Tuxedo Cake
Indulge in the ultimate elegance with this Tuxedo Cake, a showstopping dessert that combines rich, moist layers of chocolate cake with silky dark and white chocolate ganache for a visually and flavorfully stunning treat. Perfect for celebrations, this layered masterpiece features a delicate balance of bittersweet dark chocolate and creamy white chocolate, creating the “tuxedo” effect that makes it as sophisticated as its name. The cake is made with classic pantry staples like buttermilk, cocoa powder, and vanilla, and is topped with a glossy ganache finish that’s perfect for decorative drizzles and garnishes. With its decadent flavor and striking presentation, this recipe is destined to be the centerpiece of your dessert table. Whether you’re hosting a formal dinner party or simply craving chocolate bliss, the Tuxedo Cake is guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 units large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 2 cups heavy cream
- 8 ounces good quality dark chocolate, chopped
- 8 ounces good quality white chocolate, chopped
- 1/4 cup unsalted butter, softened
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla to the dry ingredients. Mix until just combined.
Gradually stir in the boiling water until the mixture is smooth and runny.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
To make the dark chocolate ganache, heat 1 cup of heavy cream in a saucepan over medium heat until it just begins to simmer.
Pour the hot cream over the chopped dark chocolate. Let it sit for a minute, then stir until completely smooth. Let cool until thickened but still pourable.
In another bowl, repeat the process with 1 cup of heavy cream and the chopped white chocolate to make the white chocolate ganache.
Once the cakes are cool, place one cake layer on a serving plate. Spread a thick layer of dark chocolate ganache over the top.
Top with the second cake layer, then spread the white chocolate ganache over the top and sides of the cake, smoothing it with a spatula.
Allow the ganache to set at room temperature, or refrigerate if quicker setting is desired.
Use a remaining dark chocolate ganache and a piping bag to drizzle a decorative pattern over the top.
Finish with a few chocolate curls or shavings as garnish before serving.
Nutrition Facts
Calories |
8528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 502.4 g | 644% | |
| Saturated Fat | 249.3 g | 1246% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1056 mg | 352% | |
| Sodium | 6085 mg | 265% | |
| Total Carbohydrate | 983.5 g | 358% | |
| Dietary Fiber | 86.7 g | 310% | |
| Total Sugars | 661.3 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 1214 mg | 93% | |
| Iron | 69.4 mg | 386% | |
| Potassium | 5740 mg | 122% | |
*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.
