Three tall layers of fluffy chocolate cake.  Whipped cream filling and frosting.  A drippy chocolate glaze.  Chocolate-covered strawberries for garnish.  Yeah, this cake is kind of a show-stopper.  I’ve been dying to try it for over a year – in fact, it was in the running for last year’s birthday cake but Andrew randomly chose the cappuccino fudge cheesecake instead.  I ended up bringing the tuxedo cake to the New Year’s party we attended this year and people were pretty excited about it.  Considering that literally everyone else at the party were professional photographers plus a graphic designer (and spouses), I think this cake was a perfect choice.  The striking contrast between the frosting and the chocolate glaze give a nice aesthetic and the strawberry garnish is an ideal finishing touch.  This cake is perfect for a fancy party, or pretend fancy party like we had :)  At around 2:00 am I noticed that all of the strawberries were missing from the top – someone was having a pretty good time!

Let me just warn you right now – if you make all three layers, you will end up with a very tall cake.  I mean, this thing was a whopper!  The slices actually look a bit funny because they are so dang tall.  But I don’t think that stopped anyone from enjoying this.  You can make the same amount of batter in two 10-inch round pans for a shorter cake, but I don’t have 10-inch pans.  I like the tall cake anyway, it is visually impressive.  This cake does slice very nicely and the black-and-white inside is a pretty match for the exterior.  The flavors are classic and simple but ultimately, the presentation (and the name, I guess) is what makes this cake fancy.  It’s a great one to have in your repertoire when a celebration cake is needed.


For the cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tbsp. baking soda
½ tsp. salt
1 tbsp. vanilla extract

For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners’ sugar, sifted

For the chocolate topping:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract


  • 01

    To make the cake layers, preheat the oven to 350˚ F.  Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper.  Butter and flour the inside edges of the pan, shaking out the excess flour.

  • 02

    In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.  In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.  Pour the melted butter mixture into the dry ingredients and whisk until smooth.  Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.  Divide the batter evenly between the prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

  • 03

    Let cool in the pans for 15 minutes.  Run a knife around the edge of each cake layer and invert onto a wire cooling rack.  Allow the cake layers to cool completely before frosting, at least 2 hours.

  • 04

    To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!

  • 05

    To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top.  Top with a second cake layer, more frosting (and the third cake layer, if using).  Frost the top and sides of the assembled cake.  Refrigerate until the frosting has stabilized, at least 1 hour.

  • 06

    To make the chocolate glaze, place the chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat until simmering.  Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk until the mixture is smooth and homogenous.  Blend in the corn syrup and vanilla.  Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes.  (Do not let the glaze cool longer or it may become difficult to pour over the cake.)  Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

  • 07

    Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour.  Slice with a long, sharp knife, wiping the blade clean between slices.


  • This cake is beautiful! It defiintely looks to be a special occasion cake. I love the dripping glaze, very artsy.

  • This might sound odd, but I love how fierce that cake looks!! The stark contrast between the white cake and the chocolate :)

  • Gorgeous cake.. Just breathtaking..

  • Lori

    I might make this for my birthday this Sunday. It looks awesome. Thanks for sharing

  • A stunning presentation cake! Always nice to have!

  • This cake looks gorgeous, but most importantly, delicious! Those layers sound fantastic!!

  • I think I could use that a little later on today. I am definitely going to try it out at some point.

    It totally cracks me up that they ate the strawberries off the top! :)

  • looks amazing!!! do you have any pictures of it cut/the inside? i’d love to see that!

  • Michelle

    Wow! That cake is beautiful! I would love to see a slice of it too, if you can add that image. Again….WOW!!!

  • To.

  • Emilie

    Hi Annie. Great post! I’ve made this cake countless times and it always meets with rave reviews. A question and a comment — first, I assume you dipped the strawberries in the ganache — is that white chocolate you piped/drizzled after that? I usually just do raspberries on the top but your strawberries are definitely more impressive. And FWIW, when I make it in three 9 inch layers, because it’s so huge, I use two for that cake and then freeze the other layer. When I (or a friend) need another cake I just finish the one layer with the cream/ganache. It serves 8-10 and that way you can get two cakes out of one recipe!

  • That is a beautiful cake!

  • Ashley

    Annie, I have such a problem with the whipped cream frosting. It always seems to separate and get watery as soon as I begin to frost the cake. Do you know what I might be doing wrong?

