Grease and line 3 x 7 inch round tins
Cube the butter and allow to reach room temp
Preheat the oven to 150 C
Fit the smaller bowl
Fit the creaming beater
Add the first five items of ingredients 1 (milk, warm water, oil, vanilla, beaten eggs) into the mixer bowl
Select Min speed, gradually increasing to speed 1 for 20 seconds to combine
Sieve the next ingredients 1 (flour, cocoa powder, baking powder, bicarbonate of soda) into the mixer bowl (*sieve the flour and cocoa to prevent cocoa lumps mainly)
Add the remaining ingredients 1 (sugar, salt) into the mixer bowl
Select Min speed, gradually increasing to speed 3 for 30-40 seconds until combined
Transfer the mixture into one of the prepared tins
Bake in the preheated oven for 40 minutes
Meanwhile make the next sponge mixture
Combine the espresso powder, cocoa and hot water in a small bowl, stir until combined
Set aside to cool
Add the white chocolate into a small microwaveable bowl
Microwave on medium low power in short 10-20 second bursts until melted
Set aside to cool
Combine the espresso powder, cocoa and hot water in a small bowl, stir until combined
Set aside to cool
Add the white chocolate into a small microwaveable bowl
Microwave on medium low power in short 10-20 second bursts until melted
Set aside to cool
3
Fit the larger bowl
Fit the Creaming beater
Add the first four items of ingredients 3 (Milk, vegetable oil, vanilla, beaten eggs) into the mixer bowl
Select Min speed, gradually increasing to speed 1 for 20 seconds to combine
Add the remaining ingredients 3 (Flour, sugar, baking powder, salt) into the mixer bowl
Select Min speed, gradually increasing to speed 3 for 30-40 seconds until combined
Once the mixture is combined divide the mixture into two- weigh out 400 g of the mixture from the mixer bowl into a separate large mixing bowl, one half will become the coffee cake mixture, the other the white chocolate mixture.
Re-attach the mixer bowl to the base of the machine
Fit the creaming beater
Add the cooled coffee mixture into the mixer bowl
Start the machine on Min speed, increase to speed 3 for 20-30 seconds until combined
Pour this coffee flavoured mixture into one of the prepared tins
Set aside
Add the melted white chocolate into the remaining half of the mixture (into the large mixing bowl)
Stir to combine
Pour this mixture into the remaining prepared tin
Put both tins into the oven at the same time
Bake for 35-40 minutes- the white chocolate cake may take a few minutes longer to bake than the coffee cake due to the high sugar content of the chocolate
Once all three cakes are baked allow to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely
In a small bowl combine the instant coffee/ espresso powder and hot water, stir to combine
Set aside to cool
Add the white chocolate into a small microwaveable bowl
Microwave on medium low power in short 10-20 second bursts until melted
Set aside to cool
Sieve the cocoa powder into a medium bowl to prepare
Retrieve and clean the large mixer bowl
Fit the creaming beater
Add the first three items of ingredients 5 (cubed softened butter, vanilla, salt) into the mixer bowl, fit the splash guard
Start the machine on speed 1, gradually increase to speed 3 for 30 seconds
Scrape down the sides of the mixer bowl
Working in batches, add a third of the remaining ingredients 5 (icing sugar, milk) into the mixer bowl at a time, fit the splash guard
Start the machine on speed 1, gradually increase to speed 4 for 30 seconds
Scrape down the sides of the mixer bowl
Repeat this process with the remaining icing sugar and milk until you have a smooth mixture, if the mixture is too firm at any point add a little extra milk and mix again
Divide the batch of buttercream into three medium bowls
Add the cooled white chocolate into one bowl, stir to combine
Add the cooled coffee mixture into one bowl, stir to combine
Add the sieved cocoa powder and milk into the third bowl- or do this in the smaller chef bowl with the machine (creaming beater, speed 1, increase to speed 3 for 30 seconds)
Use the adjustable sponge cake slicer to level level to top of each cake by removing a very thin layer
Then use the cake slicer to cut each cake in half
Place the cake board or drum in the center of the cake turntable
Add a small amount of chocolate buttercream to the board to help the cake stick to the board
Begin layering the cake by placing the first layer of chocolate sponge on top of the cake board, ensure it is central
Top with a thin layer of chocolate buttercream
Use the angled spatula to level the surface
Add the second chocolate sponge layer
