Tuxedo Cake
Tip Of The Day

Tuxedo Cake

Chocolate lovers, this tuxedo confection is for you! Two layers of moist chocolate confection wrapped in chocolate and white chocolate ganache. So rich and delicious, it’s scrutinizingly sinful.

A homemade confection is the weightier way to end any meal. If this Tuxedo confection sounds like it’s up your alley, here are a few increasingly cake recipes I think you’ll love: chocolate mousse cake, German chocolate cake, and black forest cake!

Chocolate Tuxedo Cake

Sometimes chocolate confection with chocolate frosting can be a little too rich for me, but boy was this Tuxedo confection dreamy. I couldn’t stop eating it! The white chocolate ganache between the confection layers widow the perfect value of creaminess. And that chocolate cake? So moist and irresistible.

This tuxedo confection is so indulgent. Seriously the weightier way to well-constructed a meal! Plus it looks great, with that smooth chocolate ganache frosting and filling. If you want a confection that everyone will want a piece of, and is an wool showstopper, this is the recipe for you! Here’s what you’ll need to put it together:

Cake and Ganache Ingredients

I know it looks like a long list, but trust me, each ingredient is necessary to create the weightier savor and texture. Note: word-for-word measurements are at the end of the post in the recipe card!

Chocolate Cake:

  • Vegetable Oil: Keeps your confection layers uneaten moist and tender.
  • Warm Coffee: A secret savor enhancer! Don’t worry, the coffee savor isn’t overpowering. You can’t really taste it at all, it just deepens the chocolate flavor.
  • Eggs: Room temperature for weightier results! They tighten all of the confection ingredients together.
  • Vanilla Extract: Adds a touch of warmth to the chocolatey cake.
  • All-Purpose Flour: The sturdy foundation of the cake, holding everything together for a perfect bite.
  • Granulated Sugar: To sweeten up the cake.
  • Unsweetened Cocoa Powder: Dutch process or natural cocoa both add depth and richness. Use whatever you have on hand!
  • Baking Soda: Helps the layers of your tuxedo confection rise properly.
  • Salt: Just a little bit to make sure everything tastes its best.

Whipped White Chocolate Ganache:

  • White Chocolate: I used a sultry bar for linty goodness!
  • Butter: Don’t skip it! It adds richness and helps the ganache set beautifully.
  • Heavy Whipping Cream: The key to a light and fluffy texture.

Whipped Visionless Chocolate Ganache:

  • Semi-Sweet Chocolate: Intense and decadent, use semi-sweet or visionless chocolate as a unrelatedness to the sweet confection and linty white chocolate filling.
  • Heavy Whipping Cream: Just like in the white ganache, it creates a smooth and fluffy texture. So delicious!

Tuxedo Confection Recipe

Grab those ingredients and get ready to make a confection that will be the talk of the neighborhood. Tuxedo confection is just that good! Moist, sweet, and rich, everything dessert should be.

  1. Preheat Oven, Prepare Pans: Preheat the oven to 325 degrees Fahrenheit. Spray two 8-inch round confection pans with pan spray. Add parchment rounds to the marrow of the pans and spray the parchment with pan spray. Then set aside.
  2. Wet Ingredients: In a large trencher whisk together the vegetable oil, warm coffee, eggs, and vanilla until combined.
  3. Dry Ingredients: In a medium trencher sift together the flour, sugar, unsweetened cocoa powder, sultry soda and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
  4. Bake: Fill the two pans evenly and torch for 30-35 minutes, until the part-way of the confection springs when lightly when pressed on, or a toothpick comes out clean. Allow the confection to tomfool for 10 minutes in the pan surpassing inverting the pan on a cooling rack to finish cooling.
  5. Chill: Once completely cooled, wrap the cakes in two layers of plastic wrap and place in the fridge for at least 4 hours.

Tuxedo Cake - Triple Chocolate Mousse Cake | Bonni Bakery

Whipped White Chocolate Ganache

  1. Butter and Surf Mixture: Place the white chocolate in a large bowl. Heat the surf and the butter together in the microwave for 45 seconds, until the butter is melted and the mixture is steaming.
  2. Melt the Chocolate: Pour over the white chocolate and let sit for 1 minute surpassing stirring until the chocolate is completely melted. Imbricate and set whispered for 30 minutes or so, until the ganache is set.
  3. Whip: Use a hand mixer to whip the white chocolate ganache until it is light and fluffy. Then set aside.

Whipped Visionless Chocolate Ganache

  1. Heat the Cream, Pour Over Chocolate: Place the semi-sweet chocolate in the trencher of a mixer. Heat the surf in the microwave until steaming, well-nigh 90 seconds. Pour the hot surf over the chocolate and let it sit for 2 minutes. Use a whisk to stir the chocolate and the surf until the chocolate is fully melted and mixed with the cream.
  2. Cool: Let the ganache tomfool to room temperature, or tomfool in the refrigerator for well-nigh 20 minutes.
  3. Whip: Wait until you are ready to hoke your confection to do this step! Use the mixer fitted with the whisk zipper to whip the cooled ganache on upper speed for 3-4 minutes, until it has lightened in verisimilitude and turned very fluffy.

Cake Assembly

  1. Prepare Confection for Filling: Place one confection round on a confection stand or serving plate. Spread a very thin layer of visionless chocolate ganache wideness the top of the cake. Use a piping bag to pipe a thick ring of visionless chocolate ganache virtually the outer whet of the top of the cake, to create a dam.
  2. Add White Chocolate Ganache, Layer: Add the white chocolate ganache in the middle of the confection and thoughtfully spread it evenly until it covers the unshortened top of the confection and meets the dam. Then place the second confection layer on top.
  3. Frost the Outside of the Cake: Use an offset spatula to spread the remaining visionless chocolate ganache virtually the unshortened outside the of the cake, smoothing as you go. Top tuxedo confection with chocolate curls, fresh berries, or a dusting of powdered sugar.

How to Make the Weightier Tuxedo Cake

Use these uneaten tips to make a tuxedo confection so good, everyone will be talking well-nigh it!

  • Wait to Whip: Wait to whip the ganaches until you are ready to hoke the cake! If you whip the ganache too far in advance, it will set up then and wilt hard. This will make it difficult to spread on your confection without it rhadamanthine clumpy or causing the confection to crumble.
  • Melt Chocolate: If the chocolate is not fully melting without it has sat in the hot cream, you may microwave it for 10-15 seconds at a time until you can stir it together into a smooth ganache.
  • Use a Hot Knife: Heat your pocketknife surpassing slicing the confection for wipe slices! Run a large pocketknife under very hot water, dry with a wipe towel and make your slice. Repeat this between each cut for weightier results.
  • Without Coffee: If you do not want to use coffee in the cake, you may substitute it for buttermilk.
  • Swap Out Chocolate: You can use milk chocolate instead of semi-sweet for your tuxedo cake, but be warned that it will make this once sweet confection plane increasingly sweet! The semi-sweet chocolate helps wastefulness out the overt sweetness of the white chocolate.

Storing Leftovers / Making Ahead

Store leftover tuxedo confection in the refrigerator for up to 5 days. Either imbricate the cut side with plastic wrap or place the whole confection in an snapped container.


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