  • Oh my that is gorgeous! Makes me want to find a special event to attend just so I could have an excuse to make it. Maybe I can get away with eating it in sweatpants on my couch instead?

  • vanessa

    wow! it looks awesome!

  • Oh my gosh, this is so fancy and beautiful! What a great NYE cake, or great special occasion cake in general!

  • Katie

    Annie — This looks fabulous and definitely a great special occasion cake! Do you have any pictures of the inside of the cake?

  • Claire

    Absolutely beautiful! The tall cake looks so impressive, and the strawberries are a great garnish. Aren’t you just thrilled when you think about that you’ll have so many fun, sweet cakes ahead for your soon-to-be-arriving daughter, too? :) Have a wonderful week end!

  • Ariana

    Made this cake many times, except with Dorie’s blackout cake recipe, which is really chocolatey. To me this cake is like Hostess ho-ho heaven. I have used Lyle’s golden syrup in the glaze, hard to find but worth it.

  • HB

    Gorgeous! OK – so how in the world did you transport this? I thought a cake box at first but it is flawless on this pedestal (or is it a plate???)! Seems like it would be very hard to transfer perfectly!

  • Oh my, what a beautiful cake!

  • this is one amazing cake! can i get one for my bday next week :)

  • Just gorgeous!
    Did you leave the cake sitting out on the counter during your party? Does the whipped cream frosting hold up pretty well at room temp for several hours??
    Thanks for posting such a beautiful cake!

  • Wow very impressive. A very good looking cake and I bet it tastes to die for. For me just looking at it would be sufficient :-)

  • The cake looks beautiful! I can only imagine how good it must taste as well.

  • Wow! Beautiful! Dying to know what this looks like inside!

  • Wow, this is gorgeous. My birthday is about 11 months away, but
    I surely will keep this in mind for the next cake-worthy special occasion.

  • Annie

    The frosting is fine at room temp for a few hours.

  • Annie

    The platter was just for the photo. I used a cake box for transport.

  • Annie

    No, sorry.

  • Annie

    The extra powdered sugar helps to stabilize it in this case, but the separation is just part of the nature of whipped cream.

  • Annie

    No, I just dipped the strawberries in regular chocolate, not the ganache, and drizzled with white chocolate.

  • Annie

    I didn’t take photos of the inside, I was too busy enjoying the party.

  • Annie

    No, sorry. I would have included them if I did.

  • WOW! this cake looks spectacular! i love the chocolate covered strawberries on top!

  • ayesha

    :0 im just dying to make this cake…can you please tell me how i can make buttermilk…or what i can substitute instead?

  • Annie

    You can use Google to find a substitution.

  • This looks absolutely beautiful! I haven’t made a multi-layered cake yet, am feeling a little intimidated to try…but perhaps I will go for it!

  • Looks beautiful and very tasty!

  • what a gorgeous cake! i’ll have to try this for a birthday!

  • I am fatter just looking at this picture! It is gorgeous…I am making the red velvet cheesecake you posted a while ago tomorrow…counting down the minutes to sink my teeth into it. Love your recipes!

  • Wow…stunning presentation! This looks just amazing.

  • What a fancy schmancy cake, Annie! It’s absolutely beautiful – a work of art, and my husband actually just walked by and gasped at it! Thanks so much for sharing. :)

  • Saw this on FG and it is simply stunning! Though I would have chosen the cheesecake as you dh did, it’s actually our favorite “go to” cheesecake!
    My daughter would have been the one stealing the strawberries, but I’m not sure I have the patience to put this together. Printed and saved just in case! Nicely done!

  • This Tuxedo cake makes my mouth water just looking at it! It is an extremely beautiful cake! Can’t wait to try out the recipe. Thank you for sharing! -Ashley

  • absolutely stunning. the contrast colors are just making it pop.

  • What a show stopper!

  • Such an elegant cake!

  • Bella

    Oh, Annie, your tuxedo cake looks absolutely gorgeous. I was thinking it would be fun to garnish it with tuxedo strawberries. Your blog is in an inspiration. Thank you.
    Happy New Year and congratulations on your family’s happy news.

  • oh! i love the new layout!!! ^_^ and the cake…heavens, it looks sinful enough to eat!

  • That would be an awesome Indy 500 cake.

