Saturday, September 5, 2009

Tuxedo Truffle Cake

On Friday we threw a wedding shower at work for one of our co-workers. I was in charge of making the cake. I decided to try replicating one of my favorite cakes - the Tuxedo Cake.
You can buy this cake from 2 canadian sources: M&M or Save-on-Foods:

tuxedocake3

Basically it's 3 layers of marbled cake with a layer of dark chocolate mousse and white chocolate mousse in between, coated with ganache on the top. I took recipes from several sources to put this cake together. Success! While it's not as pretty as the commercial ones, everyone loved it and it tasted pretty damn close to the ones you buy.

DSC02419

Tuxedo Truffle Cake

Marbled Cake
3 cups Sifted all-purpose flour
1 tbsp Baking powder
1 tsp Baking soda
1/2 tsp Salt
1 cup Unsalted butter
2 cups sugar
4 eggs
1 1/4 cups Buttermilk
1 1/2 tsp vanilla extract
1/4 cup cocoa powder

Mousses
4 oz. bittersweet chocolate
4 oz white chocolate
3 cups whipping/heavy cream

Ganache
6 oz bittersweet chocolate
3/4 cup whipping/heavy cream

Directions

1. CAKE: Preheat oven to 350 degrees F. Line a 15x10" jelly roll pan with parchment paper and grease and flour it. Sift together the flour, baking powder, baking soda, and salt; set aside. In the bowl of a standing mixer, cream butter at medium speed until softened, 1 to 2 minutes. Gradually add sugar and vanilla, and continue until lightened, 3 to 4 minutes, scraping down sides once or twice. Gradually add eggs, beating after each addition until batter is no longer slick, stopping once or twice to scrape down the sides, about 5 minutes. Slowly add the sifted flour mixture, alternating with the buttermilk, a little of each at a time, at low speed, beginning and ending with the flour mixture. Scrape 2/3 of the batter into the prepared jelly roll pan. Add the cocoa to the remaining 1/3 batter, mix it in then drop by the tablespoonfuls onto the yellow batter. Marble with a knife. Bake for approx 30 minutes or until cake is done. Cool fully, overnight in the fridge is better/

2. MOUSSE: In two separate small bowls, place the finely chopped white and the bittersweet chocolate. Bring 3/4 cup cream to a boil then pour half over each of the chocolates to melt them. Stir the hot cream in well to ensure it is free of lumps and chocolate is fully melted. Set aside for 10 minutes until slightly cooled. Whip 2 1/4 cups of the cream until soft peaks form. Divide the whipped cream into two equal portions and fold the chocolate into each. You should now have one bowl of white chocolate mousse and one bowl of dark chocolate mousse. Store in fridge.

3. ASSEMBLY: With the long end of the pan facing you, cut your baked cake into thirds, creating 3 layers. Spread the dark mousse over the first layer and freeze for 15-30 minutes to set. Top with next layer of cake then white mousse. Freeze again. Finally, put the last cake layer on top and store in freezer while you make the ganache

4. GANACHE: Place the finely chopped bittersweet chocolate in a bowl. Bring the cream to a boil then pour over the chocolate. Stir to incorporate and melt chocolate. Spread over the top of the cake. Tada! A fancy and very tasty tuxedo cake.

28 comments:

Wandering Coyote said...

I love Tuxedo Truffle Cake. I have had The Cakerie's version several times - yummy! Good going on your version - it looks amazing!

petite nyonya said...

Wow, this is gorgeous & looks so delicious. Looks like quite a bit of work is needed but I'm definitely bookmarking this to try out soon.

Pearse said...

Hi Tia

Came across your blog-WOW! Beautiful pics and lots of drooling recopes. I need to print out each one of them and try it out. One recipe that that struck me is the Tuxedo Truffle Cake.



How early can you make this cake for a huge gathering?

And how do you store it if making early. Freeze it?

Would appreciate if you could advise me on this

Thanks

Pearse

Tia said...

Thanks for your really nice comment about my blog and about the truffle cake.

You could make the cake probably a few days ahead of time then assemble it 1 day ahead of time. You could make the ganache layers a couple of days ahead of time too, but wait until just before assembly to whip the cream and fold the whipped cream into the ganache. As you said, you can also assemble and freeze the entire cake then thaw in the refrigerator overnight before serving.

One thing I would recommend that I didn't do the first time I made this was to make it in a mould such as a cake ring or cake form (like a springform pan without the bottom) so that it would hold its shape better and not ooze out ganache from the weight of the cake.

I would also recommend doing it layer by layer, letting each layer set properly before adding another layer.

Maggie said...

i fell in love with this cake a few days ago when i bought a slice at my local kroger and i have been trying to figure out how i could replicate it. thanks to your recipe, i don't have to think so hard! thanks a bunch! -M

Rachel said...

Thanks so much for the recipe! I've blogged twice about finding it at Kroger's (well, it was only blogworthy the first time because they wouldn't sell me a slice, and blogworthy the second time because they CUT me a slice, LOL).

Thanks again - I can't wait to try this!

M~ said...

