tuxedo cake

From the chocolate cake to the chocolate filling to the chocolate buttercream, this cake is a chocolate lover's dream come true!

Tuxedo Cake

sugar

unsalted butter

vegetable oil

eggs (at room temperature)

vanilla extract

all-purpose flour

baking powder

baking soda

salt

cocoa powder

coffee (or substitute flat cola)

semisweet chocolate (finely chopped)

heavy cream (divided and very cold)

corn syrup

white chocolate

cream cheese (at room temperature)

unsalted butter (at room temperature)

whole milk or heavy cream

espresso powder (optional)

heavy cream

dark chocolate (finely chopped)

Preheat the oven to 350.  Spray 3 (8-inch) round cake pans with cooking spray.  Line the bottoms of the pans with parchment, spray the parchment with more cooking spray, and set pans aside.

Combine the sugar, butter, and oil in a large mixing bowl and whisk until combined.  Beat in the eggs and vanilla.

Combine the flour, baking powder, baking soda, salt, and cocoa powder in a medium mixing bowl and whisk until combined.

Whisk the dry ingredients into the wet ingredients, then slowly add the coffee (or flat cola) until just incorporated.  Divide batter evenly between the prepared pans and bake for 28 to 32 minutes, until the cakes spring back when touched gently with your fingertip.

Cool in the pans on a wire rack for 15 minutes then invert cakes onto the rack and peel off parchment paper.  Let cake cool completely before proceeding.  (Once cooled you can wrap tightly in plastic wrap and store at room temperature for up to 1 day.)

Chocolate cake

Place the chocolate in a medium heatproof bowl.  Place 1/2 cup of the heavy cream in a small saucepan set over medium heat and bring cream to a simmer.  Do not allow to boil.  Pour hot cream over the chocolate and let stand for 3 minutes.  Add the corn syrup then whisk until chocolate melts and mixture is smooth.  Let stand at room temperature until cool but not firm, about 30 minutes.

Place sugar and the remaining 3/4 cup of heavy cream in a large mixing bowl.  Beat with an electric mixer set to high speed until the cream holds soft peaks.  Stir one quarter of the whipped cream into the cooled chocolate mixture using a rubber spatula until combined.  Gently fold in remaining whipped cream.

Chocolate mousse

Microwave white chocolate at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth.  Allow to cool for several minutes.

Beat cream cheese and butter together in a medium mixing bowl until light and fluffy.  Beat in melted white chocolate until combined.  Add powdered sugar and salt and beat on low speed until combined.  Turn mixer to high and beat until very fluffy, 3 to 4 minutes.

White chocolate filling

Place the butter in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium speed until very smooth and creamy.  Turn mixer to low and beat in cocoa powder, then gradually beat in 4 cups of powdered sugar.  Beat 1 to 2 minutes more.  Add 3 tablespoons of milk, vanilla, espresso powder (if using), and salt and beat to combine.  Turn mixer to medium and beat until frosting is smooth.  Add additional powdered sugar if frosting is too thin or additional milk if it is too thick.

Chocolate frosting

Trim the tops of the cake layers so they’re even—a long serrated knife is your best choice of utensil here.  Place 1 cake layer on a cake circle.  Fit a pastry bag with a 1/2-inch round tip and fill the bag with about 1 cup of frosting.

Spread half of the white chocolate filling over the top of the cake—don’t go all the way to the edge of the cake.  Pipe two lines of frosting around the edge of the cake.  (This is the dam that will hold your mousse inside the cake.)  Place a little less than half of the chocolate mousse on top of the white chocolate filling.  You want enough to fill in the dam but not so much to overflow.  Make sure the mousse reaches the edge of the buttercream, then smooth the top of the mousse.  Refrigerate cake layer for 20 minutes.

Repeat the filling instructions from the previous layer.  You may not be able to use all of the mousse; keep the remainder as a well-deserved treat.  Again refrigerate cake for 20 minutes.

Top with the remaining cake layer and.  Frost cake with chocolate buttercream, then refrigerate the cake while you make the glaze.

