Servings: 6 slices
Calories: 564kcal
Equipment
- Cake Ring
- cake pan
- saucepan
- whisk
Ingredients
For the Chocolate Cake:
- 1 cup of All-purpose Flour 120g, a versatile foundation ensuring a tender crumb
- 1/4 cup of Cocoa Powder 25g, an intense cocoa addition for a rich and deep chocolatey taste
- 1 cup of Sugar 200g, providing a perfect balance of sweetness to the decadent chocolate flavor
- 3/4 teaspoon of Baking Soda guaranteeing a well-risen and moist cake
- 3/4 teaspoon of Baking Powder a leavening agent ensuring a light and fluffy texture
- 1 Egg a binding agent for structure and moisture
- 1/4 cup of Milk 60ml, lending a subtle creaminess to the batter
- 1/4 cup of Vegetable Oil 55g, ensuring a moist and tender crumb
- 1/4 cup of Sour Cream 64g, contributing to a moist and luscious texture
- 1/2 teaspoon of Espresso Powder intensifying the chocolate flavor with a hint of depth
- 1/2 teaspoon of Vanilla enhancing the overall aroma and taste
- 1/2 cup of Hot Water 120ml, activating the cocoa and creating a smooth batter consistency
- 1/4 teaspoon of Salt elevating the chocolate notes and balancing sweetness
For the Chocolate Mousses:
- 2 Egg Yolks providing richness and a silky texture
- 1.75 oz of White Chocolate 50g, imparting a creamy and sweet contrast to the dark chocolate
- 1/2 teaspoon of Vanilla adding a subtle sweetness and aroma
- 1 cup of Heavy Cream whipped to perfection for a light and airy mousse
- 1.75 oz of Dark Chocolate 50g, delivering a deep and sophisticated chocolate flavor
For the Chocolate Ganache:
- 1/4 cup of Heavy Cream 60g, ensuring a velvety and pourable consistency
- 2.15 oz of Milk Chocolate 60g, creating a luscious and smooth ganache
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch cake pan with cooking spray.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, and baking soda.
- In a separate bowl, beat together the milk, egg, sour cream, vegetable oil, espresso powder, vanilla extract, and salt until well combined.
- Slowly add the dry ingredients to the wet mixture in three parts until just combined. Do not overmix.
- Pour the batter into the greased cake pan and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before removing it from the pan.
- To make the chocolate mousses, start by whisking together the egg yolks, heavy cream, vanilla extract in a saucepan over medium heat.
- Once the mixture starts to thicken, remove it from the heat and add in chopped dark chocolate and white chocolate until fully melted and smooth.
- Let the mousses cool for 10 minutes before spreading it on top of the cooled cake.
- For the chocolate ganache, melt together milk chocolate and heavy cream in a saucepan over low heat, stirring constantly until smooth.
- Pour the ganache over the chocolate mousses and spread it evenly.
- Refrigerate the cake for at least an hour before serving to allow all the layers to set.
- Serve chilled and enjoy your delicious Costco Tuxedo Cake!
Notes
• Make sure the cake is completely cooled before frosting.
• Let the ganache cool for about 10 minutes before pouring over the cake.
• Place the cake in the refrigerator for 15 minutes before serving to allow the frosting and glaze to set.
• Make sure the glaze is completely cooled before drizzling over the cake.
• If the glaze is too thick, add a tablespoon of heavy cream to thin it out.
• If the glaze is too thin, add a tablespoon of chocolate chips to thicken it.
Nutrition
Calories: 564kcal
Tried this recipe?Let us know how it was!