I can't tell you how happy I was to find your recipe. My son has been away for 11 months training as a Marine. He will be home on the 24th and I told him that I wanted to make him a homemade cake for his b-day that I missed. He told me that he did not really want a cake, but he does really like the "cake" from Albertsons (yes, tuxedo truffle). I told him that I wanted to make his cake so then he said ok, carrot. When I got back to my computer I googled and found your recipe...I CAN do this! I'm so excited to be able to make from scratch the cake that he wants...Thank you!!! I have a question, but I think that I will post separately...

M~ said...

Here goes my question...I purchased a 9 inch spring from to do this. my plan is to bake the cake in the spring form and then slice into three layers and proceed. Will this work? Thank you so much...Margie

Tia said...

you can definitely do this - slice it into 3 layers. It's good when the layers are thin too, but it's trickier to handle thin layers. I recommend freezing or semi-freezing the cake to make it easier to slice and handle. Definitely don't try slicing it warm :)
Good luck!!!

M~ said...

Thanks so much...I will follow your instructions to a T, and let you know how I do...Thank you!!!

M~ said...

Hi Tia...This is the week that I'm going to make the cake! The one thing that I'm a little confused about is were you say to use the springform without the bottom. I have never used a springform period, so maybe that is why I'm confused. If I'm not going to use the bottom, what is the cake going to sit on. My plan was to bake it and then layer it back into the form. I'm also trying to understand how using the bottom would be an issue. Thanks for you help...I'm pretty excited to get started:)Margie

Tia said...

@M - I guess I was thinking that I would use the cake ring (springform ring) on top of my serving plate or cake board rather than on the springform base. It was more of an esthetics/appearance thing. However, you could also rest the cake on the springform base as you intend to do. I think it would work great that way too.

Maybe also check out this link for a similar cake: http://www.epicurious.com/recipes/food/views/White-Chocolate-Truffle-and-Chocolate-Fudge-Layer-Cake-107459
good luck :)

M~ said...

Hi Tia...The Tuxedo Truffle recipe worked out perfectly, your tips were totally helful and the taste was spot on as far as I'm concerned. Making it and restructuring it in the springform made for an impressive presentation. I'm so happy to have come across your website through my search for this recipe. Next is the Gratin:)...Thank you! Margie

Tia said...

^M - I'm so thrilled to hear that! Do you have a blog I can follow? Did you take pictures?

M~ said...

Hi Tia,

I don't have a blog, but here is a picture of the cake. Since this address is a "no-reply", I don't know if you will get it.

I can't wait to try this again!

Thank you,

Margie

p.s. This is the message that I sent but I don't think you received. If you will send me an email address I will send you a picture of the cake.

Happy Holidays!

Farha said...

Yeah! This is EXACTLY what I was looking for. Everyone LOVES the Save-On cake. I am going to attempt it for my MIL's birthday this weekend. Thank you!

Tia said...

good luck with the cake - i hope to hear how it worked for you :)

Linda said...

omg! thank you so much for the recipe! i made two already, and it turned out perfect! and tasted just like it too! its time consuming but i finished the cake in about 3 hrs!

Farha said...

I've got the cake made and resting in the fridge. Looking forward to putting it all together tomorrow! I had a mini crisis as it took a lot longer than 30 minutes for mine to cook. I ended up having to take it out of the oven and put it back in after I picked up my daughter. It fell a little in the center because of this, but all will be well once it is layered etc. The bit that fell would have had to have been cut off to level it anyway so it is all good. Not sure why it took so long to cook. I'm not too experienced a baker, but I am wondering what to change next time as the outside is a little harder than I would like it. Would you try a higher temp next time so it cooks a little faster? Thanks for any advice. Looking forward to finishing it so it can be tested as it looks yummy!

Anonymous said...

Thanks for the recipe. I tried it out for a family function and it was quite yummy. The only problem I encountered was the cake being a bit on the dry side. I made the cake the night before and served it for lunch the next day. Not sure if I over mixed but I followed the directions pretty closely. Perhaps I should go slower on the "medium" speed? Any ideas on how to fix or prevent this?

Joy said...

Hi I came across this recipe and would like to make it for potluck! I was wondering if I would have to double this recipe if I used a 10 inch round pan?

Thanks! I'm so excited to try this! I LOVE the save-on-foods cake.

Tia the Baker said...

@Joy - a 10" pan should be just fine for this recipe. Hope it works out well for you!

Carol said...

I made this dessert for Thanksgiving and it was a hit. Thank you for sharing it! It was far better than the one's I've gotten at Krogers. I did cheat and use a Fudge Swirl cake mix instead of making my cake from scratch. I couldn't have improved on how that turned out. I'm not a baker. I used the longer end of the range of time you listed. I didn't want to rush any steps. It's the best cake that ever crossed my lips.

Anonymous said...

Can you use milk instead if buttermilk

Connie said...

you're like the only person who has a recipe for this cake in the entire internet!

thanks so much! ive been dying to make this at home

Anonymous said...

Really nice job done. Looks really delicious. Cant wait to try it out. This recipe looks more easier than any i came across on the net. Thank you for sharing with us.

micmac36 said...

So glad I found your recipe. I love this cake but can't keep buying it at the store, I'll be broke before long. Won't talk about weight gain either. Thank you for sharing.

Anonymous said...

Hi, love the recipe. Currently my cake is in the freezer. Planning to assemble it tomorrow. Have already made the fillings. My one concern is that my cake is not very high and I am worried about getting 3 perfect layers. Any suggestions?...thank you Lisa��