're so encouraging to me 🙂
Kate says
What a beautiful cake! I do believe that I will try your technique....I too, can end up with a not se pretty cake when turned loose with a knife and bowl of frosting! Your new site it great...fresh, clean and simple! Very nice.
Chris Scheuer says
Hi Kate! Thanks so much and do give the swirly technique a try. It's my go-to cake decorating trick.
gloria says
This cake look absolutely wonderful Chris!!
lena says
hi chris, i hv been away for a month, was in vietnam too 2 weeks ago and now slowly catching up with all of you. . Congratulations on your new site! The Cafe Sucre Farine is one of my favourite blog and your writing is always full of fun, fabulous recipes and beautiful pictures. This is a beautiful ombre cake, your frosting skills are superb..i still remember your previous stunning avocado cake! catch up later, i think i will be back to blogging soon. take care!
Chris Scheuer says
Welcome back Lena! That must have been quite a trip! Can't wait for you to share some recipes from your journeys. Thank you for you precious compliments!
Jennifer @ Peanut Butter and Peppers says
Ahhh, Happy Blogversary!! I love the cake and what a wonderful way to celebrate your special day! I am looking so forward to seeing all of the fun creative recipes that you come up for the next 3 years!!
Marigene says
Wow, does that look sinfully delicious. Congratulations on 3 years of blogging, Chris....I look forward to another 3!
Serena | Serena Bakes Simply From Scratch says
Happy Bloggerversary Chris! Your cake looks amazing! I love how your husband helps with the blog too! It's great to have help and someone to cheer you on! Now if my fork could just reach my fork through the screen for a bite I would be one happy lady but I guess I'll just have to pin it instead!
Chris Scheuer says
Thanks Serena, I certainly could not do this without Scott. We are a team. He doesn’t cook and I’m not much of a photographer so we’re quite symbiotic 🙂
Love2Bake Leslie says
Love your recipes & your scriptures! How could I do a chocolate marble cake in the yellow cake portion? I'm familiar with the technique, but not what or how much cocoa, etc to swirl in? Lord willing, my Dad's 90th birthday is in March. Sadly, he has bad dementia, yet still loves chocolate cakes (or tortes as he now calls them). I'm looking forward to making this show stopper & seeing his eyes light up, even if but for a moment.
Chris Scheuer says
Hi Leslie, thanks for your kind words!
I love that you're making this cake for your dad's birthday, so sweet!
Regarding your question, I would have to do some testing before I could give you a good answer!