300g spinneysFOOD Cream Cheese, at room temperature
50g white chocolate, broken
In a bowl, whisk 110g cocoa powder and 260ml boiling water together until smooth. Leave to cool for 10 minutes.
Preheat the oven to 180°C, gas mark 4. Grease and line 3 x 20cm round cake tins.
Put 390g butter and the caster sugar in a bowl and whisk until pale and fluffy. One at a time, beat in the eggs, then stir in the flour and baking powder.
Add the cooled cocoa mixture and stir to combine. Divide the mixture among the tins.
Bake for 25 minutes, or until a skewer inserted into the centre comes out clean. Leave the sponges to cool in the tins for 10 minutes then turn out onto a wire rack to cool completely.
Meanwhile, make the icings. For the dark chocolate icing, melt the dark chocolate in a bowl set over a pan of barely simmering water. Remove from the heat and leave to cool completely. Whisk the remaining 50g butter until pale. Beat in 150g icing sugar, the remaining 10g cocoa powder and 150g cream cheese. Pour in the cooled chocolate and beat together until thick. Chill for 20-30 minutes.
For the white chocolate icing, melt and cool the white chocolate as above. Whisk the remaining 100g butter until pale. Beat in the remaining 200g icing sugar, 150g cream cheese and the cooled chocolate.
In a separate bowl, beat together 3g dark chocolate icing and 100g white chocolate. Set aside.
Place one sponge on a cake stand. Spread half the dark chocolate icing on top, then add the next sponge. Repeat with half the white chocolate icing, then add the final sponge. Spread the cake with a thin layer of white chocolate icing to seal in the crumbs.
Transfer the rest of the dark, white and mixed icings to 3 piping bags.
Pipe the dark chocolate icing on the bottom tier to give an even coating around the edges. Next, pipe the mixed icing around the middle tier. Finish with the white chocolate icing on the final tier and over the top of the cake. Using a palette knife, gently smooth the icing on the top of the cake.
Angle a long spatula down the length of the cake at 45 degrees. Pressing gently against the icing, move the spatula around the edge of the cake. This will allow the three colours to merge into an ombre effect and also create a smooth finish.