Description
This indulgent tuxedo cake is a showstopper, with layers of rich chocolate cake, smooth white chocolate ganache, and a decadent chocolate silk frosting.
Ingredients
Scale
- 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
- 3/4 cup full-fat sour cream
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- 1/2 cup hot water or coffee
- 3 4 ounce white chocolate bars (finely chopped)
- 1/2 cup heavy cream
- 1 cup unsalted butter
- 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
- Fresh raspberries (optional for decoration)
- Fresh mint leaves (optional for decoration)
Instructions
- Preheat the oven to 350°F (177°C). Grease three 9-inch round cake pans, line with parchment paper, and grease the paper.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using).
- In a separate bowl, use a mixer to combine the oil, eggs, sour cream, buttermilk, and vanilla extract until smooth.
- Gradually add the wet ingredients into the dry ingredients. Pour in the hot water or coffee and mix until the batter is smooth.
- Divide the batter evenly between the three prepared pans. Bake for 21-25 minutes, or until a toothpick comes out clean.
- Remove cakes from the oven and cool in the pans on a wire rack. Let them cool completely before removing from the pans.
- For the ganache, place chopped white chocolate in a bowl. Heat the cream in a small saucepan until it simmers, then pour over the chocolate. Stir until smooth and melted. Let cool in the fridge for 1-2 hours until spreadable.
- For the frosting, beat the butter on high speed until creamy, about 2 minutes. Add the sugar, cocoa powder, milk, corn syrup, vanilla, and salt. Beat on low for 30 seconds, then on high for 2 minutes until smooth.
- Place the first cake layer on a cake stand. Spread half of the white chocolate ganache on top. Add the second layer and spread the remaining ganache. Finish with the third layer.
- Frost the top and sides of the cake with the chocolate silk frosting. Garnish with fresh raspberries and mint if desired.
- Refrigerate the cake for at least 45 minutes before slicing to ensure the layers set.
Notes
- Ensure ingredients are at room temperature for better mixing.
- Chill the ganache for easier spreading.
- Use high-quality chocolate for best flavor.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg