Sunday, August 31, 2008
Mmm . . . this is an awesome cake! It is from The Pastry Queen (Rebecca Rather in Fredericksburg, Texas). We visited her bakery-cafe when our friends Matthew and Gretchen got married. I thought this Tuxedo Cake would be a perfect treat for our third anniversary - and it was! Ken loved it (and so did I)!
Although it does require a little advance planning (mostly to cool before and between frosting), it is really pretty simple to make. And the results are definitely worth all the work and dirty dishes.
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 flour
4 large eggs
1 cup buttermilk
1 tbsp. baking soda
1/2 tsp. salt
1 tbsp. vanilla
Whipped Cream Frosting
4 cups heavy whipping cream, well chilled
1 1/4 cups powdered sugar
4 oz. bittersweet chocolate, chopped into small pieces
1/2 cup heavy whipping cream
1/4 cup Lyle's Golden Syrup
2 tsp. vanilla
1. Preheat oven to 350 degrees. Line the bottom of three 9-inch or two 10-inch cake pans with parchment paper, grease with butter and dust with flour (or spray with Baker's Joy).
2. Combine butter, water, and canola oil in a medium saucepan over medium heat. Meanwhile, in a large bowl, stir together sugar, cocoa, and flour. When butter has melted, pour the butter mixture over the sugar mixture; whisk until smooth. Whisk in eggs, one at a time, then whisk in buttermilk. Whisk in baking soda, salt, and vanilla all at once. Transfer batter to prepared pans.
3. Stagger cake pans in the oven so that no layer is directly over another.
Bake 35-40 minutes, or until a toothpick comes out clean. Layers may be done at different times; monitor carefully.
4. Remove cakes from oven, cool about 15 minutes before inverting on to baking racks. Cool the cakes completely, at least 2 hours, before frosting (I cooled the cakes overnight in the refrigerator, in the cake pans).
5. For frosting: Using a mixer with the whisk attachment, whip cream on high speed until soft peaks form. Add powdered sugar and whip until thoroughly combined. On a platter, frost first layer of cake, add and frost second layer (repeat with third, if applicable), then frost sides. Refrigerate at least 1 hour to allow whipped cream frosting to stabilize.
6. For glaze: Place chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until it is very hot and just beginning to steam. Pour hot cream over the chocolate; stir until chocolate has completely melted. Stir in syrup and vanilla. Allow glaze to cool for 10 minutes (not longer, as it will become too stiff to pour). Slowly pour glaze over cake, making sure to cover top of cake completely.
7. Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour. Slice cake with a long knife, dipping in hot water between each slice. Cake will keep 2-3 days in refrigerator.
- Recipe from The Pastry Queen
Notes: This recipe made enough for 3 layers of cake (I froze the third) and 12 cupcakes. I also had WAY too much whipped cream frosting (but I only frosted 2 layers and 4 cupcakes).