Are you craving that decadent, rich chocolate and strawberry dessert you've always enjoyed at The Cheesecake Factory? Well, get ready to be amazed! This recipe unlocks the secret to recreating their famous Tuxedo style cake, bringing the restaurant experience right to your kitchen. It's easier than you think, and the result is unbelievably delicious – a perfect balance of creamy, chocolatey richness and juicy, sweet strawberries. This homemade version is a guaranteed crowd-pleaser, ideal for birthdays, special occasions, or simply a delightful treat for yourself. Get ready to impress!
Ingredients:
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup freshly brewed hot coffee
For the Chocolate Ganache:
- 1 cup heavy cream
- 12 ounces semi-sweet chocolate, finely chopped
For the Strawberry Filling:
- 16 ounces fresh strawberries, hulled and sliced
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
For the Whipped Cream:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Chocolate Cake:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Slowly pour in the hot coffee, mixing until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Preparing the Chocolate Ganache:
- In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Remove from heat and pour over the chopped chocolate.
- Let it sit for a few minutes, then whisk until smooth and glossy.
- Let the ganache cool slightly before using.
Making the Strawberry Filling:
- In a medium saucepan, combine the sliced strawberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat, stirring frequently, until the strawberries soften and the mixture thickens slightly (about 5-7 minutes).
- Remove from heat and let cool completely.
Assembling the Cake:
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate or cake stand.
- Spread half of the cooled strawberry filling evenly over the cake layer.
- Pour half of the chocolate ganache over the strawberry filling.
- Top with the second cake layer.
- Frost the entire cake with the remaining chocolate ganache.
- In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Pipe or spread the whipped cream around the edges of the cake, creating a beautiful, elegant finish.
- Decorate with fresh strawberries if desired.
Tips and Variations:
- For a richer chocolate flavor, use dark cocoa powder.
- You can use store-bought whipped cream to save time.
- Add a layer of chocolate shavings for extra indulgence.
- Feel free to experiment with other berries in the filling, such as raspberries or blueberries.
- If you want a taller cake, use three layers instead of two.
Nutritional Information (per serving, approximate):
Calories: Approximately 500-600 (This will vary depending on the exact ingredients and portion size). This is a decadent dessert, so enjoy it in moderation!
This recipe delivers a truly impressive dessert experience. The combination of moist chocolate cake, tangy strawberry filling, rich ganache, and fluffy whipped cream is simply irresistible. Enjoy the process of making this delicious and easy recipe, and savor every bite!