Decadent Tuxedo Cake Recipe – Gluten Free

If you’re looking for a showstopper dessert that’s both delicious and visually stunning, this Tuxedo Cake is a perfect choice. With layers of rich, gluten-free chocolate cake and a creamy mascarpone filling complemented by the sweetness of white chocolate and tartness of red currants, this cake is sure to impress at any celebration or dinner party.

Ingredients You’ll Need

For the Cake:

• 110 g (4 oz.) gluten-free all-purpose flour
• ½ tsp xanthan gum (helps with texture in gluten-free baking)
• 30 g (1 oz.) cacao powder
• ½ tsp baking powder
• 1 tsp baking soda
• Pinch of salt
• 1 large egg, at room temperature
• 90 g (3 oz.) coconut cream (or heavy cream if not dairy-free)
• 60 ml (2 oz.) coconut oil
• 60 ml (2 oz.) buttermilk (or a dairy-free substitute)
• 60 ml (2 oz.) hot water
• 1 tsp vanilla extract

For the Filling:

• 500 g (1 lb.) mascarpone cheese
• 2/3 cup coconut cream (or dairy cream for a non-dairy-free version)
• 100 g (3.5 oz.) white chocolate
• 3 tbsp red currants, plus more for decoration

Step-by-Step Instructions: How to Make Tuxedo Cake

1. Prepare the Cake:

• Preheat the oven to 180°C (350°F). Grease a 15 cm (6-inch) round cake pan with butter and lightly dust it with flour. Alternatively, you can use three smaller cake pans for thinner layers.
• In a medium-sized bowl, whisk together the gluten-free flour, xanthan gum, cacao powder, baking powder, baking soda, and salt.
• In a separate bowl, combine the wet ingredients: whisk the egg, coconut cream, coconut oil, buttermilk, and vanilla extract until well mixed.
• Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and add the hot water. Mix everything together until smooth and well-combined.
• Bake the cake: Pour the batter into the prepared cake pan (or divide it between 3 pans). Bake for 40 minutes if using a single pan, or 20-22 minutes if using multiple pans. The cake is done when a toothpick inserted into the center comes out clean.
• Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

2. Prepare the Mascarpone Filling:

• Melt the white chocolate: Microwave the white chocolate for about 30-60 seconds, stirring halfway through. Let it cool slightly.
• Whisk the mascarpone mixture: In a large bowl, whisk together the mascarpone cheese and coconut cream until smooth and creamy.
• Add the melted white chocolate to the mascarpone mixture and whisk until well combined.
• Fold in the currants: Divide the filling into two equal parts. Gently fold the red currants into one half of the filling.

3. Assemble the Cake:

• Once the cake layers are completely cool, use a serrated knife to carefully cut the cake into three even layers.
• Place the first layer of cake on a serving plate and spread half of the currant-filled cream on top.
• Add the second layer of cake and spread the remaining currant cream on top.
• Place the final layer of cake and cover the entire cake with the remaining plain mascarpone filling, spreading it evenly over the top and sides.
• Decorate the cake with the remaining red currants for a festive, elegant touch.

4. Chill & Serve:

• Refrigerate the cake for at least 2 hours before cutting and serving. This allows the filling to set and the flavors to meld together.
• Once chilled, slice, serve, and enjoy the rich, creamy goodness of your homemade Tuxedo Cake!

Tips and Variations for Your Tuxedo Cake

• Substitute for Mascarpone: If you can’t find mascarpone, you can use cream cheese or even ricotta for a similar creamy texture with a slightly different flavor.
• Make It Dairy-Free: For a completely dairy-free cake, swap the coconut cream with a non-dairy alternative, such as almond or cashew cream. Use a dairy-free white chocolate to keep the recipe vegan.
• Chocolate Swap: If you’re not a fan of white chocolate, dark chocolate makes a great substitution for a richer, less sweet flavor.
• Add More Fruit: You can mix in fresh berries like raspberries, blueberries, or strawberries for added flavor and texture.

How to Store and Reheat Your Tuxedo Cake

• Storage: Store leftover cake in an airtight container in the fridge for up to 3 days. The cake stays moist and delicious even after a couple of days.
• Freezing: You can also freeze the cake for up to 1 month. To reheat, let the cake thaw in the fridge overnight, and serve chilled or at room temperature for the best texture.

Meal Pairing Suggestions

• Beverage Pairing: This cake pairs beautifully with a cup of herbal tea such as chamomile or peppermint. For something a little more indulgent, enjoy it with a glass of sweet dessert wine or a rich coffee.
• Side Pairing: Serve this dessert alongside a light fruit salad or even a scoop of vanilla ice cream for an extra indulgence.

Frequently Asked Questions (FAQ)

• Q: Can I make this cake ahead of time?
  A: Absolutely! This cake actually tastes better after a day or two as the flavors meld together. Just be sure to store it properly in the fridge.
• Q: Can I use regular flour instead of gluten-free flour?
  A: Yes, you can use regular all-purpose flour if you’re not avoiding gluten. Just skip the xanthan gum, as it’s specifically for gluten-free baking.
• Q: How can I make the filling thicker?
  A: If you prefer a thicker filling, you can add a little more mascarpone or cream cheese to the mixture, depending on your flavor preference.

The Tuxedo Cake is a stunning and indulgent dessert that’s sure to impress at any occasion. With its gluten-free chocolate cake layers, creamy mascarpone filling, and fresh currant garnish, it’s a treat that combines elegance and deliciousness. Whether you’re making it for a special event or just to satisfy your sweet tooth, this cake is a guaranteed hit!

If you enjoyed this recipe, don’t forget to share it with friends and family! Let us know how it turned out in the comments below, and feel free to share any variations you tried. Happy baking!

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