Chocolate happens to be my favorite flavor of cake so when I began baking about a month ago, I just had to make one. Without prior experience in decorating cakes, I was stumped when I suddenly came across what design to do. I had to come up with something and fast since I agreed to a scheduled photoshoot of my baked desserts just for fun.
As an avid fan of Pinterest, I use many of the pins as an inspiration to try to new things. I noticed one of the hottest trends these days is ombre hair. So I decided to try this with frosting and this is what I came up with. Not bad for my first try. Next time, I’ll ombre the cake itself.
Violet Ombre Chocolate Cake
Prep time: 20 min | Cook time: 30 – 35 min | Total time: 1 hr | Serving: 18 – 20 slices
- 2 C sugar
- 2 C all-purpose flour
- 3/4 C cocoa powder
- 1 and 1/2 t baking powder
- 1 and 1/2 t baking soda
- 1 t salt
- 2 eggs
- 1 C milk
- 1/2 C vegetable oil
- 2 t vanilla extract
- 1 C water
- Preheat oven to 350 degrees F (176 degrees C). Grease and flour two 9″ round pans.
- In a large bowl, combine and mix all dry ingredients (sugar, flour, cocoa, baking soda, baking powder, and salt).
- In a medium bowl, thoroughly mix eggs, milk, oil, vanilla extract, and water for approximately 2 mins.
- Add the liquid mixture to the dry ingredients and mix thoroughly for approximately 5 – 7 mins until all large bumps are gone. *Note: Small bumps of flour/cocoa may remain present.
- Fill each pan 2″ deep with batter.
- Bake on top rack for 30 – 35 mins until a wooden pick inserted in the center of the cake comes out clean.
- Cool completely before cutting the cake in half horizontally.
- If using only one 9″ baking pan, increase total cook time to 50 – 60 minutes and allow longer cooling time. Cut cake into approximately 3/4″ layers.
- To decrease fat, substitute whole milk for skim.
- For a cholesterol-free cake, substitute 2 whole eggs for 3 egg whites.
Chocolate cake recipe slightly adapted by Hershey’s® chocolate.
Prep time: 10 min | Quantity: 6 cups
- 6 C confectioners sugar
- 1 C margarine
- 4 t vanilla extract
- 6 – 8 T milk
- Wilton’s Violet icing gel color
- Combine and mix sugar and margarine together until the mixture’s consistency is of a softened paste.
- Mix in vanilla and 6 T of milk. For thinner buttercream icing, add in 2 T milk one tablespoon at a time.
- Using a clean butter knife add in 1/2″ ribbon of gel icing color and stir well. Add more color if desired and frost the top layer of cake and set aside when finished.
- Repeat the addition of icing gel color by increasing another 1/2″ ribbon at a time until desired color appears. Remember to not go too dark on the second layer of cake so you can have darkest shade for the third layer.
- If buttercream accidentally becomes too thin, add 1/4 C confectioners sugar at a time until desired thickness results.
- Use approximately 2 C buttercream for each layer of cake.
- When using icing colors, always achieve the lightest shade first and then go darker. Never dark to light as you may not have enough buttercream to lighten the dark shade.
- Recipe may be cut in half for less frosting.
|Can’t let additional frosting go to waste, so I used it to frost these mini cupcakes|