  • Katie

    Oh wow. And I bet it would be really really good with red velvet cake too.

  • Wow, that is beautiful.

  • Wow!! Great name for a beautiful cake like this!! I love the strawberries on top!! They make me super hungry!! :)

  • You are amazing, and so talented! This is so beautiful. :)

  • Gorgeous Cake!

  • Uauuu!!! what a fantastic cake!
    Mglòria, Gourmenderies

  • Kimberly M.

    Hey Annie. What a great looking cake. Did you place the cake on a 9 inch cake round also? I ask because it looks like it was assembled and decorated on the cake platter, but I know you indicated that you transported the cake in a cake box.

  • I love the Pastry Queen! I made this cake a few years ago…it wasn’t as pretty as yours but it was very yummy!!

  • Annie

    No, it’s on a 10-inch cake round. Of course you could use any size, it doesn’t really matter.

  • Julie

    This looks great! I would love to see this sliced to see what the inside looks like.

  • Definitely a show-stopper! You should email Rebecca your picture or maybe a link to your post – she actually collects pictures of other people’s Tuxedo cakes :)

  • Aimee

    This cake looks amazing! I was just wondering if it would keep (completely iced and decorated) overnight? I want to make it for my sister’s birthday but the only chance i would get is to do it the day before. Thanks :)

  • now THAT is a fancy cake!

  • Annie

    I think it should be okay…good luck.

  • It looks awesome! Do you have any pictures with a section of it?

  • Annie

    This question has been addressed in the comments above.

  • slightly befuddled

    So, I was just over on the Bobbi and Mike blog (one of my all time favorite websites to browse around on) and saw the newyear’s pictures they had up. And I saw you!!!!! Looking just beautiful! I had to double check because I didn’t realize you knew them lol, and it threw me off seeing you on a different blog :) Looks like everyone had a blast, and the cake looks just beautiful!
    So jealous that you get to hang out with Bobbi and mike :( I think I’ll make those double chocolate cookies to console myself.

  • Kalee

    If I am making this cake a day ahead of time, should I keep it refrigerated or at room temp? Thanks!

  • Annie


  • Just made the cake today!! turned out extremely moist and yummy!! I made cookies and cream buttercream for the filling!! this recipe is a keeper!!! =D thanks for sharing Annie

  • Jenny

    I made this cake for my co-worker’s birthday today. She loved it!!! Wish I could share my photo with you. I tweaked the look just a little because my market didn’t have any decent berries.

  • I could never pull off this cake myself but having tasted it that night…you should make this cake ALL the time! Wish I had a bigger piece of it! So nice meeting you that night…best of luck with the second baby! :)

  • I’m sure this is a no brainer for some but for me…not so much. Is there any reason I COULDN’t make this in 4 – 8″ cake pans or 3 – 8 inch with the remainder poured into cupcakes?

  • Annie

    Sure, you’ll just need to adjust the baking times.

  • I did it! I’m amazed-it doesn’t take much…to amaze me that is. I may have over-whisked the batter or filled the pans a little too much (i’m not sure which). The edges of the cake couldn’t support the center and it kind of started to fold in over itself, but I figure this can be hidden in the frosting stage.

  • You are right this cake was a show stopper. I knew it was good when my nieces and Nephews who usually skip the cake course of desert ate their entire piece. Thanks for posting such great recipes.

  • Chelsea

    Hi Annie! I’m making this cake for my husbands B-day this coming Wed. Did you put the strawberries on the ganache while it was wet or after it dried? Do you know how much choc and white choc you used for the strawberries and did you just melt those in a double boiler or add anything like oil? THanks!

  • Annie

    Definitely put them on while it is still wet, otherwise they won’t stick. I don’t have measurements making chocolate covered strawberries, I just chop melted chocolate and go with it.

  • Alicia

    Hi Annie
    I made this just today and I absolutley love how it turned out. The look, the taste, everything! :) Thank you so much for sharing this recipe.

  • Alicia

    Oh and I have a question, how did you get your frosting on the cake to look so neatly done? (and your chocolate too) by the time it was finished cooling for 10 min it was a little thick and hard to drip it onto the cake.

  • Annie

    I just used a straight spatula for the frosting. My ganache was easily pourable at 10 minutes. If yours isn’t, you can always reheat and try again.

