TUXEDO CAKE

By angielaine

This cake is a process taking at least 3 hours to cook plus cooling and chilling time. I made it for Tobin and it was delicious. It makes a statement with the layers and the chocolate glaze, however the whipped cream icing lacks flavor and texture.

Ingredients

• Cake:
• 2 sticks (1 cup) unsalted butter
• 2 cups water
• 1 cup canola oil
• 4 cups granulated sugar
• 1 cup unsweetened cocoa
• 4 cups all-purpose flour
• 4 large eggs
• 1 cup buttermilk
• 1 Tbsp baking soda
• 1/2 tsp salt
• 1 Tbsp vanilla extract
• Whipped Cream Frosting:
• 4 cups heavy (whipping) cream, chilled
• 1 1/4 cups confectioners’ sugar
• Chocolate Glaze:
• 4 oz bittersweet chocolate, finely chopped
• 1/2 cup heavy (whipping) cream
• 1/4 cup light corn syrup
• 2 tsp vanilla extract

Preparation

Step 1

Position racks to divide oven in thirds. Heat to 350°F. Coat three 9x2-inch round cake pans with nonstick cooking spray. Line bottoms with wax paper; spray paper. Cake: Heat butter, water and oil in a medium saucepan over medium heat until butter melts. Stir sugar, cocoa and flour in a large bowl to blend. Add butter mixture; whisk until smooth. Whisk in eggs, 1 at a time, then the buttermilk. Add baking soda, salt and vanilla all at once; whisk to blend. Divide batter between prepared pans. Stagger pans on oven racks so no layer is directly over another. Bake 35 to 40 minutes or until a wooden pick inserted in middle or each layer comes out clean. Monitor layers carefully for doneness – each may be done at a different time. Cool cakes on wire racks about 15 minutes before inverting on racks. Cool at least 2 hours before frosting.
Frosting: Beat cream and sugar in a large bowl with mixer on high speed until soft peaks form. Place 1 cake layer on a platter and spread 1 ½ cups frosting over top. Repeat with another cake layer and frosting. Top with last layer cake. Frost sides, then top with remaining frosting. Refrigerate at least 1 hour until frosting has firmed.
Glaze: Put chocolate in a medium bowl. Heat cream until very hot and just beginning to steam. Pour over chocolate; stir until melted. Stir in syrup and vanilla. Pour into a pitcher or measuring cup; let cool 10 minutes (no longer). Slowly pour over cake, covering top entirely and letting some drizzle down sides. If glaze doesn’t flow easily, add an extra Tbsp or 2 of corn syrup. Refrigerate at least 1 hour until glaze sets and frosting is firm. Slice cake with long serrated knife, dipping it in a tall glass of hot water between slices.