SkinnyDipped Almonds Cocoa Ombre Cake

SkinnyDipped Almonds Cocoa Ombre Cake


For the whipped dark chocolate ganache:

  • 1 cup dark chocolate chips
  • 1 cup heavy cream

For four 6 inch cocoa cake layers:

  • 1 cup self-rising flour
  • 1 cup granulated sugar
  • 1/4 tsp baking soda
  • 1 pinch of salt
  • 1/4 cup sour cream
  • 1/2 cup milk
  • 3 eggs
  • 3/4 cup melted butter
  • 2 tsp vanilla extract
  • 6 tbsp cocoa powder

For the decoration:


For the whipped chocolate ganache:

  1. Place your chocolate chips in a bowl.
  2. Heat the cream in a microwave until small bubbles start to form.
  3. Pour the hot cream over the chocolate chips and allow to stand for 3 minutes, then gently stir with a wooden spoon until the mixture is smooth.
  4. Refrigerate for 1 hour to firm up and start making the cakes.

For the cocoa cake layers:

  1. Preheat the oven to 340°F. Grease four 6-inch cake pans and line them with baking paper.
  2. In a large bowl, sift all the dry ingredients (except the cocoa powder) and mix.
  3. In another bowl, add the wet ingredients and mix them nicely.
  4. Combine the wet and dry ingredients and mix until everything is incorporated.
  5. Divide the batter evenly between 4 bowls. Add 3 tbsp of cocoa powder to the first bowl, 2 tbsp to the second bowl and 1 tbsp in the third one. Leave the fourth bowl as it is. Stir the cocoa powder in each bowl and transfer to the prepared pans. Bake for 18 min.
  6. Allow the cakes to cool in their tins for 10 min before removing them to a wire rack to cool completely.
  7. Once cooled, trim the top of each cake evenly with a serrated knife. Set aside.

Assembling the cake:

  1. Remove the chocolate ganache out of the fridge and use a hand mixer to whip it until nice and fluffy.
  2. Put a tsp of ganache on a plate and place the darkest layer of cake on top. Spread a thin layer of ganache and place another layer of cake on top. Repeat from the darkest to the lightest cake layer.
  3. Once you've finished filling and stacking your cake, add a layer of ganache all over the cake and cover with crushed SkinnyDipped Almonds. Refrigerate for 30 min and enjoy!