Tuxedo Cake is a homemade, rich chocolate cake with double chocolate filling (both white and dark chocolate) and a swirled chocolate topping. What are the 3 types of cake?
What is Tuxedo cake made of?
Tuxedo cake is a chocolate cake with dark chocolate mousse, white chocolate mousse, and fudgy brownie pieces in between. It is finished with chocolate ganache. This recipe is based off the Costco (Kirkland) brand Tuxedo Chocolate Mousse Cake.
How do you cook a tuxedo cake?
Tuxedo cake is the most special and celebratory dessert! It’s moist chocolate cake with a thick white ganache filling and dark chocolate fudge frosting. Preheat the oven to 350°F (177°C) and grease three round 9-inch cake pans. Set aside.
Is this Tuxedo cake worthy of being someone’s birthday cake?
And this tuxedo cake is totally worthy of being someone’s birthday cake. OMG. From the moist chocolate cake to the rich dark chocolate mousse to the tangy-sweet white chocolate cream cheese filling, every bite is is decadent beyond your wildest imaginings.
What is a tuxedo cake made of?
Tuxedo Cake is a homemade, rich chocolate cake with double chocolate filling (both white and dark chocolate) and a swirled chocolate topping. This decadent triple layer chocolate cake recipe is so delicious, and can be made for any occasion!
Why is it called a tuxedo cake?
Tuxedo cake is so named because the dark chocolate and vanilla layers make it look like a black and white tuxedo.
What is a tuxedo cake from Costco?
The dessert that has shoppers flocking to Costco
Per Taste of Home, Costco’s Tuxedo Chocolate Mousse Cake features a bottom layer full of rich chocolate cake, with creamy chocolate mousse and chewy brownie pieces just above that.
What does a tuxedo cake taste like?
You only need a small slice of the cake to sink into sweet, chocolatey heaven. It consists of a few different layers. The bottom layer is a dense, bold-flavored chocolate cake. On top of that is a rich, creamy chocolate mousse with brownie pieces in it.
What are the 3 types of cake?
Below is a comprehensive but by no means exhaustive list of the basic types of cakes.
What defines a tuxedo?
a man’s jacket for semiformal evening dress, traditionally of black or dark-blue color and characteristically having satin or grosgrain facing on the lapels. the complete semiformal outfit, including this jacket, dark trousers, often with silk stripes down the sides, a bow tie, and usually a cummerbund.
How much is the tuxedo cake at Costco?
Final cost $13.99!
This decadent cake weighs in at over 2- 1/2 pounds and is a bakery fave for a reason. The layers include a rich chocolate cake bottom topped with a creamy chocolate mousse filled with scrumptious chewy pieces of brownies.
What are Costco cakes like?
You can either order what Costco refers to as a white cake—a.k.a. vanilla—or a chocolate cake. The former is a vanilla sheet cake filled with vanilla cheesecake mousse that’s iced with white buttercream.
How many does a Costco tuxedo cake serve?
The cake serves at least 12 people – a great addition to any dessert table at a party, or for a simple birthday celebration.
How long does Costco tuxedo cake last?
Kept in the fridge, cake with buttercream or ganache topping will last for 3-4 days. If the cake has custard, cream, cream cheese, or fresh fruit, it will last 1-2 days at most. If your cake has cream cheese frosting, then refrigerate for 1-2 days at most and then allow to come up to room temperature before serving.
How long is tuxedo cake good for?
How to store your tuxedo cake. Should you happen to have uneaten cake you can store it, covered, in the fridge for about 2 days. (Unlike some cakes, this one must be stored in the refrigerator because of the cream cheese in the white chocolate filling.)
Does Costco tuxedo cake have nuts?
CONTAINS: MILK AND SOY. MAY CONTAIN PEANUTS, TREE NUTS AND WHEAT.
Is Costco tuxedo cake vegan?
A vegan version of the Costco Tuxedo Cake! Two kinds of mousse layered with fudge brownie chunks, chocolate cake and ganache icing!
Is Costco cake good?
Costco sheet cakes are a fantastic value, and you certainly get your money’s worth. For one thing, they’re freaking huge. A half sheet cake weighs in at about nine and a half pounds and is said to serve 48 people.
Is Costco tiramisu good?
Overall – 8/10
All in all, this seems to be the perfect adult dessert as it has all the elements you’d be looking for to serve a larger group a sweet end to a dinner. This tiramisu is filled with creamy sweetness, a bit of a biting bitterness and a cool cocoa finish, all for an amazing price.
How do you cook a tuxedo cake?
Tuxedo cake is the most special and celebratory dessert! It’s moist chocolate cake with a thick white ganache filling and dark chocolate fudge frosting. Preheat the oven to 350°F (177°C) and grease three round 9-inch cake pans. Set aside.
Is this Tuxedo cake worthy of being someone’s birthday cake?
And this tuxedo cake is totally worthy of being someone’s birthday cake. OMG. From the moist chocolate cake to the rich dark chocolate mousse to the tangy-sweet white chocolate cream cheese filling, every bite is is decadent beyond your wildest imaginings.
Tuxedo Cake – Costco Copycat
- Go directly to the recipe.
- Tuxedo cake is a chocolate cake that is sandwiched between layers of dark chocolate mousse, white chocolate mousse, and fudgy brownie bits.
- Chocolate ganache is used to decorate the top of the cake.
- The inspiration for this dish came from the Tuxedo Chocolate Mousse Cake sold at Costco (Kirkland).
- Chocolate lovers will go crazy for this cake, which is one of my all-time favorites.
