Tuxedo Cake

My sister came to visit and brought the snow with her. Determined to escape winter, we headed to Florida. We were able to sample Spring with temperatures in the 70s. After our extended weekend trip, it just happened to be my son's birthday. Of all the desserts he could request, this was the cake he wanted. Since the cake is so delicious, my husband told our son that he could pick his birthday cake. This cake is a chocolate cake with whip cream as the frosting then topped with ganache. It is three layers tall. It is my favorite chocolate cake. Also, it is time consuming to make. This is the second time I've made this cake but the first time I remembered to take photos.

Tuxedo Cake
Cake: 
1 cup butter, softened 
2 cups water
1 cup vegetable oil
3 cups sugar
1 cup unsweetened cocoa powder plus extra for preparing the pans
4 cups all purpose flour
4 eggs
1 cup buttermilk 
1 Tbsp baking soda
1 tsp salt
1 Tbsp vanilla

Directions:

1. Preheat oven to 350 degrees F.
2. Spray the pans with nonstick baking spray. Line the pans with parchment paper. Respray with nonstick baking spray. Dust the pans with cocoa powder. Shake off any excess cocoa powder. Set aside.
3. In a medium saucepan, combine the butter, water, and oil. Heat the mixture over medium heat until the butter melts. Set aside.
4. In a large bowl, combine the sugar, flour, and cocoa powder.
5. Slowly add the butter mixture.
6. Add the eggs one at a time. Mix until incorporated before adding the next egg.
7. Add the buttermilk.
8. Add the baking soda, salt, and vanilla. Mix until incorporated.
9. Evenly divide the batter between the three pans.
10. Bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out with moist crumbs.
11. Allow the cake to cool for 10 minutes before transferring onto a wire rack to completely cool. 

Frosting:3 1/2 cups heavy cream
1 1/4 cup powdered sugar

Directions:

1. In a large bowl, combine the heavy cream and powdered sugar.
2. Whisk until stiff peaks form.
3. Cover the top of one of the cooled cakes with the frosting.
4. Cover with another layer of cake.
5. Frost the second layer of cake.
6. Top with the last layer of cake.
7. Frost the entire cake with the frosting.
8. Refrigerate for one hour.

Glaze:
4 oz. dark chocolate, chopped/chips
1/4 cup heavy cream
2 Tbsp Golden Syrup
2 tsp vanilla

Directions:

1. Place the dark chocolate into a bowl. Set aside. 
2. In a small saucepan, heat the heavy cream to a simmer.
3. Pour the heavy cream over the chocolate. Allow to rest for a minute.
4. Stir in the Golden Syrup and vanilla. Mix well. Set aside for 10 minutes to cool.
5. Slowly pour the chocolate glaze over the cake. 
6. Refrigerate for an hour before serving. 

Recipe adapted from The Pastry Queen cookbook by Rebecca Rather.

One year ago...............................I made Cajun Biscuits.
Two years ago.............................I made Mexican Pizza.
Three years ago...........................I made Blueberry Lemon Pound Cake.

Did you already know.................
-The majority of tuxedos are rented. 
-The formal wear of the tuxedo made its debate in Tuxedo Park, NY.
-The cummerbund is used to cover the bunching of the fabric at the waistband.