Chocolate Vanilla Tuxedo Cake with Raspberry White Chocolate

Chocolate Vanilla Tuxedo Cake PC3

Chocolate Vanilla Tuxedo Cake with Raspberry White Chocolate

Prep time: 60 mins
Baking time: 60 min

Total Cooking Time:  25 mins

INGREDIENTS

For the Chocolate Cake:

3 cups all-purpose flour

2 cups granulated sugar

½ cup unsweetened cocoa powder

2 teaspoons baking soda

½ teaspoon salt

1 cup buttermilk

4 ounces dark chocolate melted and cooled (cooled for about 15 min)

½ cup plus 1 Tbsp boiling water

¾ cup olive oil

2 large eggs, room temp

2 tablespoons vinegar (not wine vinegar)

1 tablespoon vanilla

For the Vanilla Cake:

2¼ cups cake flour plus more for dusting the pans

1 cup buttermilk, room temperature

4 large egg whites plus 2 whole eggs, room temperature

2 teaspoon vanilla extract

1½ cups granulated sugar

4 teaspoons baking powder

½ tsp sea salt

12 tablespoons unsalted butter (1½ sticks), softened but still cool, cut into tablespoon sized pieces

For the Raspberry Filling:

1 – 12 ounce bag frozen raspberries, thawed

⅓ cup granulated sugar

1 tsp lemon juice

For the Raspberry White Chocolate Buttercream:

Makes 10 cups

¾ cup of cold water

3 cups granulated sugar

½ tsp salt

10 egg whites

2 lbs unsalted butter, cut into tbsp sized pieces, softened but still cool

½-3/4 c raspberry puree

4 ounces white chocolate melted and cooled

Ganache:

4 ounces bittersweet chocolate

4 ounces heavy cream

2 tsp honey

Chocolate Vanilla Tuxedo Cake PC

 

DIRECTIONS:

For the Chocolate Cake:

  1. Preheat oven to 350F with rack in the center.
  2. Heat oven to 350 degrees. Grease 2-9 inch cake pans with butter. Place a round piece of parchment paper on the bottom of one of the pans and grease again. Sprinkle a few tsp of flour over the butter and shake to cover the parchment paper evenly. Shake out the excess flour. Repeat with other pan.
  3. Whisk together the dry ingredients (sugar, flour, cocoa powder, baking soda and salt)in a large bowl.
  4. In a large bowl or bowl of stand mixer whisk eggs till slightly thickened and a pale color.Add in the buttermilk, vanilla, oil and vinegar and whisk/beat well.
  5. Add in the melted and cooled chocolate and whisk/beat until combined well
  6. Either add the flour mixture into the wet ingredients OR the wet into the flour and mix just to combine. Add in the boiling water and mix again just to combine. Scrape down the sides of the bowl with a spatula to make sure all the dry ingredients are incorporated.
  7. Divide batter evenly between two prepared cake pans spreading the batter to pan walls and smooth tops with a spatula. Place pans next to each other on a center rack of the oven.
  8. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  9. Let cakes rest in pans for 10 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool another 20 min. Carefully wrap the cakes in plastic wrap and place in resealable baggies and freeze completely

Chocolate Vanilla Tuxedo Cake PC2

For the Vanilla Cake:

