Go Back

Video

Tuxedo Cake

Christina Marsigliese, Food Scientist MSc.
tuxedo cake
You can show off to all of your family and friends with this stunning and sophisticated Tuxedo Cake that is so moist and decadent with three kinds of chocolate in 5 different layers! Although it looks like a dessert you'd order at a fancy restaurant, it is actually quite simple to make.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 23 minutes
Servings 10 servings

Ingredients
  

Cake batter:

White Chocolate Whipped Ganache:

Milk Chocolate Whipped Ganache:

Ganache glaze:

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

Instructions
 

  • Make the white chocolate whipped ganache. Finely chop the white chocolate and place it into a large bowl. Or, use these couverture white chocolate chips.
  • Pour ¼ cup of cream into a 1-quart stainless steel saucepan and place the saucepan over medium heat. Watch it as it comes to a simmer. Once the cream is simmering, immediately pour it over the chopped chocolate, cover the bowl and let stand for 2 minutes so the heat can gently melt the chocolate. Uncover the bowl and whisk until the chocolate is completely melted and the mixture is smooth and silky. It is important that the chocolate is completely melted at this stage. If it is cold in your house and the heat of the cream isn't enough to melt it, then place the bowl in the microwave for about 30 seconds on medium-high power and whisk again. Once smooth, let it cool for 5 minutes so it is no longer hot and then pour in the remaining ½ cup of cold cream while whisking until combined.
  • Chill the ganache. Cover the bowl and place it in the fridge for minimum 2 hours or overnight until completely cold. It must be thoroughly chilled before you move to the next step.
  • Make the milk chocolate whipped ganache. Finely chop the chocolate and place it into a large bowl. Or, use these couverture milk chocolate chips.
  • Pour ½ cup of cream into a 1-quart stainless steel saucepan with the cocoa powder and place the saucepan over medium heat. Watch it as it comes to a simmer. Once the cream is simmering, immediately pour it over the chopped chocolate, cover the bowl and let stand for 2 minutes so the heat can gently melt the chocolate. Uncover the bowl and whisk until the chocolate is completely melted and the mixture is smooth and silky. It is important that the chocolate is completely melted at this stage. If it is cold in your house and the heat of the cream isn't enough to melt it, then place the bowl in the microwave for about 30 seconds on medium-high power and whisk again. Once smooth, let it cool for 5 minutes so it is no longer hot and then pour in the remaining ½ cup of cold cream while whisking until combined.
  • Chill the ganache. Cover the bowl and place it in the fridge for minimum 2 hours or overnight until completely cold. It must be thoroughly chilled before you move to the next step.
  • Preheat the oven to 325°F. Line an 8×8-inch pan with parchment paper leaving a 1-inch overhang at each side.
  • Make the cake. Sift flour, cocoa powder, baking powder and baking soda into a medium
  • bowl. Add sugar and salt, then whisk to blend evenly. Add oil, beaten egg, sour cream, vanilla and milk and slowly whisk it in until combined and the batter is smooth.
  • Spread batter evenly into prepared pan and bake for about 25 minutes until a skewer inserted into the center comes out clean. Transfer to a wire rack and let cool completely in the pan.
  • When the cake is cool, cut it into two layers. I find that this cake bakes nice and evenly, however trim the top off the cake if necessary to level it off. Carefully slice the cake in half horizontally with a long serrated knife.
  • Whip the fillings until thick and fluffy. Once thoroughly chilled, add the vanilla extract or vanilla bean paste to the white chocolate ganache mixture and whip with an electric hand mixer or stand mixer fitted with the whisk attachment on medium speed until thick, airy, fluffy and holds semi-stiff peaks. This will take 2-3 minutes but it depends on your mixer. Watch the video above to see the consistency you should be looking for because if you over-whip, then it will become grainy. Whip the chilled milk chocolate ganache mixture just until it holds SOFT peaks. This is very important as it is easy to over-whip this one. It will become grainy if you over-mix it so be sure to whip on medium speed until the beaters leave tracks and it holds a soft peak that curls over on your beaters.
  • Assemble the cake. Place the bottom cake layer onto a serving plate. Spread the whipped white chocolate ganache filling evenly over the first layer using an offset spatula. Place the other layer carefully over top. Spread the milk chocolate ganache evenly over the cake. Place it in the fridge to chill for 1 hour.
  • Meanwhile make the ganache glaze. Place chopped chocolate in a medium bowl. Heat cream and honey or corn syrup in a 1-quart stainless steel saucepan over medium heat. Watch it as it comes to a simmer. Once the cream is simmering, immediately pour it over the chopped chocolate, cover the bowl and let stand for 2 minutes so the heat can gently melt the chocolate. Uncover the bowl and whisk until the chocolate is completely melted and the mixture is smooth and glossy. Let it cool for about 5 minutes, then pour it over the chilled cake and quickly spread it out evenly. It will set quickly since the cake is cold. Chill for at least 20 minutes before slicing and decorate with chocolate curls and/or sprinkles before serving.
QR Code linking back to recipe