Tuxedo Cake

Servings: slices

Tuxedo cake is a beautifully layered cake with a moist chocolate sponge and a creamy white ganache. An elegant, yet decadent dessert perfect for celebrating with loved ones, the tuxedo cake deserves a spot on the table at your next function.

Ingredients

1 and 3/4 cups all-purpose flour, spooned & leveled
3/4 cup unsweetened natural cocoa powder
1 and 3/4 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons espresso powder, optional
1/2 cup canola or vegetable oil
2 large eggs, at room temperature
3/4 cup full fat sour cream, at room temperature
1/2 cup buttermilk, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup hot water or coffee

White Chocolate Ganache:

three 4 ounce, 340g white chocolate bars, finely chopped
1/2 cup 120ml heavy cream

Chocolate Silk Frosting:

1 cup unsalted butter, softened to room temperature
4 and 1/2 cups confectioners’ sugar
3/4 cup unsweetened natural or dutch-process cocoa powder
1/2 cup heavy cream or whole milk
1 Tablespoon light corn syrup or honey
2 teaspoons pure vanilla extract
1/8 teaspoon salt
optional for garnish: fresh raspberries and mint

Instructions

Preheat the oven to 350°F and grease three 9 inch round cake pans lightly with butter or oil. Line the bottom with parchment paper and set aside.
In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
In the bowl of an electric mixer, cream together the oil, eggs, sour cream, buttermilk, and vanilla. Slowly add the dry ingredients from the other bowl into the wet ingredients.
Add the hot water and whisk on medium until the batter is completely combined. Divide the batter evenly between the greased cake pans.
Bake at 350°F for 20-25 minutes or until a toothpick inserted into the center of the cake pulls out clean. Place baked cakes on a wire cooling rack to cool completely.
To prepare the white chocolate ganache, add the chopped white chocolate to a bowl and place the heavy cream in a saucepan over medium heat until the cream just starts to simmer around the edges. Do not let the cream come to a full boil. Pour the hot cream over the chopped white chocolate and stir until smooth. Let cool in the fridge for 1-2 hours until thick and spreadable.
To prepare the frosting add the butter to the bowl of a stand mixer fitted with a paddle attachment. Beat the softened butter on high for 2-3 minutes until the butter appears lighter in color and fluffy.
Add the confectioners sugar to the butter, along with the cocoa powder, milk, corn syrup, vanilla, and salt. Continue to mix for 2-3 minutes until the ingredients are well combined and smooth.
Assemble the cake starting with a bottom layer of chocolate sponge, top with half the ganache and spread into an even layer. Add the second sponge on top and spread with the remaining ganache.
Finish with a final sponge layer. Once everything is straight, coat the outside of the cake with a generous layer of chocolate frosting and garnish with fresh raspberries and mint.
Enjoy!