Tuxedo Cake

This cake...is the best-tasting dessert I have ever had. I know that doesn't sound like much, considering that I pretty much love all desserts, but this really is a great recipe. I made it for my friend Sara's birthday, and seriously the cake disappeared so quickly. I didn't even have a chance to take a photo of a cake slice so you guys can see the inside! You can use your imagination though.

This Tuxedo Cake is composed of 3 moist chocolate cake layers, filled with generous fluffy white frosting and topped with chocolate ganache and strawberries.

It's not exactly an easy recipe, but the results are so worth it. This mile-high cake is an impressive sight to behold, not to mention perfect for birthdays and special occasions. All of my friends who had a slice of this cake loved it! And you will too!

Special thanks to Katie for helping with making the cake. And the original recipe is from Pastry Queen, which we've adapted according to how it was published on Foodie Bride's website.

Bon apetit,
Caroline & Monica

Photo credit to Katie.

Printer-friendly recipe of tuxedo cake.
Tuxedo Cake
Mile-high moist chocolate cake, fluffy frosting, and topped with chocolate ganache and strawberries.
Adapted from Foodie Bride and originally from Pastry Queen
Yields: around 10 servings
Time: 3 hours

Ingredients
For the cake:
1 cup (2 sticks) butter, softened
2 cups water
1 cup canola oil
3 cups white sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk (1 cup milk + 1 tbsp vinegar, or substitute with fat-free Greek yogurt)
1 tbsp baking soda
½ tsp salt
1 tbsp vanilla extract

For frosting:
4 cups heavy whipping cream, chilled
1 ¼ cup powdered sugar

For glaze:
4 oz dark chocolate
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp vanilla extract

Chocolate-covered strawberries for garnish

Directions
1. Preheat oven to 350 degrees and grease three 9-inch pans (or two 10-inch pans).
2. Combine sugar, flour, and cocoa.
3. In a medium saucepan set over medium heat, combine butter, water, and canola oil in a medium saucepan set over medium heat. Cook just until butter has melted.
4. Pour the butter mixture into the flour mixture and mix on low.
5. Increase to medium and add one egg at a time. Then add buttermilk, baking soda, salt, and vanilla.
6. Divide the batter evenly between the pans and bake for 30 - 40 minutes, until toothpick comes out clean. Let cool completely before transferring to a plate. You will not be able to move the cake from this plate after adding frosting, so be sure this is the final location you want.
7. For the frosting: Whip the chilled heavy cream on high until soft peaks form. Add powdered sugar and whip until stiff peaks form.
8. Level the cake layers, if necessary. Evenly spread frosting over the first bottom layer, stack, spread over the second layer, stack, and cover the cake with remaining frosting. It's important to be generous when spreading the frosting throughout the very top and edges of the cake, in order to get the smooth and flawless surface as the final result. You may want to consider doing a crumb coat first. Check out Whisk Kid's tips on how to frost cakes.
9. For the glaze: Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until simmering.
10. Pour the hot cream over the chocolate and whisk until the mixture is smooth and homogeneous. Blend in the corn syrup and vanilla. Cool for a minute or two (not too long, or else the chocolate will harden!) before pouring the glaze directly at the center of the cake. By doing this, the glaze should run naturally from center to   other areas, dripping down the sides as well.
11. Refrigerate until time to serve. Garnish with chocolate-covered strawberries. Serve & enjoy!

Storage note: Leftovers can be saved in a sealed and refrigerated container for up to a week (if you have the self-control).

Photo credit to Katie.