Chocolate Tuxedo Cake

"Let them eat cake" is an adage I wholeheartedly support and abide by. You should too. Especially if it involves this glorious, glorious cake. This cake is the cake of dreams. I've been told by several people that this cake was actually the best cake they've ever had, and for good reason.

Now, that could be because of the ridiculously moist layers of cake, or because it's covered in light, sweet whipped cream. However, I'm putting my money on the ganache. If you've followed my blog for a hot minute you'd know that I have a weird addiction to things covered in ganache. I could be addicted to worse things, right? Ganache is such a wonderful thing, and this cake has it lusciously dripping down the sides of it. Almost as if it's reaching out to you asking you to devour it.

This cake came from my mother's arsenal of cakes and other baked goods. I unfortunately don't know where the original recipe came from, but I've adjusted it a bit along the way. Mostly editing the ganache to fit my ganache standards.

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Chocolate Tuxedo Cake
by June-7-2014
Ingredients
  • 4 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 4 cups all-purpose flour
  • 1 tbsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • 1 cup (2 sticks) unsalted butter
  • 1 cup canola or vegetable oil
  • 2 cups water
  • 4 large eggs
  • WHIPPED CREAM FROSTING
  • 4 cups heavy whipping cream
  • 1-1/4 cups powdered sugar
  • GANACHE
  • 10 oz (2 cups) bittersweet chocolate chopped
  • 1 cup heavy whipping cream
Instructions
1. Preheat oven to 350º F. Prepare three 9" round cake pans by greasing and lightly dusting with flour. Then line each pan with parchment paper. 2. In a bowl, combine the sugar, cocoa, flour, baking soda, and salt. Whisk together to combine, and set aside. In another small bowl combine the buttermilk and vanilla together. 3. In a medium saucepan, combine butter, oil, and water. Heat until completely melted, stirring occasionally. Once melted, combine the butter mixture with the sugar mixture stirring until well combined. Add the eggs one at a time, and stir to combine completely. Finally, add the buttermilk mixture and stir until well combined. 4. Bake the cakes for 40-45 minutes or until a toothpick can be inserted and comes out clean. Remove cakes from the oven and set on wire rack to cool for 10-15 minutes before removing them from the pan. Remove from pan and let them cool completely before frosting. 5. For the frosting, in a large mixing bowl, beat the heavy whipping cream until until soft peaks form. Slowly add the powdered sugar, and continue beating until the whipped cream forms stiff peaks. 6. To frost the cake, place one layer on a cake dish, and with an off set spatula spread whipped cream over first layer. Repeat with next layers. Cover sides with whipped cream, and make as smooth as possible. Chill the cake for an hour to stabilize the whipped cream. 7. For the ganache, place the chocolate pieces in a bowl and set aside. Heat the heavy whipping cream in a small sauce pan over medium heat until the cream is hot and beginning to steam. Pour the hot cream over the chocolate, and let the cream sit over the chocolate for about a minute, then begin stirring. Stir until the mixture is smooth and glossy. Let sit for about 5 minutes before pouring it over the cake. Let the ganache drip down the sides of the cake. Refrigerate the cake for at least another hour before serving.
Details
Prep time: Cook time: Total time: Yield: 3 9" round cakes
Info
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