“Tuxedo” cake is a cake like no other! Made with two layers of no-bake cheesecake filling and rich, chocolate cake layers, which are soaked with chocolate syrup and caramel sauce! Every bite of this cake is heavenly and melts in your mouth! The combination of cheesecake and chocolate is irresistible!
For Chocolate Cake Layers:
6 tablespoons butter, softened at room temperature
3/4 cup white granulated sugar
3 large egg whites
1 teaspoon vanilla extract
1/2 cup milk
3/4 cup all-purpose flour
1/4 cup dark cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
For No-Bake Cheesecake Filling:
3, 8-oz bricks cream cheese, softened at room temperature
1/2 cup sour cream
3/4 cup sweetened condensed milk
2 teaspoons vanilla
1 1/2 tablespoons unflavored gelatine
2 to 3 tablespoons water
1/2 cup EACH: dark chocolate chips, white chocolate chips
chopped chocolate or caramels
dark chocolate for garnish
Prepare the chocolate cake layer first. Preheat oven to 350F.
Line a 9-inch spring form pan with parchment paper and spray sides with non-stick spray.
In a large bowl, cream together the butter and sugar. Add the egg whites and vanilla extract and beat until light and fluffy.
Pour in the milk. In separate bowl, combine the dry ingredients: flour, cocoa powder, salt, and baking powder. Using a sifter, add the dry ingredients and mix just until combined; do not over mix!
Bake cake in preheated oven for 35-40 minutes or until the center is set and toothpick inserted into center comes out clean. Remove cake from spring form pan and cool completely.
Once cooled, split the cake layer in half using a long, serrated knife; set aside.
Prepare the cheesecake filling: place the cream cheese into a stand mixer bowl and beat the cream cheese for 8 to 10 minutes until cream cheese is very light and fluffy. Scrape down the sides of the bowl often to get all the cream cheese mixed!
Add the sour cream, sweetened condensed milk and vanilla. Continue to mix for a few minutes until ingredients are well mixed.
Place the two different chocolates into separate bowls. Using a double boiler or microwave, melt the chocolate until smooth; set aside.
Prepare the gelatin: dissolve the gelatin in a small bowl. Heat the gelatin in the microwave for 1 minute, stirring every 10 seconds, until gelatin is smooth and melted. If using sheet gelatin, allow the gelatin to bloom for at least 5 minutes.
Next, temper the gelatin: add about 1 cup of the cheesecake filling to the gelatine and whisk until well-combined. Then add the tempered gelatine into the remaining cheesecake filling. Mix on high speed for a few minutes and scrap down sides of bowl often.
Working quickly, divide the cheesecake filling between the two bowls of melted chocolate. Using a spatula, fold the chocolate and filling together.
Next, assemble the cake. Use the same spring form pan used for the cake layer. Drop one chocolate cake layer into the pan and drizzle a generous amount of chocolate syrup and caramel sauce over the top; can also add chopped chocolate or chocolate covered caramel bits. Add the dark chocolate cheesecake filling and spread evenly to the edges.
Top with second cake layer and repeat the process. Smooth the top of the cake with an off-set spatula that has been warmed under hot water. Set cake into refrigerator to set for about 4 hours, or overnight.
To release the cake from the spring form pan, run a flat spatula along the edges. To garnish the cake, melt 1/3 cup dark chocolate chips and transfer the melted chocolate into a ziplock bag; drizzle over the top.
Keep cake refrigerated and covered to avoid drying; remove about 30 minutes prior to serving.