Whole Wheat Eggless Chocolate Ombre Cake Recipe | eggless triple layer pound cake

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Whole Wheat Eggless Chocolate Ombre Cake Recipe with step by step photos | eggless triple layer pound cake

Confused about which pound cake you should prepare? Vanilla or Chocolate. And if its chocolate, whether to make a regular chocolate cake or dark chocolate cake? This is one such cake that will answer all your questions, since this has both classic flavors – vanilla and chocolate.

About This Recipe

This is a Whole Wheat Eggless Chocolate Ombre Cake. You may even call it triple layer chocolate pound cake. All the 3 layers in this cake is different and has a different taste.

Ombre Cakes are those cakes which have shades of same color – top layer has the lightest shade and bottom layer has the darkest shade. So, here we are making chocolate and vanilla cake with 3 layers.

This cake is:

• eggless
• prepared from whole wheat flour
• no butter

The cake has 3 layers to it:

• Top layer (Vanilla layer)
• Second layer (light chocolate layer)
• Third layer (dark chocolate layer)

Tips & Variations

• Baking time depends on your convection. Bake at 180 degrees Celsius in a pre-heated oven for about 35-40 minutes. Baking time will vary for every convection. Be alert and check after 35 minutes.
• You may bake for a few more minutes if cake is not ready after the mentioned baking time.
• Either grease the tin with oil/butter and dust it with flour. Second way is to spread oil/butter and then line it with parchment paper/baking sheet and again apply oil/butter on the paper.
• All the ingredients to be used, should be at room temperature.
• Once baked, cover the cake and let it cool down for atleast 30 minutes. Once slightly cooled, invert on a wire rack and keep covered until it cools down.

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Step by Step Recipe

• In a small bowl, combine ½ cup milk and 1 teaspoon lemon juice. Mix and keep aside for 10 minutes.
• Sift wheat flour, baking powder, baking soda and salt together in a bowl.
• To it add milk powder, mix and keep it aside.
• In another bowl, take sugar, oil and curd. Whisk well with a hand whisk/beater till everything gets combined well.Pin
• Then add curdled milk+lemon juice mixture and vanilla essence. Mix.
• To this mixture, add all the dry ingredients and whisk well. Batter will be thick at this time.
• Now divide the mixture into 3 equal portions. Each portion will be approximately ¾ cup.Pin
• For the first layer (vanilla layer)
  Add about 1-2 teaspoon water to one portion and mix well.
• For the second layer (light chocolate layer)
  In a microwave safe bowl, take 2 tablespoon semi-sweet chocolate chips and micro for 30-40 seconds till chocolate melts. You can also melt chocolate in double boiler. Add melted chocolate to one portion and mix.
• For the third layer (dark chocolate layer)
  In a bowl, combine cocoa powder and hot water. Add hot water gradually. We added 4 tablespoon water. If you feel you are not able to combine the mixture, add little more water and mix. Whisk well till there are no lumps. Add this mixture to one portion and mix.
• After this process, we will have 3 batter – vanilla, light chocolate and dark chocolate.
• Grease a cake tin with oil/butter and line it with a parchment paper. We have used baking tin of 10 inch x 4 inch.Pin
• Now pour dark chocolate layer in the bottom. Tap 2-3 times to level the mixture.
• Then pour light chocolate layer on it, followed by vanilla layer on top.
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• Bake at 180 degrees Celsius in a pre-heated oven for about 35-40 minutes. Baking time will vary for every convection. Be alert and check after 35 minutes.
• Remove from the oven insert a toothpick into the middle of the cake. If it comes out clean, cake is ready. If it doesn’t come out clean, bake for a few more minutes.
• Cover and let it cool down a bit. Once slightly cooled, invert on a wire rack.
• Serve and enjoy this yummy triple layer chocolate cake.Pin

More Eggless Cakes to Try !

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