  1. Heat oven to 350 degrees. Grease 2-9 inch cake pans with butter. Place a round piece of parchment paper on the bottom of one of the pans and grease again. Sprinkle a few tsp of flour over the butter and shake to cover the parchment paper evenly. Shake out the excess flour. Repeat with other pan.
  2. Combine the room temperature buttermilk, egg whites, whole eggs and vanilla extract in a measuring cup and stir well to combine.
  3. Combine the cake flour, sugar, baking powder, and salt in bowl of a stand or electric mixer at low speed until well mixed. Keeping the mixer on low add the butter in one table spoon at a time until mixture resembles very fine crumbs.
  4. Add all but ½ cup of milk mixture to the flour mixture and raise speed to medium speed for about 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium speed and beat 20 seconds longer.
  5. Divide batter evenly between two prepared cake pans spreading the batter to pan walls and smooth tops with a spatula. Place pans next to each other on a center rack of the oven.
  6. Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
  7. Let cakes rest in pans for 10 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool another 20 min. Carefully wrap the cakes in plastic wrap and place in resealable baggies and freeze completely.
  8. For the Raspberry Filling:
  9. Place the thawed raspberries, sugar and lemon juice in a sauce pan, bring to a boil. Reduce heat to a simmer and stir occasionally until reduced and thickened, about 8 minutes. Transfer to an airtight container and chill completely before use. If seedless puree is desired, pour the hot puree from the pan into a strainer set over a bowl. Scrape the puree and press against the bottom of the strainer with a spatula to pass the seedless puree into the bowl. Stop to rinse the spatula and scrape the puree off the underside of the strainer. Keep scraping and pressing until all the puree is in the bowl and only seeds are left in the strainer. Chill completely before use.
  10. For the Raspberry Buttercream:
  11. Separate the egg whites into the bowl of a standing mixer fitted with the wire whip/whisk attachment
  12. Combine the sugar, salt and water into a 1-quart, heavy- bottomed saucepan. Stir to combine. Clip on a candy thermometer and heat the mixture over medium-high. After about 5 minutes turn the mixer on high speed, begin whipping the egg whites to stiff peaks, lower the mixer to medium speed. Raise the heat under the sugar syrup to bring the syrup to 245°F. When the syrup is at 245°F, immediately remove from heat, remove the thermometer and slowly pour the syrup into the meringue, while the whisk is still mixing on medium, being careful not to splatter.
  13. After 1 to 2 minutes increase the mixer speed to medium-high for 3 to 4 minutes, or until the meringue is cooled. The bowl should feel cool to touch. This takes about 7 minutes. Lower the speed to medium and add the butter 1 tablespoon at a time. It might look soupy but keep mixing. Increase the mixer speed to high for 1 to 2 minutes, or until the butter is fully incorporated. Switch to the paddle attachment. Add in the melted and cooled white chocolate Add in the raspberry puree a few tablespoons at a time with the mixer on low, stopping to scrape down the sides as necessary. Taste and add more puree if desired. Keep at room temperature if using the same day. If not, keep chilled in an airtight container and thaw at room temp before using. Transfer to a mixer and mix on low to rewhip the buttercream.
  14. For the Ganache:
  15. Chop the chocolate and place in a bowl.
  16. Heat the cream in a saucepan over medium heat until steaming and small bubbles form around the edges. Pour the cream over the chocolate and let sit 5 minutes. Slowly stir the mixture until smooth, do not mix fast or whip. Add in the honey. Let cool about 15 minutes until slightly thickened before using. You don’t want it to runny or to firm
  17. For assembly:
  18. Unwrap one cake at a time, thaw for about 10 minutes and then carefully cut in half with a sharp long knife. Repeat with all layers making 8 thin cake layers.
  19. Place one layer half on a cake circle on top of a cake plate or cake turntable. Spread a ¼” thick even layer of buttercream with an offset spatula. Place another cake half on top. Pipe a ¼’ thick circle of buttercream around the edges. Spread a very thin layer of the buttercream in the middle. Spoon in some of the raspberry filling until there is an even layer, about 3-4 tbsp. Place another cake layer on top. Repeat alternating layers of chocolate and vanilla cakes, the buttercream only filling and the thin buttercream and raspberry filling. Ending with a layer of cake and make sure the layers are all even. Chill about 20 minutes. Once the cake is slightly chilled spread a thin, even layer of buttercream with an offset spatula around and on top the cake. This is the crumb coat. Chill again 20-30 minutes. Finished frosting the cake with the remaining buttercream in an even layer around the sides and top, smoothing as you go. To make it super smooth heat an offset spatula in hot water, dry off and go around the sides in the same manner as the buttercream. It doesn’t have to be perfectly smooth. Chill again to set the buttercream. Once the buttercream is set, spread the ganache over the top with a small offset slowly making your way to the edges of the top and push a little of the ganache over at a time in random places to let it drip down the sides. You can vary the length of the drips with how much ganache you spread over. It will firm up. To cut perfect slices have the cake completely chilled, and heat up a long sharp knife. I keep the knife in a pot of boiling water. Wipe the blade dry and slice down from the top, once at the bottom pull the knife straight back towards you. Rinse the knife off and heat again. Dry and finish cutting the slice. Use a pie or cake server to carefully remove the slice from the cake. Repeat with remaining slices. Serve cake at room temperature.

Notes

Notes: Chocolate Cake adapted from my best chocolate cupcakes ever
Vanilla Cake slightly adapted from i am baker
Raspberry Buttercream Adapted from Cake Love

This is a HUGE cake. You can halve it easily. Make two layers of chocolate only or two layers of vanilla only or halve each recipe for a layer of each. Cake batter freezes really well so if you want to make half the cakes but aren’t sure about halving a recipe, make the full recipe but save half the batter in a resealable freezer bag. When ready to use thaw to room temperature and its ready to bake.
The meringue buttercream is a more advanced buttercream. If you wish to make a more basic buttercream, I recommend using Martha Stewart’s fluffy vanilla buttercream and adding in the raspberry puree. Also the components to this cake can be made way ahead of time and kept frozen until ready to assemble because it is at least a two day project with baking and freezing and frosting and chilling etc

source:  pineappleandcoconut

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