Assembly

Place the chocolate in a small heat-proof bowl.  Heat the glaze in a small saucepan over medium heat until it just begins to steam.  Pour over the chocolate and let sit for 3 minutes.  Whisk until mixture is smooth.&nbsp;Let cool for 5 to 10 minutes (until it’s thick but still pourable) then pour over the frosted cake. &nbsp;Alternatively, you can pour the glaze into a plastic squeeze bottle and squeeze a circle of glaze around the edge of the cake. &nbsp;Squeeze a little more glaze out in some places to create drips. &nbsp;Pour the remaining glaze over the cake and smooth the top.&nbsp;Refrigerate to set the glaze then slice and serve.

Glaze

Dark chocolate and white cake layers alternating between layers of whipped dark chocolate and white chocolate ganache. The ultimate black and white cake.

tsp salt

(60 milliliters) vegetable oil

(100 grams) granulated sugar

(56 grams) sour cream, room temperature

tsp vanilla extract

(60 milliliters) heavy whipping cream, room temperature

(18 ounces) white chocolate chips, melted and cooled

(8 ounces) heavy whipping cream

(18 oz) dark chocolate chips

(16 ounces) heavy whipping cream

(240 grams) all-purpose flour, spooned and leveled

(400 grams) granulated sugar

(40 grams) dutch-process cocoa powder, spooned and leveled

(40 grams) black cocoa powder, spooned and leveled

Tbsp (10 grams) baking powder

(177 milliliters) vegetable or canola oil

eggs, room temperature

(177 milliliters) coffee

(177 milliliters) milk, room temperature

Preheat the oven to 325F (163C) and grease...

Preheat the oven to 325F (163C) and grease and line four 6 inch (15cm) round pans with baking spray and parchment paper.*

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, sugar, cocoa powders, baking powder and salt until they're well combined.

In a separate large bowl, whisk together the...

In a separate large bowl, whisk together the oil, eggs, coffee and milk, until they're well combined.

Sift the dry ingredients over the wet ingredients...

Sift the dry ingredients over the wet ingredients and then whisk together until the batter is completely smooth.

Distribute the batter evenly among the four pans,...

Distribute the batter evenly among the four pans, about 12oz, in each, and bake for 35 minutes. The edges should release from the pans and the top should spring back when you press on it gently.

Flip the cake over onto a tea towel...

Flip the cake over onto a tea towel and allow it to cool to room temperature.

When the cakes are almost done baking, make...

When the cakes are almost done baking, make the white cake.  

In a medium bowl, whisk together the flour,...

In a medium bowl, whisk together the flour, baking powder and salt until they're evenly distributed.

Whisk together the oil and the granulated sugar...

Whisk together the oil and the granulated sugar in a large bowl until they're smooth. 

Add the egg whites and whisk aggressively for...

Add the egg whites and whisk aggressively for 1-2 minutes (or use an electric mixer), until the color lightens a little.

Add the sour cream and vanilla extract and...

Add the sour cream and vanilla extract and whisk just until combined.

Add half of the dry ingredients to the...

Add half of the dry ingredients to the wet ingredients, turn the mixer on low speed and then pour in the heavy whipping cream, followed by the rest of the dry ingredients. Mix just until the last streak of flour is combined. 

Prepare one more pan and pour the batter...

Prepare one more pan and pour the batter into one 6 inch round pan and bake for 35 minutes.* When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it. 

Flip the cake over onto a wire rack...

Flip the cake over onto a wire rack or tea towel and allow the cakes to cool completely before frosting.

Place the white chocolate into a large bowl...

Place the white chocolate into a large bowl and the dark chocolate into a separate large bowl.

Place the heavy whipping cream into a small...

Place the heavy whipping cream into a small saucepane and heat over medium heat until it comes to a heavy simmer (bubbling all around the edge).

Pour 2 cups over the dark chocolate and...

Pour 2 cups over the dark chocolate and 1 cup over the white chocolate. Cover the bowls with a lid or plastic wrap for about 5 minutes, so the chocolate melts.

Use a rubber spatula to gently stir the...

Use a rubber spatula to gently stir the ganaches until they're completely smooth.

Cover again and allow them to cool completely...

Cover again and allow them to cool completely to room temperature.**

Once they've cooled, use an electric mixer with...

