Chocolate Tuxedo Cake (Print Version)
# Ingredients:
01 -
1/2 cup dark chocolate chips.
02 -
1/3 cup warm water.
03 -
1/4 cup dark cocoa powder.
04 -
3/4 cup white chocolate chips.
05 -
2 1/3 cups heavy cream, divided.
06 -
1/4 cup powdered sugar.
07 -
2 tsp vanilla extract.
08 -
1/2 tsp salt.
09 -
3/4 cup heavy cream (for ganache).
10 -
1 cup plus 1 tbsp dark chocolate chips.
11 -
2 tbsp unsalted butter, room temp.
12 -
1 tbsp corn syrup.
13 -
1/4 tsp salt.
14 -
2 1/2 cups sugar.
15 -
2 1/4 cups all-purpose flour.
16 -
3/4 cup dark cocoa powder.
17 -
2 1/2 tsp baking powder.
18 -
1 tsp salt.
19 -
1 cup unsalted butter, room temp.
20 -
1 cup egg whites (about 7 eggs).
21 -
1 1/2 cups buttermilk, room temp.
22 -
2 tbsp vegetable oil.
23 -
2 tsp vanilla extract.
24 -
1 tsp instant espresso (optional).
# Instructions:
01 -
Melt dark chocolate in microwave. Mix warm water with cocoa powder, combine with melted chocolate. Melt white chocolate with cream. Whip remaining cream with sugar and vanilla. Split whipped cream and mix with each chocolate. Chill for 2 hours.
02 -
Heat cream until bubbling. Pour over chocolate chips. Let sit 1 minute, then stir. Add butter, corn syrup, and salt. Let cool to room temp.
03 -
Mix dry ingredients. Beat in butter until sandy. Add egg whites, then buttermilk. Mix in oil and vanilla. Bake at 350°F for 34-37 minutes. Cool completely.
04 -
Layer cake with both mousses. Chill 15 minutes. Top with ganache. Decorate and serve.
# Notes:
01 -
Keep refrigerated.
02 -
Best served cold.
03 -
Stays fresh 3 days in fridge.
04 -
Can freeze components separately.
05 -
Let sit max 1 hour at room temp.