Tuxedo Cake
A rich, layered chocolate cake with a sophisticated appearance and decadent flavors.
Ingredients
Dry Ingredients
- 2 cups All-purpose Flour (240g)
- 2 cups Granulated Sugar (400g)
- 0.5 cup Cocoa Powder (50g)
- 1.5 tsp Baking Powder
- 1.5 tsp Baking Soda
- 0.5 cup Whole Milk (120ml, room temperature)
- 2 large Eggs (room temperature)
- 0.5 cup Sour Cream (128g, room temperature)
- 0.5 cup Vegetable Oil (110g)
- 1 tsp Espresso Powder
- 1 tsp Vanilla Extract
- 0.5 tsp Salt
- 1 cup Hot Water (240ml)
- 4 large Egg Yolks
- 2 cups Heavy Cream (480ml)
- 2 tbsp Granulated Sugar
- 2 tbsp Cornstarch
- 1 tsp Vanilla
- 3.5 oz Dark Chocolate (100g)
- 4.5 oz White Chocolate (130g)
- 5 oz Milk Chocolate (140g)
- 0.333 cup Heavy Cream (80ml)
Wet Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, eggs, sour cream, oil, espresso powder, vanilla extract, and hot water. Mix until smooth.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Assemble the cake by spreading ganache between layers and frosting the outside with whipped cream.
Notes
For a lighter texture, ensure all refrigerated ingredients are at room temperature before mixing.