This seven-layer chocolate ombre cake combines walnut cocoa layers, custard buttercream, and a rich chocolate glaze.
Seven-Layer Chocolate Ombre Cake
A rich seven-layer chocolate-honey cake with walnut cocoa layers, custard buttercream, and glossy chocolate frosting.
Servings 12
Ingredients
- For the cake layers
- 1 egg
- 150 grams sugar
- 30 grams margarine or butter
- 1 teaspoon baking soda
- 2 tablespoons honey
- 3 tablespoons milk
- 200 grams flour
- 200 grams walnuts finely ground
- 2 to 3 tablespoons cocoa powder
- For the custard cream
- 1 egg
- 2 tablespoons flour
- 100 grams sugar
- 300 milliliters milk
- 300 grams butter
- For the frosting
- 100 grams chocolate
- 100 grams butter
Instructions
- Melt egg, sugar, butter, baking soda, honey, and milk gently over low heat until the mixture changes color.
- Toast walnuts, grind finely, and combine with flour and cocoa. Stir into the warm base and knead into dough.
- Roll dough into equal thin layers. Bake quickly on a floured baking sheet for a few minutes per layer.
- For custard, whisk egg, sugar, flour, and milk. Cook gently until thickened; cool. Whip butter, then beat in cooled custard gradually.
- Layer the cake with cream and chill for a couple of hours.
- Melt chocolate and butter together and pour over the cake. Chill until set before slicing.
Chill Before Slicing
Let the assembled cake chill so the custard cream firms up and the layers slice cleanly.