Tuxedo Cake Recipe

How to Make Tuxedo Cake

1. **Cake Layers:**
2. Preheat oven to 350°F (175°C). Position oven racks one-third and two-thirds up from the bottom.
3. Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper rounds.
4. 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.
5. In a large bowl, whisk together 2 cups granulated sugar, 1 ¾ cups unsweetened cocoa powder, and 2 ½ cups all-purpose flour.
6. Gradually pour the melted butter mixture into the dry ingredients, whisking until smooth.
7. Whisk in 4 large eggs, one at a time, then whisk in 1 cup buttermilk.
8. Add 2 teaspoons baking soda, 1 teaspoon salt, and 1 teaspoon vanilla extract. Whisk until just combined.
9. Divide batter evenly among prepared pans.
10. 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).
11. Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely (at least 2 hours).
12. **Whipped Cream Frosting:**
13. In a large bowl, using a whisk attachment, beat 4 cups heavy cream on high speed until soft peaks form.
14. Gradually add 4 cups powdered sugar, beating until stiff peaks form.
15. **Chocolate Glaze:**
16. In a medium bowl, place 12 ounces semi-sweet chocolate chips.
17. Heat 1 cup heavy cream in a small saucepan over medium heat until steaming.
18. Pour hot cream over chocolate and let sit for a minute, then stir until smooth.
19. Stir in ¼ cup corn syrup and 1 teaspoon vanilla extract.
20. Let glaze cool for 10 minutes (do not let it sit longer).
21. **Assembly:**
22. Place one cake layer on a serving plate or cake stand. Frost the top with a generous layer of whipped cream frosting.
23. Repeat with remaining cake layers, frosting the top and sides of the cake.
24. Slowly pour the chocolate glaze over the frosted cake, allowing some frosting to peek through the glaze on the sides.
25. Refrigerate for at least 1 hour to allow the frosting and glaze to set.
26. Slice with a long serrated knife, dipping the knife in hot water between slices.
27. Store leftover cake, refrigerated, for up to 2 days.