Top with a thin layer of chocolate buttercream
Use the angled spatula to level the surface
Repeat this layering process on top with the coffee cake layers and coffee buttercream
Then repeat this process with the white chocolate layers and white chocolate buttercream
Once the cake is assembled use the remaining buttercream to create the ombre effect:
Transfer the remaining buttercream into three separate piping bags
Start at the bottom of the cake with the chocolate buttercream
Pipe 2 rings of chocolate buttercream around the outside of the chocolate cake layer
Then pipe 2 rings of coffee buttercream around the outside of the coffee cake layer
Repeat this process with the white chocolate buttercream, then continue up on top of the cake with the white buttercream
Dip the angled spatula into a jug of hot water, remove the excess
Hold the spatula flat against the side of the cake so it touches the buttercream
Use the spatula to scrape round the side of the cake, turning the turntable as you work
Remove the excess buttercream from the spatula, save it for later you can re-use for piping decoration if you're careful
Clean the angled spatula in the hot water and repeat this scraping method until you are happy with the effect and have a smooth straight surface
Clean the angled spatula again
Now scrape across the top of the cake to create a smooth, flat top, remove any excess buttercream from the spatula and repeat until smooth and flat
Transfer the cake to the fridge for approx. 30 minutes-1 hour to set the buttercream firm
Transfer any remaining buttercream into piping bags fitted with your choice of decorative tip, set aside
Add the first item of ingredients 6 (double cream) into a medium bowl
Microwave on medium- high in short 20 second bursts until steaming, do not boil
Set aside to cool slightly- if too hot it will split when the chocolate is added
Add the remaining ingredients 6 (chocolate) into the bowl
Stir occasionally until melted and smooth
Transfer the chocolate ganache into a piping bag, set aside
Remove the cake from the fridge
Place the cake onto the turntable
Use scissors to cut the piping bag open by approx. 5mm
Start piping the ganache along the top edge of the cake so that it drips down the side- test a small area first to check the consistency
If it's too runny allow the ganache to cool slightly longer and try again
Create the drip effect around three quarters of the top of the cake leaving the rest plain
Return the cake to the fridge for 30 minutes to set the ganache
Pipe the remaining buttercream on top of the cake alternating between flavours
Finish with your choice of chocolate decorations
Serve or refrigerate until ready to serve
Grease and line 3 x 7 inch round tins
Cube the butter and allow to reach room temp
Preheat the oven to 150 C
Fit the smaller bowl
Fit the creaming beater
Add the first five items of ingredients 1 (milk, warm water, oil, vanilla, beaten eggs) into the mixer bowl
Select Min speed, gradually increasing to speed 1 for 20 seconds to combine
Sieve the next ingredients 1 (flour, cocoa powder, baking powder, bicarbonate of soda) into the mixer bowl (*sieve the flour and cocoa to prevent cocoa lumps mainly)
Add the remaining ingredients 1 (sugar, salt) into the mixer bowl
Select Min speed, gradually increasing to speed 3 for 30-40 seconds until combined
Transfer the mixture into one of the prepared tins
Bake in the preheated oven for 40 minutes
Meanwhile make the next sponge mixture
Combine the espresso powder, cocoa and hot water in a small bowl, stir until combined
Set aside to cool
Add the white chocolate into a small microwaveable bowl
Microwave on medium low power in short 10-20 second bursts until melted
Set aside to cool
Combine the espresso powder, cocoa and hot water in a small bowl, stir until combined
Set aside to cool
Add the white chocolate into a small microwaveable bowl
Microwave on medium low power in short 10-20 second bursts until melted
Set aside to cool
3
Fit the larger bowl
Fit the Creaming beater
Add the first four items of ingredients 3 (Milk, vegetable oil, vanilla, beaten eggs) into the mixer bowl
Select Min speed, gradually increasing to speed 1 for 20 seconds to combine
Add the remaining ingredients 3 (Flour, sugar, baking powder, salt) into the mixer bowl
Select Min speed, gradually increasing to speed 3 for 30-40 seconds until combined
Once the mixture is combined divide the mixture into two- weigh out 400 g of the mixture from the mixer bowl into a separate large mixing bowl, one half will become the coffee cake mixture, the other the white chocolate mixture.
