Best The Tuxedo Recipes

TUXEDO CAKE

Steps:

• Preheat your oven to 350°F, grease and line 2 8-inch cake pans with parchment paper.
• Sift and mix the dry ingredients in a small bowl.
• Cream together the butter and sugar until lightened.
• Whisk in the eggs and vanilla extract until fluffy.
• Whisk in the oil and sour cream until incorporated.
• Fold in half of the dry ingredients, then the buttermilk and coffee. Fold in the last of the dry ingredients until just combined.
• Bake the cakes for 30-35 minutes until a toothpick inserted comes out with moist crumbs. Cool in the tins for a few minutes, then remove and cool on a wire rack completely.
• Sift and stir the dry ingredients for the brownie.
• Melt the chocolate and butter in a bowl.
• Whisk the eggs, sugars, and vanilla extract until fluffy.
• Whisk in the chocolate mixture until thick.
• Fold in the dry ingredients.
• Pour the batter into a 9x5 loaf pan, greased and lined with parchment paper. Bake for 25-30 minutes until a toothpick inserted comes out with moist crumbs. Cool on a wire rack after resting in the pan for a few minutes.
• Melt the chocolate and butter.
• Whip the egg whites with the salt and cream of tartar until it reaches stiff peaks. Mix in half of the sugar while whipping.
• Whip the cream to stiff peaks.
• Whisk the eggs, sugar, and vanilla extract over a double boiler until thick and pale. Mix in the chocolate mixture.
• Fold in the egg whites, then fold in the cream until just combined.
• Pour over a prepared cake layer.
• Add chopped brownies pieces over top. Chill for an hour.
• Whisk the cream to stiff peaks.
• Whip the cream cheese until lightened.
• Melt the butter and white chocolate. (It may separate, that is okay).
• Whisk into the cream cheese until combined.
• Fold in the cream until incorporated.
• Pour over the chocolate mousse layer.
• Add the top layer of cake over top, and chill the cake overnight.
• Remove the foil, and clean the edges with a flat edge.
• Melt the chocolate and cream together. Wrap the edge of the cake in plastic wrap, and pour the ganache over the cake. Chill for at least 2 hours before serving. This cake tastes better over time.
• Slice into 12 slices.
• Enjoy!

TUXEDO NO. 2

Steps:

• Chill a coupe glass. Rinse with absinthe, then toss out excess liquid.
• In a mixing glass three-quarters filled with ice, stir the vermouth, liqueur and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.

TUXEDO

Steps:

• Chill a coupe glass. Rinse with absinthe, if using, then toss out excess liquid.
• In a mixing glass three-quarters filled with ice, stir the gin, sherry and bitters until chilled, about 15 seconds. Strain into the coupe glass. Garnish with lemon twist.

HIS AND HERS TUXEDO CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
• Pour 1/2 cup water into a microwave-safe glass bowl and bring to a boil. In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt and whisk until combined. Add the milk, vegetable oil, vanilla, egg and boiling water and whisk to combine. Scrape down the sides of the bowl and continue to whisk until all the ingredients are fully incorporated.
• Fill the liners three-quarters full with the batter and bake until cooked through, about 20 minutes. Cool the cupcakes completely before frosting.
• For the vanilla bean cream filling: Combine the granulated sugar, salt and egg whites in the bowl of a heavy-duty stand mixer and set the bowl over a medium saucepan of gently simmering water. Whisk until the sugar is dissolved and the mixture is frothy and smooth and registers 160 degrees F on a candy thermometer, about 5 minutes.
• Transfer the bowl to the mixer and beat on high speed with a whisk attachment until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes. With the mixer running, add the butter one piece at a time. Continue beating until all of the butter is incorporated and the mixture looks smooth. Separate out 1 cup of the buttercream and add the vanilla bean paste. Set aside for filling the cupcakes.
• For the espresso buttercream: Add the confectioners' sugar and espresso to the remaining buttercream and beat on low speed with a paddle attachment until smooth.
• For the chocolate shell: In small microwave-safe bowl, combine the chocolate and oil. Microwave on medium heat for 1 1/2 minutes, stirring halfway through. Cool completely before using.
• To assemble: Cut out a hole in each cupcake and fill with some vanilla bean cream filling. Frost each cupcake with some espresso buttercream. Refrigerate for about 15 minutes, and then dip half of each cupcake in the chocolate shell. Refrigerate again for about 10 minutes.

TUXEDO CAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F. Spray 4 (8-inch) round cake pans with cooking spray. Set aside.
• Prepare the white cake layers. In a large mixing bowl, combine the white cake mix, water, oil, and egg whites until moistened. Beat at medium speed for 2 minutes.
• Divide the white cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
• Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
• Prepare the chocolate cake layers. In a large mixing bowl, combine the devil's food cake mix, water, oil, and eggs until moistened. Beat at medium speed for 2 minutes.
• Divide the chocolate cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
• Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
• Make the buttercream. In a large mixing bowl fitted with a wire whisk, combine 4 cups of the powdered sugar, 1 cup of the butter, and 1 teaspoon of the vanilla extract.
• Beat well to combine. Add the milk 1 teaspoon at a time until the desired spreadable consistency is achieved. Remove 1/3 of the white buttercream frosting to a bowl.
• To the remaining 2/3 still in the mixing bowl, add the cocoa powder. Beat well to combine. Set aside.
• In another large mixing bowl, fitted with a wire whisk, combine the remaining 4 cups of powdered sugar, remaining 1 cup of butter, and remaining 1 teaspoon of vanilla extract. Beat well to combine. Add the milk, one teaspoon at a time, until the desired spreadable consistency is achieved.
• Using a serrated knife, cut the rounded top off of the cakes to make a level surface.
• Place one of the chocolate layers down on a cake stand or serving platter. Top with half of the chocolate buttercream.
• Stack one of the white cake layers on top . Frost with about 1/4 of the white buttercream.
• Place the other chocolate cake layer on top. Frost with the remaining chocolate buttercream.
• Place the last white layer on top. Frost the top and the sides of the cake with the remaining white buttercream. Refrigerate until the buttercream is set, at least an hour.
• In a small saucepan over low heat, combine the semisweet chocolate and whipping cream. Cook, stirring frequently, until the chocolate is melted and smooth. Cool for 5 minutes.
• Pour the ganache mixture on top of the chilled cake and allow it to drip down the sides of the cake.
• Decorate the top of the cake with grated white chocolate or white chocolate curls. Refrigerate until ready to serve.
• Slice and serve.