Chocolate Tuxedo Cake Food

TUXEDO CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease three round 9-inch cake pans. Set aside.
• Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
• Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
• so it can cool and be ready at the same time. Place chopped white chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over white chocolate and stir until completely combined and chocolate has melted. Cover and refrigerate until it's thick and a spreadable consistency, about 1-2 hours. You don't want it runny.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamed, about 2 minutes. Add 4 cups confectioners' sugar, the cocoa powder, milk/cream, corn syrup, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes until combined and smooth. If you want the frosting a little thicker, add the extra 1/2 cup of confectioners sugar. (I add it.)
• Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with 1/2 of the white chocolate ganache. Top with 2nd layer and evenly cover the top with remaining ganache (if there is too much ganache, serve a dollop/spoonful with each slice!). Top with the third cake layer. Spread the frosting into a thick layer all over the top and sides. Garnish with raspberries and mint, if desired. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

TUXEDO CAKE

Steps:

• Preheat the oven to 350. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment with more cooking spray, and set pans aside.
• Combine the sugar, butter, and oil in a large mixing bowl and whisk until combined. Beat in the eggs and vanilla.
• Combine the flour, baking powder, baking soda, salt, and cocoa powder in a medium mixing bowl and whisk until combined.
• Whisk the dry ingredients into the wet ingredients, then slowly add the coffee (or flat cola) until just incorporated. Divide batter evenly between the prepared pans and bake for 28 to 32 minutes, until the cakes spring back when touched gently with your fingertip.
• Cool in the pans on a wire rack for 15 minutes then invert cakes onto the rack and peel off parchment paper. Let cake cool completely before proceeding. (Once cooled you can wrap tightly in plastic wrap and store at room temperature for up to 1 day.)
• Place the chocolate in a medium heatproof bowl. Place 1/2 cup of the heavy cream in a small saucepan set over medium heat and bring cream to a simmer. Do not allow to boil. Pour hot cream over the chocolate and let stand for 3 minutes. Add the corn syrup then whisk until chocolate melts and mixture is smooth. Let stand at room temperature until cool but not firm, about 30 minutes.
• Place sugar and the remaining 3/4 cup of heavy cream in a large mixing bowl. Beat with an electric mixer set to high speed until the cream holds soft peaks. Stir one quarter of the whipped cream into the cooled chocolate mixture using a rubber spatula until combined. Gently fold in remaining whipped cream.
• Microwave white chocolate at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Allow to cool for several minutes.
• Beat cream cheese and butter together in a medium mixing bowl until light and fluffy. Beat in melted white chocolate until combined. Add powdered sugar and salt and beat on low speed until combined. Turn mixer to high and beat until very fluffy, 3 to 4 minutes.
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until very smooth and creamy. Turn mixer to low and beat in cocoa powder, then gradually beat in 4 cups of powdered sugar. Beat 1 to 2 minutes more. Add 3 tablespoons of milk, vanilla, espresso powder (if using), and salt and beat to combine. Turn mixer to medium and beat until frosting is smooth. Add additional powdered sugar if frosting is too thin or additional milk if it is too thick.
• Trim the tops of the cake layers so they're even-a long serrated knife is your best choice of utensil here. Place 1 cake layer on a cake circle. Fit a pastry bag with a 1/2-inch round tip and fill the bag with about 1 cup of frosting.
• Spread half of the white chocolate filling over the top of the cake-don't go all the way to the edge of the cake. Pipe two lines of frosting around the edge of the cake. (This is the dam that will hold your mousse inside the cake.) Place a little less than half of the chocolate mousse on top of the white chocolate filling. You want enough to fill in the dam but not so much to overflow. Make sure the mousse reaches the edge of the buttercream, then smooth the top of the mousse. Refrigerate cake layer for 20 minutes.
• Repeat the filling instructions from the previous layer. You may not be able to use all of the mousse; keep the remainder as a well-deserved treat. Again refrigerate cake for 20 minutes.
• Top with the remaining cake layer and. Frost cake with chocolate buttercream, then refrigerate the cake while you make the glaze.
• Place the chocolate in a small heat-proof bowl. Heat the glaze in a small saucepan over medium heat until it just begins to steam. Pour over the chocolate and let sit for 3 minutes. Whisk until mixture is smooth. Let cool for 5 to 10 minutes (until it's thick but still pourable) then pour over the frosted cake. Alternatively, you can pour the glaze into a plastic squeeze bottle and squeeze a circle of glaze around the edge of the cake. Squeeze a little more glaze out in some places to create drips. Pour the remaining glaze over the cake and smooth the top. Refrigerate to set the glaze then slice and serve.

