CHOCOLATE TUXEDO CAKE

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This is my husband's favorite cake. Delicious white chocolate cheesecake layered with moist chocolate cake. I haven't yet tried this recipe, but found it online and will make sometime soon. Preparation time is estimated. http://www.thatsmyhome.com/chocolate/tuxedo-cake.htm

Provided by RachelT

Categories     Dessert

Time 3h

Yield 12 serving(s)

Number Of Ingredients 21

1 1/2 lbs cream cheese, softened
2 cups confectioners' sugar (powdered sugar)
1/2 cup sour cream
1 teaspoon vanilla extract
6 ounces white baking chocolate, melted and cooled
2 (1/4 ounce) envelopes unflavored gelatin
1/4 cup cold water
1 1/2 cups semi-sweet chocolate chips
1/2 cup butter, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 1/3 cups semi-sweet chocolate chips
6 tablespoons butter
2/3 cup sour cream
1 teaspoon vanilla extract
3 cups confectioners' sugar

Steps:

  • White Cheesecake Layer:
  • Beat cream cheese with confectioners sugar until smooth. Blend in sour cream, vanilla extract and white chocolate.
  • Stir the gelatin into the cold water in a small saucepan and allow mixture to stand several minutes to soften. Then heat mixture gently over a low setting until thoroughly dissolved. Cool briefly, then blend into the cream cheese mixture.
  • Line bottom of a 9-inch springform pan with foil, then coat pan and foil well with a nonstick spray. Pour mixture into prepared pan, cover top of pan and chill until firm.
  • This cheesecake layer can be prepared up to two days in advance, and held in the refrigerator.
  • Chocolate Layers:.
  • Melt chocolate chips in a small heavy gauge saucepan over low heat. Remove from heat and cool slightly.
  • Preheat oven to 350F and arrange rack to the center position. Grease and flour two 9-inch round cake pans.
  • Cream the butter with the sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the cooled, melted chocolate. Whisk the flour with the baking soda and salt and gradually stir into the batter. Blend in the sour cream and divide batter evenly between the two prepared pans.
  • Bake at 350F about 25 minutes or until layers spring back when lightly pressed in their centers. Cool layers in pans 10 minutes, then loosen and turn out onto a rack to complete cooling. Makes Two 9-inch layers
  • Chocolate Sour Cream Frosting:
  • Melt chocolate chips and butter in a small, heavy gauge saucepan over low heat, stirring until smooth. Transfer mixture to a large mixing bowl and cool 10 minutes.
  • Stir in sour cream and vanilla extract. Gradually add confectioners sugar, beating until frosting is smooth.
  • Assemble the Cake:
  • Arrange one of the cooled chocolate cake layers in center of a cake plate, top side down. Placing top side (because of its moist surface) down will help to secure cake to plate, preventing layers from slipping after cake is assembled.
  • Release rim of the springform pan. Holding cheesecake in one hand and chocolate cake layer (on plate) in other hand, quickly invert chocolate layer (plate and all) on top of the cheesecake. Quickly flip the two, now attached layers back over, so chocolate layer is again on bottom. Now, you can easily remove springform pan bottom from (now top) of cheesecake layer.
  • Arrange the remaining chocolate cake layer (top side down) on top of cheesecake layer. Using a long sharp knife and a slight sawing motion, carefully cut around rim of cheesecake layer to make it even with chocolate layers.
  • Frost sides and top of cake and serve. The cheesecake layer will hold at room temperature several hours.
  • For best results, serve cake within 3 hours of assembling.
  • Refrigeration will cause the frosting to loose its beautiful sheen.
  • Makes one, three layer, 9-inch round cake.

Nutrition Facts : Calories 974.7, Fat 59.4, SaturatedFat 36.5, Cholesterol 153.5, Sodium 519.1, Carbohydrate 107, Fiber 2.8, Sugar 87.7, Protein 11.9

Gradwell Morgan
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Overall, I thought this cake was pretty good. It was moist and flavorful, but I would have liked it to be a little sweeter.


Kourtney Harris
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This cake was a disaster! It fell apart when I tried to frost it.


francisco chavez
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I love this cake! It's my go-to recipe for chocolate cake.


Abdi kariim Mohamed
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This cake is too sweet for me.


Shermere Walls
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Not bad, but I've had better.


Tumwebaze Shafik
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This cake was easy to make and turned out great! It was a big hit at my party.


Imran Raja
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This cake is amazing! The chocolate and vanilla flavors are perfect together, and the cake is so moist and fluffy. I will definitely be making this again.


Adeeb Burdi
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I followed the recipe exactly, but my cake didn't turn out as moist as I would have liked. I think I might have overbaked it.


awards haitian
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This cake was a bit too sweet for my taste, but it was still good. The chocolate and vanilla flavors were well-balanced, and the cake was moist.


Thomas Hemara
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I've made this cake several times now, and it always turns out great. It's easy to follow the recipe, and the cake always comes out moist and delicious.


Janissa Fredrick
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This chocolate tuxedo cake was a hit at my dinner party! The combination of chocolate and vanilla was perfect, and the cake was moist and flavorful. I'll definitely be making this again.