Description
A classic Tuxedo Cake featuring rich vanilla and chocolate layers, elegantly frosted with whipped cream and chocolate ganache. This layered dessert seamlessly combines the deep flavors of chocolate cake with the lightness of vanilla cake, finished with a creamy, luscious frosting perfect for any special occasion.
Ingredients
Scale
Chocolate Cake Layers
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water
Vanilla Cake Layers
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 large egg
- 1 tsp vanilla extract
Frosting & Filling
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup chocolate ganache (made from semi-sweet chocolate and warm cream)
Instructions
- Prepare Chocolate Cake Batter: In a mixing bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. In another bowl, whisk the egg, milk, oil, and vanilla extract. Combine the wet ingredients with dry ingredients, then slowly stir in the hot water to create a smooth batter.
- Bake Chocolate Cake Layers: Preheat oven to 350°F (175°C). Pour the chocolate batter into greased and floured cake pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool completely before removing from pans.
- Prepare Vanilla Cake Batter: In a bowl, combine flour, sugar, baking powder, and salt. In a separate bowl, mix milk, melted butter, egg, and vanilla extract. Gradually add the wet mixture to the dry ingredients, stirring until smooth.
- Bake Vanilla Cake Layers: Preheat oven to 350°F (175°C). Pour the vanilla batter into greased and floured cake pans. Bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool fully before removing from pans.
- Make Chocolate Ganache: Gently warm semi-sweet chocolate and cream together until smooth and glossy. Let cool slightly to thicken but remain pourable.
- Prepare Whipped Cream Frosting: Whip heavy cream with powdered sugar and vanilla extract until soft peaks form. Keep refrigerated until ready to use.
- Assemble the Cake: Place one vanilla cake layer on a serving plate. Spread a layer of whipped cream frosting, then drizzle some chocolate ganache on top. Add a chocolate cake layer, repeating the frosting and ganache layers. Alternate all layers ending with cake on top.
- Frost the Cake: Use the remaining whipped cream frosting to coat the entire cake. Optionally drizzle extra ganache on top for decoration.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours before slicing to allow flavors to meld and frosting to set. Slice and serve chilled.
Notes
- Use room temperature ingredients to ensure smoother batter and better rise.
- For best results, use high-quality cocoa powder and semi-sweet chocolate for ganache.
- The cake layers can be baked a day ahead and wrapped tightly to save time during assembly.
- Make sure whipped cream is well chilled before whipping for optimal volume.
- Adjust the sweetness of ganache by using darker or milk chocolate as preferred.
