Chocolate Tuxedo Cake Recipes

Steps:

• Heat oven to 350°F.
• Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
• Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
• Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
• Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Garnish with chocolate curls. Keep refrigerated.

Steps:

• White Cheesecake Layer:
• Beat cream cheese with confectioners sugar until smooth. Blend in sour cream, vanilla extract and white chocolate.
• Stir the gelatin into the cold water in a small saucepan and allow mixture to stand several minutes to soften. Then heat mixture gently over a low setting until thoroughly dissolved. Cool briefly, then blend into the cream cheese mixture.
• Line bottom of a 9-inch springform pan with foil, then coat pan and foil well with a nonstick spray. Pour mixture into prepared pan, cover top of pan and chill until firm.
• This cheesecake layer can be prepared up to two days in advance, and held in the refrigerator.
• Chocolate Layers:.
• Melt chocolate chips in a small heavy gauge saucepan over low heat. Remove from heat and cool slightly.
• Preheat oven to 350F and arrange rack to the center position. Grease and flour two 9-inch round cake pans.
• Cream the butter with the sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the cooled, melted chocolate. Whisk the flour with the baking soda and salt and gradually stir into the batter. Blend in the sour cream and divide batter evenly between the two prepared pans.
• Bake at 350F about 25 minutes or until layers spring back when lightly pressed in their centers. Cool layers in pans 10 minutes, then loosen and turn out onto a rack to complete cooling. Makes Two 9-inch layers
• Chocolate Sour Cream Frosting:
• Melt chocolate chips and butter in a small, heavy gauge saucepan over low heat, stirring until smooth. Transfer mixture to a large mixing bowl and cool 10 minutes.
• Stir in sour cream and vanilla extract. Gradually add confectioners sugar, beating until frosting is smooth.
• Assemble the Cake:
• Arrange one of the cooled chocolate cake layers in center of a cake plate, top side down. Placing top side (because of its moist surface) down will help to secure cake to plate, preventing layers from slipping after cake is assembled.
• Release rim of the springform pan. Holding cheesecake in one hand and chocolate cake layer (on plate) in other hand, quickly invert chocolate layer (plate and all) on top of the cheesecake. Quickly flip the two, now attached layers back over, so chocolate layer is again on bottom. Now, you can easily remove springform pan bottom from (now top) of cheesecake layer.
• Arrange the remaining chocolate cake layer (top side down) on top of cheesecake layer. Using a long sharp knife and a slight sawing motion, carefully cut around rim of cheesecake layer to make it even with chocolate layers.
• Frost sides and top of cake and serve. The cheesecake layer will hold at room temperature several hours.
• For best results, serve cake within 3 hours of assembling.
• Refrigeration will cause the frosting to loose its beautiful sheen.
• Makes one, three layer, 9-inch round cake.

Steps:

• To make the cake: For a three-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°.
• Line the bottom of three 9-inch or two 10-inch 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 three-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 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
• Monitor the layers carefully for doneness; each one may be done at different times.
• 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 two hours, before frosting.
• To Make 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 one cake layer on a plate and spread some of the frosting over the top.
• Top with the remaining layers, thickly coating the top and sides of each with frosting.
• Refrigerate the cake until the whipped cream frosting has stabilized, at least one 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 the vanilla.
• Pour the glaze into a medium pitcher or measuring cup and let cool for ten 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 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 the syrup).
• Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.
• Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.
• The refrigerated cake will keep for about 2 days. **Please note that the cook time only reflects the time needed to bake the batter. Other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.

