About This Recipe
Tuxedo Bar Cake is a layered dessert featuring chocolate cake, cheesecake, and chocolate ganache. The name references its formal black-and-white appearance resembling a tuxedo.
Why You’ll Love This Recipe
- Combines rich chocolate and creamy cheesecake textures
- Visually striking presentation
- Make-ahead convenience for events
- Uses standard baking ingredients
Ingredients
- Chocolate Cake Layer: All-purpose flour, granulated sugar, cocoa powder, baking soda, salt, eggs, vegetable oil, buttermilk, vanilla extract, hot water
- Cheesecake Layer: Cream cheese, granulated sugar, sour cream, eggs, vanilla extract
- Ganache Topping: Semi-sweet chocolate chips, heavy cream
- Decoration (Optional): White chocolate shavings or curls
Step by Step Instructions
- Prepare Chocolate Cake: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan. Whisk dry ingredients in a bowl. Mix wet ingredients separately. Combine mixtures, then add hot water. Pour batter into pan.
- Prepare Cheesecake Layer: Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla. Mix until just combined.
- Assemble Layers: Carefully pour cheesecake batter over chocolate cake batter in pan.
- Bake: Bake 45-55 minutes until center is set. Cool completely at room temperature.
- Make Ganache: Heat cream until simmering. Pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Cool slightly.
- Finish Cake: Spread ganache over cooled cake. Chill 4 hours minimum before serving.
- Decorate: Add white chocolate shavings if desired just before serving.
FAQ
Q: Can I use boxed cake mix?
A: Yes, prepare one box of chocolate cake mix according to package directions as the base layer.
Q: How do I prevent cracks in the cheesecake layer?
A: Avoid overmixing after adding eggs. Cool the cake gradually in the oven with door slightly open.
Q: Can I make this gluten-free?
A: Substitute all-purpose flour with gluten-free flour blend in the cake layer.
You Must Know
- Ensure cream cheese and eggs are at room temperature for smooth cheesecake batter
- Do not overbake – cheesecake layer should still slightly jiggle in center when removed from oven
- Ganache thickens as it cools; pour when still fluid but not hot
Storage Tips
- Refrigerate covered for up to 5 days
- Freeze without garnishes up to 3 months: Wrap tightly in plastic wrap and foil
- Thaw frozen cake overnight in refrigerator before serving
- Add white chocolate decorations immediately before serving