Tuxedo Cake Costco Copy Cat Recipes

TUXEDO CAKE

Steps:

• Preheat your oven to 350°F, grease and line 2 8-inch cake pans with parchment paper.
• Sift and mix the dry ingredients in a small bowl.
• Cream together the butter and sugar until lightened.
• Whisk in the eggs and vanilla extract until fluffy.
• Whisk in the oil and sour cream until incorporated.
• Fold in half of the dry ingredients, then the buttermilk and coffee. Fold in the last of the dry ingredients until just combined.
• Bake the cakes for 30-35 minutes until a toothpick inserted comes out with moist crumbs. Cool in the tins for a few minutes, then remove and cool on a wire rack completely.
• Sift and stir the dry ingredients for the brownie.
• Melt the chocolate and butter in a bowl.
• Whisk the eggs, sugars, and vanilla extract until fluffy.
• Whisk in the chocolate mixture until thick.
• Fold in the dry ingredients.
• Pour the batter into a 9x5 loaf pan, greased and lined with parchment paper. Bake for 25-30 minutes until a toothpick inserted comes out with moist crumbs. Cool on a wire rack after resting in the pan for a few minutes.
• Melt the chocolate and butter.
• Whip the egg whites with the salt and cream of tartar until it reaches stiff peaks. Mix in half of the sugar while whipping.
• Whip the cream to stiff peaks.
• Whisk the eggs, sugar, and vanilla extract over a double boiler until thick and pale. Mix in the chocolate mixture.
• Fold in the egg whites, then fold in the cream until just combined.
• Pour over a prepared cake layer.
• Add chopped brownies pieces over top. Chill for an hour.
• Whisk the cream to stiff peaks.
• Whip the cream cheese until lightened.
• Melt the butter and white chocolate. (It may separate, that is okay).
• Whisk into the cream cheese until combined.
• Fold in the cream until incorporated.
• Pour over the chocolate mousse layer.
• Add the top layer of cake over top, and chill the cake overnight.
• Remove the foil, and clean the edges with a flat edge.
• Melt the chocolate and cream together. Wrap the edge of the cake in plastic wrap, and pour the ganache over the cake. Chill for at least 2 hours before serving. This cake tastes better over time.
• Slice into 12 slices.
• Enjoy!

KETO TUXEDO CAKE - COSTCO COPYCAT RECIPE

Steps:

• In a large bowl, beat the butter and the sweetener. Beat on medium speed, scraping down the sides of the bowl as necessary, until the mixture is pale yellow, light and fluffy, 1 to 2 minutes.
• Beat in the eggs one at a time until incorporated into a curdled-looking thin batter. In a medium bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, and teaspoon salt. With the mixer at medium speed, add the flour mixture a little at a time to the egg mixture until combined - add the vanilla extract. Pour the batter into a 8 x 8-inch square baking pan that has been lined with parchment paper.
• Bake, rotating once during cooking, until the top springs back when lightly touched and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool on a wire rack for 15 minutes. Slide a small knife around the edges to release and invert the cake and place it on a wire rack set over a baking sheet to cool completely. Slice the cake in half and set it in the freezer until ready to use.
• Whisk together the oil and the eggs and then add all the remaining ingredients and stir to incorporate. Spread the mixture into a loaf pan that has been greased well or lined with parchment paper. Bake at 350 degrees for about 10-12 minutes. Allow to cool and dice into small cubes. Set the brownies to the side or freeze until ready to use.
• Bloom the chocolate by combining the hot water and the cocoa powder and set it aside to cool slightly for about 5 minutes.
• Melt the chocolate in the microwave (30-second interval, stir and repeat for 15-second intervals until the chocolate melts).
• In a clean bowl, whisk the heavy cream, sweetener, and salt at medium speed for about 1 minute (or until it just begins to thicken). Increase the speed to high and whip until soft peaks form. Whisk the bloomed cocoa powder with the melted chocolate. Using a whisk, whisk 1/3 rd of the whipped cream mixture into the chocolate mixture to lighten the mixture. Then, using a rubber spatula, fold in the remaining whipped cream until no white remains. Place the mousse in the fridge.
• In a small bowl, sprinkle the gelatin over the water - let sit for 5 minutes. While waiting, place the white chocolate in a small bowl. Heat 1/2 cup of heavy cream to simmer (either in a saucepan or in the microwave) and add in the gelatin mixture and stir until fully dissolved. Pour the cream mixture over the white chocolate and whisk until the chocolate has melted and the mixture is smooth.
• Cool to room temperature stirring occasionally (about 5-8 minutes)
• In a clean bowl, whisk the remaining 1 cup of heavy cream at medium speed for 1 minute and then increase to high speed until soft peaks form. Using a whisk, whisk 1/3 rd of the whipped cream mixture into the white chocolate mixture to lighten the mixture. Using a rubber spatula, fold in the remaining whipped cream until no white remains
• Place the mousse in the fridge.
• Take a high-rimmed loaf pan (or line a pan with acetate or aluminum foil to form a collar above the top rim) and line it with a parchment paper sling (this will allow for easy removal of the cake)
• Place one of the cake layers on the bottom of the pan. Spread the chocolate mousse over the cake and sprinkle the brownies over the mousse. Next, spread the white chocolate mousse over the brownies followed by the remaining cake layer
• Place in the fridge to set (at LEAST 3 hours but preferably overnight)
• When ready to serve, remove the acetate or aluminum foil collard and use the parchment sling to remove the cake from the loaf pan. Slice and enjoy!

