I have mentioned in past blog posts that I am a big fan of the Pastry Queen Cookbook by Rebecca Rather and also love her bakery the Rather Sweet Bakery. I wanted to make a birthday cake for my husband so I pulled out the Pastry Queen Cookbook. As soon as I saw the Tuxedo Cake, I knew that was the one I wanted to make. This cake is the best seller at the Rather Sweet Bakery. It took some time to make and a special expedition to find Lyle's Golden Syrup but it was well worth the effort. The only change I would make next time is to do two layers versus three as we didn't need quite such a big cake.
Tuxedo Cake
Recipe As Adapted from the Pastry Queen by Rebecca Rather
Yield 12-14 servings
Cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup high-quality unsweetened cocoa powder
4 cups all purpose flour
4 large eggs
1 cup buttermilk
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
Whipped Cream Frosting
4 cups chilled heavy whipping cream
4 ounces high-quality bittersweet chocolate, chopped in small pieces
1 1/2 cup heavy whipping cream
1 1/4 cup Lyle's Golden Syrup
2 teaspoons vanilla
To make the cake:
For a 3 layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350. Line the bottom of three 9 inch or two 10 inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with Baker's Joy).
Combine the butter, water, and canola oil in a medium saucepan set over medium heat. In a large bowl, stir together the sugar, cocoa, and flour. Pour the butter mixture into the sugar mixture and whisk until smooth. Whisk in the eggs, one at a time, then whisk in the buttermilk. Whisk in the baking soda, salt and vanilla all at once. Transfer the batter to the prepared pans. For a 3-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another. Set two layers on one rack and the third on the other. For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back. Bake for 35-40 minutes, or until a toothpick inserted in the middle of each layer comes out clean. Monitor the layers carefully for doneness; each one may be done at a different time.
Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks. Cool the cakes completely, at least 2 hours, before frosting.
To make the frosting:
Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and whip until thoroughly combined.
Place 1 cake layer on a platter and spread some of the frosting over the top. Top with the remaining layer or layers, thickly coating the top and sides of each with frosting. Refrigerate the cake until the whipped cream frosting has stabilized, at least 1 hour.
To make the glaze:
Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam. Pour the hot cream over the chocolate and stir until it has melted completely. Stir in the syrup and vanilla. Pour the glaze into a medium pitcher or measuring cup and let cool for 10 minutes. Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake. Slowly pour the glaze over the cake, ensuring that it covers the top and drizzles down the sides. Cover the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake don't be afraid to add an extra tablespoon or tow of Lyle's Golden Syrup.)
Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour. Slice the cake with a long serrated knife, dipping it into a tall glass of hot water between each slice. The refrigerated cake will keep for about 2 days.
Tuxedo Cake
Recipe As Adapted from the Pastry Queen by Rebecca Rather
Yield 12-14 servings
Cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup high-quality unsweetened cocoa powder
4 cups all purpose flour
4 large eggs
1 cup buttermilk
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
Whipped Cream Frosting
4 cups chilled heavy whipping cream
1 1/4 cups powdered sugar
Chocolate Glaze
4 ounces high-quality bittersweet chocolate, chopped in small pieces
1 1/2 cup heavy whipping cream
1 1/4 cup Lyle's Golden Syrup
2 teaspoons vanilla
To make the cake:
For a 3 layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350. Line the bottom of three 9 inch or two 10 inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with Baker's Joy).
Combine the butter, water, and canola oil in a medium saucepan set over medium heat. In a large bowl, stir together the sugar, cocoa, and flour. Pour the butter mixture into the sugar mixture and whisk until smooth. Whisk in the eggs, one at a time, then whisk in the buttermilk. Whisk in the baking soda, salt and vanilla all at once. Transfer the batter to the prepared pans. For a 3-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another. Set two layers on one rack and the third on the other. For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back. Bake for 35-40 minutes, or until a toothpick inserted in the middle of each layer comes out clean. Monitor the layers carefully for doneness; each one may be done at a different time.
Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks. Cool the cakes completely, at least 2 hours, before frosting.
To make the frosting:
Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and whip until thoroughly combined.
Place 1 cake layer on a platter and spread some of the frosting over the top. Top with the remaining layer or layers, thickly coating the top and sides of each with frosting. Refrigerate the cake until the whipped cream frosting has stabilized, at least 1 hour.
To make the glaze:
Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam. Pour the hot cream over the chocolate and stir until it has melted completely. Stir in the syrup and vanilla. Pour the glaze into a medium pitcher or measuring cup and let cool for 10 minutes. Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake. Slowly pour the glaze over the cake, ensuring that it covers the top and drizzles down the sides. Cover the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake don't be afraid to add an extra tablespoon or tow of Lyle's Golden Syrup.)
Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour. Slice the cake with a long serrated knife, dipping it into a tall glass of hot water between each slice. The refrigerated cake will keep for about 2 days.
4 comments:
This cake was exactly why I ran out to buy that cookbook a few years ago :)
That looks fantastic! And hey, you've been tagged!
http://sweetsavorysouthern.wordpress.com/2008/03/10/catching-up-on-my-blogging/
This looks FABULOUS. Yum.
This looks so good!
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