Tuxedo Cake
Tuxedo cake is a decadent chocolate cake filled and frosted with whipped cream. Chocolate ganache cascades down the sides, and the top is adorned with chocolate covered strawberries.
We don’t really do Valentine’s Day here, at least not in the traditional, romantic sense. Clara loves all the pink and red and hearts, so it’s more fun to celebrate with her than to get a sitter and eat at a crowded restaurant. We usually cook something nicer for dinner (like these gorgeous steaks), but I’d be equally happy getting takeout sushi and splurging on a dessert like this after dinner.
I did not make this cake for Valentine’s Day, though I do think it would make a wonderful Valentine’s Day dessert. I made it for a neighbor’s going away party. Her family only moved two miles away, but everyone in our neighborhood was sad to see her go. She was my first friend here after we moved in. She brought snickerdoodles to our house to welcome us to the neighborhood. And even though she didn’t know us well at the time, she tied balloons to our mailbox after Clara was born. When we had lunch with her and one of her daughters recently, Clara, who is usually very calm, had to be carried out of Panera while sobbing, “They don’t live on our street anymore!”
I wanted to make something that truly showed my friend how special she is. This show-stopping tuxedo cake certainly did the trick. It’s visually stunning, the way the chocolate cascades down the sides and contrasts with the whipped cream frosting. The top is adorned with chocolate covered strawberries. The moist chocolate cake is layered with fluffy whipped cream, making the inside just as beautiful as the outside.
If you want more impressive cakes, the triple chocolate mousse cake and opera cake are two of my favorites.
- COOK TIME:
- YIELD: 20 slices
For the cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tablespoon baking soda
½ teaspoon salt
1 tablespoon vanilla extract
For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners’ sugar, sifted
For the chocolate glaze:
4 ounces bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 teaspoons vanilla extract
- 1
Start by making the cakes. Heat oven to 350º. Butter three 9-inch or two 10-inch cake pans and dust with cocoa powder, shaking out the excess. Line the bottoms with parchment.
- 2
Combine the butter, water and oil in a saucepan set over medium heat. Cook until the butter is melted.
In the bowl of an electric mixer, whisk together the sugar, cocoa powder and flour. Pour the butter mixture into the flour mixture and mix on low speed until smooth. Increase the speed to medium and add the eggs one at a time, mixing until each is incorporated, then mix in the buttermilk. Add the baking soda, salt and vanilla and mix until just combined.
- 3
Divide the batter between the prepared pans. Bake, rotating pans halfway through, for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool in the pans for 15 minutes, then invert onto a wire rack to cool completely, about 2 hours.
- 4
To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until soft peaks form. Add the powdered sugar and continue mixing until stiff peaks form, taking care not to over whip.
To assemble the cake, place one layer on a cake platter. Spread a layer of frosting over the top, then repeat with the next layer. Frost the top and sides of the assembled cake, then refrigerate for at least an hour to let the frosting stabilize.
- 5
To make the glaze, place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until just simmering. Pour the cream over the chocolate and let sit for about 2 minutes. Whisk the chocolate and cream until smooth, then stir in the corn syrup and vanilla. Transfer to a liquid measuring cup and allow to sit about 10 minutes. Don’t let it cool too long or it won’t pour over the cake easily. Slowly pour the glaze over the top of the cake, making sure to cover the entire top and allowing some to drip partially down the sides.
- 6
Refrigerate until the glaze is set, about an hour. Use a long, sharp knife to cut the cake into slices and serve.
GORGEOUS! We don’t really do V-Day either, but if it gives me an excuse to make cake then I am down!
What a gorgeous cake!! And poor Clara! Our next door neighbors are moving next month and I’m sad too.
It’s tough! They’re still nearby, but it’s not the same as being able to walk right outside and see them.