Tuxedo Cake with
Whipped Cream Frosting
CAKE
1 cup (2 sticks)
unsalted butter
2 cups water
1 cup canola oil
4 cups
sugar
1 cup high-quality unsweetened cocoa powder
4 cups all
purpose flour
4 large eggs
1 cup buttermilk
1 tablespoon
baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
WHIPPED CREAM FROSTING
4 cups
chilled heavy whipping cream
1 1/4 cups powdered sugar
CHOCOLATE GLAZE
4 ounces
high-quality bittersweet chocolate, chopped into small pieces
1/2 cup heavy whipping cream
1/4 cup Lyle’s Golden Syrup*
2 teaspoons vanilla
To make the cake:
For a 3-layer cake, place one baking rack one -third from
the bottom of the oven and the second two-thirds from the bottom.
Preheat the oven to 350°F. Line the bottom of three 9-inch or two
10- inch cake pans with parchment paper rounds, grease with butter,
and dust with flour (or spray with Baker’s Joy).
Combine the
butter, water, and canola oil in a medium saucepan set over medium
heat. In a large bowl, stir together the sugar, cocoa, and flour.
Pour the butter mixture into the sugar mixture and whisk until
smooth. Whisk in the eggs, one at a time, then whisk in the
buttermilk. Whisk in the baking soda, salt, and vanilla all at once.
Transfer the batter to the prepared pans.
For a 3-layer
cake, stagger the cake layers on the oven racks so that no layer is
directly over another. Set two layers on one rack and the third on
the other.
For a 2-layer cake, stagger the layers on the
middle rack with one placed more toward the front of the oven and
one toward the back.
Bake for 35 to 40 minutes, or until a
toothpick inserted in the middle of each layer comes out clean.
Monitor the layers carefully for doneness; each one maybe done at a
different time.
Remove the cakes from the oven and cool on
racks for about 15 minutes before inverting onto baking racks. Cool
the cakes completely, at least 2 hours, before frosting.
To make the frosting:
Using a mixer
fitted with a whisk attachment, whip the cream in a large bowl on
high speed until soft peaks form. Add the powdered sugar and whip
until thoroughly combined.
Place 1 cake layer on a platter
and spread some of the frosting over the top. Top with the remaining
layer or layers, thickly coating the top and sides of each with
frosting.
Refrigerate the cake until the whipped cream
frosting has stabilized, at least 1 hour.
To make
the glaze:
Place the chocolate in a medium bowl.
Heat the cream in a small saucepan over medium heat until it is very
hot and just beginning to steam. Pour the hot cream over the
chocolate and stir until it has melted completely. Stir in the syrup
and vanilla. Pour the glaze into a medium pitcher or measuring cup
and let cool for 10 minutes. Do not let the glaze sit longer because
it will stiffen and become difficult to pour over the cake. Slowly
pour the glaze over the cake, ensuring that it covers the top and
drizzles down the sides. Cover the top of the cake entirely, but
make sure some of the cream frosting shows through the drizzles on
the sides. (If the glaze doesn’t flow easily over the edge of the
cake don’t be afraid to add an extra tablespoon
or two of Lyle’s
Golden Syrup.)
Cakes
and Bakery Delights Recipes