Description
This Tuxedo Cake features a delightful blend of chocolate flavors, luscious ganache fillings, and a simple preparation, making it a showstopper for any occasion.
Ingredients
Scale
- ⅔ cup (95g) all-purpose flour
- ⅓ cup (28g) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup (150g) granulated sugar
- ¼ teaspoon salt
- ¼ cup (60ml) sunflower oil
- 1 large egg, well beaten
- ¼ cup (60ml) full fat sour cream
- 1 teaspoon (5ml) pure vanilla extract
- ¼ cup (60ml) hot coffee
- 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
- 4 oz (113g) pure milk chocolate minimum 28% cocoa butter
- 1 cup (237ml) 35% heavy whipping cream, divided
- 1 tablespoon (6g) cocoa powder
- 3 oz (85g) semisweet dark chocolate, finely chopped
- ¼ cup (60ml) 35% heavy whipping cream, divided
- 1 teaspoon (5ml) honey or corn syrup
Instructions
- Finely chop the white chocolate and place it into a bowl.
- In a saucepan, heat ¼ cup of cream until simmering. Pour over the white chocolate and let stand for 2 minutes, then whisk until smooth. Cool for 5 minutes and add the remaining cold cream, whisking until combined.
- Chill the ganache in the fridge for at least 2 hours or overnight until cold.
- Repeat the process for the milk chocolate ganache using ½ cup of cream and cocoa powder.
- Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper.
- Sift together flour, cocoa powder, baking powder, and baking soda. Mix in sugar and salt, then add oil, egg, sour cream, and vanilla. Stir in hot coffee until smooth.
- Spread the batter into the prepared pan and bake for about 25 minutes, until a skewer comes out clean. Let cool in the pan completely.
- Once cooled, slice the cake horizontally into two layers.
- Whip the white chocolate ganache until it holds semi-stiff peaks. Whip the milk chocolate ganache until it holds soft peaks.
- Assemble the cake by spreading the white chocolate ganache on the bottom layer, then place the second layer on top. Spread the milk chocolate ganache over the cake and chill for 1 hour.
- For the ganache glaze, heat cream and honey in a saucepan until simmering and pour it over chopped chocolate. Whisk until smooth and let cool briefly before pouring over the chilled cake. Chill for 20 minutes before serving.
Notes
Ensure the ganache is thoroughly chilled before whipping for the best texture.
Level the cake if needed before slicing it in half to maintain even layers.
Decorate the cake with chocolate curls or sprinkles before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 150mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg