Super Moist Tuxedo Cake - Moist chocolate cake is one of those very magical cake ever because of its soft texture. It is so easy to make because technically you just have to dump all the ingredients into the bowl and mix them altogether until you get a watery batter. What I’m showing you will be a better way of combining them to avoid a lumpy batter and over mixing. This cake is more than a regular chocolate cake because the choclate flavours is another level when they mixed with cream cheese and cream. The cake is out of this world. You can use dark chocolate for the frosting, but I chose semi-sweet to give it a little more sweetness to balance the sweetness of the cake.
This cake can easily be turned into an EGGLESS cake. All you have to do is just replace the eggs with plain yogurts, and that’s it, you’ll get an eggless version. Hence, I’m not planning to do an eggless version on this. I hope you’ll be inspired and give this cake a try. Enjoy!
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Ingredients:
• Moist Chocolate Cake
I used three 18 cm or 7 inch pan
200g [1½ cup + 2 tbsp] cake flour
50g [½ cup] dark cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
180g [¾ cup + 2 tbsp] caster sugar
90g [⅓ cup + 1 tbsp] oil
1 tsp vanilla extract
80g [¼ cup + 1 tbsp] milk
2 large eggs OR 120g [½ cup] yogurt
140g [½ cup + 1 tbsp] boiling water
• Caramel Sauce
50g [¼ cup] caster sugar
20g [1½ tbsp] butter
30g [2 tbsp] heavy cream
• Chocolate Cream Cheese Frosting
280g [2 cup] semi-sweet chocolate
140g [1 cup] white chocolate
226g [1 cup] cream cheese
60g [½ cup] powdered sugar
480g [2 cups] heavy cream
Syrup [1 tbsp sugar + 2 tbsp hot water]
Ingredients:
• Moist Chocolate Cake
1. Preheat oven at 180°C/355°F.
2. Sift all the dry ingredients.
3. In a large mixing bowl, add sugar, oil, milk, vanilla extract and eggs. Mix vigorously until well combined.
4. Add in the eggs. Mix until well combined.
5. Add in the sifted ingredients in 2 batches. Mix until combined. Do not over mix.
6. As you’re mixing the dry ingredients, gradually add in the hot boiling water. Mix until combined.
7. Divide the batter into three 18cm or 7inch pans. Bake in preheated oven at 180°C/355°F for 25 minutes. You can also bake in one pan, but the batter is easier to cook in 3 pans. If one pan, bake in preheated oven at 180°C/355°F for 30-35 minutes or until inserted skewer comes out clean.
8. Remove cake from the pan. Let them cool on a cooling rack.
• Caramel Sauce
1. In a sauce pan, add the sugar. Make sure you spread the sugar in a wide area covering the pan.
2. Cook on low medium heat. Do not touch or stir the sugar. Once you see signs of caramelisation, you can start stirring the sugar. The sugar will gradually melt and liquefy.
3. Put the heat on low. Then add in the butter. Mix until the butter is combined. This will take about 1-2 minutes.
4. As soon as the butter is combined, add in the heavy cream. Mix until combined. Put the heat a little higher to give it a boil. As it’s bubbling, the cream is well combined. The sauce is ready.
5. Transfer onto a bowl, let it cool completely in room temp. As the sauce is cooling, it will become thicker and thicker.
• Chocolate Cream Cheese Frosting
1. Melt both the semi-sweet and white chocolate over a double boiler or heat in microwave for a few seconds. Stir until all chocolate is melted and no lumps.
2. In a large mixing bowl, add cream cheese and softened it with a spatula.
3. Add in the powdered sugar. With an electric mixer, mix on high speed until well combined.
4. Add in the heavy cream in 2 batches. Mix on low speed until the cream is stiff. This is take just less than a minute. Add in the remaining cream. Continue mixing until stiff.
5. Transfer one third of the cream cheese mixture into a bowl. Add in the melted white chocolate into the one third cream mixture. Mix until well combined. The frosting is ready for use.
6. Add the melted semi-sweet chocolate into the remaining cream mixture. Mix until well combined. The frosting is ready for use.
• Assemble the Cake (refer to video)
1. With a adjustable ring, assemble the cake according to the layers shown in video.
2. Refrigerate for 1 hour before removing the ring.
3. Cover the cake with the chocolate cream cheese.
4. Piping the circular design using the white cream cheese. (you’ll only need about 1 tbsp)
5. You can consume the cake right away, but I chilled the cake for another 1 hour before slicing.
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8 сен 2024