  • Anne

    Made this cake for my Pastors wife ( She was having a party and wanted something fancy) It was an etiquette party after all ! People freaked out over this cake. She said she had people calling her that weren’t even at the party wanting to know where “that cake came from” Thanks for the recipe.

  • Deb

    You were absolutely right-this cake was the hit of the party and our birthday girl could not have been more pleased. I did not have buttermilk so I substituted Greek yogurt. Cake was dark, moist, and lucious so I will have to go with the guess that this substitute did not effect the recipe’s outcome. Because the layers are SO big, next time I make this I will split each layer and fill them . . . Maybe something strawberry-ish will compliment this nicely. Thank you for yet another fabulous recipe!

  • Neera

    The cake looks absolutely stunning!!! Question about the chocolate covered strawberries, which also look so stunning. What do you use to drizzle the white chocolate? A pastry bag with tip? A spoon? Thanks!

  • Annie

    Plastic bag with the tip cut off.

  • Neera

    You do such a beautiful job! Thanks!

  • Neera

    Congratulations on the birth of your sweet little baby girl!


    I made this cake today for my brother in laws birthday. Instead of whipped cream filling I did bavarian cream filling with sliced bananas. I used the cake recipe and it was excellent. Probably the best chocolate cake I have ever had. Very Very moist. I did two 9in layers instead of three. Next time I would do three maybe four because it started to slide when it was transported. That was because the cake layers where so heavy and lots of filling. Either way it tasted and looked beautiful and all the guest and birthday boy were impressed! Thanks for the cake recipe and decoration idea! Will def. use again!

  • Vanessa

    I made this cake yesterday for a birthday party and it was a huge success! The only thing I changed was the amount of sugar. My Dad saw me pouring 4 cups and suggested I add less because the birthday was for a bunch of my aunts and uncles. I was hesitant because I usually follow recipes exactly, but I went with it, added 3 cups instead, and the cake turned out perfect! Not too sweet, still very chocolaty. I also made your Neapolitan cake last week and I followed it exactly and it turned out just perfect!

  • Sarah

    I have one question that you didn’t answer on your FAQ page, can I use vegetable shortening instead of butter?

  • Annie

    I never use shortening. I would not recommend it.

  • Robin

    does it matter if you use dutch processed chocolate?

  • Annie

    Please see the FAQ page.

  • Robin

    The recipe doesn’t specify which type of cocoa powder you used. In general, if you don’t specify does that mean you didn’t use dutch processed? I’m aware of the differences but unsure which type you used for this recipe…

  • Annie

    Oh sorry, I didn’t look at the recipe when responding. Yes, if it doesn’t specify I always assume regular (not Dutch process).

  • Robin


  • valentine

    I love this cake so much!! but the yield is to much, can I half the recipe? will it affect the final result?

  • Annie

    You can halve any recipe you want. Of course, you will need to adjust baking time if using different pan sizes.

  • KK

    I made this for an engagement party and it turned out AMAZING! I went into it thinking that I wouldn’t be able to make it look as good as the picture since I am not an experienced baker.. but it looked beautiful! I added some strawberrys between the layers of cake. Everyone couldn’t stop raving about how great it tasted!

  • Melissa

    I’m going to make this cake for a going away party and I recently tried SMBC and love it. Do you think vanilla SMBC would be a good choice for this cake or do you prefer the whipped cream frosting? Thanks!

  • Annie

    Definitely the whipped cream frosting.

  • Emma

    Made this for my 1920s themed birthday party last week, it was such a hit, and fit in perfectly with the theme!! :)

  • Cynthia

    How far in advance do you think this can be made?

  • Annie

    I think probably a full day would be okay. I’m not sure!

  • Ashley B.

    How did you get your whipped cream frosting to be so smooth and perfect? Even using a straight spatula, mine looks kind of clumpy! OH and this cake is amazing, I am making it for my mother in law for her birthday!

  • Annie

    I just used a straight edge spatula. That’s it! Sorry, I wish I had some special trick to share :)

  • Ashley

    Hi Annie,

    First, my sisters and I are obsessed with your blog! We call each other about your different posts! We even used a recipe of yours for my wedding goodie bags=)

    I want to make this cake for my wedding anniversary. Since I don’t love chocolate cake…Could you reverse everything? Inside vanilla, chocolate icing and vanilla ganache? If so, how would you do that?!

    Thanks so much. You are beyond amazing!! I don’t know how you do it all.

