Tuxedo Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: One 8" Double Layer Cake
Chocolate Cake Layers
  • 1¾ c unbleached flour
  • 1½ ts baking powder
  • 1½ ts baking soda
  • 1 ts fine salt
  • ½ c hot water
  • ½ c hot coffee
  • 2 c sugar
  • ¾ c good quality unsweetened cocoa
  • 2 room temperature eggs
  • 1 c sour cream
  • ½ c vegetable/canola oil
  • 2 ts vanilla
Whipped Cream Frosting
  • 4 c cold heavy cream
  • 1 c powdered sugar (or more)
  • 1 ts vanilla
Chocolate Ganache
  • 4 oz chopped semisweet chocolate
  • ½ c heavy cream
  • 1 ts vanilla
  • ⅛ ts fine salt
Chocolate Covered Strawberries
  • 4-6 *dry* strawberries
  • 4 oz chopped semisweet chocolate
  1. For your cake, sift together all your dry ingredients: flour, baking powder/soda, salt.
  2. In your second bowl, whisk together your water, coffee, sugar and cocoa.
  3. In a third bowl, blend together your eggs, sour cream, oil and vanilla.
  4. Combine your second and third bowls together until well blended.
  5. In 3 separate additions, begin incorporating your first (dry) bowl into your wet mixture. Take care not to over beat. This will produce a tough cake.
  6. Bake in greased 8" pans at 350 for 35-40 minutes.
  7. For your frosting, using a whisk (or attachment), beat your heavy cream with the powdered sugar and vanilla until you achieve soft peaks. Refrigerate until the cake is ready to assemble.
  8. For your ganache, begin to heat your chocolate, cream, vanilla and salt. You don't want it to be too hot. Allow the residual heat to melt your chocolate and mix until thick and smooth. Leave it to cool (and thicken) slightly.
  9. For your chocolate covered berries, use a double boiler method (or microwave) to heat your chocolate. Dip each one, swirl, and tap off excess. Make sure your strawberries are completely dry or your chocolate may seize up.
Recipe by The Squishy Monster at http://thesquishymonster.com/2012/11/tuxedo-cake.html