Tuxedo Cake

When you make a cake for a bridal shower or a birthday. . it is always an extra special touch to ask what the guest of honor's favorite cake is. This bride's current favorite is a Tuxedo Cake. I set aside the afternoon before the shower to create this moist layer cake.

I will explain the cake with the additional layer of white cake but the white cake is not necessary but I wanted a few thin layers of white cake to define the chocolate against the white filling. Today is Kristina's wedding day and I post this cake in her honor.

Chocolate Cake Layers (you will have a half layer of cake left for another use unless you decide to only use chocolate cake)

• 2 cups sugar
• 2 cups flour
• 3/4 cup sifted cocoa
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 farm fresh eggs
• 1 cup sour cream
• 1 cup strong black coffee
• 1/2 cup canola oil
• 2 teaspoons vanilla

1. Preheat oven to 350 F.
2. Prepare to 9 inch pans by lining the bottom with parchment paper. Do not grease the sides.
3. Combine all ingredients int the order listed and beat with a mixer for 2 minutes.
4. Divide between the two pans and bake for 30 to 35 minutes or until a toothpick comes out clean.
5. Cool completely and split the each cake into 2 layers with a large serrated knife.

White Cake Layers (this is a good old standby recipe often used for trifle or cupcakes)

• 1 large white cake mix (you only need one layer cut in half so you might want to use half the batter for cupcakes)
• 1 cup sour cream
• 3 eggs
• 1/2 cup oil

1. Prepare 1 or 2 9 inch pans by lining with parchment paper. (or use half the batter to fill cupcake tins)
2. Combine all the ingredients and beat for two minutes.
3. Bake the 9 inch pans for 30 to 35 minutes or until the toothpick comes out clean.
   

White Chocolate Cheesecake Mousse Filling

• 4 ounces cream cheese (softened and cubed)
• 6 ounces white chocolate (chopped)
• 1 cup heavy cream

1. In a small saucepan heat the heavy cream to a simmer.
2. Add the chopped white chocolate and stir until smooth.
3. Add the cubed cream cheese and stir until smooth.
4. Refrigerate about 1/2 hour or until spreading consistency.

Chocolate Mousse Filling

• 4 serving package chocolate instant pudding
• 1/2 cup milk
• 1 cup heavy cream

1. Combine the ingredients and beat until thickened and smooth.
2. Refrigerate until set and ready to use.

Chocolate Icing

• 1/4 cup soft butter
• 1/4 cup sifted cocoa
• 1 1/2 cup icing/confectioners sugar
• a teaspoon or two of milk

1. Make a spreadable icing by combining all the ingredients in a small bowl. Use enough milk to make a spreadable icing.

Chocolate Ganache

• 1/2 cup whipping cream
• 12 ounces chocolate chips ( I don't bother measuring here .. I just make sure I use a small saucepan and add enough chocolate chips so that I can just barely see the top of the chocolate chips when I dump them in)

1. Bring the whipping cream to a boil.
2. Add the chocolate chips and stir until smooth.
3. Set aside until it is slightly thickened but still very pourable.

To construct the cake (the amounts of filling may be too much for each layer. .use your own judgment and use the remainder of the mouse for the cupcakes from the remaining white cake layer and the half layer of chocolate cake. . . . if you are making the cake for a special event. .it is nice to keep a little treat at home for your family)

1. Put the first layer of chocolate cake on a serving plate.
2. Top with about half of White Chocolate Mousse Filling.
3. Put on the first layer of White Cake.
4. Top with half of Chocolate Mousse Filling.
5. Put on the second layer of Chocolate Cake.
6. Top with the second amount of White Chocolate Mousse Filling.
7. Put on the second layer of White Cake.
8. Top with the second amount of Chocolate Mousse Filling.
9. Put on the third layer of Chocolate Cake.
10. Refrigerate several hours to set.
11. Apply a thin layer of chocolate icing over sides and top. Make as smooth as possible.
12. Refrigerate an hour or so to chill the icing so it doesn't melt with the ganache.
13. Pour the ganache over the top and smooth over sides.
14. Clean up the drips that are along the bottom of the plate.
15. Keep in a cool place until ready to serve.