recipe of ultimate Tuxedo cake

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuxedo cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuxedo cake is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuxedo cake is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 100g butter, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 1 teaspoon vanilla bean paste
  • 190g (1 1/4 cups) self-raising flour
  • 30g (1/4 cup) dark cocoa
  • 80ml (1/3 cup) milk
  • 80ml (1/3 cup) Framboise liqueur or Chambord
  • 250g fresh raspberries, plus extra, to decorate
  • 200g dark chocolate, melted, cooled

Method

  • Step 1
    Preheat oven to 180C/160C fan forced. Grease base and sides of a 7.5cm-deep, 7 x 23.5cm (base measurement) loaf pan and line with baking paper.
  • Step 2
    Place butter, sugar, eggs and vanilla in a bowl. Use electric beaters to beat on low for 30 seconds. Add flour, cocoa and milk. Beat on low for a further 30 seconds until combined. Increase speed and beat for 1 minute until smooth, scraping down sides. Spoon mixture into prepared pan and smooth the surface. Bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Turn pan upside down on a wire rack and allow cake to cool in pan completely.
  • Step 3
    For the buttercream, use electric beaters to beat the butter in a bowl until soft. Gradually add the icing sugar and milk, until pale and creamy.
  • Step 4
    Cut the cake horizontally into 4 even layers. Wash the loaf pan and re-line with baking paper. Place the top layer of the cake, cut-side up, in the base of the prepared pan. Brush with a little liqueur and spread with a thin layer of buttercream. Sandwich with the next layer of cake, pressing down gently to ensure the layers are even. Brush with liqueur, then spread with a thin layer of buttercream. Place raspberries, point side down, in even rows over the buttercream, gently pressing down. Spread the next layer of cake with buttercream. Place the layer, buttercream-side down, on top of the raspberries, gently pressing to sandwich the berries and allowing buttercream to fill the raspberry centres. Repeat with the liqueur, buttercream and the final layer of cake. Cover with plastic wrap and place in the fridge for 1 hour to firm.
  • Step 5
    Carefully remove cake from pan. Spread top and sides with remaining buttercream. Place in the fridge for 1 hour or until firm.
  • Step 6
    Place the cake on a serving platter. Reserve 2 tbs of the melted chocolate. Pour the remaining chocolate over the top of cake, allowing it to drip down the sides. Drizzle the extra raspberries with the reserved chocolate. Place on top of cake.

So that’s going to wrap it up for this exceptional food Tuxedo cake recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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