Tuxedo cake with chocolate ganache

Name: Tuxedo cake with chocolate ganache
Ingredients: 500 g flour; 160 g cocoa; 400 g sugar; 4 large eggs; 2 sachets baking powder; 250 ml oil; 500 ml buttermilk or yogurt; 250 ml cooled coffee; 20 g butter; 200 g dark chocolate (55% cocoa); 200 ml whipping cream; 200 g white chocolate; 200 ml whipping cream; 125 g dark chocolate; 50 g white chocolate; 175 ml whipping cream; 250 g strawberries

Dessert - Tuxedo cake with chocolate ganache by Saveta L. - Recipia

Tuxedo cake with chocolate ganache is usually served at birthdays, with cocoa cake layers and layers of dark and white ganache. This birthday chocolate cake stays moist in the middle, and I finish the outside with dollops of ganache and grated white chocolate. I cut it into narrow slices and serve strawberries alongside each one. Preparation: 45 minutes. Cooking: 39-49 minutes. Resting: 165 minutes. Total time: 249-259 minutes. Servings: 16. Approximately 720 kcal and 11 g protein per serving.

Ingredients

For the cake layers

500 g flour
160 g cocoa
400 g sugar
4 large eggs
2 sachets baking powder
250 ml oil
500 ml buttermilk or yogurt
250 ml cooled coffee
20 g butter

For the dark ganache

200 g dark chocolate (55% cocoa)
200 ml whipping cream

For the white ganache

200 g white chocolate
200 ml whipping cream

For the decoration

125 g dark chocolate
50 g white chocolate
175 ml whipping cream
250 g strawberries

Preparation

1. In a bowl, mix the eggs, oil, buttermilk and cooled coffee. In another bowl, mix the flour, cocoa, sugar and baking powder, then stir them into the liquids until you have a smooth batter. 2. Divide the batter between two 30-32 cm pans, greased with butter and lined with baking paper. Bake the cake layers at 180°C for 30-40 minutes, until a toothpick inserted in the center comes out clean. 3. Remove the cake layers from the pans and leave them to cool on a wire rack for 60 minutes. 4. For the dark ganache, chop the chocolate. Heat the cream over low heat for about 3 minutes, until it starts to bubble, then take the pan off the heat and add the chocolate. Stir until melted, chill the ganache in the fridge for 15 minutes, then beat it with a mixer until fluffy and lighter in color. 5. Make the white ganache in the same way, using the white chocolate and cream. Chill it in the fridge for 15 minutes, then beat it with a mixer until fluffy. 6. Place the first cake layer on a serving plate. Spread the dark ganache over it and chill the cake for 30 minutes, then spread the white ganache on top and chill for another 30 minutes. Place the second cake layer on top of the white ganache. 7. Chop the chocolate for the decorative ganache. Heat the cream over low heat for about 3 minutes, until it starts to bubble, then take the pan off the heat and add the chocolate. Stir until melted, chill the ganache in the fridge for 15 minutes and beat it with a mixer. Pipe dollops over the cake and grate the white chocolate on top. Serve with strawberries.

Notes

I serve it with strawberries, that's how I brought it to the table too. You can use yogurt instead of buttermilk, in the same amount; the cake contains gluten, eggs and dairy. The cake layers and filling can be made a day ahead, and the cake keeps covered in the fridge for up to 3 days. Leave it on the counter for 20 minutes before cutting, when the ganache will be easier to portion. Chop the chocolate for the ganache finely so it melts evenly in the hot cream. It looks like an ordinary cocoa cake, with the white ganache layer showing between the cake layers. I made it for my son's 17th birthday; the recipe had come from my niece, who got it from a neighbor. The title sounded familiar, and I replaced the icing with dollops of ganache and grated white chocolate; I didn't get to photograph a slice, the cake was gone quickly.