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Tuxedo Cake


This will be the only sweet surprise that I will publicly be sharing in step with my “anonymous giving” but I figured, I would whittle down the steps of a cake commonly mistaken as “difficult.”  In truth, it’s pretty simple to create.  I for one abhor fondant while I adore cream cheese and whipped cream frostings.  This cake is slathered with the latter and couldn’t be quicker.  I am thrilled that so many of you are on board with spreading Christmas cheer through food.  It makes my heart so happy.  I hope that in an effort to make my friend smile, that this cake helped make her happy too.

5.0 from 7 reviews

Tuxedo Cake
Prep time

Cook time

Total time


Recipe type: Dessert
Serves: One 8″ Double Layer Cake

Chocolate Cake Layers
  • 1¾ c unbleached flour
  • 1½ ts baking powder
  • 1½ ts baking soda
  • 1 ts fine salt
  • ½ c hot water
  • ½ c hot coffee
  • 2 c sugar
  • ¾ c good quality unsweetened cocoa
  • 2 room temperature eggs
  • 1 c sour cream
  • ½ c vegetable/canola oil
  • 2 ts vanilla
Whipped Cream Frosting
  • 4 c cold heavy cream
  • 1 c powdered sugar (or more)
  • 1 ts vanilla
Chocolate Ganache
  • 4 oz chopped semisweet chocolate
  • ½ c heavy cream
  • 1 ts vanilla
  • ⅛ ts fine salt
Chocolate Covered Strawberries
  • 4-6 *dry* strawberries
  • 4 oz chopped semisweet chocolate

  1. For your cake, sift together all your dry ingredients: flour, baking powder/soda, salt.
  2. In your second bowl, whisk together your water, coffee, sugar and cocoa.
  3. In a third bowl, blend together your eggs, sour cream, oil and vanilla.
  4. Combine your second and third bowls together until well blended.
  5. In 3 separate additions, begin incorporating your first (dry) bowl into your wet mixture. Take care not to over beat. This will produce a tough cake.
  6. Bake in greased 8″ pans at 350 for 35-40 minutes.
  7. For your frosting, using a whisk (or attachment), beat your heavy cream with the powdered sugar and vanilla until you achieve soft peaks. Refrigerate until the cake is ready to assemble.
  8. For your ganache, begin to heat your chocolate, cream, vanilla and salt. You don’t want it to be too hot. Allow the residual heat to melt your chocolate and mix until thick and smooth. Leave it to cool (and thicken) slightly.
  9. For your chocolate covered berries, use a double boiler method (or microwave) to heat your chocolate. Dip each one, swirl, and tap off excess. Make sure your strawberries are completely dry or your chocolate may seize up.

The cocoa on the left is what you desire.  Quality ingredients make all the world of a difference when you cook/bake.

I crave a deeply intense bar (of at least 75%) on the regular.  I hear it’s good for you but really, I eat it because it’s delicious but if you’re trying to rationalize why you should include more {dark} chocolate in your diet (yes, I generally advocate for more yummy vs less) here’s why.

  • Rich in flavonoids and is high in antioxidants
  • Contains serotonin and stimulates endorphin production
  • Shown to reduce LDL cholesterol
  • Has a low glycemic index
  • Features minerals like Iron, Potassium, Magnesium, Copper


Love & Chocolate,

Your Squishy Monster ^.~

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