ASSEMBLY
- This cake contains a large number of components, and as a result, it may be structurally unstable when it is assembled. To make construction easier, create a wall of aluminum foil around the cake layer and pour the mousses in through it. Despite the fact that they will set without pouring over the sides Preheat your oven to 350 degrees Fahrenheit and oil and line two 8-inch cake pans with parchment paper before starting. In a small mixing basin, sift and combine the dry ingredients. Lightly cream the butter and sugar together until they are light and fluffy. Whisk in the eggs and vanilla extract until the mixture is light and fluffy. In a separate bowl, whisk together the oil and sour cream until well mixed. Fold in half of the dry ingredients first, followed by the buttermilk and coffee, and repeat. In a small bowl, whisk together the remaining of the dry ingredients until barely incorporated. The cakes should be baked for 30 to 35 minutes, or until a toothpick inserted into the center comes out wet crumbs. Refrigerate for a few minutes in the tins before removing and cooling thoroughly on a wire rack. Prepare the brownie batter by sifting and stirring the dry ingredients. Melt the chocolate and the butter together. Whisk together the eggs, sugars, and vanilla extract until they are light and fluffy. Continue to whisk in the chocolate mixture until it becomes thick. Combine the dry ingredients by folding them in. Pour the batter into a greased and parchment paper-lined 9-inch loaf pan and bake for 45 minutes. 30 minutes or until a toothpick inserted comes out with moist crumbs when removed from the oven. After a few minutes of sitting in the pan, transfer to a wire rack to cool completely. Melt the chocolate and the butter together. In a large mixing bowl, whisk together the egg whites, salt, and cream of tartar until firm peaks form. While whipping, slowly incorporate half of the sugar. In a double boiler, heat the cream until it forms stiff peaks. In a separate bowl, heat the eggs, sugar, and vanilla extract until thick and pale. Add in the chocolate mixture and blend well. In a separate bowl, whisk together the egg whites and cream until barely mixed. Pour the mixture over the prepared cake layer. Sprinkle the chopped brownie pieces on top. Take an hour to relax. Whip the cream until it forms firm peaks. Whip the cream cheese until it becomes lighter in color. Melt the butter and white chocolate together in a double boiler. (It is OK for it to split.) Whisk in the cream cheese until it is well incorporated. Fold in the cream until it is completely blended. Pour the mixture on top of the chocolate mousse layer. Place the top layer of cake on top of the bottom layer and refrigerate the cake overnight. Remove the foil and use a flat edge to wipe the edges of the pan. Melt the chocolate and cream together in a double boiler. Placing plastic wrap over the edge of the cake and then pouring the ganache over it Allow for at least 2 hours of chilling time before serving. The flavor of this cake improves with age. Enjoy! Course: Dessert Servings: 12 Chocolate Cake: 1/3 cup softened unsalted butter
- 1 1/2 cups granulated sugar
- 2 tbsp canola oil
- 2 tbsp full-fat sour cream
- 3/4 cup full-fat buttermilk
- 1/3 cup strong coffee. Ingredients: 1 1/3 cups all-purpose flour
- 2/3 cup dutch-processed cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon ground espresso.
- Brownie ingredients: 1/3 cup all-purpose flour
- 3 tbsp dutch-processed cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon espresso
- 4 oz bittersweet chocolate
- 1/4 cup unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Chocolate Mousse (Dark Chocolate): 2 ounces bittersweet chocolate
- 2 tablespoons of unsalted butter
- 2 huge quail eggs
- A quarter teaspoon of salt
- A quarter teaspoon of cream of tartar
- A quarter cup of granulated sugar
- Pure vanilla extract (1/2 teaspoon)
- 1/4 cup heavy cream (optional)
- White Chocolate Mousse is made with 4 oz melted full-fat cream cheese, 3 oz white chocolate, 1/4 cup unsalted butter, 1/4 teaspoon salt, 1/2 teaspoon pure vanilla extract, 3 tablespoons granulated sugar, and 1/2 cup heavy cream.
- Chocolate Ganache: 3 oz semisweet chocolate
- 3 tbsp heavy cream
- 3 tbsp confectioners’ sugar
Cake:
- To begin, preheat the oven to 350 degrees Fahrenheit, oil and line two 8-inch cake pans with parchment paper.
- In a small mixing basin, sift and combine the dry ingredients.
- Lightly cream the butter and sugar together until light and fluffy.
- Whisk in the eggs and vanilla extract until the mixture is light and fluffy.
- Combine the oil and sour cream in a separate bowl until fully incorporated.
- Fold in half of the dry ingredients first, followed by the buttermilk and coffee, and repeat. Fold in the remainder of the dry ingredients until everything is just barely mixed.
- The cakes should be baked for 30 to 35 minutes, or until a toothpick inserted into the center comes out wet crumbs. Refrigerate in the tins for a few minutes before removing and cooling fully on a wire rack.
Brownie:
- Dry ingredients for the brownie should be sifted and stirred together.
- Melt the chocolate and butter together in a mixing basin.
- Whisk together the eggs, sugars, and vanilla extract until they are light and fluffy.
- In a separate bowl, whisk together the chocolate mixture until thick.
- Fold in the dry ingredients until well combined.
- Pour the batter into a greased and parchment paper-lined 9-inch loaf pan and bake for 45 minutes. 30 minutes or until a toothpick inserted comes out with moist crumbs when removed from the oven. After a few minutes of sitting in the pan, transfer to a wire rack to cool.
Chocolate Mousse:
- Melt the chocolate and the butter together.
- In a large mixing bowl, whisk together the egg whites, salt, and cream of tartar until firm peaks form. Whip in half of the sugar at a time while mixing.
- Whip the cream until it forms firm peaks.
- Over a double boiler, whisk together the eggs, sugar, and vanilla extract until thick and light in color. Add in the chocolate mixture and stir well.
- Fold in the egg whites until just blended, then fold in the cream until barely incorporated.
- Pour the mixture over the prepared cake layer.
- Sprinkle the chopped brownie pieces on top. Allow for an hour of relaxation.
Mousse de chocolat blanc (White Chocolate Mousse):
- Whip the cream until it forms firm peaks. Whip the cream cheese until it becomes light in color.
- Melt the butter and white chocolate together in a double boiler. (It is OK for it to split.)
- In a separate bowl, whisk together the cream cheese and sugar until blended.
- Fold in the cream until it is completely blended.
- Pour the mixture on top of the chocolate mousse layer.
- Place the top layer of cake on top of the bottom layer and refrigerate the cake overnight.
Chocolate Ganache:
- Remove the foil and use a flat edge to wipe the edges of the pan.
- Melt the chocolate and cream together in a double boiler. Placing plastic wrap over the edge of the cake and then pouring the ganache over it Allow for at least 2 hours of chilling time before serving. The flavor of this cake improves with time.
- Make 12 slices and serve.
- Enjoy!
What is a tuxedo cake made of?
Tuxedo cake is the most exquisite and festive treat you could ever imagine. Moisture-drenched chocolate cake is sandwiched between layers of creamy white ganache filling and rich dark chocolate fudge icing.
Why is it called Tuxedo Cake?
This cake is referred to as ″ Tuxedo ″ because it is black and white in color, much like a ″ Tuxedo ″.
What is tuxedo cake Costco?
Tuxedo Cake from Costco On the top of a Tuxedo Cake, you’ll discover a thick layer of delicious chocolate frosting, which is topped with sticks and balls made of dark and white chocolate, respectively. Tuxedo Cake is made even more delectable by the superb mousse and the addition of white chocolate to the recipe.
