Zutaten für Tuxedo Cake
- Unsalted Butter
- ½ cup water
- ¼ cup canola oil
- 2 cups granulated sugar
- Unsweetened Cocoa Powder
- All Purpose Flour
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons baking soda
- 1 teaspoon salt
- Vanilla Extract
- Heavy Whipping Cream
- 4 cups powdered sugar
- Bittersweet Chocolate
- Golden Syrup
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Zubereitung von Tuxedo Cake
- **Cake Layers:**
- Preheat oven to 350°F (175°C). Position oven racks one-third and two-thirds up from the bottom.
- Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper rounds.
- In a medium saucepan over medium heat, combine 1 cup (2 sticks) unsalted butter, ½ cup water, and ¼ cup canola oil. Melt until smooth.
- In a large bowl, whisk together 2 cups granulated sugar, 1 ¾ cups unsweetened cocoa powder, and 2 ½ cups all-purpose flour.
- Gradually pour the melted butter mixture into the dry ingredients, whisking until smooth.
- Whisk in 4 large eggs, one at a time, then whisk in 1 cup buttermilk.
- Add 2 teaspoons baking soda, 1 teaspoon salt, and 1 teaspoon vanilla extract. Whisk until just combined.
- Divide batter evenly among prepared pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. (Cake layers may bake at slightly different rates; monitor carefully).
- Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely (at least 2 hours).
- **Whipped Cream Frosting:**
- In a large bowl, using a whisk attachment, beat 4 cups heavy cream on high speed until soft peaks form.
- Gradually add 4 cups powdered sugar, beating until stiff peaks form.
- **Chocolate Glaze:**
- In a medium bowl, place 12 ounces semi-sweet chocolate chips.
- Heat 1 cup heavy cream in a small saucepan over medium heat until steaming.
- Pour hot cream over chocolate and let sit for a minute, then stir until smooth.
- Stir in ¼ cup corn syrup and 1 teaspoon vanilla extract.
- Let glaze cool for 10 minutes (do not let it sit longer).
- **Assembly:**
- Place one cake layer on a serving plate or cake stand. Frost the top with a generous layer of whipped cream frosting.
- Repeat with remaining cake layers, frosting the top and sides of the cake.
- Slowly pour the chocolate glaze over the frosted cake, allowing some frosting to peek through the glaze on the sides.
- Refrigerate for at least 1 hour to allow the frosting and glaze to set.
- Slice with a long serrated knife, dipping the knife in hot water between slices.
- Store leftover cake, refrigerated, for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
329g
Fat
164g
Carbs
41g
