This Chocolate Tuxedo Cream Cheesecake is every dessert you love combined into one. Moist chocolate cake, smooth mute classic cheesecake, and sweet cream cheese frosting blends together to create a sublime dessert.
And that says nothing of how absolutely stunning this Chocolate Tuxedo Cream Cheesecake looks on the inside.
Chocolate Tuxedo Cream Cheesecake
This Chocolate Tuxedo Cream Cheesecake combines moist chocolate cake, smooth mute classic cheesecake, and sweet cream cheese frosting to create a sublime dessert.
In my opinion, most tuxedo cakes are too dark, and lack enough of a white component. Truly, the contrast of black and white is what makes a man wearing a tuxedo look so sharp and handsome. Black straight lines covering broad shoulders and long legs, casting shadows upon a white torso gleaming underneath a full suit and black bow tie.
It’s like a present to be unwrapped.
Black Velvet Cake
You could even call this cake a black velvet cake. The addition of vinegar in this recipe works the same way it does in red velvet cakes. It increases the acidity and not only softens the cake, but brings out the deep brown shades of color in the cocoa beans creating an even darker shade of black.
My Favorite Cake
This Chocolate Tuxedo Cream Cheesecake is my absolute favorite cake. I love the pairing of both chocolate and vanilla, and how you don’t have to choose between either one. I love the sleek and sophisticated way it looks, even though it really isn’t that much work. I love how it tastes with every bite containing the perfect ratio of cake to cheesecake to frosting.
Did I already say this Black Tie cake is the best? Because it is. It’s reason enough to throw an event, just so you can make a chocolate affair cake!
Chocolate Tuxedo Cream Cheesecake
- 9" Springform pan
- 9" Cake Pan
- 16 oz. cream cheese
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup sour cream
- pinch of salt
- 1 ½ cups of butter
- 1 ½ cups sugar
- 4 eggs
- 1 teaspoon salt
- 2 teaspoons baking soda
- ½ cup cocoa powder
- 2 ½ cups flour
- 1 cup buttermilk
- 1 tablespoons vinegar
- 3 cups powdered sugar +/-
- 8 oz. cream cheese
- 1 cup butter
- 1 teaspoon vanilla
- Beat cream cheese and sugar together until light and fluffy
- Add eggs, one at a time, beating well after each
- Whisk in vanilla, sour cream and salt
- Pour batter into two 9″ round springform pans lined with parchment paper
- Bake at Fahrenheit 325° 20 minutes, or just until cake is set
- Allow to cool completely
- Remove outer rim of springform pan
- Place cakes inside freezer
- Beat butter and eggs until incorporated and fluffy
- Add eggs and beat until batter changes to lighter color
- Fold in salt, soda, powder and 1 cup of flour
- Stir in buttermilk and vinegar, just until mixed
- Fold in remaining 1 ½ cups flour
- Evenly divide batter between three 9″ round pans lined with parchment paper
- Bake at F350° for 25 minutes, or until cake springs back to the touch
- Allow to rest for 5 minutes, then invert on cake rack to cool completely
- Beat until soft, creamy and spreadable
- Remove cheesecake from freezer
- Using a butter knife, pry cheesecake off bottom of pan
- Peel off parchment paper
- Assemble cake beginning and ending with chocolate layers, and alternate with cheesecake layers
- Apply a thin layer of frosting between each layer
- Apply crumb coating to outside and top of cake
- Frost cake with remaining frosting
- Cover with chocolate shavings (optional)
Chocolate Tuxedo Cream Cheesecake Versions
There are numerous versions of this cake across the web, but this one is the best.
Some versions, like the Cheesecake Factory include three different types of filling: a chocolate cake, a chocolate cheesecake and a vanilla chocolate chip mousse. It looks nothing like a tuxedo.
Other versions have alternating layers of chocolate cake, and two different types of cheesecakes. But have you ever seen a tuxedo with more than two colors? It’s blasphemy. There are just some things that cross the line.
This Chocolate Tuxedo Cream Cheesecake is the best. It’s simple. It’s elegant, and despite how gorgeous it is, it really isn’t all that hard to pull off.
The chocolate shavings are totally optional. Some days I make this cake, I love the sleek clean smooth white exterior.
Other days, I like the idea of additional chocolate. Plus, they offer a hint of what is inside.
The chocolate shavings are a great way to hide any dark crumbs that leak through the frosting, and they offer a dramatic touch. Either way, the cake + cheesecake is what really makes this cake superb.
How Much Time Do You Need to Make This Chocolate Tuxedo Cream Cheesecake?
All together, you need about 24 hours to make this cake.
The reason for that is because you need to give the cheesecake enough time to completely freeze. If you don’t, you will have no way of layering the cheesecake in between the cake layers.
The cheesecake would completely fall apart.
Make the cheesecake first, and once it cools to room temperature after baking, freeze it overnight. Make the chocolate cake a few hours before you are ready to assemble it.
The morning you want to serve this cake, remove the cheesecake from the freezer and put it together. Once the cake is frosted and decorated, allow the cheesecake to thaw for at least 2 hours until the entire cake is the same temperature before serving.
Make This Chocolate Tuxedo Cream Cheesecake
If you make this Chocolate Tuxedo Cream Cheesecake, tag @Fahrenheit350sweets on Instagram so I can see it! And I’d love it if you left a review and a comment below!
I'm really excited to make this 5 layers of deliciousness! what is the crumb coating you refer to? What kind of chocolate shavings do you use?
Hi Shauna! I just used the same frosting to apply a crumb coat since the cake was chocolate and the frosting was white I just wanted to ensure no crumbs bled through. There is enough frosting to apply a light skim coat and then finish with a thick outer layer.
As for the chocolate shavings, I just grated some a big brick of chocolate on the outside of the cake immediately after frosting. I angled the hand grater (or you could use a zester) at an angle that they fell on the cake.
Have fun with it, it's a truly delicious cake! Thanks for reading!
the Chocolate cake turned out so horribly dry… it was depressing because it was a lot of effort to make all these layers. not sure what happened… just giant let down for party. now I have a giant cake… any ideas how to rescue it? I hate wasting!
Oh, I'm sorry to hear that! How disappointing! If you live at very low altitude you may need to decrease your flour by a 1/2 cup or so – or it could be your baking time. This cake should not be dry.
To salvage your cake, I would crumble the cake into a large bowl and mix it with the cheesecake layers. Add enough frosting just until the taste and texture is to your likely. (Essentially you will be making cake bites.) Form bite size balls out of the mixtures, and dip in melted chocolate or nuts, and let set.
Alternatively, you could just mix the frosting with the chocolate cake and spread the layers on top of the cheesecake layers like frosting. You could then make extra frosting and decorate the cake as shown.
I hope that helps!
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