Tuxedo Truffle Cake

tuxedo truffle cake

tuxedo truffle cake 2

tuxedo truffle cake 3

tuxedo truffle cake 4

Wow, I haven’t posted a recipe since November 2nd?!

Just hand me the Worst Blogger of All Time Award and get over with it. 

Hope you guys haven’t given up on me to try this tuxedo truffle cake though!

I have never tried a store bought one before, in fact, I’ve never even seen this kind of cake in stores/bakeries. The only time I ever heard of this cake was back during my high school senior year. My preggo French 12 teacher and I were talking about cake (she was the first supporter/motivator of new found love for baking) and she mentioned that her favouritest cake in the entire world is the tuxedo cake. She described it as chocolate mousse layered between marbled cake and from there I added the cake onto my “must have or die” list. 

Funny thing is, it took me three years to finally make the cake. I graduated in 2010 and I finally got off my lazy bum to bake at the end of 2012.

I brought the cake to a NYE party because it would be too tempting to have it sit in my fridge, stare at me and whisper “eat meeeee”. 

I think everyone at the party enjoyed the cake (thank goodness)! Even my fellow chocolate connoisseur, N-, gave it a thumbs up of approval! He did suggest, though, that the cake could use more mousse and I totally agree. To be honest, I wasn’t a huge fan of my own cake. I expected moist and creamy, but I made a butter cake so the layers were slightly too thick and dense. Next time, I just have to tweak the cake to mousse ratio a little bit and perhaps use a sponge/chiffon instead of a butter cake. Nonetheless, this cake is one of my favourites now! Maybe it has to do with the large amount of chocolate in the recipe 😛

*Note: this recipe yields 4 cake layers that are 1-inch tall and 10-inches tall. The mousse was just enough to build a 3 layer cake.

tuxedo truffle cake 6

tuxedo truffle cake 5

Tuxedo Truffle Cake

Cake
3 cups Sifted all-purpose flour

1 tbsp Baking powder
1 tsp Baking soda
1/2 tsp Salt (omitted)
1 cup Unsalted butter (I used salted butter)
2 cups sugar
4 eggs
1 1/4 cups Buttermilk
1 1/2 tsp vanilla extract
1/4 cup cocoa powder

1. Preheat oven to 350 degrees F. Grease 2 10″ round pans. 

2. Sift together the flour, baking powder, baking soda, and salt; set aside.

3. In a large bowl, cream butter at medium speed until softened, 1 to 2 minutes.

4. Gradually add sugar and vanilla, and continue until colour is lightened, 3 to 4 minutes, scraping down sides once or twice.

5. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes.

6. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture.

7. Divide batter into 2/3 and 1/3. Pour 2/3 of batter into the 2 pans evenly.

8. Add the cocoa to the remaining 1/3 batter then drop by the tablespoonfuls onto the yellow batter. Marble with a knife. Bake for approx 20 minutes or until cake is done. Cool fully before assembling.

White and Dark Chocolate Mousse
4 oz. bittersweet chocolate (I swear by Ghirardelli‘s natural dark chocolate chips)
4 oz white chocolate (I used Bakers chocolate)
3 cups whipping/heavy cream

1. In two separate small bowls, place the finely chopped white and the bittersweet chocolate.

2. Bring 3/4 cup cream to a boil then pour half over each of the chocolates to melt them. Stir the hot cream in well to ensure it is free of lumps and chocolate is fully melted. Set aside for 10 minutes until slightly cooled.

3. Whip 2 1/4 cups of the cream until soft peaks form. Divide the whipped cream into two equal portions and fold the chocolate into each. You should now have one bowl of white chocolate mousse and one bowl of dark chocolate mousse. Store in fridge.

Dark Chocolate Ganache
6 oz dark chocolate (again I used Ghirardelli)

3/4 cup whipping/heavy cream

1. Finely chop the dark chocolate and place in a bowl.

2. Bring the cream to a boil (I did this in the microwave) then pour over the chocolate. Stir to incorporate and melt chocolate. Spread over the top of the cake only AFTER it has been refrigerated. 

Assembly

1. Slice each cake in half to get 4 cake layers, you only need 3 so go ahead and eat the 4th layer, it is decadent enough to be eaten without frosting of any kind.

2. Place one layer onto a cake board and spread white chocolate mousse 1 cm away from the edge. The weight of the 2nd and 3rd layer will push down on the cake and squeeze the mousse to the outer edge, don’t worry 🙂

3. Place 2nd layer on top of mousse, spread dark mousse all the way to the edge.

4. Top off cake with final cake layer then transfer to fridge for at least 3omins.

5. Remove cake from fridge, pour ganache on the top. 

Source: Buttercream Barbie

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35 thoughts on “Tuxedo Truffle Cake

  1. Dense or not, this cake is gorgeous!

  2. kalyrical says:

    Ah I remember when you guys brought a cake in for your french project 😀 was one of the best school days of my life!

  3. That Girl Siobhan says:

    Gorgeous!

  4. legendavid says:

    That looks amazing! You should take that chocolate exterior and wear it as a crown, because you’re the Queen of Chocolateland… =D

  5. You are becoming the Cake Queen! This is beautiful!

  6. Patty says:

    So worth the wait!!! Gorgeous, just gorgeous! Seriously, are you releasing a cook book soon???

  7. lilivee says:

    Wow! My eyes nearly plopped out of my head when I first took a look at you blog! Those cakes are absolutely gorgeous. Where did you learn that? 🙂

  8. diana says:

    how did u make the chocolate decoration wrapping around the cake??

  9. Debra says:

    Simple mouse ganache on a cake base!
    How do you get a velvety , thinker side and top structure?

  10. Joey says:

    How did you make the chocolate crown around the cake? It’s really really pretty ^^

  11. maxi says:

    who eats all the cakes you bake ?! 😀

  12. leslie says:

    honestly the cakes had no flavor. i was very disappointed on the way that they came out. but the presentation is pretty!!!

  13. Nutmeg says:

    Ok…So, I have been looking for a recipe for this cake and “vwahla”…I found yours! ‘Made it for Father’s Day; it was a hit!! ‘A couple of hints/alterations: didn’t have 10″ pans so used 9”, which worked fine, and probably easier to split layers. I made and assembled the cake, and refrigerated overnight without the ganache topping. I then made the ganache in a
    sauce pot (specifically for sauces/gravies) on the same day as the cake. Let cool completely. Then cover (sauce pot) and set aside at room temp., overnight. The ganache will set nicely for easy spreading. The next day, remove assembled cake from refrigerator and spread the (creamy) ganache on top (and the sides, if you like). I doubled the ganache recipe…’so decadent. Slice the cake and plate. Allow the servings to sit a bit…the cake will be more flavorful vs. serving cold, directly from the refrigerator. Thank you!

  14. Mila says:

    I don’t get it isn’t baking soda and baking powder the same thing?

    • Hi Mila,

      Though they are both leavening agents, they’re actually quite different substances. Baking soda is an alkaline and is used when there is excess acid to be neutralized in the recipe. Baking powder is a weak acid, which is opposite of baking soda.

      Hope you find that helpful!

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