Steps:

• Adjust oven rack to middle position; heat oven to 325 degrees.
• For the Brownie Base Layer:.
• Cut parchment paper to fit bottom of a 9-inch springform pan & spray with cooking spray.
• Whisk to combine flour, salt, & baking powder in medium bowl; set aside.
• In microwave-safe bowl heat butter & chocolate on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, if necessary, repeat in 15-second increments until melted; do not let chocolate burn.
• When chocolate mixture is smooth gradually whisk in sugar. Add eggs one at a time, whisking after each until thoroughly combined. Whisk in vanilla. Add flour mixture in two additions, folding with spatula until batter is completely smooth and mixed.
• Transfer batter to prepared pan; using a spatula to spread batter evenly and smooth. Bake until toothpick inserted into center of brownies comes out with a few moist crumbs attached, 25-30 minutes. Cool on wire rack to room temperature, about 1 hour (do not remove the springform ring).
• For the Cake Layer:.
• Line bottom of 9-inch round cake pan with parchment & spray with cooking spray.
• Combine chocolate, cocoa powder, & hot water in a medium microwave-safe bowl & heat until melted; about 45 seconds. If needed, heat in additional 15 second intervals until melted. (Do not burn) Add 1/4 cup sugar to chocolate mixture and stir until thick and glossy, 1 to 2 minutes. Set aside to cool.
• Whisk flour, baking soda, and salt in medium bowl. Set aside. Combine buttermilk and vanilla in small bowl and set aside.
• In bowl whisk eggs and yolks on medium-low speed until combined, about 10 seconds. Add remaining sugar, increase speed to high, and whisk until fluffy and lightened in color, 2 to 3 minutes.
• Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly mixed, 30 to 45 seconds, scrape down sides of bowl with spatula as needed. Add softened butter 1T. at a time, mixing about 10 seconds after each addition. Add about 1/3 of flour mixture followed by 1/2 of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds).
• Repeat using 1/2 of remaining flour mixture & all of remaining buttermilk mixture (batter may appear separated). Scrape down sides of bowl & add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer & fold batter once or twice with spatula to incorporate any remaining flour. Pour into prepared pan & smooth.
• Bake until toothpick inserted into center comes out with a few crumbs attached, about 30 - 40 minutes. Cool cake in pan 15 minutes, then invert onto wire rack and cool completely.
• Chocolate Mousse Filling:.
• Place stand mixer bowl and whisk attachment in the freezer or fridge.
• Chop the chocolate and place in medium bowl. Heat 1/2 cup of the heavy cream in microwave-safe cup until it begins to boil. Pour hot cream into bowl with chopped chocolate and whisk until smooth. Let cool for about 15 minutes.
• Once chocolate mixture is cooled, place remaining heavy cream(1 1/4 cup plus 2 T) and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled whisk attachment. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer.
• Gently fold in chocolate mixture with the whipped cream mixture.
• Ganache:.
• Heat the heavy cream and the butter in a microwave-safe bowl. Bring to a boil.
• Place the chopped semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Ganache should be brought to room temperature (about 40 minutes). There will be ganache left-over after icing cake. You could chill about 1 cup to use for additional decorating if desired.
• To Assemble:.
• Spread mousse over top of the brownie base evenly. Use an offset spatula or bench scraper to smooth the top.
• Place cake round over mousse, pressing down lightly. Chill for 1 hour.
• Remove springform ring and parchment collar. Use a spatula to smooth the room temperature ganache over the cake top and sides, covering evenly.
• Decorate with chocolate shavings on the sides if desired and with the additional chilled ganache if desired.

Steps:

• In a small saucepan, heat Kahlua over medium heat until bubbles form around edge.
• In blender combine hot Kahlua and chocolate pieces.
• Process until chocolate is melted and mixture is smooth.
• Add powdered sugar, egg yolks and butter and process until smooth.
• Transfer to bowl, cover and refrigerate 1 hour or until spreading consistency.
• Holding long, serrated knife parallel to working surface, slice cake into seven layers.
• place first layer on serving plate or tray and spread with chocolate mixture to form frosting layer about 3/8- inch thick.
• Add second layer of cake and continue to frost until all cake layers are used.
• Spread remaining frosting over top and sides of cake.
• Refrigerate at least 1 hour, or until ready to serve, up to 24 hours ahead.