Tuxedo Cake

If this doesn't make you swoon...well, we might need to check your pulse.

This is the Tuxedo Cake. A three-layer (oh yes, I did) 

mouth-watering combo of moist chocolate cake, sweetened whipped cream, and luscious dark chocolate ganache.

This recipe comes straight from my most beloved baking cookbook, The Pastry Queen, by Rebecca Rather. It is the most tattered, worn, and precious book on my shelf. Everything I've made from it is amazing. This cake has become a favorite for special occasions.
I first read about Rebecca years ago in Victoria Magazine and felt an instant admiration for her pastry sensibility and style. I daydreamed I might visit her place, Rather Sweet Bakery & Cafe, in Fredericksburg, Texas some day. 
She closed in 2011 (darn, I missed my chance!) but has recently opened a new place that looks super cool, The Pink Pig. I've got to get out to visit Texas!

 

Here's the naked cake (lonely without the ganache).
Oh, and....what to do with extra cake batter?
Make some cupcakes!

The Tuxedo Cake was for two birthdays this past week, my mother-in-law and brother-in-law. We celebrated with some big slices. There were happy bellies all-around.


Tuxedo Cake
Serves a heck of a lot (maybe 15?)

Adapted from The Pastry Queen

For the cake:
1 cup unsalted butter
2 cups water
1 cup canola oil
2 3/4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk 
1 Tablespoon baking soda
1/2 teaspoon salt
1 Tablespoon vanilla

For the frosting:
4 cups chilled heavy whipping cream
1 1/4 cup powdered sugar

For the ganache glaze:
4 ounces dark chocolate
1/2 cup heavy whipping cream
2 Tablespoons dark corn syrup
2 teaspoons vanilla

To make the cake, spray 3 9-inch pans (or two 10-inch pans) with nonstick spray and preheat oven to 350F.
Combine the butter, water, and canola oil in a medium sauce pan set over medium heat and cook just until butter has melted. 
In the bowl of your stand mixer, combine the sugar, flour, and cocoa. Pour the butter mixture into the flour mixture and mix on low. Increase to medium and add one egg at a time. Add the buttermilk, followed by the baking soda, salt, and vanilla. 

Divide the batter evenly between the pans and bake for 30-40 minutes, until a skewer inserted into the center of the cakes comes out with moist crumbs attached. 
Let cool 10 minutes in pan and then turn out onto a rack to cool completely, about one hour. 

To make the frosting, whip the heavy cream on high until soft peaks form. Add the powdered sugar and whip until stiff peaks form. Level the cake layers, if necessary.

Top the first layer with some frosting, spread evenly, and then top with the second cake layer. Repeat and then cover the top and sides of the cake with remaining frosting. Smooth well with off-set spatula. Refrigerate for one hour.

Heat the heavy cream in a small saucepan until it comes up to a simmer. Remove from heat and pour immediately over the chocolate. Stir till melted and add in the dark corn syrup and vanilla. Cool for about 10 minutes. The glaze should be pourable but very thick. 

Pour the thickened glaze over the top, gently pushing it towards the edges so it will overflow. Refrigerate until time to serve.
This cake will keep about 2 days covered in the refrigerator.

{Happily Edible After Tip}: If you are daunted by the diner-style hugeness of 3 layers (I feel you...I'm not usually into this BIG) - just do 2 layers and call it a day.