What is Tuxedo flavor?
It is a handcrafted, thick chocolate cake with a double chocolate filling (both white and dark chocolate) and a swirled chocolate topping that is served with a cup of coffee.
What are the 3 types of cake?
- The following is a thorough, but by no means exhaustive, list of the most basic sorts of cakes you may find.
- Butter Cake is a cake made with butter and sugar.
- Bake this simple buttermilk-raspberry butter cake as a layer cake, sheet cake, or even a DIY wedding cake using the ingredients listed above.
- The Pound Cake is a traditional American dessert.
- Sponge Cake is a type of cake made of sponge.
- Genoise Cake is a traditional French dessert.
- Cake made with biscuits.
- Angel Food Cake is a type of cake that is popular in the United States.
- Chiffon Cake is a type of cake made with chiffon.
- Flourless Cake that has been baked.
What is a tiger cake?
Using fragrant extra virgin olive oil, a pinch of white pepper, and natural cocoa powder, the batter is baked to perfection. In this recipe, the tiger stripe marbling occurs mysteriously and completely on its own while the cake is baking; all you have to do is carefully place the batters in the pan. —
How much is a tuxedo cake at Costco?
We purchased a Tuxedo cake from the Richmond Costco for the birthday kid who celebrated his birthday in June. If my recollection serves me well, the Tuxedo cake at Costco costs $14.99. Instead of the more usual round or squarish shape, the Tuxedo Cake is made in a long rectangular shape. The Costco Tuxedo cake is composed of a cake foundation.
How many calories are in a tuxedo cake?
Nutrition Facts
| Per (1 1/2” slice or 1/8 of cake (125 g)) | |
| Amount | % Daily Value* |
| Calories 450 | |
| Fat 27 g | 42 % |
| Saturated 14 g | 73 % |
Where can I buy a tuxedo cake?
Cake from The Bakery, 27.16 oz. (Walmart.com) Cake from The Bakery, 27.16 oz.
Does tuxedo cake need to be refrigerated?
(Unlike several cakes, this one must be preserved in the refrigerator due to the cream cheese in the white chocolate filling, which makes it more fragile.) If you don’t manage to finish off the entire cake in two days, this tuxedo cake freezes well.
What is the best Costco cake?
Tuxedo chocolate mousse cake, a Kirkland Signature dessert. It is said that you should not judge a book by its cover. However, when it comes to this tuxedo chocolate mousse cake with dark chocolate ganache, which can be found at Costco, it absolutely tastes as good as it seems.
How far in advance do I need to order a Costco cake?
How far in advance do you need to place your order? They recommend at least 24 hours, although they do have cakes ready for purchase (that are not personalized) in our local Costco near the bakery that are accessible all of the time.
What is Ganash?
French for ″ganache,″ it is a chocolate-and-cream glaze, frosting, sauce, or filling for pastries that is created from chocolate and cream.
Does tuxedo cake have nuts?
Pecans, chocolate chips, and drizzles of delicious caramel are scattered on top of a rich and creamy vanilla batter, which is then baked till golden brown.
How do you make Sally’s baking chocolate cake?
Vanilla batter that is thick and creamy is layered with nuts, chocolate chips, and drizzles of sweet caramel on top, resulting in a spectacular combination of flavors and textures.
Tuxedo Cake
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- What will you be serving as a Christmas dessert this year?
- Are you ready for the big climax of your huge Christmas feast?
- It is my intention to bring out a large dish of cookies for our respective families, but there must be something more that has a significant WOW effect to commemorate the occasion.
- Let’s be honest: cranberry orange cake is delicious, and Christmas cupcakes are adorable, but let’s get down to business.
- We require a stunning and opulent showstopper to step into these enormous shoes.
- And I’m very sure I know what should be on the menu.
- This is referred to as a tuxedo cake.
- The concept behind this seductive beauty is to provide a striking black and white contrast.
- The term ″tuxedo cake″ is actually up to your own interpretation, as long as the colors white and black are in harmony.
- If you ask me, that means three layers of handmade chocolate cake dressed up with rich, creamy white chocolate ganache filling and a layer of dark chocolate silk frosting that is so thick that it looks like a string bean when applied to a plump marshmallow Those of you who remember my story about baking a chocolate cake and forgetting to put the sugar in remember how I felt.
- That actually took place.
- And this is the cake in question.
- In these photographs, you are not looking at the cake itself, but rather the cake that came just before it.
- As you may guess, it was a full and utter unpleasant experience.
- It is bitter salty cardboard if you have ever wondered what chocolate cake would taste like if it were not sweetened with sugar.
- However.
- When you combine all of the ingredients in the proper order, this chocolate cake is really delicious.
- A dense, black crumb with a strong chocolate aroma and flavor.
- Each forkful is supple, silky, and dripping with moisture.
- This cake is not for the faint of heart, since it contains no sugar or eggs.
3 Parts to Tuxedo Cake
- Chocolate cake, white chocolate ganache, and dark chocolate silk icing are all featured here.
- First and foremost, the cake.
- The chocolate cake is similar to my chocolate cream cheese Bundt cake (identical photo of the batter), which is a variation on my favorite chocolate cake (see recipe below).
- The sour cream makes the difference between the two options.
- I make a substitution for some of the liquid with sour cream.
- Why?
- The use of sour cream results in a cake that is somewhat denser and much more moist in the crumb.
- A crumb that is so wet that it adheres to the fork and melts on your palate.
- Using espresso powder to enhance the chocolate taste of the cake is something I highly suggest.
- The cake will not have a coffee flavor at all; rather, the espresso powder will enhance the chocolate flavor of the cake by adding depth to it.
- Additionally, hot liquid will be required in the cake batter in addition to buttermilk (this acid is a requirement!).
- Why?
- Instead than simply sitting there, the hot liquid helps the cocoa powder to bloom and dissolve rather than just sitting there.
- My top recommendation for a hot liquid is strong black coffee.
- Once again, the cake will not have a coffee flavor to it!
- Alternatively, hot water can be used.
- Is it better to use natural cocoa or Dutch-process cocoa?
- Use natural cocoa.
- Do you remember why?
- The white chocolate ganache is the final step.
- White chocolate ganache, like ordinary chocolate ganache, is made with only two ingredients: genuine white chocolate and heavy cream, much like the traditional version.
- Make certain that you’re using the correct components because there are only two of them.
- And the very best ones conceivable, at that!
- White chocolate ganache should be made using high-quality chocolate to guarantee that it is smooth and tasty (!).
