Chocolate & Coffee Ombre Drip Cake Recipe:

Ingredients

For the Chocolate Cake (3 layers, 8-inch pans)

2 cups (250 g) all-purpose flour

1 ¾ cups (350 g) sugar

¾ cup (75 g) unsweetened cocoa powder

2 tsp baking soda

1 tsp baking powder

1 tsp salt

2 large eggs (room temp)

1 cup (240 ml) buttermilk (room temp)

½ cup (120 ml) vegetable oil

2 tsp vanilla extract

1 cup (240 ml) hot coffee

For the Buttercream (Ombre Effect)

1 ½ cups (340 g) unsalted butter, softened

5 cups (600 g) powdered sugar

3–4 tbsp heavy cream or milk

1 tsp vanilla extract

Pinch of salt

Cocoa powder (to tint darker shades)

For the Chocolate Ganache Drip

1 cup (170 g) semi-sweet chocolate chips

½ cup (120 ml) heavy cream

For Decoration

Buttercream rosettes (in different cocoa shades)

Coffee beans or chocolate pearls

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