  • Annie

    You definitely could, but you’ll need to find a separate recipe for white chocolate ganache because the proportions are different. And it will need to be thinned out too, as this isn’t really a standard ganache but more of a glaze to make the nice smooth finish and neat dripping effect. I’m so glad to hear you enjoy the blog, and I love that you guys call each other about it :) Have a great anniversary!

  • Jennifer Vadocz

    I’m wanting to make this cake for a baby shower (for a girl!) and want to do a strawberry swiss meringue buttercream for the frosting/filling. I’ve never made it before and want to know if the buttercream is sturdy enough to support the cake layers? Thanks so much for your help!

  • Annie

    Sure, that would be fine. Enjoy!

  • Nancy

    I have been looking at this cake for 3 weeks since I first saw it and have been dying to make it! Turned out great. Ganache was a little thick and I only made 2 layers. The actual cake wad so moist and delicious! Thanks for the recipe!

  • The most comprehensive and very well thought out write up I have found on this subject on the net. Keep on writing, I will keep on coming by to read your new content. This is my fourth time coming by your blog.

  • Priya

    Hi,I am making this cake right now, I mixed it up as you have instructed no changes no variations, but my cake has cracked up all over n after 35 min the inside still kinda sticks to the toothpick, am awfully sad, tell me what may have I done wrong? Also how do you measure your solid and liquid measures, same volume cup or different.

  • Annie

    It sounds like something is off, but it’s impossible for me to know what. See the FAQ page under “what went wrong”. Many readers have made this recipe with great results. Better luck next time!

  • Priya

    Hey Annie… I left it in the oven for ten more minutes and the cake came off tasting great!!! moist..and delicious.. except for the cracks, and I have a feeling as to why it cracked, I had perhaps poured in too much batter into the pan and the temperature was a bit high, 180 degrees. Nonetheless the taste was awesome!!!!

  • Casey

    Hi Annie,
    I do admire the treats that you are producing in your kitchen!:) did you take up baking courses? anyway, back to the real question:), won’t the whipped cream frosting weep/melt? or just by adding enough confectioner’s sugar that solved the problem? thanks a bundle!

  • Annie

    No, the confectioners’ sugar keeps it stabilized. No formal training, just self teaching and lots of trial and error :)

  • Anastasia Yau

    I made your Chocolate Overdose Cake last year for my boyfriend’s birthday and I’m going to make this one for his 21st next week. So excited to make it!!

  • Carmen

    This cake looks so beautiful! I’m planning to make this for a friend’ s birthday and I was wondering. How long can I keep it in the fridge before giving it to her ? I love your blog btw and happy new year!

  • Anonymous

    Please read the previous comments and also view the FAQ page. Thanks.

  • Amanda

    Hi Annie, Happy New Year! I’m making Barbie cake for my niece this week and need a chocolate cake recipe for the Wilton Wonder Mold. Most posts about the mold suggest a dense cake and use cake mix and follow the pound cake recipe. I don’t want to use a mix. Do you think this chocolate would work in the mold? Or do you have another recipe you think would be better? I have let to fail following your recipes- always a hit. Thank you

  • Anonymous

    This is not a dense cake so probably not the best option. I’m not sure I would describe any of the cake recipes I have posted as dense. My first thought would be something like a pound cake. Good luck!

  • Ludivine

    Hi Annie,
    I made this cake for my mom’s birthday and it was a big hit! I is such a beautiful cake and tastes great too! It was well worth the effort.
    Thank you for all your inspiration, your blog definitely has gotten me in the kitchen motivated to try all kinds of new things! Keep up the great work and thanks again for all the inspiration!

  • Janeth_sicat

    Hi Annie I made this cake it’s awesome but I find it difficult. Never mind all my friends are pleased with this cake. I had only one question I almost bake this for 2 hrs because the middle side is soft. But I pre heat my oven before I start my baking. Do u have any suggestion? I hope u can help me

  • annieseats

    It sounds like there is maybe a problem with your oven. There is no reason that these cake layers should need two hours to bake.

  • Joelle

    I love your cakes–so beautiful. Do you bake in 2″ deep or 1 1/2″ deep pans? I want to convert to another size which is why I would like to know the specific size of pans. Thanks

  • annieseats

    I don’t know the depth, only the diameter. I didn’t realize they were typically made in different heights.

