Chocolate Tuxedo Cake

A three layer, chocolate cake. With a whipped Cream Frosting and a chocolate glaze you pour over the cake sending streaks of chocolate running down the side.  Yummm! Here’s how you make it!

Tuxedo Cake

From: The Baking Pan

Cake:

Small amount of vegetable shortening and flour for preparing pans

4 Cups Granulated Sugar

1 Cup Unsweetened Cocoa Powder

4 Cups All Purpose Flour

1 Tbsp. Baking Soda

1/2 tsp. Salt

1 Cup Buttermilk

1 Tbsp. Pure Vanilla

1 Cup (2 sticks) Unsalted Butter

1 Cup Canola or Vegetable Oil

2 Cups Water

4 Large Eggs

Whipped Cream Filling & Frosting:

4 Cups Chilled Heavy Whipping Cream

1 1/4 Cup Confectioner’s (Powdered)  Sugar

1/2 tsp. Pure Vanilla

Chocolate Glaze:

4 oz. Bittersweet Chocolate, chopped into small pieces

1/2 Cup Heavy Whipping Cream

1/4 Cup Lyle’s Golden Syrup

2 tsp. Pure Vanilla

Method:

Preheat oven to 350 degrees.  Prepare three 9 inch round cake pans; line with parchment paper and lightly grease the pans with shortening, and dust with flour; tap excess flour out.   In a large mixing bowl combine sugar, cocoa, flour, baking soda and salt; whisk  together to mix. Set aside.  In a small bowl, combine buttermilk and vanilla, set aside.  In a heavy saucepan combine butter, oil and water. Heat over low heat until the butter is melted, stirring occasionally with a wooden spoon or rubber spatula.

Pour the butter mixture into the sugar mixture. Using an electric mixer on low speed, or a wire whisk, stir or whisk until combined and smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly.  Crack the eggs into a small bowl and whisk with a fork to thoroughly break up the eggs, and than add the eggs to the batter, stirring until thoroughly combined. Add the buttermilk mixture, stir until combined.   Pour the batter into the prepared pans. Bake for 40 to 45 minutes or until a long toothpick inserted into the center comes out clean.  Remove from oven and place on wire cooling racks to cool for 10-15  minutes then remove the cakes from the pans and replace on the cooling racks to cool completely.  Cool completely before frosting.

Whipped Cream Filling & Frosting:

In a large mixing bowl, using an electric mixer, beat the whipping cream until until soft peaks form. Add the vanilla. Gradually add the powdered sugar and continue beating until thick and stiff.  Place one cake layer on a cake plate. Using an offset spatula, thickly spread some of the whipped topping over the top. Repeat with remaining cake layers, coating the top of each with the whipped cream and then covering the top and sides. Spread the cream as smooth as possible over the tops and side.  Refrigerate the cake for at least an hour to stabilize the whipped cream before glazing.

Chocolate Glaze:

Place the chopped chocolate in a medium size bowl.  Heat the whipping cream in a saucepan, just until mixture hot and just starts to steam.  Remove from heat and pour over chocolate, stirring until the chocolate is completely  melted.   Add Lyle’s syrup and vanilla, stirring until well blended.  Pour the mixture into a liquid measuring cup and let cool for 10 minutes. Do not let the glaze set for longer than 10 minutes because it will thicken and become difficult to pour over the cake.

Slowly pour the glazed over the cake.   Cover the top of the cake entirely, letting some of the glaze dribble over the sides of the cake.  Refrigerate the cake until glaze is set.  Makes 8 – 10 servings.

Verdict:  Absoutely Delicious!! It will be requested over and over, and over and over!! It will become your favorite requested cake!

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