Ingredients

• 3 Eggs
• 135g All Purpose Flour
• 45g Unsweetened Cocoa Powder
• 10g Espresso
• 50g Water
• 100g White Chocolate
• 1 ½ tablespoons Water
• 400g Unsalted Butter
• 1.5kg Icing Sugar
• 60g Dark Chocolate
• 195ml Milk
• 135g Water
• 120ml Vegetable Oil
• 4 teaspoons Vanilla Extract
• 2 ½ teaspoons Baking Soda
• ¾ teaspoon Baking Soda
• 360g Caster Sugar
• 1 ½ teaspoons Salt
• ¼ teaspoon Cocoa Powder
• 180g Milk
• 225g All Purpose Flour
• 2 tablespoons Instant Coffee
• 40g Unsweetened Cocoa Powder
• 2 tablespoons Milk
• 90g Whipping Cream

Tools

• Oven
• Parchment paper
• Microwave
• Cooling rack
• Kenwood Chef
• Round pan - 18cm (7")
• Kenwood bowl - kenwood chef
• Small bowl
• Heatproof bowl
• Large mixing bowl
• Heatproof bowl
• Medium bowl
• Piping bag
• Heatproof bowl
• Piping bag

Method

1. Pre-heat oven - 150°C
2. Grease and line a clean round pan with parchment paper
3. To make the first sponge layer
4. Attach Creaming beater
5. Add milk, water, vegetable oil, vanilla extract and egg to the Kenwood Bowl
6. Mix with splashguard fitted until combined - 20 sec, Speed 1
7. Then add all purpose flour, unsweetened cocoa powder, baking powder, baking soda, caster sugar and salt to the Kenwood Bowl
8. Mix with splashguard fitted until combined - 40 sec, Speed 3
9. Transfer mixture to round pan
10. Bake - 40 min, 150°C
11. Remove from oven and let cool - 10 min
12. Turn out onto cooling rack until completely cool
13. To make the white chocolate and coffee layers
14. Add cocoa powder, espresso and water to a clean small bowl
15. Stir until combined
16. Set aside and let cool
17. Add white chocolate to a clean heatproof bowl
18. Microwave in microwave until melted
19. Set aside and let cool
20. Clean Kenwood Bowl
21. Attach Creaming beater
22. Add milk, vegetable oil, vanilla extract and egg to the Kenwood Bowl
23. Mix with splashguard fitted until combined - 20 sec, Speed 1
24. Then add all purpose flour, caster sugar, baking powder and salt to the Kenwood Bowl
25. Mix with splashguard fitted until combined - 30 sec, Speed 3
26. Transfer half of the mixture into a clean large bowl and set aside
27. Transfer content of small bowl to Kenwood Bowl
28. Mix with splashguard fitted until combined - 30 sec, Speed 3
29. Transfer content of Kenwood Bowl to round pan
30. Transfer content of heatproof bowl to large mixing bowl
31. Stir until combined
32. Spoon mixture into round pan
33. Place both round pans in the oven
34. Bake until skewer tests clean - 40 min, 150°C
35. Remove from oven and let cool - 10 min
36. Turn out onto cooling rack until completely cool
37. To make the buttercream flavouring
38. Add instant coffee and water to the small bowl
39. Stir until combined
40. Add white chocolate to a clean heatproof bowl
41. Microwave in microwave until melted
42. Set aside and let cool
43. To make the buttercream
44. Clean Kenwood Bowl
45. Attach Creaming beater
46. Add unsalted butter, vanilla extract and salt to the Kenwood Bowl
47. Mix with splashguard fitted until combined then scrape bowl - 30 sec, Speed 3
48. Then add icing sugar and milk to the Kenwood Bowl gradually
49. Mix with splashguard fitted until combined then scrape bowl - 1 min 30 sec, Speed 4
50. Divide the content of the Kenwood Bowl between three medium bowls
51. Transfer the cooled white chocolate into one of the bowls
52. Stir until combined
53. Transfer the cooled coffee mixture into the second medium bowl
54. Stir until combined
55. Add unsweetened cocoa powder and milk to a clean medium bowl
56. Stir until combined
57. Use the adjustable sponge cake slicer to level the top of each cake by removing a very thin layer
58. Using the cake slicer, cut each cake in half
59. Place the cake board or drum in the centre of the cake turntable
60. Add a small amount of chocolate buttercream to the board to help the cake stick to the board
61. Place the first chocolate sponge on top of the cake board, ensure it is central
62. Top with a thin layer of chocolate buttercream
63. Place the second chocolate sponge on top
64. Top with a thin layer of chocolate buttercream
65. Repeat this layering process on top with the coffee cake layers and coffee buttercream
66. Then repeat this process with the white chocolate layers and white chocolate buttercream
67. Once the cake is assembled use the remaining buttercream to create the ombre effect
68. Transfer the remaining buttercream into three separate piping bags
69. Start at the bottom of the cake with the chocolate buttercream
70. Pipe two rings of chocolate buttercream around the outside of the chocolate cake layer
71. Then pipe two rings of coffee buttercream around the outside of the coffee cake layer
72. Repeat this process with the white chocolate buttercream, then continue up on top of the cake with the white buttercream
73. Dip the angled spatula into a jug of hot water, remove the excess
74. Use the spatula to scrape round the side of the cake, turning the turntable as you work
75. Remove the excess buttercream from the spatula, save it for later
76. Clean the angled spatula in the hot water
77. Repeat this scraping method until you have a smooth straight surface
78. Clean the angled spatula again
79. Scrape across the top of the cake to create a smooth, flat top
80. Remove any excess buttercream from the spatula and repeat until smooth and flat
81. Chill in the fridge until set
82. Transfer any remaining buttercream into piping bags
83. To Finish
84. Add whipping cream to a clean heatproof bowl
85. Microwave in microwave until hot then set aside
86. Let cool slightly
87. Add dark chocolate to the heatproof bowl
88. Stir occasionally until smooth
89. Transfer chocolate mixture to piping bag then set aside
90. Remove the cake from the fridge
91. Place on the cake turntable
92. Use scissors to cut the piping bag open by approx. 5mm
93. Pipe chocolate onto cake
94. Create the drip effect around three quarters of the top of the cake, leaving the rest plain
95. Refrigerate in fridge until set - 30 min
96. Remove the cake from the fridge
97. Pipe the remaining buttercream on top of the cake, alternating between flavours
98. Finish with your choice of chocolate decorations
99. Serve

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