TUXEDO DESSERTS RECIPES

Steps:

• Preheat the oven to 350 degrees F and grease three round 9-inch cake pans. Set aside.
• Cake:
• Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined.
• Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
• Divide batter evenly between 3 pans. Bake for 21 to 25 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
• Remove the cakes from the oven and set them on a wire rack. Allow to cool completely in the pan.
• White Chocolate Ganache:
• Place chopped white chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. Pour over white chocolate and stir until completely combined and chocolate has melted.
• Cover and refrigerate until it’s thick and a spreadable consistency for about 1 to 2 hours.
• Chocolate Silk Frosting:
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamed for about 2 minutes.
• Add 4 cups of confectioners’ sugar, cocoa powder, milk/cream, corn syrup, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes until combined and smooth.
• To assemble the frost:
• Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with ½ of the white chocolate ganache.
• Top with 2nd layer and evenly cover the top with remaining ganache. Top with the third cake layer. Spread the frosting into a thick layer all over the top and sides.
• Garnish with raspberries and mint, if desired. Refrigerate for at least 45 minutes before slicing.
• Cover leftover cake tightly and store in the refrigerator for 5 days.