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Print Recipe
 Cake "The Old Tuxedo" Recipe
This is a wonderful pie that I have been cooking for many years. I think it's time to introduce him to you. Very chocolate, very tasty, every day is festive! From the proposed portion, I prepared 2 cakes today (the diameter of the mold is 18 cm, 3 cakes for each cake) for two worthy men. Wet chocolate cakes do not require impregnation at all. A layer of white and brown cream gives a beautiful shape. In my case, it (the cut) is fresh, so it is slightly greased. When the cream stabilizes, the pattern becomes clear. I was "introduced" to this cake by my sister, who mentioned that they had been buying this cake for all special occasions for a long time (she lives abroad. The name of the cake is "Tuxedo"). I found different versions of this cake and chose the best one for myself. Love for him came with the first bite!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Chocolate biscuit:
Cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine England
Keyword For Beginners, Medium
Cook Time 120 minutes
Servings
Ingredients
Chocolate biscuit:
Cream:
Instructions
  1. Mix the dry ingredients: flour, baking powder, soda, cocoa, sugar, salt.
    Mix the dry ingredients: flour, baking powder, soda, cocoa, sugar, salt.
  2. Mix eggs, milk, butter and vanilla at the first speed of the mixer.
    Mix eggs, milk, butter and vanilla at the first speed of the mixer.
  3. Mix the "liquid" and "dry" parts, pour in the freshly brewed coffee and mix.
    Mix the "liquid" and "dry" parts, pour in the freshly brewed coffee and mix.
  4. Pour into three molds (18 cm), lined with baking paper. Bake at 180 degrees for about 30-40 minutes (check with a toothpick). Cool completely. Wrap in plastic wrap and leave for 6 hours or overnight.
    Pour into three molds (18 cm), lined with baking paper. Bake at 180 degrees for about 30-40 minutes (check with a toothpick). Cool completely. Wrap in plastic wrap and leave for 6 hours or overnight.
  5. For the cream, whisk the cream with powdered sugar, vanilla and cream cheese. The large bowl of the combine allows you to cook such a volume at a time!
    For the cream, whisk the cream with powdered sugar, vanilla and cream cheese. The large bowl of the combine allows you to cook such a volume at a time!
  6. Divide the whole amount of butter into two unequal parts: 1/3 and 2/3. Put dark melted chocolate in a large mold, and white chocolate in a smaller one. Mix everything well.
    Divide the whole amount of butter into two unequal parts: 1/3 and 2/3. Put dark melted chocolate in a large mold, and white chocolate in a smaller one. Mix everything well.
  7. Cut each cookie in half. Cut off the convex top by leveling the top cake (you can eat it anyway)
    Cut each cookie in half. Cut off the convex top by leveling the top cake (you can eat it anyway)
  8. Assemble the cake by smearing each cake first with white cream (it will turn out liquid), then with dark cream. You can bake one cake, but it turns out to be very high, as is fashionable now, and so - you will get two excellent cakes. I have prepared both options. It's up to you.
    Assemble the cake by smearing each cake first with white cream (it will turn out liquid), then with dark cream. You can bake one cake, but it turns out to be very high, as is fashionable now, and so - you will get two excellent cakes. I have prepared both options. It's up to you.
  9. Decorate as you wish! These are the two options I have. I made a choice. the so-called "naked cake" - without covering the sides with cream.
    Decorate as you wish! These are the two options I have. I made a choice. the so-called "naked cake" - without covering the sides with cream.
  10. After the cream stabilizes, the incision will look clearer. And cut well with a warm knife so that the cream does not spread from layer to layer.
    After the cream stabilizes, the incision will look clearer. And cut well with a warm knife so that the cream does not spread from layer to layer.
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