Tuxedo Chocolate Cake

March 08, 2015 2 730 Views


  • Chocolate Cake Layers:
  • 1 3/4 cupof unbleached Flour
  • 1/10 cupof baking Powder
  • 1/10 cupof baking Soda
  • 1/10 cupof Salt
  • 1/2 cupof hot Water
  • 1/2 cupof Hot Coffee
  • 2 cupsof Sugar
  • 3/4 cupof good quality unsweetened Cocoa
  • 1/2 cupof room temperature Eggs
  • 1 cupof Sour Cream
  • 1/2 cupof vegetable/Canola Oil
  • 1/10 cupof Vanilla
  • Whipped Cream Frosting:
  • 4 cupsof cold Heavy Cream
  • 1 cupof Powdered Sugar (or more)
  • 1/10 cupof Vanilla
  • Chocolate Ganache:
  • 1 cupof chopped Semisweet Chocolate
  • 1/2 cupof Heavy Cream
  • 1/10 cupof vanilla
  • 1/10 cupof fine Salt
  • Chocolate Covered Strawberries:
  • 1/2 cupof strawberries
  • 1/2 cupof chopped Semisweet Chocolate


  1. For the cake, mix together all dry ingredients: flour, baking powder/soda, salt. In the second bowl, whisk together water, coffee, sugar and cocoa. In a third bowl, blend together some eggs, sour cream, oil and vanilla. Combine the second and third bowls together until well blended.

  2. In 3 separate additions, begin incorporating the first (dry) bowl into wet mixture.

  3. Bake in greased pans at 350 degrees for 35-40 minutes.

  4. For the frosting, using a whisk beat heavy cream with the powdered sugar and vanilla until you achieve soft peaks. Refrigerate it until the cake is ready to assemble.

  5. In order to make ganache, begin to heat the chocolate, cream, vanilla and salt. Allow the residual heat to melt the chocolate and mix until thick and smooth. Leave it to cool.

  6. For chocolate covered berries, use a double boiler method (or microwave) to heat chocolate. Dip each one, swirl, and tap off excess. Make sure the strawberries are completely dry or the chocolate may seize up.

  7. Assemble the cake. Have a nice meal!

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