Cake and Ganache Ingredients
I know it looks like a long list, but trust me, each ingredient is necessary to create the best flavor and texture. Note: exact measurements are at the end of the post in the recipe card!
Chocolate Cake:
Vegetable Oil: Keeps your cake layers extra moist and tender. Warm Coffee: A secret flavor enhancer! Don’t worry, the coffee flavor isn’t overpowering. You can’t really taste it at all, it just deepens the chocolate flavor. Eggs: Room temperature for best results! They bind all of the cake ingredients together. Vanilla Extract: Adds a touch of warmth to the chocolatey cake. All-Purpose Flour: The sturdy foundation of the cake that holds everything together for a perfect bite. Granulated Sugar: To sweeten up the cake. Unsweetened Cocoa Powder: Dutch-process or natural cocoa both add depth and richness. Use whatever you have on hand! Baking Soda: Helps the layers of your tuxedo cake rise properly. Salt: Just a little bit to make sure everything tastes its best.
Whipped White Chocolate Ganache:
White Chocolate: I used a baking bar for creamy goodness! Butter: Don’t skip it! It adds richness and helps the ganache set beautifully. Heavy Whipping Cream: The key to a light and fluffy texture.
Whipped Dark Chocolate Ganache:
Semi-Sweet Chocolate: Intense and decadent, use semi-sweet or dark chocolate as a contrast to the sweet cake and creamy white chocolate filling. Heavy Whipping Cream: Just like in the white ganache, it creates a smooth and fluffy texture. So delicious!
Tuxedo Cake Recipe
Grab those ingredients and get ready to make a cake that will be the talk of the neighborhood. Tuxedo cake is just that good! Moist, sweet, and rich, everything dessert should be.
Whipped White Chocolate Ganache
Whipped Dark Chocolate Ganache
Cake Assembly
Wait to Whip: Wait to whip the ganaches until you are ready to assemble the cake! If you whip the ganache too far in advance, it will set up again and become hard. This will make it difficult to spread on your cake without it becoming clumpy or causing the cake to crumble. Melt Chocolate: If the chocolate is not fully melting after it has sat in the hot cream, you may microwave it for 10-15 seconds at a time until you can stir it together into a smooth ganache. Use a Hot Knife: Heat your knife before slicing the cake for clean slices! Run a large knife under very hot water, dry with a clean towel and make your slice. Repeat this between each cut for best results. Without Coffee: If you do not want to use coffee in the cake, you may substitute it for buttermilk. Swap Out Chocolate: You can use milk chocolate instead of semi-sweet for your tuxedo cake, but be warned that it will make this already sweet cake even more sweet! The semi-sweet chocolate helps balance out the overt sweetness of the white chocolate.
Classic Chocolate Cake
12 hrs 50 mins
Coca-Cola Cake
1 hr 15 mins
Flourless Chocolate Cake
5 hrs 20 mins
Strawberry Chocolate Cake
1 hr 50 mins
