TUXEDO CAKE

I got this recipe out of the Pastry Queen by Rebecca Rather who previously owned the Rather Sweet Bakery in Fredericksburg.  I have made it as a birthday cake for friends and family a few times, and honestly it may be my favorite chocolate cake ever.  It is dense, moist, dark chocolate, and the frosting is light with just the right amount of sweetness. The chocolate glaze on top is just “the icing on the cake”!  Whoever made up that phrase hit the nail on the head for this one.  It is beyond fabulous.   Trust me – this is definitely a celebratory cake.  I always say I show my love for my friends and family when I cook or bake for them.  There is no way anyone could ever eat this cake and not feel your love for them in every “moanable” bite.

CAKE:

2 sticks unsalted butter

2 c. water
1 c. canola oil
4 c. sugar
1 c. high-quality unsweetened cocoa powder
4 c. flour
4 large eggs
1 c. buttermilk
1 TB baking soda
½ t. salt
1 TB vanilla extract

WHIPPED CREAM FROSTING:

4 c. chilled heavy whipping cream

1-1/4 c. powdered sugar

CHOCOLATE GLAZE:

4 oz. high-quality bittersweet chocolate, chopped into small pieces

½ c. heavy whipping cream
¼ c. Lyle’s Golden Syrup
2 t. vanilla

To make the cake:  For a 3-layer cake, place one baking rack 1/3 from the bottom of the oven and the second 2/3 from the bottom.  Preheat the oven to 350 degrees.  Line the bottom of 3 – 9” cake pans with parchment paper rounds; grease with butter and dust with flour.

Combine the butter, water and canola oil in a medium saucepan set over medium heat.  In a large bowl, stir together the sugar, cocoa, and flour.  Pour the butter mixture into the sugar mixture and whisk until smooth.  Whisk in the eggs, one at a time, then whisk in the buttermilk.  Whisk in the baking soda, salt, and vanilla all at once.  Transfer the batter to the prepared pans.  Stagger the cake layers on the oven racks so that no layer is directly over another, setting 2 layers on one rack and the 3^rd on the other.  Bake for 35-40 minutes, or until a toothpick inserted in the middle of each layer comes out clean.  Monitor the layers carefully for doneness; each one may be done at a different time.

Remove the cakes and cool on racks for about 15 minutes before inverting onto baking racks.  Cool the cakes completely, at least 2 hours, before frosting.

To make the frosting:  Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form.  Add the powdered sugar and whip until thoroughly combined.

Place 1 cake layer on a platter and spread some of the frosting over the top.  Top with the remaining layers, thickly coating the top and sides of each with frosting.  Refrigerate the cake until the whipped cream frosting has stabilized, at least 1 hour.

To make the glaze:  Place the chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam.  Pour the hot cream over the chocolate and stir until it has melted completely.  Stir in the syrup and vanilla.  Pour the glaze into a small pitcher or measuring cup with a spout and let cool for 10 minutes – no longer or it will stiffen and become difficult to pour over the cake.  Slowly pour the glaze over the cake, ensuring that it covers the top and drizzles down the sides.  Cover the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides.  (If the glaze doesn’t flow easily over the edge of the cake add an extra TB or two of Lyle’s Golden Syrup.)

Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour.  Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.  The refrigerated cake will keep for about 2 days.