Triple Layer Chocolate Tuxedo Cake. This decadent triple layer chocolate cake recipe is so delicious and can be made for any occasion.
A homemade, rich chocolate cake with double chocolate filling and a swirled chocolate topping.
The ingredients as per recipe below. Gluten Free.
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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Triple Layer Chocolate Tuxedo Cake
8
servings25
minutes22
minutes47
minutesTriple Layer Chocolate Tuxedo Cake. This decadent triple layer chocolate cake recipe is so delicious and can be made for any occasion. Gluten Free.
Ingredients
- The Crust
110 g (4 oz. gluten-free all-purpose flour)
½ tsp xanthan gum
30 g (1 oz.) cacao powder
½ tsp baking powder
1 tsp baking soda
Pinch of salt
1 large egg, at room temperature
90 g (3 oz.) coconut cream
60 ml (2 oz.) coconut oil
60 ml (2 oz.) buttermilk
60 ml (2 oz.) hot water
1 tsp vanilla extract
- Filling
500 g (1 lb.) mascarpone cheese
2/3 cup coconut cream
100 g (3.5 oz.) white chocolate)
3 Tbsp, red currants + more currants for decorating
Directions
- 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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