09 October 2011

Tuxedo Cake - Project Pastry Queen

Not only is this Tuxedo Cake the reason I found Project Pastry Queen, it is why I bought Rebecca Rather's cookbook "The Pastry Queen" in the first place. Needless to say, I was THRILLED when Shawnda chose this as her selection, you can find the complete recipe and a gorgeous picture at her site. The cake tastes even better than it looks. Unless I am pressed for time, this will be my go to Chocolate Cake from now on . . . so long cake mixes!!

Franklin, my "Tuxedo" cat.
No, he did not get my last piece of cake!!
(Don't ask how long it took to get this photo)

Even though I've owned the cookbook for at least 6 years, I have never made this cake. The picture makes it look like one of those elegant, yet difficult desserts to make. I shouldn't have been intimidated because it was not complicated at all. I chose to make the cake using two 10-inch round cake pans, but it can also be made with three 9-inch pans. The whole thing came together by hand, it was kind of nice not using my stand mixer.

Two sticks of butter are melted in a saucepan, and then water and canola oil are added. Sugar, cocoa powder and flour are sifted together with a whisk. The butter mixture is whisked into the dry ingredients until smooth. 

Eggs are whisked in, one at a time

Whisk in buttermilk, and then add baking soda, salt and vanilla

The batter is then poured into your prepared pans. I saw a post of Shawnda's for Fresh Strawberry Cake. She suggested wrapping the sides of your cake pans with aluminum foil - "it would keep the batter near the edge of the pan cooler for longer so the cake baked more evenly". I've never done this, but decided to give it a try.

I was VERY HAPPY with the way they turned out. Thanks Shawnda!!

The cakes must cool completely, at least 2 hours before frosting. The frosting is made by whipping cream to the soft peak stage and then stirring in the powdered sugar. Once frosted, the cake needs to be refrigerated for at least 1 hour.

The chocolate glaze is made with bittersweet chocolate, whipping cream and something called "Lyle's Golden Syrup". This is imported from Britain, and if you can't find it in your grocery store, here is the link to a substitution. The substitution suggests a combination of light corn syrup and molasses. I found something called "Brer Rabbit Syrup", imported from Britain, ingredients - corn syrup and molasses. GREAT, I thought, but once I tasted the chocolate glaze on the cake, I did not like it. Next time, I will substitute with light corn syrup only!!

Once the glaze has cooled for 10 minutes, slowly pour it over the cake - covering the top and letting it drizzle down the side. Refrigerate for at least 1 hour. I made this cake for the Midweek Connections supper at our church, it was a huge hit. I barely had time to rescue a piece to take home with me for a picture.


  1. Your cake looks delicious. I'm always on the hunt for a moist and tasty home-made chocolate cake. I'll have to try this one sometime.


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