- And use heavy cream to create a ganache that will hold its shape.
- Warm the heavy cream, pour it over the chocolate, and mix until everything is well combined.
- Allow the ganache to cool entirely to form a thick and smooth ganache.
- This thing is really creamy, to the point of being unsafe.
- We’ll use it to sandwich the cake layers together.
- The rich chocolate silk icing is the last touch.
- It begins off as a simple buttercream, but quickly turns into a frosting that could be considered unlawful.
- A smidgeon of corn syrup imparts a velvety texture and lustre to the hair.
Have no corn syrup on hand?Use honey instead.Since there’s no leavening occurring, you may use either natural or dutch-process cocoa powder.Natural cocoa powder is perhaps the most convenient option because it is required for the cake batter.I had a jar of Hershey’s special dark cocoa on hand, so I incorporated part of it into the recipe.Regardless of the cocoa powder you choose, the frosting will remain smooth and shimmering throughout.
- Serve with fresh raspberries, mint sprigs, and any leftover white chocolate ganache that wasn’t used during the preparation (or eat).
- Christmas dinner needs to culminate with a black tie gala!
More Christmas Dessert Recipes
- Amaretto Cheesecake
- Rum Cake
- Upside-Down Pear Gingerbread Cake
- Chocolate Mousse Cake
- Sky High Chocolate Mousse Pie
- Chocolate Mousse Cake
- Chocolate Mousse Pie
Description
- Tuxedo cake is the most exquisite and festive treat you could ever imagine. Moisture-drenched chocolate cake is sandwiched between layers of creamy white ganache filling and rich dark chocolate fudge icing. 1 and 3/4 cups (219g) all-purpose flour (spooned and leveled)
- 1 and 3/4 cups (219g) butter (softened)
- 3/4 cup (62g) raw cocoa powder (unsweetened)
- Sugar granules (about 1 and 3/4 cups, 350g)
- Baking soda (two tablespoons)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- Optional: 2 tablespoons espresso powder (optional)
- Half-cup (120 mL) canola or other vegetable oil
- 2 big eggs that have been left at room temperature
- At room temperature, 3/4 cup (180g) full-fat sour cream is used
- At room temperature*
- 1/2 cup (120mL) buttermilk
- Pure vanilla extract (about 2 tablespoons)
- Hot water or coffee* (half a cup (120ml))
White Chocolate Ganache
- 1/2 cup (120mL) heavy cream
- three 4 ounce (340g) white chocolate bars, roughly chopped*
Chocolate Silk Frosting
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 1/2 cups (540g) confectioners’ sugar
- 3/4 cup (62g) unsweetened natural or Dutch-process cocoa powder*
- 1/2 cup (120ml) heavy cream or whole milk
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- optional garnishes: fresh raspberries and mint
- 1 cup (230g) unsalted butter, softened to room temperature
- 4 1/2 cups (540g) confectioners’ sugar
- 3/4
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and oil three 9-inch round cake pans. Remove from consideration
- Make the cake by following these steps: In a large mixing basin, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) until well combined. Make a mental note to put it away. Use a whisk or a handheld or stand mixer with with a whisk attachment (or simply a whisk) to thoroughly incorporate the oil, eggs, sour cream, buttermilk, and vanilla until well blended and smooth. Whisk or beat all of the ingredients together until the batter is completely mixed
- then pour the wet ingredients into the dry ingredients and whisk or beat until everything is thoroughly blended.
- Divide the batter evenly between three baking pans. Preheat the oven to 200°F and bake for 21-25 minutes. Be sure to keep an eye on yours because baking times vary. When a toothpick placed in the center of the cakes comes out clean, the cakes are done.
- Remove the cakes from the oven and place them on a wire cooling rack to cool.
- Allow the cake to cool entirely in the pan while you create the white chocolate ganache, which will allow the cake to cool while also being ready at the same time. In a large mixing basin, combine the white chocolate chips. In a small saucepan, heat the cream over low heat until it begins to softly boil. (Make sure it doesn’t come to a fast boil–it will be extremely hot!) Pour over the white chocolate and whisk until the chocolate is totally melted and the mixture is entirely mixed. Keep it covered and refrigerated for about 1-2 hours, or until it has thickened and become spreadable. You don’t want it to be too runny.
- Make the icing by following these steps: In a large mixing bowl, using a handheld or stand mixer fitted with a paddle or whisk attachment, cream the butter on high speed for about 2 minutes, or until it is light and fluffy. Combine 4 cups confectioners’ sugar, the cocoa powder, the milk/cream, the corn syrup, the vanilla, and the salt in a mixing bowl. Beat on low speed for 30 seconds, then increase to high speed and beat for 2 minutes, or until the mixture is smooth and well blended. The extra 1/2 cup confectioners sugar can be used to make the frosting a little thicker if you want it that way. (It is my addition.)
- Assemble and frost the model:
- Place 1 cake layer on a cake stand or serving dish and set it aside. Cover the top of the cake with half of the white chocolate ganache, spreading it out evenly. Immediately top with the second layer and spread the remaining ganache evenly over the top (if there is too much ganache, serve a dollop or a teaspoon with each slice!). The third cake layer should be placed on top. Spread a thick layer of icing all over the top and edges of the cake to finish it off. If desired, garnish with raspberries and mint leaves. It is necessary to refrigerate the cake for at least 45 minutes before slicing it, or the cake may gradually come apart as you cut.
- Leftover cake should be carefully wrapped and stored in the refrigerator for up to 5 days.
Notes
- Prepare Ahead of Time Instructions: Prepare the cake up to and including step 4. Wrap the individual cooked cake layers snugly in plastic wrap and place them in the refrigerator for up to 2 days or in the freezer for up to 3 months. Bring the cake to room temperature, then prepare the ganache and frosting before assembling and icing the cake. Frosted cake keeps nicely in the freezer for up to 3 months. Reheat at room temperature or serve chilled after thawing overnight in the refrigerator.
- Special Instruments: Baking Supplies: KitchenAid Stand Mixer | KitchenAid Hand Blender | Glass Mixing Bowls | 2-cup Glass Measurement Cup | 9-inch Round Cake Pan | Frosting Spatula | Black Plate | Why Make It Room Temperature? All refrigerated ingredients should be at room temperature before mixing to ensure that the batter comes together easily and evenly. For further information, please see this link. Plain yogurt can be substituted for sour cream in some cases. Although the cake will not have the same rich flavor as the original, it is a passable substitute.
- Buttermilk: This recipe calls for buttermilk, which is not optional. If necessary, you can make your own homemade version of buttermilk. In a liquid measuring cup, combine 1 teaspoon white vinegar or lemon juice with 1 teaspoon water. Then, using the same measuring cup, fill it halfway with whole milk until it measures 1/2 cup. Although lower-fat or nondairy milks can be substituted for the soured milk in this recipe, the cake will not be as moist or rich. Allow it to sit for 5 minutes after you’ve stirred it. The homemade ″buttermilk″ will have curdled little and will be ready to use in the recipe when it is ready.
- Espresso Powder: The combination of espresso powder and coffee will not impart a coffee flavor to the chocolate. Instead, they serve to enhance the chocolate flavor. Both of these come highly recommended by me. If coffee is not your cup of tea, you may omit the espresso powder and use boiling hot water for the hot coffee.
- The white chocolate bar is normally marketed in 4 ounce halves and is made of cocoa butter. Ghirardelli, Baker’s brand, or Lindt are some of my favorite chocolates. They may be found in the baking aisle, just next to the chocolate chips. Finely chop the white chocolate in order for it to melt more easily and faster
- Natural cocoa powder should be used in the cake rather than Dutch-process cocoa powder. Because there is no leavening occuring in the frosting, you may use either 3/4 cup or 1 cup of it. Natural unsweetened cocoa (1/4 cup) and Hershey’s special dark cocoa (1/2 cup) were used in the frosting seen in the photo. Yum
- Corn Syrup or Honey: Corn syrup or honey is responsible for the frosting’s velvety texture and beautiful sheen.
- Organize Yourself Previously Detailed instructions are included in the recipe.
- Wrap the individual cooked cake layers snugly in plastic wrap and place them in the refrigerator for up to 2 days or in the freezer for up to 3 months before serving them.
- Set aside to cool to room temperature while you prepare the ganache and frosting.
- Assemble and frost before serving.
- Iced cake keeps nicely in the freezer for up to three months.
- Reheat at room temperature or serve cold after thawing overnight in the refrigerator.
- Tools that are unique: Baking Supplies: KitchenAid Stand Mixer |
- KitchenAid Hand Blender |
- Glass Mixing Bowls |
- 2-cup Glass Measurement Cup |
- 9-inch Round Cake Pan |
- Frosting Spatula |
- Black Plate Why room temperature baking?
- In order for the batter to combine smoothly and uniformly, all chilled ingredients should be at room temperature.
- More information may be found here.
- Try substituting plain yogurt with the sour cream.
- Even while the cake will not have the same rich flavor as the original, it is a passable substitute;
To make this dish, you’ll need to have some buttermilk on hand.
- As a last resort, you may create your own homemade buttermilk.
- Fill a liquid measuring cup halfway with 1 teaspoon white vinegar or lemon juice.
- Then, using the same measuring cup, pour in enough whole milk to make 1/2 cup total.
- Although lower-fat or nondairy milks can be substituted for the soured milk in this recipe, the cake will not be as moist or rich in flavor.
- Set aside for 5 minutes once you’ve stirred it around.
- In the recipe, the created ″buttermilk″ will be somewhat curdled, but it will be ready to use.
- It is not possible to make the chocolate taste like coffee by mixing espresso powder with it.
- As a matter of fact, they serve to intensify the chocolate taste.
- The two of them are excellent.
- It’s possible to omit the espresso powder and substitute boiling hot water for the warm coffee if you don’t like for it.
- A 4 ounce bar of white chocolate is the standard size for white chocolate.
- Ghirardelli, Baker’s brand, or Lindt are some of the best chocolate brands available.
- They may be found in the baking aisle, close to the chocolate chips.
- Finely chop the white chocolate in order for it to melt more easily and faster.
Dutch-process cocoa should not be used in this cake; natural cocoa should be used instead.You may use either 3/4 cup of either because there is no leavening in the icing.Natural unsweetened cocoa (14 cup) and Hershey’s special dark cocoa (1/2 cup) were used in the frosting seen in the photo.Yum;
Glucose Syrup or Honey: Corn syrup or honey is responsible for the frosting’s velvety texture and lovely sheen.
Tuxedo Cake
- Chocolate cake with rich chocolate mousse and sweet white chocolate filling makes up the base of this luscious cake recipe.
- Everything a chocolate lover could wish for has come true!
- This post includes affiliate links for your convenience.
- In the event that you make a purchase after clicking on one of those links, I may get a small compensation at no extra cost to you.
- I only connect to things that I really enjoy and use.
- For the whole disclosure, please check this page.
- I work on the premise that cake is a meal that may be consumed on a daily basis because someone’s birthday is celebrated every day.
- (Have I ever mentioned that I’m able to rationalize eating pretty much anything at any time?) – And this tuxedo cake is well deserving of being a birthday cake for someone special.
- OMG.
- The decadence of every mouthful, from the soft chocolate cake to the rich dark chocolate mousse to the tangy-sweet white chocolate cream cheese filling, is beyond your wildest expectations.
- This is not a cake that can be made in a short amount of time.
- It’s a celebration cake not just because it’s completely out of the ordinary and dramatic, but also because it will take the best part of a day to prepare, and who has the luxury of time for that on a regular basis?
- However, if you like, you may divide the labor into two days: prepare the cake layers one day ahead of time, then prepare the contents and icing on the second day and assemble everything on the third day.
- Packing the cake layers tightly with plastic wrap the night before can ensure that everything goes well on the big day.
- You shouldn’t have any problems storing them on the counter at room temperature overnight.
Assembling your tuxedo cake
- Make your white chocolate cream cheese filling, chocolate mousse, and chocolate buttercream first, and then assemble your cake. Spread half of the white chocolate mixture over the top of one of your cake layers. Repeat with the remaining white chocolate mixture. Make sure you don’t fill your cake right up to the edge
- this will make icing your cake much easier since you won’t have to worry about any filling leaking into the chocolate frosting.
- Pipe two circles of buttercream over the filling around the edge of the cake
- this will serve as a dam to keep the mousse inside the cake from leaking out. In order to prevent the cake from wobbling as you assemble it, you should use a wide round tip for this step. Finally, pour the mousse within the dam and chill the cake for 20 minutes before assembling it.
- Make careful to chill the cake once more once you’ve finished adding the last cake layer, otherwise icing the cake will be very hard to apply.
- And I attempted, and almost succeeded in knocking that top layer to the ground.
- That would have been a sad outcome.
- Is it because of this cake?
- I’m at a loss for words when it comes to how much I adore it.
- Tuxedo cake has quickly become one of my favorite desserts, and I believe it will become one of yours as well.
Tools to help you assemble this cake
- In order to pipe the dam that will keep your mousse in, you’ll need a big round tip and pastry bags.
- When spreading the white chocolate filling, a little offset spatula is beneficial since the small size allows you to have more control and prevents the filling from spreading all the way to the edge.
- Finally, while the chocolate icing on top of the cake is completely optional, it elevates the overall appearance of the cake to a more professional level.
- When it comes to applying glazes on cakes, I prefer to use a plastic squeeze bottle.
- Pour the glaze into the bottle before adding it to the cake (a funnel is helpful).
- Squeeze a circle of glaze over the edge of the cake, squeezing harder in certain spots to produce drips.
- Repeat the process with the remaining glaze.
- Using an offset spatula, spread the remaining glaze over the cake and level it out evenly.
- To learn how to frost your cake, check out my death by chocolate cake post, in which I reveal my favorite equipment and techniques.
How to store your tuxedo cake
- If you have any leftover cake, you may keep it in the fridge for up to 2 days if it is well wrapped in plastic wrap. (Unlike several cakes, this one must be preserved in the refrigerator due to the cream cheese in the white chocolate filling, which makes it more fragile.) If you don’t manage to finish off the entire cake in two days, this tuxedo cake freezes well. Slice the cake, arrange the pieces on a baking sheet, and place the baking sheet in the freezer for approximately half an hour to set the frosting and filling, as directed on the package. Once the frosting has firm, securely wrap each slice in a couple layers of plastic wrap and/or freezer paper to prevent it from drying out. You should be able to keep it in this condition for a number of months. Is this tuxedo cake something you made? AWESOME! Please let me know what you think by leaving a comment and rating in the box below. And don’t forget to upload a photo on Instagram! Please use the hashtag @theitsybitsykitchen so that I can see it! Then become a fan of IBK on Facebook and follow them on Pinterest for more delectable and amusing recipes. It is a chocolate lover’s paradise, from the chocolate cake to the chocolate filling to the chocolate buttercream on top of it all. Course: Dessert American cuisine is served. Chocolate cake (serves 12 people) 2 cups granulated sugar
- 1 cup unsalted butter melted and cooled
- 1/4 cup vegetable oil
- 3 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsweetened cocoa powder
- 1 1/2 cups warm coffee or substitute flat cola
- 1 1/2 cups unsweetened cocoa powder
- 1 1/2 cups warm coffee or substitute flat cola
- 1 1/2 cups unsweetened cocoa powder
- 1
- Chocolate mousse is a delicious dessert. 3/4 cup heavy cream, divided and very cold
- 1 teaspoon light corn syrup
- 2 teaspoons granulated sugar. 4 ounces semisweet chocolate, coarsely chopped
- 1/2 cup + 3/4 cup heavy cream, divided and very cold.
- The filling is made of white chocolate. 4-ounce white chocolate
- 4-ounce cream cheese at room temperature
- 2-tablespoon unsalted butter at room temperature
- 1/2-cup powdered sugar
- 1/8-tablespoon salt
- Chocolate ganache is a kind of icing. 1.5 cups unsalted butter at room temperature
- 1/2 cup unsweetened cocoa powder
- 4 1/2 to 5 1/2 cups powdered sugar
- 1 1/2 cups unsweetened cocoa powder
- 3 to 4 tablespoons whole milk or heavy cream
- 1 teaspoon vanilla extract
- optional: 1/2 teaspoon espresso powder
- 1/2 teaspoon salt
- 3 to 4 tablespoons whole milk or heavy cream
- 1/2 cup heavy cream
- 4 ounces dark chocolate, coarsely chopped
- 1/2 cup confectioners’ sugar
Chocolate cake
- Preheat the oven to 350 degrees Fahrenheit. Cooking spray 3 (8-inch) round cake pans with a little coating of flour. Prepare the pans by lining the bottoms with parchment paper and spraying the parchment with more cooking spray
- set the pans aside.
- In a large mixing basin, whisk together the sugar, butter, and oil until everything is well incorporated.
- In a separate bowl, whisk together the eggs and vanilla.
- Whisk together the flour, baking powder, baking soda, salt, and cocoa powder in a medium-sized mixing bowl until everything is well incorporated
- Whisk the dry ingredients into the wet components until well integrated, then gently add the coffee (or flat cola) until just barely absorbed.
- Using a spatula, equally distribute the batter between the prepared pans and bake for 28 to 32 minutes, or until the cakes bounce back when gently touched with a fingertip.
- 15 minutes in the pans on a wire rack, then invert the cakes onto the rack and peel away any parchment paper that has stuck to the pans.
- Allow the cake to cool fully before continuing.
- To keep at room temperature for up to 1 day after cooling, wrap securely in plastic wrap.
Chocolate mousse
- Put the chocolate in a medium heatproof dish and set aside. Place 1/2 cup of the heavy cream in a small saucepan and boil over medium heat, stirring constantly, until the cream begins to simmer. Do not allow the water to boil. 3 minutes after pouring hot cream over the chocolate, remove from heat and set aside. Add the corn syrup and stir until the chocolate is melted and the mixture is smooth, about 2 minutes. Allow it stand at room temperature for 30 minutes or until it is cold but not firm.
- In a large mixing basin, whisk together the sugar and the remaining 3/4 cup heavy cream until well combined.
- Using an electric mixer set on high speed, whip the cream until it retains soft peaks in the bowl.
- Using a rubber spatula, gently fold in one-quarter of the whipped cream into the cooled chocolate mixture until everything is well blended.
- Gently fold in the rest of the whipped cream.
The filling is made of white chocolate.
- Microwave white chocolate in 15-second intervals at 50% power, stirring after each interval, until chocolate is melted and smooth. Allow for a few minutes of cooling time.
- In a medium mixing bowl, whip together the cream cheese and butter until light and fluffy, about 3 minutes.
- Mix in the melted white chocolate until everything is well-combined.
- Add the powdered sugar and salt and mix on a moderate speed until everything is well mixed.
- Increase the speed of the mixer to high and beat for 3 to 4 minutes, or until the mixture is extremely frothy.
Chocolate frosting
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium speed until smooth.
- Mix on a medium speed until the mixture is very smooth and creamy.
- Reduce the speed of the mixer to low and gently incorporate the cocoa powder, followed by the remaining 4 cups of powdered sugar.
- Continue to beat for another 1 to 2 minutes.
- Mix in 3 tablespoons of milk, the vanilla extract, the espresso powder (if using), and the salt until everything is well-combined.
