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Tuxedo cake
$0.89 per serving
1 likes
Ready in 45 minutes
12
dessert
Spoonacular Score: 32% 
My notes:
Tuxedo cake might be a good recipe to expand your dessert collection. This recipe serves 12. One serving contains 353 calories, 6g of protein, and 17g of fat. For 89 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. A mixture of sugar, baking soda, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. 1 person has made this recipe and would make it again. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is not so super. If you like this recipe, take a look at these similar recipes: Tuxedo Cake, Tuxedo Cake, and Tuxedo Cake.
Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.
» Get this wine on Amazon.com
Ingredients
64.5 g
0.75 cups
cocoa powder
237 ml
1 cup
freshly coffee
100 g
3.53 oz
dark chocolate
125 g
4.41 oz
dark milk chocolate
125 g
4.41 oz
dark milk chocolate
1 tsp
1 tsp
vanilla extract
109 ml
0.5 cup
vegetable oil
100 ml
0.86 oz
whipped cream
50 g
1.76 oz
white chocolate
50 g
1.76 oz
white chocolate
64.5 g
0.75 cups
cocoa powder
237 ml
1 cup
freshly coffee
100 g
3.53 oz
dark chocolate
125 g
4.41 oz
dark milk chocolate
125 g
4.41 oz
dark milk chocolate
1 tsp
1 tsp
vanilla extract
109 ml
0.5 cup
vegetable oil
100 ml
0.86 oz
whipped cream
50 g
1.76 oz
white chocolate
50 g
1.76 oz
white chocolate
Equipment
Instructions
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Black ganache:
- Put whipped cream into a stainless steel saucepan and put it on low heat.
- When its hot, add the chocolate pieces and let it rest for 1 minute, then stir with a whisk until chocolate has melted and becomes shiny and creamy.
- Allow the ganache to cool in the freezer for approx. 15 minutes.
- When cool, beat the ganache cream with an electric mixer until it becomes fluffy and pale.
- White and cream ganache cream ganache for cake dressed:
- Follow the same procedure as for the black ganache cream!
- If you want, you can make one single black ganache cream, but keep about a quarter for covering the cake.
- Assembling the cake:
- Place the 1st cake layer (the sponge) on a plate, add the black ganache and level it well. If it seems soft,refrigerate the cake for aprox. 30 min.
- Over the black ganache cream, add the second layer of the white ganache and refrigerate as well, then put the second layer of cake (the sponge)and level the cake well with the remaining ganache.9Aprox. from the black ganache) Introduces the cake in the refrigerator until the frosting is ready.
- Glaze: (frosting)
- For frosting, put cream over low heat, then add the chocolate, leave to rest for 1 minute and stirr well with a whisk until chocolate has melted. Add a tablespoon of honey and mix well.
- Let the glaze to cool at room temperature, then pour over the cake and let it drain well.
- Melt white chocolate on a steam bath or in the microwave (check in 15 to 15 seconds) and pour over the glaze from place to place.
- Using a toothpick spread the white chocolate and makecircular shapes into the frosting to create that effect, beautiful, iridescent.
- When you cut the cake,it is necessarily to introduce the knife in hot water for a few seconds, otherwise the cake will not be cut perfectly, the cream will stick and the cake will seem crumbly !
- Preparation is not difficult, creams are all the same, and frosting. The only thing is the waiting time to get cold the ganache creams so we can assemble the cake. But it is worth trying, is the best chocolate cake Ive eaten so far!
- Enjoy!
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $1.17
Ingredient
1 teaspoon baking powder
2 teaspoons baking soda
¼ cups butter
1 cup buttermilk
¾ cups cocoa powder
1 cup freshly coffee
100 grams dark chocolate
2 eggs
1.75 cups flour
1 tablespoon honey
125 grams dark milk chocolate
125 grams dark milk chocolate
1 cup sugar
1 teaspoon vanilla extract
½ cups vegetable oil
100 milliliters whipped cream
50 grams white chocolate
50 grams white chocolate
Price$0.03
$0.01
$0.49
$0.49
$1.04
$0.12
$2.79
$0.48
$0.29
$0.26
$2.01
$2.01
$0.28
$0.30
$0.44
$0.34
$1.34
$1.34
$14.04
Nutritional Information
Quickview
428 Calories
6g Protein
21g Total Fat
57g Carbs
2% Health Score
Limit These
Calories
428k
Fat
21g
Saturated Fat
11g
Carbohydrates
57g
Sugar
37g
Cholesterol
43mg
Sodium
488mg
Caffeine
40mg
Get Enough Of These
Protein
6g
Manganese
0.61mg
Copper
0.51mg
Magnesium
78mg
Iron
3mg
Fiber
4g
Phosphorus
172mg
Selenium
11µg
Vitamin B2
0.27mg
Vitamin B1
0.18mg
Folate
41µg
Zinc
1mg
Calcium
88mg
Potassium
297mg
Vitamin B3
1mg
Vitamin K
6µg
Vitamin B5
0.45mg
Vitamin A
211IU
Vitamin B12
0.24µg
Vitamin E
0.56mg
Vitamin D
0.42µg
Vitamin B6
0.05mg
covered percent of daily need
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