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Slice of tuxedo cake on a plate

Tuxedo Cake

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  • Author: Vera Zecevic
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Tuxedo Cake is a homemade, rich chocolate cake with double chocolate filling (both white and dark chocolate) and a swirled chocolate topping. This decadent triple layer chocolate cake recipe is so delicious, and can be made for any occasion!

Ingredients

For chocolate cake:

  • 2 cups sugar
  • 1 and 3/4 cups all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1 and 1/2 teaspoons baking soda
  • 3/4 cup cocoa
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup freshly brewed coffee

For filling and frosting:

  • 10 oz. finally chopped semisweet baking chocolate
  • 6 oz. white chocolate-chopped
  • 2 cup heavy cream
  • 1 cup powder sugar
  • 2 tsp vanilla
  • 1 cup cream cheese
  • 1 tablespoon cocoa

Topping:

  • 4 oz. semisweet baking chocolate
  • 1 tablespoon vegetable oil
  • 1 oz. white chocolate
  • 1 teaspoon vegetable oil

Instructions

To make the cake:

  1. Preheat the oven to 350°F.
  2. Grease and flour three 8 inch round baking pans.
  3. In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
  4. Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
  5. Add brewed coffee
  6. Divide batter into 3 prepared pans and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  7. Cool 10 minutes in the pans, than remove from pans to wire racks and cool completely.

To make the filling and frosting:

  1. Melt semisweet chocolate and set aside to cool to room temperature
  2. Melt white chocolate and set aside to cool.
  3. Beat whipped cream and gradually add powder sugar while mixing.
  4. Add cream cheese and beat well until it’s evenly combine.
  5. Divide the mixture, in 1/3 add melted white chocolate and in 2/3 mixture add semisweet chocolate and cocoa and mix well.
  6. Fill the cake, on first two layer spread first white chocolate filing than with brown filling, frost with brown filling and cover with 4 oz chocolate melted with 1 tablespoon vegetable oil, drizzle with 1 oz white chocolate melted with 1 teaspoon vegetable oil and make a swirl with a toothpick.
  7. Set in a fridge to cool completely.