TUXEDO CAKE ~ COSTCO COPY CAT RECIPE

Steps:

• Prepare 1- ⅛ sheet pan with pan grease & parchment paper liner for the fudge brownies recipe
• Prepare 1- ¼ sheet pan with pan grease & parchment paper liner for the chocolate cake recipe
• Preheat the oven to 350°F
• First mix the chocolate cake recipe as per the instructions on that post and bake in the prepared ¼ sheet pan for approximately 25-30 minutes or when a toothpick inserted into the center comes out with moist crumbs
• Meanwhile prepare the fudge brownie recipe as per the instructions on that post being very careful with the math on both recipes since you are halving both to accommodate this smaller recipe.
• Bake the brownie batter in the prepared ⅛ sheet pan for 20 minutes or when a toothpick inserted into the center comes out with moist crumbs, not raw batter.
• Cool the cake & the brownies fully and then line your large loaf pan with plastic wrap.
• Cut the cake to fit in the bottom and use the remaining for the top layer.
• Cut the cooled brownie into small chunks
• Reserve both the cake lined loaf pan and the brownie chunks in the refrigerator until needed.
• Prepare the vanilla bean mousse by combining the vanilla bean pod (scraped of its seeds) with the plant milk and the agar in a medium sauce pot
• Bring to a boil and then remove the vanilla bean pod *rinse & dry it off and place in a bowl of sugar for vanilla sugar!
• Pour the hot milk mixture over the vegan white chocoalte in a large mixing bowl & whisk smooth
• Let it cool slightly but not to cold or it will set too much *see video visual for clarification
• Meanwhile prepare your meringue with the aquafaba by whipping it with the cream of tartar to foamy.
• Once it start to gain strength and gets thicker and glassy add the sugar very slowly and keep whipping until it is firm glossy stiff peaks.
• Next whip the vegan whipping cream of your choice to medium peaks
• Fold the whipped cream into the white chocolate vanilla bean mousse base and then gently fold in the aquafaba.
• Pour the mousse into the prepared loaf pan with the cake lining and sprinkle the brownie chunks over top
• Refrigerate to set while you prepare the chocolate mousse layer
• Melt the vegan semi sweet chocolate over a double boiler or in the microwave.
• Sprinkle the agar powder over the hot coffee bring it to a boil and then keep it warm in a pan of hot water to prevent it from setting.
• Whip the coconut fat from the tops of the cans of coconut milk to medium peaks
• Then prepare the aquafaba by whipping the bean liquid in a high speed balloon whip stand mixer with the cream of tartar until thick & glossy, slowly add the sugar
• Whisk the warm agar/coffee into the chocolate and then cool slightly but not to cold
• Fold in the whipped coconut cream, then fold in the whipped aqaufaba.
• Immediately pour over the vanilla bean mousse layer & brownie chunks in the pan
• Top with the remaining cake and refrigerate everything overnight or freeze for 4 hours to set completely
• Unmold the cake and then glaze the top with ganache icing and a decoration of white chocoalte striping if desired

COPY CAT COSTCO MOUSSE CAKE FILLING

Steps:

• Combine all in a bowl and mix with hand blender until smooth and thick.
• For Vanilla - Use Vanilla flavored pudding.
• For Milk Chocolate - Use chocolate pudding.
• For dark chocolate - Use chocolate pudding and add 2 T cocoa powder (or more to your liking).
• For cheesecake flavored - Use cheescake pudding.
• Be sure to use it on cooled layer cakes and refrigerate it after it is mixed and/or on the cake. You can use fat free milk if you want to but it is no where near as rich, thick and creamy.