why make this recipe
Tuxedo Cake is not just any dessert; it’s a dream come true for chocolate lovers. With layers of rich chocolate cake and two types of silky mousse, this cake offers an indulgent experience that’s hard to resist. Whether you’re celebrating a special occasion or just want to satisfy your sweet tooth, this cake is perfect. Plus, it’s visually stunning with its classic tuxedo look, making it a show-stopper for any gathering.
how to make Tuxedo Cake
Ingredients
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ½ cup (50g) cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ cup (120ml) whole milk, room temperature
- 2 large eggs, room temperature
- ½ cup (128g) sour cream, room temperature
- ½ cup (110g) vegetable oil
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (240ml) hot water
- 4 large egg yolks
- 2 cups (480ml) heavy cream
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3.5 oz (100g) dark chocolate
- 4.5 oz (130g) white chocolate
- 5 oz (140g) milk chocolate
- ⅓ cup (80ml) heavy cream
Directions
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk these wet ingredients thoroughly so the espresso dissolves completely.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick at this point.
- Slowly stir in the hot water until the batter is smooth and thin. This thin batter creates the cake’s tender crumb.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely. Let them cool for at least 2 hours before assembling.
- For the chocolate mousses, heat 1 cup of heavy cream in a saucepan until it just begins to simmer. Remove from heat immediately.
- In a bowl, whisk together the egg yolks, sugar, and cornstarch until pale and thick. Slowly pour the hot cream into this yolk mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 2-3 minutes).
- Divide this custard base equally between two bowls. Add the dark chocolate to one bowl and white chocolate to the other, stirring until melted and smooth.
- Beat the remaining 1 cup of heavy cream to soft peaks. Fold half into each chocolate mixture to create two mousses.
- To assemble, place one cake layer on your serving plate. Spread the dark chocolate mousse over the top, then add the second cake layer.
- Spread the white chocolate mousse over the top layer, smoothing it evenly. Refrigerate for at least 2 hours to set.
- For the ganache, heat the heavy cream until it just begins to simmer, then pour over the milk chocolate. Let it sit for 2 minutes, then stir until smooth and glossy.
- Pour the ganache over the chilled cake, letting it drip down the sides for that classic tuxedo effect. Refrigerate for another 30 minutes before serving.
how to serve Tuxedo Cake
Slice the Tuxedo Cake into generous pieces and serve. It pairs wonderfully with a dollop of whipped cream on the side or fresh berries for added color and flavor. This cake is impressive on its own but can be enhanced with a cup of coffee or dessert wine for an elegant touch.
how to store Tuxedo Cake
To store your Tuxedo Cake, tightly cover it with plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to five days. If you think you won’t finish it in that time, consider slicing it and freezing individual pieces. Just wrap them well in plastic wrap and then foil. They can last in the freezer for up to three months.
tips to make Tuxedo Cake
- Make sure all your ingredients are at room temperature for the best results.
- Don’t rush the cooling process; letting the cakes cool completely before layering ensures a neat assembly.
- If the mousses seem too soft after mixing, chill them for a bit before spreading on the cake.
- For added texture, try topping your cake with chocolate shavings or a sprinkle of cocoa powder before serving.
variation
Feel free to experiment with different chocolate types! You can substitute semi-sweet chocolate for the dark chocolate or use flavored chocolates like mint or orange for a unique twist. You could also add layers of fruit, such as raspberries or strawberries, between the cake and mousse layers for extra freshness.
FAQs
Can I make Tuxedo Cake in advance?
Yes, you can bake the cakes in advance and freeze them. Just make sure they are completely cooled before wrapping.
What can I use instead of sour cream in this recipe?
You can use plain Greek yogurt as a substitute for sour cream. It will keep the cake moist and add a slight tang.
How long does the mousse need to set?
The mousse should set in the refrigerator for at least 2 hours before you add the ganache. If possible, let it chill longer for even better results.
Tuxedo Cake – Triple Chocolate Mousse Cake: The Ultimate Chocolate Indulgence
- Total Time: 3 hours
- Yield: 12 servings 1x
Description
Tuxedo Cake is an elegant and indulgent dessert with rich chocolate cake layers, silky chocolate mousse, and a glossy ganache topping. Perfect for special occasions or to satisfy a serious chocolate craving.
Ingredients
- Cake:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ½ cup (50g) cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup (120ml) whole milk, room temperature
- 2 large eggs, room temperature
- ½ cup (128g) sour cream, room temperature
- ½ cup (110g) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
- 1 cup (240ml) hot water
- Chocolate Mousses:
- 4 large egg yolks
- 2 cups (480ml) heavy cream (divided)
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3.5 oz (100g) dark chocolate
- 4.5 oz (130g) white chocolate
- Ganache:
- 5 oz (140g) milk chocolate
- ⅓ cup (80ml) heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix milk, eggs, sour cream, oil, vanilla, and espresso powder until smooth.
- Add wet ingredients to the dry ingredients and stir until just combined. Stir in hot water slowly to thin the batter.
- Divide batter between pans and bake for 30–35 minutes, or until a toothpick comes out clean. Cool completely.
- For the mousses: heat 1 cup heavy cream until simmering. In another bowl, whisk egg yolks, sugar, and cornstarch. Slowly add hot cream to yolks while whisking.
- Return to heat and cook until thickened. Divide the custard between two bowls. Stir dark chocolate into one and white chocolate into the other until smooth.
- Whip remaining 1 cup of heavy cream to soft peaks and fold half into each chocolate base. Chill until ready to use.
- To assemble: layer one cake round, dark chocolate mousse, second cake round, then top with white chocolate mousse. Chill at least 2 hours.
- Make ganache: heat cream until simmering, then pour over milk chocolate. Let sit 2 minutes and stir until smooth.
- Pour ganache over the chilled cake and let it drip down the sides. Chill again for 30 minutes before serving.
Notes
Make sure the cake layers are fully cooled before assembling. You can add chocolate shavings or berries on top for a more festive presentation. Let the mousse chill properly for best texture when slicing.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: tuxedo cake, layered chocolate cake, chocolate mousse cake