From the day I saw a tuxedo cake, I was tempted to try it out. A tuxedo cake is a layered chocolate cake frosted with whipped cream frosting and adorned with a dark chocolate glaze. The beauty of the glaze falling on the sides of the white whippe cream background makes this cake a piece of beauty. The eggless chocolate cake recipe has been behaving so bad, I was thinking of changing it to a fool proof recipe. I then saw a very famous recipe at Maria’s blog. I have even tasted the cake made by a blogger friend during one of the blogger’s meet in Chennai. So one fine day I made the cake and was so happy with the colour and texture. The cake uses hot coffee. The role of cooffe in any chocolate cake is to improve the flavour and give a nice colour. You will never taste coffee in the cake but you will end with a nearly black cake which is so good to look at. I used my coffee decoction from the filter. You can also mix hot water with a tsp of instant coffee powder.
For the whipped cream frosting, for the first time I tried whipped cream powder from Bluebird. As getting full fat cream or non dairy cream in Madurai is very difficult, I once bought this pack and it has been lying in my pantry for more than 2 months. I used it for this recipe. As the amount of cream from a 50 gm pack was too less, I skipped the layering of cakes and stuck with a single 6″ cake. So my tuxedo cake doesn’t have any layers or fillings. The whipped cream was great for piping stars but still it needs to be stabilised. So next time I will be using a stabiliser for the cream. Will make a detailed post on it later.
And here is what I made with the remaining cake, cream and glaze. The top of the cake is frosted with the glaze and adorned with whipped cream stars. I haven’t sliced the tuxedo cake yet, but this cake is finished off. My daughter who is a hard core chocolate fan loved it and when she returns from school this fridge is the first place she looks into. SO if you want an amazing cake to make your child happy then tuxedo cake is the one. Try it and share the results..
Makes 2 – 6″ cakes
For The Cake:
Flour/ Maida-1 cup
Baking Powder-1/2 tsp
Baking Soda-1 tsp
Cocoa Powder-5 tbs
Vanilla Essence-1 tsp
Hot Coffee-1/4 cup ( either decoction or 1/4 cup of hot water mixed with a tsp of instant coffee powder)
For The Whipped Cream :
Bluebird Whipping Cream powder- 100 gm
Ice Cold Water-1/2 cup
For The Chocolate Glaze:
Dark Chocolate – 55 gm
Fresh Cream-1/4 cup
Liquid Glucose-1/8 cup
Vanilla Essence-1/2 tsp
For The Cake:
In a bowl add flour, baking powder, baking soda and sugar.
Add all the liquid ingredients in the centre.
Mix well with a whisk until all the ingredients are incorporated.
Preheat oven to 175C.
Pour the batter into greased and dusted cake tins.
Bake for 25-35 minutes or until a skewer inserted comes out clean.
When done place the tins on wire rack and allow it to cool for 10 minutes.
Flip the cakes on the wire rack and allow it to cool completely.
For The Whipped Cream:
Mix together water and the whipped cream powder.
With a hand mixer, beat the mixture for 3-4 minutes until stiff peaks form.
Refrigerate until further use.
For The Chocolate Glaze:
In a bowl grate chocolate and set aside.
Heat cream and when it starts bubbling, pour it into the chocolate bowl.
Mix until the chocolate is completely melt.
Add the liquid glucose and vanilla essence and mix until the glaze is of pouring consistency.
Allow it to cool for 10 minutes.
Arranging The Cake:
In a serving plate, place a cake and apply a coat of the cream.
Place the other cake and on it and cover the whole cake with the whipped cream reserving a little to pipe stars on top.
Once the cake is fully covered, refrigerate the cake for atleast 1 hour until the cream is set.
MAke the glaze before 15 minutes.
Remove the cake from fridge, pour the glaze on top and allow it to completely coat the top and drizzle on the sides.
Stop once the glaze starts drizzling.
Pipe some stars or roses with the cream on top.
Chill the cake for another hour to set the glaze.