Shaded chocolate butter cake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
– Cocoa paste – 25g cocoa powder – 50g sugar – 50g boiling water – 1/2 tsp vanilla – 1/3 tsp baking soda – 120g plain flour – 100g cake/low protein/ super-soft flour
– 2 tsp baking powder – it's ok to use all plain flour – 250g salted butter, slightly softened – 160g sugar – 4 large Grade A eggs – 1/2 tsp vanilla extract – 75ml milk
1. Pour boiling water into cocoa powder. Stir until smooth. Add in sugar, vanilla, and baking soda and stir until smooth. Set aside 2. Sift together, TWICE. Preheat oven at 180C. Prepare an 8-inch square pan, grease the sides, and line the base. 3. Cream butter with sugar until light and fluffy. Beat in eggs, one by one, until smooth and well incorporated. Beat in vanilla. 4. Add half the sifted flour, and beat at low speed. Add in milk and beat until incorporated Add in remaining flour and beat on low speed until smooth.
5. Measure out 325g of batter and put it into the cocoa mixture. Stir until smooth. Spoon 325g of the cocoa batter into the prepared pan. Level and knock it on the counter twice. 6. With the remaining cocoa mixture, add in 225g of butter and mix until combined. Gently spoon this onto the dark cocoa layer. Level and knock it on the counter twice. 7. Spoon remaining batter into the pan. Level and knock it once. 8. Bake for 1 hour or until a skewer comes out clean. 9. Remove from cake pan and slice when Cake has totally cooled down.
The colors have to be from dark to light to achieve the ombré effect. You can do it from light to dark. If you choose to put the light layer in the middle, then it no longer has an ombré effect.