I went to an Italian restaurant and for the first time, had a piece of tuxedo cake.
The cake was two layers of white cake with a chocolate mousse/chocolate filling in the center. It was the best cake I had ever had!!!
What I want to know is how to make a cake filling as thick as a round cake which looks like its own piece of cake (similar to the chocolate cake with buttercream filling) you have pictured with the buttercream recipes that will keep its thickness and not not melt when the cake is sitting out in preparation for cutting.
Is that something that has to be chilled and then placed in between the two cake layers or what??? I want to experiment with different filling flavors between the cakes but don't know where to start. HELP!!!
From the editor:
There's a neat trick you can use to get the look you're after:
* Use a spring-form pan as a mold to stack a layer of white cake, then a layer of Whipped Chocolate Ganache, then white cake. Refrigerate for at least several hours, preferably overnight, to let the filling firm up, then unmold.
You can use this trick for all kinds of fillings. Just line the pan with plastic wrap before you start. This will ensure an easy removal every time.
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