Chocolate Tuxedo Cake (Print Version)
# Ingredients:
01 -
1/3 cup heated water.
02 -
1/4 cup powdered cocoa (dark).
03 -
1/2 cup chocolate chips (dark).
04 -
3/4 cup chocolate chips (white).
05 -
2 1/3 cups heavy cream, split.
06 -
1/4 tsp fine salt.
07 -
1/4 cup confectioner's sugar.
08 -
2 tsp vanilla.
09 -
3/4 cup heavy cream (for making ganache).
10 -
1 cup plus 1 tbsp chocolate chips (dark).
11 -
2 tbsp softened unsalted butter.
12 -
1 tbsp light corn syrup.
13 -
1/2 tsp salt.
14 -
2 1/2 cups granulated sugar.
15 -
1 tsp instant espresso powder (optional).
16 -
3/4 cup cocoa powder (dark).
17 -
2 1/4 cups plain flour.
18 -
2 1/2 tsp baking powder.
19 -
1 cup room-temp butter (unsalted).
20 -
7 egg whites (about 1 cup).
21 -
1 1/2 cups room-temp buttermilk.
22 -
2 tbsp veggie oil.
23 -
2 tsp vanilla extract.
# Instructions:
01 -
Microwave dark chocolate till melted. Stir cocoa powder and warm water, then combine with melted chocolate. Heat white chocolate with cream till smooth. Beat the rest of the cream along with the sugar and vanilla. Split the whipped cream in half, folding each portion into one of the chocolate mixtures. Cool in fridge for 2 hours.
02 -
Warm up cream till it bubbles. Pour over dark chocolate chips and let it sit for a minute before stirring. Mix in the corn syrup, butter, and a pinch of salt. Let it come to room temperature.
03 -
In one bowl, combine all dry ingredients. Mix in softened butter till crumbly. Add egg whites, then slowly stir in buttermilk. Lastly, add in oil and vanilla. Bake in a 350°F oven for 34-37 minutes, then let cakes cool.
04 -
Spread mousse layers onto cake. Let chill for 15 minutes. Pour cooled ganache over the top. Add decorations if you'd like and serve.
# Notes:
01 -
Store in the fridge.
02 -
It tastes best when cold.
03 -
Keeps fresh for three days refrigerated.
04 -
You can freeze its components separately.
05 -
Don’t leave at room temperature for over an hour.