Print

Tuxedo Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

The Tuxedo Cake is a decadent layered dessert combining moist cocoa-infused cake with luscious white and milk chocolate whipped ganaches, finished with a smooth dark chocolate glaze. This elegant cake showcases a harmonious blend of textures and rich chocolate flavors, perfect for special occasions or a luxurious treat.

Ingredients

Cake

  • ⅔ cup (95g) all-purpose flour
  • ⅓ cup (28g) cocoa powder (preferably Dutch cocoa)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup (150g) granulated sugar
  • ¼ tsp salt
  • ¼ cup (60ml) sunflower oil
  • 1 large egg, well beaten
  • ¼ cup (60ml) full fat sour cream
  • 1 tsp (5ml) pure vanilla extract
  • ¼ cup (60ml) hot coffee

White Chocolate Whipped Ganache

  • 3 ½ oz (100g) white chocolate, minimum 28% cocoa butter
  • ¾ cup (180ml) 35% heavy whipping cream, divided
  • ½ teaspoon (5ml) vanilla bean paste or pure vanilla extract

Milk Chocolate Whipped Ganache

  • 4 oz (113g) pure milk chocolate, minimum 28% cocoa butter
  • 1 cup (237ml) 35% heavy whipping cream, divided
  • 1 tbsp (6g) cocoa powder (preferably Dutch cocoa)

Ganache Glaze

  • 3 oz (85g) semisweet dark chocolate
  • ¼ cup (60ml) 35% heavy whipping cream
  • 1 tsp (5ml) honey or corn syrup

Instructions

  1. Make the white chocolate whipped ganache: Finely chop the white chocolate and place it in a large bowl. Heat ¼ cup (60ml) of cream in a saucepan over medium heat until simmering. Pour hot cream over the chopped chocolate, cover and let stand for 2 minutes. Whisk until smooth and silky. If cold, microwave briefly then whisk again. Cool for 5 minutes, then whisk in the remaining ½ cup (120ml) cold cream until combined.
  2. Chill the white chocolate ganache: Cover and refrigerate for a minimum of 2 hours or overnight until completely cold.
  3. Make the milk chocolate whipped ganache: Finely chop the milk chocolate and place in a large bowl. Heat ½ cup (120ml) cream with cocoa powder over medium heat until simmering. Pour over chocolate, cover and let stand 2 minutes. Whisk until smooth; microwave if needed. Cool 5 minutes, then whisk in remaining ½ cup (120ml) cold cream until combined.
  4. Chill the milk chocolate ganache: Cover and refrigerate for a minimum of 2 hours or overnight until completely cold.
  5. Preheat oven and prepare pan: Preheat the oven to 325°F (163°C). Line an 8x8 inch square metal baking pan with parchment paper, leaving 1-inch overhang on sides.
  6. Make the cake batter: Sift flour, cocoa powder, baking powder, and baking soda into a medium bowl. Add sugar and salt, whisk to combine. Add oil, beaten egg, sour cream, and vanilla, whisk until partially blended (still dry). Add hot coffee and mix until smooth.
  7. Bake the cake: Spread batter evenly in the prepared pan. Bake about 25 minutes until a skewer inserted in the center comes out clean. Cool completely in the pan on a wire rack.
  8. Slice the cake: Once cool, trim top if needed to level. Carefully slice horizontally to create two layers.
  9. Whip the ganache fillings: Whip the white chocolate ganache with vanilla extract on medium speed until thick, airy, semi-stiff peaks form (2-3 minutes). Whip milk chocolate ganache just until soft peaks form, being careful not to overwhip.
  10. Assemble the cake: Place bottom cake layer on a serving plate, spread whipped white chocolate ganache evenly over it. Place top layer over and spread milk chocolate ganache evenly over the entire cake. Chill in fridge for 1 hour.
  11. Make the ganache glaze: Chop semisweet chocolate and place in a medium bowl. Heat cream and honey/corn syrup over medium heat until simmering. Pour over chocolate, cover and let stand 2 minutes. Whisk until smooth and glossy. Cool about 5 minutes.
  12. Glaze and chill the cake: Pour glaze over chilled cake, spreading quickly and evenly. The glaze will set fast. Chill at least 20 minutes before slicing. Decorate with chocolate curls or sprinkles as desired before serving.

Notes

  • Use good quality chocolates with at least 28% cocoa butter for best texture and flavor.
  • For smooth ganache, ensure the cream is hot enough to melt the chocolate.
  • Do not overwhip the milk chocolate ganache to prevent graininess; soft peaks should just hold shape.
  • Chill ganaches thoroughly before whipping and assembling for best structure.
  • Use an offset spatula for smooth spreading of ganache layers and glaze.
  • Allow cake to rest in fridge after glazing for clean, sharp slices.

Find it online: https://recipefeastful.com/tuxedo-cake-recipe/