Once they've cooled, use an electric mixer with the whisk attachment, at high speed, to beat the ganaches (separately) until they're fluffy and have lightened in color.

Place the first layer of chocolate cake onto...

Place the first layer of chocolate cake onto a flat surface. Spread a thin layer of the whipped white chocolate ganache on top (this is easiest with a piping bag).

Place a layer of white cake next, topped...

Place a layer of white cake next, topped with a layer of dark chocolate ganache.

Next place a layer of chocolate cake, then...

Next place a layer of chocolate cake, then white chocolate ganache and then another chocolate cake.

Now spread a layer of the chocolate ganache...

Now spread a layer of the chocolate ganache and the second white cake.

Last, spread a layer white chocolate ganache followed...

Last, spread a layer white chocolate ganache followed by the last chocolate cake.

Chocolate Cake

White Chocolate Ganache

White Cake

Dark Chocolate Ganache

You should have a little white chocolate ganache...

You should have a little white chocolate ganache leftover and more dark chocolate ganache. Use them to frost the outside. You can either combine them or marble them.

Or you could do the white chocolate ganache...

Or you could do the white chocolate ganache as a crumb coat and then cover it with the dark chocolate ganache.

If the ganache starts setting and is difficult...

If the ganache starts setting and is difficult to spread on the outside when frosting, run your cake scraper and offset spatula under hot water.

This Exceptional Tuxedo Cake is based on the Tuxedo Cake at Costco.  An easily made decadent chocolate cake it&#39;s layered with both a chocolate and Bailey&#39;s white chocolate mousse. This is the perfect celebration cake for any occasion.

Exceptional Tuxedo Cake

water

instant coffee

dark brown sugar (200 grams)

sugar (200 grams)

all-purpose flour (245 grams)

Dutch cocoa (90 grams)

sour cream (225 grams)

eggs

vanilla

semisweet chocolate, coarsely chopped (85 grams)

Bailey's liqueur

white chocolate,

unsalted butter (70 grams)

semisweet chocolate, coarsely chopped (280 grams)

white chocolate bar (114 grams)

milk chocolate bar (114 grams)

dark chocolate bar (114 grams)

It is most important to mix this recipe at low speed to ensure the cake comes out flat.

Preheat the oven to 350°F.  Line a half sheet pan with parchment.  Spray the parchment only with a non-stick baking release.  Set aside.

Whisk together the flour, cocoa, baking soda, baking powder and salt.  Set aside.

In the bowl of a mixer, place the very hot water and the coffee; whisk to mix and dissolve the coffee.  Whisk in the brown and granulated sugars.  The mixture will be rather syrupy.

Add the flour mixture and mix on low to incorporate - aobut 2 minutes.  It will be very thick, Scape the sides and bottom as necessary.

Add the oil, mixing on low, next add the sour cream and then the eggs and vanilla, each time mixing completely, about 30 seconds each time.

Pour the batter into the prepared pan and spread it out evenly.

Bake for 17 to 20 minutes, until a tester comes out clean and it springs back when the middle is touched lightly.  Do not over bake.

Cool completely on a rack. Freezing the cake after cooling makes it easier to make clean cuts for the layers.  For extended freezing,  freeze the cake in the pan, well covered in aluminum foil for up to 2 months.

Very Chocolate Cake

Coarsely chop the semisweet chocolate.

Heat 1/2 cup cream and coffee until steamy but not boiling.  Off heat, submerge the chocolate and let it sit for 3  or 4 minutes.  Stir until smooth, making sure to get into the corners of the pan.

Stir in the vanilla.  Cool completely.

Whip the remaining 1/2 cup of cream to the medium stiff stage and fold into the chocolate.  This is most easily done  with a whisk using the folding motion.  Refrigerate until cold or up to 2 days before using.

Chocolate Mousse

Cut the white chocolate up coarsely.  Combine the chocolate and Bailey&#39;s in the top of a double boiler.  Make sure the bottom of the bowl does not touch the water and keep the water at a bare simmer.

As soon as the chocolate begins to melt, stir it until it is smooth.  Remove from the heat and cool completely.

Beat the remaining cream until medium stiff  Stir about 1/4 of the cream into the chocolate to lighten it.  Fold the remainder into the white chocolate.  Refrigerate until cold or up to 2 days before using.

