Low Sodium Tuxedo Cake
Indulge in the rich and decadent flavors of a **Low Sodium Tuxedo Cake**, a show-stopping dessert perfect for health-conscious celebrations. This moist, layered cake features a harmonious blend of chocolate and vanilla, enhanced with low-sodium ingredients like baking powder, baking soda, and bittersweet chocolate to keep the flavor bold but the salt content in check. The dark chocolate ganache cascades elegantly over the layers, while a creamy white chocolate ganache adds a luxurious and decorative finishing touch. Using unsweetened applesauce for added moisture and low-sodium buttermilk for a subtle tang, this cake offers a healthier twist on the classic tuxedo cake without compromising on taste or presentation. Ideal for gatherings or as a centerpiece dessert, this recipe is proof that indulgence can be heart-smart and delicious.
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Ingredients
- 2.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking powder (low sodium or sodium-free)
- 1 teaspoon Baking soda (low sodium or sodium-free)
- 2 cups Granulated sugar
- 1 cup Unsalted butter
- 3 Large eggs
- 0.5 cup Unsweetened applesauce
- 1 cup Buttermilk (low sodium; or substitute with milk and vinegar)
- 2 teaspoons Vanilla extract
- 8 ounces Bittersweet chocolate (low sodium)
- 8 ounces White chocolate (low sodium)
- 1.5 cups Heavy cream
- 1 cup Powdered sugar
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Step 2
In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and granulated sugar.
Step 3
In a separate large mixing bowl, cream the unsalted butter until light and fluffy. Beat in the eggs one at a time, followed by the unsweetened applesauce and vanilla extract.
Step 4
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
Step 5
Pour the batter evenly into the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to fully cool.
Step 6
While cakes are cooling, prepare the dark chocolate ganache by heating 1/2 cup of heavy cream in a saucepan over medium heat until just simmering. Pour over the finely chopped bittersweet chocolate and let sit for 5 minutes. Stir until smooth. Set aside to cool slightly.
Step 7
To make the white chocolate ganache, repeat the same process by heating 1 cup of heavy cream and pouring it over the chopped white chocolate. Let sit for 5 minutes before stirring until smooth. Allow to cool to a spreadable consistency.
Step 8
Once both cakes are completely cool, level the tops if necessary to create even layers. Place one cake layer on a serving plate and spread a layer of white chocolate ganache over the top.
Step 9
Place the second cake layer on top and pour the dark chocolate ganache over the entire cake, letting it drip down the sides for a dramatic effect.
Step 10
Transfer the remaining white chocolate ganache into a piping bag (or a small plastic bag with a corner snipped off) and pipe decorative swirls or lines over the dark chocolate ganache.
Step 11
Refrigerate the cake for at least 1 hour to set the ganache before serving. Slice and enjoy!
Nutrition Facts
| Serving size | (2463.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8375.4 |
| Total Fat 405.7g | 0% |
| Saturated Fat 234.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1223.6mg | 0% |
| Sodium 597.1mg | 0% |
| Total Carbohydrate 1163.7g | 0% |
| Dietary Fiber 89.7g | 0% |
| Total Sugars 788.6g | |
| Protein 118.2g | 0% |
| Vitamin D 247.0IU | 0% |
| Calcium 1248.7mg | 0% |
| Iron 73.4mg | 0% |
| Potassium 5664.4mg | 0% |
Source of Calories