Rainbow Chocolate Cake

5 from 9 votes

The bright colors and rich, dark chocolate flavor of this gorgeous rainbow chocolate cake will make your birthday party or other special event a day to remember! It looks super fancy, but is actually pretty easy to make. Anyone can make this rainbow chocolate cake recipe and look like a total baking expert!

Prep Time45

Cook Time45

Total Time1 30

Course: Baking, Dessert

Cuisine: American

Diet: Vegetarian

Servings: slices

Calories: 554kcal

Author: Anjali Shah

Equipment

Ingredients

For The Cake

¾ cup Almond Milk
1 tbsp Lemon Juice
½ cup Brown Sugar
1 cup Coconut Sugar
½ tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
⅔ cup Cocoa Powder
1¾ cup All-Purpose Flour
½ cup Light Flavored Olive Oil
1½ tsp Vanilla Extract
2 Eggs Room Temperature
½ cup Boiling Water
1 tsp Dried Instant Coffee

For The Buttercream

2 Pasteurized Egg Whites
2 cups Powdered Sugar
1½ cup Butter Softened
1 tsp Vanilla Extract
Rainbow Food Coloring

For The Ganache

12 oz Dark Chocolate
½ cup Heavy Cream

Topping

Rainbow Sprinkles

Instructions

Preheat oven to 350 degrees F / 180 C. Line 2x6 inch round tins with baking paper and set aside.
Whisk together the almond milk and lemon juice, set aside.
In a separate mixing bowl whisk the brown sugar, coconut sugar, salt, baking powder and soda, cocoa powder and flour unti well combined.
Add the oil, vanilla extract and eggs to the almond milk mixture and whisk.
Pour the wet ingredients into the dry ingredients, mix until combined.
In a separate bowl mix the boiling water and instant coffee.
Stir the coffee mixture into the cake batter and mix until incorporated.
Pour the cake batter into the prepared tins and bake for 35-45 minutes or until an inserted skewer comes out clean.
Allow to cool in the tins for 10 minutes before removing and cooling completely on a cooling rack.
While the cakes are cooling prepare the buttercream: Whip the pasterized egg whites with the powdered sugar for 3 minutes. Add half the butter, whip until smooth. Add remaining butter and vanilla extract, whip for 4-5 minutes.
Divide the buttercream into 5 small bowls and add food coloring, mix well.
When the cakes are cold slice each cake horizontally into 3 even slices.
Spread a layer of buttercream over the base slice of cake, top it with another layer of cake. Repeat until all cake and filling has been used.
Prepare the chocolate ganache: Finely chop the dark chocolate and place in to a heat proof bowl.
Place the cream into the microwave and heat until steaming.
Pour hot cream over the chocolate and stir until smooth. Place in the fridge for 10 minutes to become a little firm but spreadable.
Cover the entire cake with ganache and top with sprinkles.

Video

https://youtu.be/1MZJbqVeUvI

Notes

Egg whites must be pasteurized when making the buttercream.
Whip the buttercream until the butter flavor is very subtle.
Adding a very small amount of purple food coloring to the buttercream when whipping helps to reduce the yellow tinge.
Ensure the cakes are cold before filling with buttercream
If you find the ganache is too soft to work with place it into the fridge for a little longer to become firmer.
Leftover cake can be stored in an airtight container in the fridge for up to 4 days.
Use 70% or higher dark chocolate to reduce the sugar content.
Do not boil the cream when heating, just heat it until it begins to steam.
Be sure to chop the chocolate into fine pieces to ensure it melts completely. If the chocolate doesn’t melt you can heat the bowl in the microwave for 30 seconds and stir to melt fully.

Nutrition