Re-attach the mixer bowl to the base of the machine
Fit the creaming beater
Add the cooled coffee mixture into the mixer bowl
Start the machine on Min speed, increase to speed 3 for 20-30 seconds until combined
Pour this coffee flavoured mixture into one of the prepared tins
Set aside
Add the melted white chocolate into the remaining half of the mixture (into the large mixing bowl)
Stir to combine
Pour this mixture into the remaining prepared tin
Put both tins into the oven at the same time
Bake for 35-40 minutes- the white chocolate cake may take a few minutes longer to bake than the coffee cake due to the high sugar content of the chocolate
Once all three cakes are baked allow to cool in the tins for 10 minutes before turning them out onto a wire rack to cool completely
In a small bowl combine the instant coffee/ espresso powder and hot water, stir to combine
Set aside to cool
Add the white chocolate into a small microwaveable bowl
Microwave on medium low power in short 10-20 second bursts until melted
Set aside to cool
Sieve the cocoa powder into a medium bowl to prepare
Retrieve and clean the large mixer bowl
Fit the creaming beater
Add the first three items of ingredients 5 (cubed softened butter, vanilla, salt) into the mixer bowl, fit the splash guard
Start the machine on speed 1, gradually increase to speed 3 for 30 seconds
Scrape down the sides of the mixer bowl
Working in batches, add a third of the remaining ingredients 5 (icing sugar, milk) into the mixer bowl at a time, fit the splash guard
Start the machine on speed 1, gradually increase to speed 4 for 30 seconds
Scrape down the sides of the mixer bowl
Repeat this process with the remaining icing sugar and milk until you have a smooth mixture, if the mixture is too firm at any point add a little extra milk and mix again
Divide the batch of buttercream into three medium bowls
Add the cooled white chocolate into one bowl, stir to combine
Add the cooled coffee mixture into one bowl, stir to combine
Add the sieved cocoa powder and milk into the third bowl- or do this in the smaller chef bowl with the machine (creaming beater, speed 1, increase to speed 3 for 30 seconds)
Use the adjustable sponge cake slicer to level level to top of each cake by removing a very thin layer
Then use the cake slicer to cut each cake in half
Place the cake board or drum in the center of the cake turntable
Add a small amount of chocolate buttercream to the board to help the cake stick to the board
Begin layering the cake by placing the first layer of chocolate sponge on top of the cake board, ensure it is central
Top with a thin layer of chocolate buttercream
Use the angled spatula to level the surface
Add the second chocolate sponge layer
Top with a thin layer of chocolate buttercream
Use the angled spatula to level the surface
Repeat this layering process on top with the coffee cake layers and coffee buttercream
Then repeat this process with the white chocolate layers and white chocolate buttercream
Once the cake is assembled use the remaining buttercream to create the ombre effect:
Transfer the remaining buttercream into three separate piping bags
Start at the bottom of the cake with the chocolate buttercream
Pipe 2 rings of chocolate buttercream around the outside of the chocolate cake layer
Then pipe 2 rings of coffee buttercream around the outside of the coffee cake layer
Repeat this process with the white chocolate buttercream, then continue up on top of the cake with the white buttercream
Dip the angled spatula into a jug of hot water, remove the excess
Hold the spatula flat against the side of the cake so it touches the buttercream
Use the spatula to scrape round the side of the cake, turning the turntable as you work
Remove the excess buttercream from the spatula, save it for later you can re-use for piping decoration if you're careful
Clean the angled spatula in the hot water and repeat this scraping method until you are happy with the effect and have a smooth straight surface
Clean the angled spatula again
Now scrape across the top of the cake to create a smooth, flat top, remove any excess buttercream from the spatula and repeat until smooth and flat
Transfer the cake to the fridge for approx. 30 minutes-1 hour to set the buttercream firm
Transfer any remaining buttercream into piping bags fitted with your choice of decorative tip, set aside
Add the first item of ingredients 6 (double cream) into a medium bowl
Microwave on medium- high in short 20 second bursts until steaming, do not boil
Set aside to cool slightly- if too hot it will split when the chocolate is added
Add the remaining ingredients 6 (chocolate) into the bowl
Stir occasionally until melted and smooth
Transfer the chocolate ganache into a piping bag, set aside
Remove the cake from the fridge
Place the cake onto the turntable
Use scissors to cut the piping bag open by approx. 5mm
Start piping the ganache along the top edge of the cake so that it drips down the side- test a small area first to check the consistency
If it's too runny allow the ganache to cool slightly longer and try again
Create the drip effect around three quarters of the top of the cake leaving the rest plain
Return the cake to the fridge for 30 minutes to set the ganache
Pipe the remaining buttercream on top of the cake alternating between flavours
Finish with your choice of chocolate decorations
Serve or refrigerate until ready to serve