Directions: |
Directions:For the cake:
Preheat oven to 350º.
1. Line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, spray with PAM.
2. Combine the butter, water, and oil in a medium saucepan over medium heat.
3. In a large bowl, stir together the sugar, cocoa and flour.
4. Pour the butter mixture into the sugar mixture and whisk until smooth.
5. Whisk in the eggs, one at a time, then whisk in the buttermilk.
6. Whisk in the baking soda, salt and vanilla all at once.
7. Pour in to the prepared pans and bake for 35-40 minutes, or until a toothpick comes out clean.
8. Cool the cakes in the pans on racks for about 15 minutes before removing. Cool completely before frosting.
For the frosting:
1. Use a mixer with the whisk attachment, whip the cream in a large bowl on high speed until soft peaks form.
2. Add the powdered sugar and whip until thoroughly combined.
3. Place one layer on a plate and spread some of the frosting on the top. Top with the remaining layers, thickly coating the top and sides of each with frosting.
4. Refrigerate until the whipped cream frosting has stabilized, at least one hour.
For the Glaze:
1. Place the chocolate in a medium bowl.
2. Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam. Pour over the chocolate and stir until it has melted completely.
3. Stir in the syrup and vanilla.
4. Pour the glaze into a measuring cup or pitcher and let cool for 10 minutes.
(Do not let it sit much longer than that or it becomes too thick to pour)
5. Slowly pour the glaze over the cake, ensuring that it covers the top of the cake and let it drizzle down the sides. Some of the cream frosting should show through on the sides.
6. Refrigerate the cake until the glaze sets. At least an hour. |
This recipe for TUXEDO CAKE is from