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Homemade Tuxedo Cake photo

Tuxedo Cake

This Tuxedo Cake is a chocolate lover's dream! Layers of rich chocolate cake, white chocolate ganache, and semi-sweet ganache create a stunning dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup vegetable oil
  • 1 cup warm coffee
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 3/4 cup unsweetened cocoa powder not Dutch process
  • 2 teaspoons baking soda
  • 1 teaspoon salt
For the Ganache:
  • 6 ounces white chocolate chopped
  • 1 tablespoon butter
  • 1 cup heavy whipping cream
  • 16 ounces semi-sweet chocolate chopped
  • 2 cups heavy whipping cream

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Double boiler or microwave
  • Offset spatula
  • Cooling rack

Method
 

Preparation:
  1. Preheat your oven to 350°F (175°C). Grease and flour your two round cake pans to ensure the cakes release easily after baking.
  2. In a large mixing bowl, whisk together the vegetable oil, warm coffee, eggs, and vanilla extract until well combined. In another bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  3. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Ganache Preparation:
  1. In a double boiler or microwave-safe bowl, melt the chopped white chocolate and butter together until smooth. In a separate mixing bowl, whip the heavy whipping cream until soft peaks form. Gradually fold the whipped cream into the melted white chocolate until well blended. Set aside.
  2. In the same manner, melt the semi-sweet chocolate in a double boiler or microwave. Once melted, allow it to cool slightly, then whip the remaining heavy whipping cream until soft peaks form. Fold the whipped cream into the melted semi-sweet chocolate until combined.
Assembly:
  1. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of white chocolate ganache on top. Place the second layer on top and cover the entire cake with the semi-sweet chocolate ganache. Use an offset spatula to smooth the ganache all around the cake for a polished finish.
  2. Feel free to get creative with your decorations! You can garnish the top of the cake with chocolate shavings, fresh berries, or even a drizzle of additional ganache. Slice the cake into generous pieces and serve to your eager guests!

Notes

  • Customize the ganache flavors by incorporating other types of chocolate.
  • Add seasonal fruits like raspberries or strawberries for a fresh twist.
  • Allow the cakes to cool completely before frosting to prevent melting the ganache.