  • Erinlarson

    After perusing your blog for a few years and drooling over your recipes, I finally found this cake and made a devil’s bargain with myself: if I got into Columbia University, I would make this cake. December 8th rolled around (I applied Early Decision) and, can you believe it, I was accepted! It took me six more months to finally make the cake but I made it for my graduation party and received so many compliments. Thank you, thank you, thank you.

  • annieseats

    Congrats! That is so awesome.

  • Meiki Tsang

    Dear Annie,

    I am dying to try out this recipe!! But I was going to alter it to make a rocky road cake, using marshmallows and nuts for the topping. I need to toast the marshmallows on the top and I was wondering whether the heat from the melted chocolate and the marshmallows would melt the whipped cream frosting??

  • annieseats

    As long as you use a kitchen torch, you’ll be fine. Enjoy!

  • Hello,
    As I was making this cake I got a little confused with the parchment paper placement. Am I suppose to cover the entire pan with it and then pour the batter directly on top of the parchment paper?

  • annieseats

    Yes, cover the bottom of the cake pan and pour the batter on top. It prevents the cake layers from sticking. Enjoy!

  • dittocoe

    I made this cake in January of 2011 for my child’s 22nd birthday. It was absolutely amazing. The best cake I’ve ever made or eaten. Her birthday is next week and she requested this cake specifically. Thanks for such a wonderful recipe. It’s definitely a hit with my family.

  • eimear mcgann

    when you say baking soda,do you mean baking powder? Please help, I’m making this cake in a few hours and I’m lost :/

  • annieseats

    No, baking soda is different. When in doubt, don’t forget to Google!

  • eimear mcgann

    when you say baking soda,do you mean baking powder? Please help, I’m making this cake in a few hours and I’m lost :/

  • annieseats

    Please see my reply to your earlier comment. Thanks!

  • fatme

    Do you weigh the amount of cake batter that goes into the pan? or do you eyeball it? Thanks!!:)

  • annieseats

    You can do either but I prefer to do it by weight. Enjoy!

  • Shelly

    Made this cake for Thanksgiving. I know I keep repeating myself in comments, but your instructions are so exact and easy to follow, my cake came out beautifully! I do think that I’d do two layers next time, just because it’s a lot of cake, but three really gives it the WOW factor!

  • Shilpa

    Such an awesome looking cake! It was just what i had in mind for my parents anniversary. Came out fantastic and everyone went ga-ga over it.It was my first successfuI drip cake, so i was over the moon! Only I halved the recipe and made it in three 6″ rounds so that it would be taller. And to give it more chocolateyness, I sliced each round in half and filled every alternate layer with warmed up nutella and crushed chocolate wafers. Also i didnt have corn syrup, so i used honey to give the ganache a bit of shine. Thanks so much for the decor ideas…it def was a show stopper!!

  • Liz N.

    I made this cake for a girl friend’s birthday and it truly is STUNNING! I trimmed a bit of the cake to make the layers even and I ate those trimmings guilt-free. It is such a moist, tender, delicious cake! This recipe will be my go-to chocolate cake. Going through your recipe archives is like treasure hunting!

  • nowthatithinkofit

    I was happy to find this recipe, after my 17 year old mentioned a tuxedo cake she’d loved @ Whole Foods. Thank you! Absolutely delicious.
    -> A few things I learned – the author isn’t kidding that you need to allow time for the frosting to firm up in the fridge – the towering cake will slip and fall sideways. (guess how I learned that.) And the chocolate drizzle needs to firm up to get the max texture.
    -> So plan on 4-6 hrs. to make this cake. 30 mins to prep and make. 1 hr to bake, cool. Minimum of 2 hrs for cream to set, in fridge. Another 1-2 hrs for melting chocolate ingredients, to apply, fix and refrigerate for chocolate to get that great chewy texture.

    The other things that were challenges for me included:
    -> I didn’t have enough whipped cream filling and frosting because I took the two fat cake layers, cut them in two, to make a four layer cake. Double the frosting if you want to got that route.
    -> Quantity of chocolate for the top wasn’t enough to get that look like in the photo – or at least not for a beginner. My warm chocolate melted the cream so it wasn’t spreadable and kind of melted its way down the sides, leaving empty spaces at the top. I used strawberries and whipped cream rosettes to hide it a little.

  • Annie

    So glad it turned out well!