Low Sodium Tuxedo Cake
Indulge in the ultimate low-sodium dessert experience with this exquisite Low Sodium Tuxedo Cake, designed to impress both your taste buds and your guests. This elegant two-layer confection combines moist, fluffy chocolate cake with luscious ganache made from bittersweet and white chocolate, all while keeping sodium in check through clever ingredient swaps. With unsweetened applesauce enhancing the texture and buttermilk providing subtle tanginess, this recipe is perfect for special occasions or everyday celebrations. The dramatic drip of dark chocolate paired with decorative swirls of creamy white chocolate adds a visually stunning touch that’s almost too beautiful to eat. Ready in just over an hour, this low sodium cake is a decadent yet heart-healthy twist on the classic tuxedo cake, making it an irresistible addition to your baking repertoire.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder (low sodium or sodium-free)
- 1 teaspoon Baking soda (low sodium or sodium-free)
- 2 cups Granulated sugar
- 1 cup Unsalted butter
- 3 Large eggs
- 0.5 cup Unsweetened applesauce
- 1 cup Buttermilk (low sodium; or substitute with milk and vinegar)
- 2 teaspoons Vanilla extract
- 8 ounces Bittersweet chocolate (low sodium)
- 8 ounces White chocolate (low sodium)
- 1.5 cups Heavy cream
- 1 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and granulated sugar.
In a separate large mixing bowl, cream the unsalted butter until light and fluffy. Beat in the eggs one at a time, followed by the unsweetened applesauce and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Pour the batter evenly into the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to fully cool.
While cakes are cooling, prepare the dark chocolate ganache by heating 1/2 cup of heavy cream in a saucepan over medium heat until just simmering. Pour over the finely chopped bittersweet chocolate and let sit for 5 minutes. Stir until smooth. Set aside to cool slightly.
To make the white chocolate ganache, repeat the same process by heating 1 cup of heavy cream and pouring it over the chopped white chocolate. Let sit for 5 minutes before stirring until smooth. Allow to cool to a spreadable consistency.
Once both cakes are completely cool, level the tops if necessary to create even layers. Place one cake layer on a serving plate and spread a layer of white chocolate ganache over the top.
Place the second cake layer on top and pour the dark chocolate ganache over the entire cake, letting it drip down the sides for a dramatic effect.
Transfer the remaining white chocolate ganache into a piping bag (or a small plastic bag with a corner snipped off) and pipe decorative swirls or lines over the dark chocolate ganache.
Refrigerate the cake for at least 1 hour to set the ganache before serving. Slice and enjoy!
Nutrition Facts
Calories |
8375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 405.7 g | 520% | |
| Saturated Fat | 234.3 g | 1172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1224 mg | 408% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 1163.7 g | 423% | |
| Dietary Fiber | 89.7 g | 320% | |
| Total Sugars | 788.6 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1249 mg | 96% | |
| Iron | 73.4 mg | 408% | |
| Potassium | 5664 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
