Tuxedo Cake with Whipped White Chocolate Ganache

This tuxedo cake from @bluebowlrecipes is made with three layers of rich, moist chocolate and espresso cake and filled with a whipped white chocolate ganache and a silky chocolate fudge frosting. This is truly a delicious and incredible celebration cake!

Tuxedo Cake with Whipped White Chocolate Ganache

For the Cake Layers:

• 1 and 1/2 cups salted butter 3 sticks, 24 tbsp, or 339 grams
• 2 and 1/4 cups hot water
• 1 and 2/3 cups natural cocoa powder Do not use dutch process. 142 grams
• 1 and 1/2 cups granulated sugar 319 grams
• 3/4 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 1 and 2/3 cup sour cream
• 1 tbsp vanilla extract
• 2 and 1/4 cups all-purpose flour 293 grams
• 5 and 1/2 tsp + 1/8 tsp baking soda
• 1 and 1/2 tbsp DeLallo Instant Espresso Powder
• 1/8 tsp salt

For the Frosting:

• 1 and 1/2 cups salted butter, softened at room temperature 3 sticks. 24 tbsp, or 339 grams
• 7 and 1/3 cup powdered sugar
• 2 tbsp heavy cream
• 3 tbsp corn syrup optional, adds shine to the frosting
• 1 cup + 2 tbsp natural cocoa powder You can use dutch process here if you want a really dark chocolate flavor
• 1 tbsp vanilla extract
• 3/4 tsp to 2 tsp DeLallo Instant Espresso Powder adding more here will add a bit of a coffee taste to the frosting since it's not being baked
• pinch of salt
• White Chocolate Ganache
• 3 ounces heavy cream
• 8 ounces white chocolate

For Decorating:

• white chocolate shavings or curls (see note below)
• fresh berries
• mint sprigs

Directions

1. Prep: Grease three 9-inch cake pans with shortening and place parchment paper rounds in the bottom. Grease those as well, then flour the pans, tapping out the excess. If you skip any part of this, the cake will stick. Set aside. Preheat oven to 350° F.

2. Make the Cake: Melt the butter in a medium pot over medium high heat. Once melted, turn heat down to medium and cook, stirring, until it browns. It will first bubble up, then get foamy, and then it will turn golden brown. The foam hides the color change sometimes, so make sure to stir it around well, pushing the foam out of the way, to make sure you don't overcook it. Make sure to stir well, scraping up any little brown bits from the bottom of the pot. As soon as it's golden remove from the heat, and pour into a large bowl. Whisk the hot water into the same bowl. Add the sugar and cocoa powder, and whisk until well combined. Add the eggs, sour cream, and vanilla, and whisk until well combined.Add the flour, baking soda, and espresso powder and whisk until well combined.

3. Bake: Divide the batter between the prepared pans and bake 17-23 minutes (21 is my sweet spot), or until a toothpick inserted in the center comes out with moist crumbs on it (not wet batter). Let the cakes cool in the pans for 10 minutes, then run a butter knife around the edge and invert onto cooling racks. Let cool completely.

4. You'll have about 2210 grams of batter, so 736 grams per pan.

5. Make the Frosting: Beat butter in a large mixing bowl on high speed until creamy – 30 seconds to 1 minute. Add powdered sugar, 2 cups at a time, mixing between each until creamy. Add 1-2 tbsp of heavy cream to help things come together. Add vanilla extract, cocoa powder, corn syrup, espresso powder, and salt and mix. Add cubed room temperature cream cheese, and mix well. (Adding this last prevents a weepy frosting – see more in blog post).

6. Make the Ganache: Add the finely chopped white chocolate to a medium bowl. Heat the heavy cream to a simmer in a small saucepan over medium heat. Pour over the white chocolate, and let sit for 5 minutes. Stir until completely smooth – microwave in 10 second intervals if any lumps remain. Pop this in the fridge or freezer for 12 minutes to thicken, stirring halfway through. Once the white chocolate is ready, beat it with an electric mixer on high speed for about 1-2 minutes to whip the ganache. Then, use it immediately.

7. Assemble Cake: Place the first cake layer on a cake stand on top of a turntable. Spread 1 and 1/2 cups of chocolate frosting over the layer. Pipe a border of frosting around the cake layer and fill with 1/2 cup of the whipped ganache, spreading it evenly. Place the second cake layer on top and chill for 5-10 minutes to set things so the layers don't slide around. Repeat with the second layer. Add the final layer upside down for a flat top, and give the cake a thin layer of frosting on top and on the sides. Use a cake scraper to smooth out and remove excess. This is your crumb coat, so don't fret if it isn't perfect. Pop the cake in the fridge for 30 minutes or until the frosting is set. Then, apply the remaining frosting, using the cake scraper to smooth the top and sides of the cake. Chill the entire cake in the fridge for 30 minutes, or until set, before covering it (with plastic wrap or a cake lid) or serving it.

Tip: If your frosting is getting too soft at any point from sitting out, pop it back in the fridge for a bit to firm back up.

Serve & Store: Decorate the top of the cake with white chocolate shavings or curls. Serve the cake once chilled as directed above. Slice into as many slices as desired! Store leftovers in an airtight container (or in a cake plate with plastic wrap pressed over the cut portion) in the fridge for 3-5 days.

Make Ahead Tips: Frosting can be made 1-2 days ahead. Cover tightly and store in the fridge. Let it come to room temp a bit before using, and mix it again to get it spreadable.Cake layers can be made 1-2 days ahead. Let cool completely, then place each layer on a plate, stick 2 toothpicks in the top of each layer, and cover tightly with plastic wrap. The top of the cake is so moist, so the toothpicks will prevent sticking. Store at room temp overnight, or in the fridge for 2 days.

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