Thursday, April 23, 2015

Tuxedo Cake w/ Whipped Cream Frosting

This week we got to celebrate Fletcher's birthday. I decided to make one of his favorite cakes, a tuxedo cake. I hadn't made this cake since college, but it was his favorite from a local bakery in Auburn where I worked during college. I found a recipe that seemed really similar, and was excited to make it. I realized I hadn't baked a cake since Peanut was born! It was so fun for me to make. I had forgotten how relaxing baking is for me. Dirty dishes all over the kitchen, but I feel so happy and relaxed! Hopefully, I will make this cake again before another 5 years passes, because it is one of our favorites!
29 candles to celebrate 29 years of daddy-o!
Tuxedo Cake
recipe from Annie's Eats
1 cup unsalted butter
2 cups of water
1 cup canola oil
4 cups of sugar
1 cup unsweetened cocoa powder
4 cups AP flour
4 large eggs
1 cup of buttermilk
1 Tbsp. baking soda
1/2 tsp. salt
1 Tbsp. vanilla extract

Frosting:
4 cups chilled heavy whipping cream
1 and 1/4 cups powdered sugar

Chocolate ganache:
4 oz. bittersweet chocolate topping
1/2 cup heavy whipping cream
1/4 cup light corn syrup
2 tsp. vanilla extract

Preheat the oven to 350. Spray three 9" pans with baking spray and line with parchment paper. 

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 pans.  Bake for 35-40 minutes.

Let the cake cool in pan for 15 minutes. Then flip the cakes out of the pan and let cool for at least 2 hours before icing. 

For the frosting, add the chilled heavy cream to the kitchen-aid mixer and mix with the whisk attachment until soft peaks form. Add the powdered sugar and whip until stiff peaks form. Assemble the cake, icing between the layers. Let cake sit in the freezer for icing to set for a few minutes before  pouring the ganache. 

For the ganache, 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 8-10 minutes. Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

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