CHOCOLATE TUXEDO CAKE

Steps:

• White Cheesecake Layer:
• Beat cream cheese with confectioners sugar until smooth. Blend in sour cream, vanilla extract and white chocolate.
• Stir the gelatin into the cold water in a small saucepan and allow mixture to stand several minutes to soften. Then heat mixture gently over a low setting until thoroughly dissolved. Cool briefly, then blend into the cream cheese mixture.
• Line bottom of a 9-inch springform pan with foil, then coat pan and foil well with a nonstick spray. Pour mixture into prepared pan, cover top of pan and chill until firm.
• This cheesecake layer can be prepared up to two days in advance, and held in the refrigerator.
• Chocolate Layers:.
• Melt chocolate chips in a small heavy gauge saucepan over low heat. Remove from heat and cool slightly.
• Preheat oven to 350F and arrange rack to the center position. Grease and flour two 9-inch round cake pans.
• Cream the butter with the sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the cooled, melted chocolate. Whisk the flour with the baking soda and salt and gradually stir into the batter. Blend in the sour cream and divide batter evenly between the two prepared pans.
• Bake at 350F about 25 minutes or until layers spring back when lightly pressed in their centers. Cool layers in pans 10 minutes, then loosen and turn out onto a rack to complete cooling. Makes Two 9-inch layers
• Chocolate Sour Cream Frosting:
• Melt chocolate chips and butter in a small, heavy gauge saucepan over low heat, stirring until smooth. Transfer mixture to a large mixing bowl and cool 10 minutes.
• Stir in sour cream and vanilla extract. Gradually add confectioners sugar, beating until frosting is smooth.
• Assemble the Cake:
• Arrange one of the cooled chocolate cake layers in center of a cake plate, top side down. Placing top side (because of its moist surface) down will help to secure cake to plate, preventing layers from slipping after cake is assembled.
• Release rim of the springform pan. Holding cheesecake in one hand and chocolate cake layer (on plate) in other hand, quickly invert chocolate layer (plate and all) on top of the cheesecake. Quickly flip the two, now attached layers back over, so chocolate layer is again on bottom. Now, you can easily remove springform pan bottom from (now top) of cheesecake layer.
• Arrange the remaining chocolate cake layer (top side down) on top of cheesecake layer. Using a long sharp knife and a slight sawing motion, carefully cut around rim of cheesecake layer to make it even with chocolate layers.
• Frost sides and top of cake and serve. The cheesecake layer will hold at room temperature several hours.
• For best results, serve cake within 3 hours of assembling.
• Refrigeration will cause the frosting to loose its beautiful sheen.
• Makes one, three layer, 9-inch round cake.

TUXEDO CAKE

Steps:

• To make the cake: For a three-layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom.
• Preheat the oven to 350°.
• Line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, grease with butter, and dust with flour (Or spray with Baker's Joy).
• Combine the butter, water and canola oil in a medium saucepan set over medium heat.
• In a large bowl, stir together the sugar, cocoa and flour.
• Pour the butter mixture into the sugar mixture and whisk until smooth.
• Whisk in the eggs, one at a time, then whisk in the buttermilk.
• Whisk in the baking soda, salt and vanilla all at once.
• Transfer the batter to the prepared pans.
• For a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another.
• Set two layers on one rack and the third on the other.
• For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back.
• Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
• Monitor the layers carefully for doneness; each one may be done at different times.
• Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks.
• Cool the cakes completely, at least two hours, before frosting.
• To Make Frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form.
• Add the powdered sugar and whip until thoroughly combined.
• Place one cake layer on a plate and spread some of the frosting over the top.
• Top with the remaining layers, thickly coating the top and sides of each with frosting.
• Refrigerate the cake until the whipped cream frosting has stabilized, at least one hour.
• To Make The Glaze: Place the chocolate in a medium bowl.
• Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam.
• Pour the hot cream over the chocolate and stir until it has melted completely.
• Stir in the syrup and the vanilla.
• Pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes.
• Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake.
• Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup).
• Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.
• Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.
• The refrigerated cake will keep for about 2 days. **Please note that the cook time only reflects the time needed to bake the batter. Other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.