- Increase the speed of the mixer to medium and beat until the frosting is smooth.
- If the frosting is too thin, add more powdered sugar, and if it is too thick, add a little more milk to thin it.
Assembly
- Trim the tops of the cake layers so that they are of the same height—a long serrated knife is the finest equipment for this task. 1 cake layer should be placed on a cake circle. Using a pastry bag fitted with a 1/2-inch round tip, fill the bag with approximately 1 cup of frosting
- set aside.
- The white chocolate filling should be spread half-way over the top of the cake
- do not spread it all the way to the edge of the cake.
- Two lines of frosting should be piped around the perimeter of the cake.
- (This will act as a dam to keep your mousse contained within the cake.)
- Place a little less than half of the chocolate mousse on top of the white chocolate filling, leaving a little border around the edge.
- You want enough to fill in the dam, but not so much that it overflows into the surrounding area.
- Make certain that the mousse reaches the edge of the buttercream before smoothing the top of the mousse with a spatula.
- Refrigerate the second cake layer for 20 minutes before continuing with the filling instructions from the first layer.
- Perhaps you won’t be able to use up all of the mousse
- save the rest for yourself as a well-deserved treat.
- Refrigerate the cake for another 20 minutes before assembling it with the remaining cake layer.
- After frosting the cake with chocolate buttercream, place it in the refrigerator while you prepare the glaze.
Glaze
- Put the chocolate in a small heat-proof dish and set aside.
- In a small saucepan, boil the glaze over medium heat until it just begins to steam, about 1 minute.
- Allow for 3 minutes of resting time after pouring over the chocolate.
- Whisk until the mixture is completely smooth.
- Allow the glaze to cool for 5 to 10 minutes (until it has thickened but is still pourable), then pour it over the frosted cake to finish.
- Instead, you may pour the glaze into a small squeeze bottle and pipe a circle of glaze around the edge of the cake.
- (Optional) In other areas, squeeze a bit extra glaze out of the tube to produce drips.
- Using a spatula, gently smooth out the top of the cake with the remaining glaze.
- Refrigerate for a few minutes to let the glaze to set, then slice and serve.
- I strongly advise you to go over the recipe at least once before getting started on the baking process because this cake involves a large number of stages.
- The chocolate glaze is completely optional.
- When making the cake without the icing, consider serving it with some hot fudge sauce for an added dose of indulgence.
- White chocolate chips were used to decorate the cake, although this is entirely optional.
- If you have any leftover cake, it may be kept refrigerated (covered) for up to 2 days or frozen (tightly wrapped) for up to 2 months.
The New Best of Betterbaking.com cake layers were used in this recipe. The Model Bakery Cookbook provided the inspiration for the mousse and glaze.
What’s Black and White and Irresistibly Delicious? A Tuxedo Cake
| Nutrition Facts (per serving) | |
|---|---|
| 1086 | Calories |
| 56g | Fat |
| 141g | Carbs |
| 8g | Protein |
Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 1086 |
| % Daily Value* | |
| Total Fat 56g | 72% |
| Saturated Fat 28g | 138% |
| Cholesterol 137mg | 46% |
| Sodium 575mg | 25% |
| Total Carbohydrate 141g | 51% |
| Dietary Fiber 3g | 10% |
| Total Sugars 108g | |
| Protein 8g | |
| Vitamin C 0mg | 0% |
| Calcium 202mg | 16% |
| Iron 4mg | 22% |
| Potassium 185mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
- Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. There are various distinct kinds of tuxedo cake, but they all have a few things in common: they are all towering, majestic sweets that are a delectable combination of chocolate and vanilla in flavor and appearance. The exquisite hues of a tuxedo are represented by the dark chocolate and white vanilla. This recipe calls for layers of black and white cake, as well as chocolate and vanilla icing, to create a delectable and elegant dessert. While it appears to be a complicated recipe, we make it simple by utilizing a boxed cake mix. This tuxedo cake, which is sandwiched between layers of vanilla and chocolate icing and topped with a luscious layer of chocolate ganache, is perfect for a black tie event. For the White Cake Layers, prepare the following: Preparation: cooking spray, 1 (15 1/4-ounce) box white cake mix, 1 cup water, 1/3 cup vegetable oil, 3 egg whites
- For the Chocolate Cake Layers, combine 1 (15 1/4-ounce) box devil’s food cake mix with 1 cup water, 1/3 cup vegetable oil, and 3 eggs in a large mixing bowl until well blended.
- A mixture of 8 cups confectioners’ sugar, divided
- 1 pound (2 cups) unsalted butter, melted and divided
- 2 teaspoons vanilla extract, divided
- 2 tablespoons milk, divided
- 1/4 cup unsweetened cocoa powder
- and a pinch of salt.
- For the Chocolate Ganache, combine 4 ounces semisweet baking chocolate, coarsely chopped
- 1/3 cup heavy whipping cream
- and a little amount of white chocolate for decoration.
Make the Cakes
- Gather all of the necessary components. Preheat the oven to 350 degrees Fahrenheit. Cooking spray should be sprayed into four (8-inch) round cake pans. Remove from consideration.
- Prepare the white cake layers by baking them in the oven. Pour all of the ingredients into a large mixing basin and stir until everything is coated (about 5 minutes). 2 minutes at a medium speed is recommended.
- Divide the white cake batter between the two cake pans that have been prepared. Bake for 26 to 31 minutes, depending on your oven. When a toothpick placed in the center of the cakes comes out clean, the cakes are done.
- Allow for 15 minutes of chilling time in the pans before removing from pans to cooling racks. Allow the cake to cool fully before constructing it.
- Prepare the chocolate cake layers according per package directions. Using a large mixing basin, thoroughly blend the devil’s food cake mix, water, oil, and eggs until well combined. 2 minutes at a medium speed is recommended.
- Divide the chocolate cake batter between the two cake pans that have been prepared. Bake for 26 to 31 minutes, depending on your oven. When a toothpick placed in the center of the cakes comes out clean, the cakes are done.
- Allow for 15 minutes of chilling time in the pans before removing from pans to cooling racks. Allow the cake to cool fully before constructing it.
Make the Frosting and Assemble
- Prepare the buttercream by mixing all of the ingredients together. Mix together 4 cups of powdered sugar, 1 cup of butter, and 1 teaspoon of vanilla essence in a large mixing bowl fitted with a wire whisk until smooth.
- To blend, beat the ingredients together thoroughly. Add the milk a teaspoon at a time, mixing well after each addition, until the desired spreadable consistency is reached. Remove one-third of the white buttercream frosting and place it in a separate bowl.
