Chocolate Tuxedo Cake
A decadent layered dessert made with rich chocolate cake and smooth ganache, perfect for any celebration.
Ingredients
For the Chocolate Cake
- ¾ cup vegetable oil
- 1 ¼ cup warm coffee
- 2 large eggs (room temperature) Ensure they are at room temperature for optimal mixing.
- 2 ¼ teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder (not Dutch process) Use unsweetened cocoa for best flavor.
- 2 teaspoons baking soda
- 1 teaspoon salt
For the Ganache
- 6 ounces white chocolate (chopped)
- 1 tablespoon butter
- ⅓ cup heavy whipping cream
- 16 ounces semi-sweet chocolate (chopped)
- 2 cups heavy whipping cream For the second layer of ganache.
Instructions
Preparation
- Preheat the oven to 325 degrees Fahrenheit.
- Spray two 8-inch round cake pans with pan spray and add parchment rounds to the bottom of the pans, spraying the parchment as well.
- In a large bowl, whisk together vegetable oil, warm coffee, eggs, and vanilla extract until combined.
- In a medium bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
- Fill the two prepared pans evenly with the batter.
Baking
- Bake for 30-35 minutes, until the center springs back when pressed or a toothpick comes out clean.
- Allow the cake to cool for 10 minutes in the pan before inverting onto a cooling rack to finish cooling.
- Once completely cooled, wrap the cakes in plastic wrap and place in the fridge for at least 4 hours.
Serving
- Assemble the cooled cakes with the ganache and slice to serve.
- Serve on plates, optionally with a scoop of vanilla ice cream or whipped cream.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. To freeze, wrap tightly and store for up to 2 months. For best flavor, use espresso instead of regular coffee. Try adding chocolate shavings or fruit layers for decoration.