Triple Layer Chocolate Tuxedo Cake recipe. Best gluten free homemade triple layer chocolate cake with mascarpone cheese filling as a dessert.
Triple Layer Chocolate Tuxedo Cake
The best homemade, rich chocolate cake with double Triple Layer Chocolate Tuxedo Cake recipe. Best gluten free homemade triple layer chocolate cake with mascarpone cheese filling as a dessert. An Oven cook and baking recipe idea to bake for tea as a healthy alternative.
FAQ’s
Why is it called a tuxedo cake?
Tuxedo cake is so named because the dark chocolate and vanilla layers make it look like a black and white tuxedo. It also happens to be attractive enough to serve at a black tie event.
Does tuxedo cake have coconut?
It does contain coconut oil and coconut cream in the ingredients. For a healthier gluten free dessert.
What is tuxedo cake made of?
Dark chocolate and white cake layers alternating between layers of whipped mascarpone cheese and coconut cream with white chocolate ganache.
Ingredients
The ingredients as per recipe attached. Gluten Free.
- gluten-free all-purpose flour
- xanthan gum
- cocoa powder
- coconut cream
- coconut oil
- baking powder and soda
- salt
- buttermilk
and more in the recipe, as well as the fillings ingredients.
How To Make
In a bowl, mix together all the dry ingredients (flour, xanthan gum, cacao powder, baking powder, baking soda, salt).
In a separate bowl, add the wet ingredients (egg, coconut cream and oil, buttermilk and vanilla extract) and whisk well.
Pour the wet ingredients over the dry ones, add the hot water and mix until everything is well combined.
Transfer the batter to the cake pan or divide it equally between the pans if using multiples.
Which would be a better suggestion.
If you using one pan and cutting the baked cake into three equal layers this is what it would look like.
Whisk the mascarpone cheese with the coconut cream. Add the melted chocolate and whisk again.
Place one layer and spread half of the currants filled cream. Cover with another layer and add the remaining fruit cream.
Top with the last layer. Spread the other half of the frosting over the entire cake, on top and sides equally.
Decorate with the remaining red currants.
The recipe for this triple layer chocolate tuxedo cake is below.
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PrintTriple Layer Chocolate Tuxedo Cake
Triple Layer Chocolate Tuxedo Cake recipe. Best gluten free homemade triple layer chocolate cake with mascarpone cheese filling as a dessert.
- Prep Time: 25 min
- Cook Time: 22 min
- Total Time: 47 min
- Yield: 8
- Category: Desserts, cake
- Method: Oven Baking
Ingredients
The Crust
1. 110 g (4 oz. gluten-free all-purpose flour)
2. ½ tsp xanthan gum
3. 30 g (1 oz.) cacao powder
4. ½ tsp baking powder
5. 1 tsp baking soda
6. Pinch of salt
7. 1 large egg, at room temperature
8. 90 g (3 oz.) coconut cream
9. 60 ml (2 oz.) coconut oil
10. 60 ml (2 oz.) buttermilk
11. 60 ml (2 oz.) hot water
12. 1 tsp vanilla extract
Filling
1. 500 g (1 lb.) mascarpone cheese
2. 2/3 cup coconut cream
3. 100 g (3.5 oz.) white chocolate)
. 3 Tbsp, red currants + more currants for decorating
Instructions
- Preheat the oven at 180C (350F). Grease a 15 cm (6 in) round cake pan with butter and dust it with a bit of flour. Alternatively, you may use 3 cake pans.
- In a bowl, mix together all the dry ingredients (flour, xanthan gum, cacao powder, baking powder, baking soda, salt).
- In a separate bowl, add the wet ingredients (egg, coconut cream and oil, buttermilk and vanilla extract) and whisk well.
- Pour the wet ingredients over the dry ones, add the hot water and mix until everything is well combined.
- Transfer the batter to the cake pan or divide it equally between the pans if using multiples.
- Bake for 40 minutes if the whole batter is in one cake pan or for 20-22 minutes in case of 3 pans. Test the crust by inserting a toothpick in the middle: if it comes out clean, the baking time is done.
- Leave the pan inside the oven for 10 additional minutes. Remove the crust from the pan and transfer to a wire rack. Let it cool completely.
- Prepare the filling
- Melt white chocolate in the microwave for about 30-60 seconds.
- Whisk the mascarpone cheese with the coconut cream. Add the melted chocolate and whisk again.
- Divide the filling between 2 equal parts. Using a spatula, fold the currants into one half.
- Finishing the cake
- Use a serrated knife to cut the crust into 3 equal parts if you baked it in one pan. This step should be done when it is completely cold.
- Place one layer and spread half of the currants filled cream. Cover with another layer and add the remaining fruit cream.
- Top with the last layer. Spread the other half of the frosting over the entire cake, on top and sides equally.
- Decorate with the remaining red currants.
- Refrigerate for at least 2 hours before cutting and serving
- Enjoy!
Notes
- You can bake this cake recipe in one pan, then cut the cake into 3 equal layers. But it would be easier to use 3 different cake pans.
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