Description
A rich and indulgent Tuxedo Cake featuring moist chocolate layers paired with a creamy whipped cream and cream cheese frosting, adorned with elegant drizzles of semi-sweet and white chocolate. Perfect for special occasions and chocolate lovers alike.
Ingredients
Scale
For the Cake:
- 1 3/4 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Frosting:
- 2 cups heavy cream
- 8 ounces cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- 6 ounces semi-sweet chocolate
- 6 ounces white chocolate
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the cakes evenly.
- Prepare Cake Pans: Grease and flour two 9-inch round cake pans to prevent the cakes from sticking and enable easy removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
- Add Wet Ingredients: Incorporate the eggs, whole milk, vegetable oil, and vanilla extract into the dry ingredients for a smooth base.
- Combine Batter: Use a hand mixer or stand mixer on medium speed to blend the mixture until the batter is smooth and well combined.
- Add Boiling Water: Carefully pour in the boiling water, mixing until fully incorporated; this step helps to achieve a moist cake texture.
- Divide Batter: Evenly distribute the batter between the two prepared cake pans for uniform baking.
- Bake the Cakes: Place the pans in the oven and bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean, indicating doneness.
- Cool Cakes in Pans: Remove the cakes from the oven and let them cool in the pans for 10 minutes to set and prevent breaking.
- Cool Completely: Turn the cakes out onto a wire rack to cool completely before frosting to avoid melting the frosting.
- Whip the Heavy Cream: In a mixing bowl, whip the heavy cream until stiff peaks form, creating a light and airy texture for the frosting base.
- Prepare Cream Cheese Mixture: In another bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Combine Frosting Components: Gently fold the whipped cream into the cream cheese mixture to form a soft, creamy frosting.
- First Frosting Layer: Spread a layer of the frosting evenly over the top of one cooled cake layer.
- Stack Cakes: Place the second cake layer on top of the first frosted layer.
- Frost Entire Cake: Cover the entire exterior of the stacked cakes with the remaining cream cheese frosting for a smooth finish.
- Melt Semi-Sweet Chocolate: Melt the semi-sweet chocolate in a microwave-safe bowl at 20-second intervals, stirring between each until fully melted and smooth.
- Drizzle Semi-Sweet Chocolate: Drizzle the melted semi-sweet chocolate over the top of the frosted cake for an elegant appearance.
- Melt White Chocolate: Similarly, melt the white chocolate using the same microwave method until smooth.
- Drizzle White Chocolate: Drizzle the melted white chocolate over the cake in a decorative pattern to contrast the dark chocolate drizzle beautifully.
- Set the Cake: Allow the cake to rest for 30 minutes so the chocolate drizzle firms up before slicing and serving.
Notes
- Ensure cakes are completely cool before frosting to prevent melting and sliding of frosting.
- Use room temperature cream cheese for easier mixing and smoother frosting.
- For cleaner drizzles, use a piping bag or a spoon to control the chocolate flow.
- Store leftover cake refrigerated and bring to room temperature before serving for best flavor.
- Boiling water is added to produce a moist crumb and intensify the cocoa flavor.