- Add the cocoa powder to the remaining 2/3 of the batter that is still in the mixing bowl. To blend, beat the ingredients together thoroughly. Remove from consideration.
- The remaining 4 cups of powdered sugar, the remaining 1 cup of butter, and the remaining 1 teaspoon of vanilla essence should be combined in a large mixing bowl equipped with a wire whisk before proceeding. To blend, beat the ingredients together thoroughly. The milk should be added a spoonful at a time, stirring constantly, until the appropriate spreadable consistency is reached.
- Remove the rounded tops of the cakes with a serrated knife to create a flat surface for the cakes.
- Place one of the chocolate layers on a cake stand or serving dish, and repeat the process with the remaining layers. Half of the chocolate buttercream should be placed on top.
- One of the white cake layers should be stacked on top of the other. Place the other chocolate cake layer on top of the white buttercream and frost with about 1/4 of the remaining white buttercream. Place the last white layer on top of the chocolate buttercream and frost with the leftover chocolate buttercream. The leftover white buttercream should be used to frost the top and sides of the cake as well. Refrigerate for at least an hour, or until the buttercream is firm.
Decorate the Cake
- In a small saucepan set over low heat, melt the semisweet chocolate and whipping cream together until smooth and creamy. Cook, stirring regularly, until the chocolate is completely melted and smooth, about 3 to 5 minutes. Allow for 5 minutes of cooling time.
- Immediately pour the ganache mixture over top of the cold cake and allow it to flow down the edges of the cake.
- Sprinkle grated white chocolate (or white chocolate curls) over the top of the cake before serving. Serve immediately after removing from the refrigerator.
- Cut into slices and serve.
How to Store
- The cake should be kept refrigerated once it has been frosted. If you’re going to be storing it for more than a few hours, wrap it in plastic wrap. The cake is best eaten fresh, but leftovers may be kept for a few days before becoming dry. You can prepare the cakes ahead of time and store them in an airtight container. Bake the cookies and allow them to cool fully before covering them firmly in plastic wrap. Immediately after preparation, decorate and serve, or freeze for extended storage.
Why Is It Called Tuxedo Cake?
- Tuxedo cake got its name because the layers of dark chocolate and vanilla frosting make it seem like a tuxedo in black and white, hence the name.
- It also happens to be aesthetically pleasing enough to be served at a black tie affair.
- Rate This Recipe is a must-try.
- This does not sit well with me.
- It’s hardly the worst case scenario.
- Yes, this will suffice.
- I’m a fan, and I’d suggest it.
- Amazing!
- It’s fantastic!
- Thank you for your feedback!
Tuxedo Cake
It is a handcrafted, thick chocolate cake with a double chocolate filling (both white and dark chocolate) and a swirled chocolate topping that is served with a cup of coffee. This luscious triple layer chocolate cake recipe is really wonderful, and it can be made for any celebration or event.
Triple Layer Tuxedo Cake Recipe
- I have to admit that I have never considered myself to be a ″cake expert.″ ″There’s no way, Vera, you can accomplish this, it’s too complex,″ I’d say to myself whenever I saw those lovely photographs of cakes on the Internet.
- ″You are not up to the challenge.″ To get started, you must be willing to accept the chance of tossing away a few cake layers or making the filling again.
- Since I created a stunning chocolate cake for my birthday, much to the joy of my visitors, I’ve been thinking about taking on a cake challenge more frequently.
- Okay, so my cake may not have been the most aesthetically beautiful, but it was very delectable.
- As a result, a few days ago, I discovered a new source of inspiration: tuxedo cake.
- Although the recipe was similar to my last cake, it was sufficiently distinct for me to enjoy it, and it looked absolutely fantastic.
- The only thing left to do was come up with a good excuse to bake this chocolate treat and then get to work on time.
- After much deliberation, the following thought occurred to me: ″why is there a need for a reason?″ Simply said, we will all eat a delicious slice of chocolate cake, and that will be that.″ Of course, it wouldn’t be able to make it all the way without encountering difficulties.
- This time, the unfortunate victim was a newly cooked cake layer, which ended up on the kitchen floor as a result of my careless handling.
- Everything else went quite nicely, so the white chocolate filling had a better chance than the unfortunate layer:).
The Best Chocolate Cake Recipe
- My new chocolate cake was ready in the blink of an eye, complete with a wonderful swirling chocolate icing on the top.
- Of course, it still didn’t look anything like the lovely cakes that you can find on Pinterest, but my opinion was that my tuxedo cake was a pretty good cake overall.
- And, as always, the flavor was great!
- As a result, my convicts, through no fault of their own, were able to experience this exquisite chocolate flavor, and I was motivated to continue my cake-baking trials.
- We’ll see how things go the next time around.
Tuxedo Cake
Description
It is a handcrafted, thick chocolate cake with a double chocolate filling (both white and dark chocolate) and a swirled chocolate topping that is served with a cup of coffee. This luscious triple layer chocolate cake recipe is really wonderful, and it can be made for any celebration or event.
Ingredients
For chocolate cake:
- Sugar, 1 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, 3/4 cup cocoa, 1 teaspoon salt, 2 eggs, 1 cup milk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract, and 1 cup freshly brewed coffee
For filling and frosting:
- 10-ounce semisweet baking chocolate, chopped
- 6-ounce white chocolate, chopped
- 2 cups heavy cream
- 1 cup powder sugar
- 2 teaspoons vanilla
- 1-cup cream cheese
- 1 tablespoon cocoa
- 10-ounce semisweet baking chocolate, chopped
Topping:
- Semisweet baking chocolate (4 oz. )
- 1 tablespoon vegetable oil
- 1 oz. white baking chocolate (1/2 teaspoon vegetable oil)
Instructions
To make the cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Butter and flour three 8 inch round baking pans and set aside.
- In a large mixing bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt
- mix until well combined.
- Mix on medium speed for 2 minutes after adding the eggs, milk, oil, and vanilla.
- Pour in the freshly brewed coffee
- Bake for 30 to 35 minutes, or until a wooden pick inserted in the middle comes out clean, after dividing the batter among the three pans.
- Refrigerate for 10 minutes in the pans before transferring to wire cooling racks to cool fully.
To make the filling and frosting:
- Melt semisweet chocolate and leave aside to cool to room temperature
- Using a double boiler, melt the white chocolate and leave it aside to cool
- Whip the cream until stiff peaks form, then gradually add the powdered sugar while mixing.
- Add the cream cheese and mix thoroughly until ever