White Chocolate Mousse

Any good quality semisweet chocolate is fine. My preference is Callebaut Semisweet callets #811. Although they look like chocolate chips they are pure chocolate.Instant coffee of your choice can be used. Espresso should be cut in half. The coffee is used to enhance the chocolate and not as a discernible flavor.Heavy cream is necessary for not only the taste but for the thickness to which it can be whipped. The Bailey&#39;s Liqueur is used as a flavoring with the white chocolate. Small 1/4 cup bottles can be found at liqueur and grocery stores. It is just enough for this recipe. If omitting, use 1/4 cup cream with the white chocolate.Real white chocolate, not compounds, should be used. If the ingredients on the label list cocoa butter it is real white chocolate. If there isn&#39;t it won&#39;t taste or act as will white chocolate. of each bar is enough to decorate the cake.

Wrap the bottom of the chocolate bar where you hold it with a double thickness of paper towels so the chocolate doesn&#39;t melt from the heat of your hand.

Place a piece of wax paper in front of you.  Using a vegetable peeler, peel the short end of the chocolate bar to make curls over the paper.  The amount of  pressure with which you peel will determine the size of the curls.

Mix them together.

The white chocolate will make the best curls and the milk chocolate after that.  The dark chocolate is more difficult due to the rigidity of the chocolate.  They may end up in shards but that is fine,

Chocolate Curls

Freeze the cake for 30 to 40 minutes to make it easier to cut. Place a piece of parchment over the top of the cake and turn it out onto a cake board.

Turn the cake with the long side facing you.  Cut 3 - 5&quot; wide rectangles from top to bottom.  There will be a small piece left over.  That&#39;s the bakers reward.

Place one layer on a cake board.  Spread the cold chocolate mousse evenly over the layer.  Top with a second layer of cake.

Spread the white chocolate mousse over this layer.  Place the top layer over the mousse.  Wrap well in plastic wrap and chill overnight or freeze.  If the cake has been frozen, thaw it overnight in the refrigerator to finish it.

Combine the cream, corn syrup and butter in a small saucepan.  Heat until the butter melts and the mixture is steamy but do not let it come to a boil.

Submerge the chocolate under the hot cream and let it sit for 3 or 4 minutes.  Stir until it is smooth, making sure to get into the corners.  It should be thick enough to use immediately.  If it is hot cool it to lukewarm.  Do not let it get completely cold or it will be too set.

Pour about 2/3 to 3/4 of the ganache over the cake.  Using a large offset spatula, smooth the top and let the remainder go over the sides and top and bottom of the cake.  Smooth them out.  If they aren&#39;t covered right away, the extra ganache can be used when it is cold and set up to finish them.

Immediately, after covering the top of the cake, use a spoon to distribute the chocolate curls down the center of the cake.  Press them in lightly.  Collect the ganache that has dripped off the cake and return it to the unused portion.  Refrigerate the cake to set the ganache.

Use the remainder of the ganache to finish the sides if necessary.

Transfer the cake to a serving dish or a cake board if freezing.  The easiest way to do this is to go under the cake with a metal spatula so make sure it is free.  Use two pancake turners, on on each short end to lift it up.  If you are unsure, freeze the cake first and then release it.

At this point the cake can be frozen. Freeze it all the way through.  Carefully cover it in foil and freeze up to a month.  To thaw, leave the wrapping in place and thaw in the refrigerator overnight or the day before.  Carefully remove the wrapping before cutting and serving.

By leaving the cake  wrapped, any condensation that normally happens when thawing will go to the top of the foil and not the top of the cake.

Store the cake in the refrigerator.

Dark Satin Ganache

Will be making for niece’s rehearsal dinner

It’s a gorgeous celebration cake with delicious complementary layers of flavors and textures.

It’s perfect. Love the use of Bailey’s in the recipe.

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Tuxedo Cake

Exceptional Tuxedo Cake

Top 3 tuxedo cake recipes from across the web

The most viewed tuxedo cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tuxedo Cake

Tuxedo Cake

Exceptional Tuxedo Cake

The most viewed tuxedo cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine