But Sugar is Sweeter

Tuxedo Cake

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For as long as I can remember, I have loved making from scratch birthday cakes. One of the first ones that comes to mind is a chocolate hazelnut birthday cake for my brother’s (and my) birthday.  Unfortunately, I somehow measured the wrong amount of hazelnuts in that cake, and it pretty much ruined Nutella for me for at least 5 years (don’t worry, I’ve now come to my senses).   There were other times in college, where cooking in a small dorm kitchen that literally had no cooking utensils seemed like a great idea.  There was freshman year, where I figured I had nothing better to do than to make a 3 layer meringue cake with whipped cream and fruit.  There were several $50 german chocolate cakes, since they required buying not only the ingredients, but also pans, bowls and something to stir with.  There were multiple coffee cheesecakes that served as birthday cakes, pies that served as birthday cakes and then of course the most recent Malted Chocolate and Marshmallow Six Layer Cake.

So last year, when John’s only wish for his birthday cake was  boxed chocolate cake mix with simple whipped cream as the frosting, I was slightly appalled.   I made the cake, I even ate a piece, and I was glad he liked it, but seriously – how boring!    As his birthday approached this year, I was almost afraid to ask what kind of cake he might like, because I knew that no matter what I suggested, he would come back with the same chocolate cake with whipped cream.   Then this cake popped into my mind, or rather popped up on my google reader.  I had seen it earlier on Annie’s blog, but it was way back in January when I wasn’t thinking about October birthdays.  I immediately knew that this would be the perfect birthday cake for John because it’s basically a dressed up of version of his favorite.  The flavors are still simple, but the ganache adds just that oomph it needed to make it not only more delicious but also quite stunning.  The strawberries are obviously optional, but they certainly add to the presentation.  I sized down the original recipe because everyone mentioned how it was such a tall cake, and I felt a little guilty putting 4 cups of sugar in a cake (but of course, in my head, 3 was fine).  I thought it came out perfectly with a slightly downsized recipe, and so that is the version I have included below.  This cake is definitely a keeper and I’m really glad I was able to find something that  both I enjoyed making and John enjoyed eating.  Happy Birthday baby!   I still love you no matter what kind of birthday cake you want :-)!

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Tuxedo Cake

Yield: 3- 9 inch layers

For the cake:
3/4 cup (1.5 sticks) unsalted butter
1 1/2 cups water
3/4 cup canola oil
3 cups sugar
3/4  cup unsweetened cocoa powder
3 cups all-purpose flour
3 large eggs
3/4 cup buttermilk
2 1/2 t. baking soda
1/2 tsp. salt
1 tbsp. vanilla extract

For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners’ sugar, sifted

For the chocolate topping:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

Directions:
To make the cake layers, preheat the oven to 350˚ F.  Line three 9-inch round cake pans with parchment paper.  Butter and flour the inside edges of the pan, shaking out the excess flour.

In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.  In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.  Pour the melted butter mixture into the dry ingredients and whisk until smooth.  Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.  Divide the batter evenly between the prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes.  Run a knife around the edge of each cake layer and invert onto a wire cooling rack.  Allow the cake layers to cool completely before frosting, at least 2 hours.

To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!

To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top.  Top with a second cake layer, more frosting (and the third cake layer, if using).  Frost the top and sides of the assembled cake.  Refrigerate until the frosting has stabilized, at least 1 hour.

To make the chocolate glaze, place the chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat until simmering.  Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk until the mixture is smooth and homogenous.  Blend in the corn syrup and vanilla.  Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes.  (Do not let the glaze cool longer or it may become difficult to pour over the cake.)  Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour.  Slice with a long, sharp knife, wiping the blade clean between slices.

Adapted from: Confections of a Foodie Bride, who adapted it from The Pastry Queen by Rebecca Rather
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3 responses

  1. Kathy Nagel

    I also remember when we (mostly you) made Susan Branch’s multiple layer coconut cake for Linda’s birthday one summer!

    October 23, 2011 at 9:38 am

  2. Pingback: Pumpkin Cupcakes with Cream Cheese Frosting « Spice Is Nice

  3. Pingback: Turtle Cheesecake « Spice Is Nice

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