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Chocolate Tuxedo Cake

A rich, layered cake with chocolate and cream that is perfect for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Layers
  • 1.75 cups all-purpose flour
  • 2 cups granulated sugar
  • 1.75 teaspoons baking powder
  • 1.75 teaspoons baking soda
  • 1 teaspoon salt
  • 0.5 cups unsweetened cocoa powder
  • 1 cup buttermilk
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Cream Filling
  • 1 cup heavy whipping cream
  • 0.5 cups powdered sugar
  • 1 teaspoon vanilla extract
Ganache Topping
  • 1 cup semisweet chocolate chips
  • 0.5 cups heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  3. Add in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix on medium speed until everything is combined.
  4. Slowly stir in the boiling water until the batter is smooth.
  5. Pour the batter evenly into two greased 9-inch round cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Let the cakes cool for about 10 minutes before transferring to wire racks.
Filling and Assembly
  1. While the cakes cool, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  2. Once the cakes are cool, place one layer on a serving plate and spread half of the cream filling on top.
  3. Top with the second cake layer and spread the remaining cream on top.
Ganache Preparation
  1. In a small saucepan, heat the heavy cream over medium until it starts to simmer.
  2. Remove from heat and stir in the chocolate chips until completely melted and smooth.
  3. Allow the ganache to cool slightly before drizzling it over the top of the cake.
Serving
  1. Slice into the cake and serve. Enjoy!

Notes

Ensure that your ingredients are at room temperature before mixing for a uniform texture. If your ganache is too thick, add warm cream until desired consistency is reached. If cakes are uneven, trim the tops for a flat surface.