Tuxedo Cake
Author: Rebecca Rather
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 12-14
- 1 cup unsalted butter
- 2 cups water
- 1 cup canola oil
- 4 cups sugar
- 1 cup unsweetened cocoa powder
- 4 cups flour
- 4 eggs
- 1 cup buttermilk
- 1 tablespoon baking soda
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 4 cups heavy whipping cream
- 1¼ cups powdered sugar
- 4 oz bittersweet chocolate
- ½ cup heavy whipping cream
- ¼ cup Lyle's Golden Syrup
- 2 teaspoons vanilla extract
- Preheat oven to 350 degrees.
- Grease and flour 3 9 inch round cake pans.
- Heat butter, water, and oil in pan.
- Mix flour, sugar, and cocoa in a large bowl.
- Pour melted butter mixture into dry mixture and stir until combined.
- Whisk in eggs one at a time.
- Add baking soda, salt, and vanilla at the same time and combine.
- Split batter into the 3 pans and bake for 40 minutes or until toothpick comes out clean.
- Cool cakes completely on racks.
- Whip the whipping cream for icing until soft peaks form.
- Add powdered sugar and whip just a bit more.
- Spread icing between layers to fit them all together, then ice the complete cake.
- Chill for at least an hour.
- Heat cream for the ganache in a pan until steamy.
- Pour over chocolate in a medium bowl.
- Stir until melted.
- Add syrup and vanilla.
- Let sit for 10 minutes or until the ganache mostly just drips about halfway down the cake.
- Glaze the cake.
- Chill for at least an hour. Keep cold.
Recipe by Hammer on Rye at http://www.hammeronrye.com/tuxedo-cake/
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