Tuxedo Cake
 
 
Serves: 1 4-layer 8-inch cake
Ingredients
For the Chocolate Australian Mud Cake:
  • 1 cup warm water
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons espresso powder
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine salt
  • ¼ cup (4 tablespoons, 2 ounces) unsalted butter
  • 4 ½ ounces dark chocolate, roughly chopped
  • ¾ cup vegetable oil
  • ⅓ cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
For the White Chocolate Australian Mud Cake:
  • 2⅓ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon fine salt
  • ½ cup (1 stick, 4 ounces) unsalted butter
  • 4 ½ ounces white chocolate chips
  • ½ cup vegetable oil
  • 1⅓ cup granulated sugar
  • ¾ cup buttermilk, room temperature
  • 3 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
For the Chocolate Frosting:
  • ¾ cup (1 ½ sticks, 12 ounces) unsalted butter, room temperature
  • 4 ½ ounces unsweetened chocolate, roughly chopped
  • 2 cups (12 ounces) semi-sweet chocolate chips
  • 1 ½ pounds powdered sugar
  • ½ teaspoon fine salt
  • ½ teaspoon vanilla extract
  • ½ cup whole milk, room temperature
For the White Chocolate Frosting:
  • 1 cup (2 sticks, 8 ounces) unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces white chocolate, melted
  • ½ teaspoon fine salt
  • 1 pound powdered sugar
Instructions
To make the Chocolate Australian Mud Cake:
  1. Preheat oven to 300 degrees F. Grease two 8-inch cake pans with baking spray, set aside. Whisk warm water, cocoa powder, and espresso powder, let cool. In a large bowl, sift flour, sugar, baking powder, baking soda, and salt, set aside. Melt butter and chocolate in a microwave-safe bowl, stir every 30 seconds until melted and smooth. Make a well in the center of dry ingredients and whisk in melted chocolate, cocoa-espresso liquid, and. Combining the still-warm ingredients to dry-mixture will cool down the temperature. Finally whisk in buttermilk, eggs, and vanilla.
  2. Divide batter between prepared pans and bake for 35 to 45 minutes, depending upon your oven. The cake will spring back and a tooth pick inserted will come but moistly clean with a few moist, not wet, crumbs. To prevent carry over cooking, invert cakes onto a wire rack and cool completely. Once cool, cover in plastic wrap and refrigerate overnight.
To make the White Chocolate Australian Mud Cake:
  1. Preheat oven to 300 degrees F. Grease two 8-inches cake pans, set aside. Using a large bowl, whisk flour, baking powder, and salt, set aside. In a microwave-safe bowl, melt white chocolate and butter in 20 second intervals, stirring each time, until melted. Whisk in oil, sugar, buttermilk, eggs, and vanilla. Pour wet-mixture into dry-mixture, whisk until combine, make sure you scrape the bottom of the bowl to incorporate all of the dry ingredients.
  2. Divide batter between prepared pans and bake for 35 to 45 minutes, rotating halfway. The cakes should be slightly golden near the edges a tooth pick inserted will come but moistly clean with a few moist, not wet, crumbs. To prevent carry over cooking, invert cakes onto a wire rack and cool completely. Once cool, cover in plastic wrap and refrigerate overnight.
To make the Chocolate Frosting:
  1. Melt butter and chocolate in a microwave-safe bowl, stirring every 30-second until melted. Pour melted mixture into a stand mixer with powdered sugar, salt, and vanilla. Fit mixer with a paddle attachment and beat on a low speed until mixed, about 30 seconds. Add milk and raise speed to a medium speed and beat until smooth but not whipped, about 30 to 45 seconds. Refrigerate until ready to assemble.
To make the White Chocolate Frosting:
  1. In a stand mixer fitted with a paddle attachment, beat butter and cream cheese until smooth and lump free, about 1 minute at medium speed. Add vanilla followed by the powdered sugar and salt. Scrape the sides and bottom of the bowl and paddle down. Finally add in melted white chocolate, mixing until combined, about 20 more seconds.
To Assemble the Tuxedo Cake:
  1. Bring frostings to room temperature. Secure one Chocolate Cake Layer onto a cake board. Apply a thin layer of White Chocolate Frosting followed by a thin layer of Chocolate Frosting. Secure the first White Chocolate Cake Layer next. Apply chocolate frosting followed by White Chocolate Frosting. You want to alternate colors so chocolate cake is flanked by white chocolate and vise versa. Apply a thin crumb coat. Chill for 15 minutes apply stripes of white and chocolate frostings, using a bench scraper to smooth. Use a comb to finish the frosting. Drizzle with melted chocolate, if desired.
Notes
Cake recipes adapted from Taste.au and Cake Central, white chocolate frosting from WickedGoodKitchen
Recipe by Layer Cake Parade at http://layercakeparade.com/tuxedo-mud-cake/