Tuxedo cake


Black ganache:
200 g dark chocolate (55% cocoa)
200 ml whipped cream
White ganache:
200 gr white chocolate
200 ml whipped cream
Ganache for covering the cake;
125 g milk chocolate (or dark)
50 g white chocolate (optional)
175 ml whipped cream
100g dark chocolate
100 ml whipped cream
1 tablespoon honey
Butter, for greasing the pans
1¾ cups all-purpose flour, plus more for pans
2 cups sugar
¾ cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
½ cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee
Chocolate Buttercream, recipe follows


Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Black ganache:
Put whipped cream into a stainless steel saucepan and put it on low heat.
When its hot, add the chocolate pieces and let it rest for 1 minute, then stir with a whisk until chocolate has melted and becomes shiny and creamy.
Allow the ganache to cool in the freezer for approx. 15 minutes.
When cool, beat the ganache cream with an electric mixer until it becomes fluffy and pale.
White and cream ganache cream ganache for cake dressed:
Follow the same procedure as for the black ganache cream!
If you want, you can make one single black ganache cream, but keep about a quarter for covering the cake.
Assembling the cake:
Place the 1st cake layer (the sponge) on a plate, add the black ganache and level it well. If it seems soft,refrigerate the cake for aprox. 30 min.
Over the black ganache cream, add the second layer of the white ganache and refrigerate as well, then put the second layer of cake (the sponge)and level the cake well with the remaining ganache.9Aprox. ¼ from the black ganache) Introduces the cake in the refrigerator until the frosting is ready.
Glaze: (frosting)
For frosting, put cream over low heat, then add the chocolate, leave to rest for 1 minute and stirr well with a whisk until chocolate has melted. Add a tablespoon of honey and mix well.
Let the glaze to cool at room temperature, then pour over the cake and let it drain well.
Melt white chocolate on a steam bath or in the microwave (check in 15 to 15 seconds) and pour over the glaze from place to place.
Using a toothpick spread the white chocolate and makecircular shapes into the frosting to create that effect, beautiful, iridescent.
When you cut the cake,it is necessarily to introduce the knife in hot water for a few seconds, otherwise the cake will not be cut perfectly, the cream will stick and the cake will seem crumbly !
Preparation is not difficult, creams are all the same, and frosting. The only thing is the waiting time to get cold the ganache creams so we can assemble the cake. But it is worth trying, is the best chocolate cake I’ve eaten so far!


To me, it is the best cake, extremely easy to make and very good, moist, moderately sweet (I might even say perfect), soft, it doesn’t need any syrup and it has a gorgeous color … and you’ll love it so much that you will use it, certainly, for other cakes. It can be consumed as it is.


Serves: 12


Saturday, July 6, 2013 - 6:52pm


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