Why You’ll Love This Recipe
- Decadent Layers: Experience the perfect harmony of moist chocolate cake, creamy dark and white chocolate mousses, and a luxurious ganache.
- Impressive Presentation: The contrasting layers and glossy finish make this cake a visual masterpiece.
- Make-Ahead Convenience: Prepare the cake in advance and refrigerate until ready to serve, allowing the flavors to meld beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup milk
- 2 large eggs
- ½ cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional)
- 1 cup hot water
For the Chocolate Mousses:
- 4 large egg yolks
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3.5 oz dark chocolate, finely chopped
- 4.5 oz white chocolate, finely chopped
For the Chocolate Ganache:
- 5 oz milk chocolate, finely chopped
- ⅓ cup heavy cream
Directions
-
Prepare the Chocolate Cake:
- Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
- In a large bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the wet ingredients: milk, eggs, sour cream, vegetable oil, vanilla extract, and espresso powder.
- Combine the wet and dry mixtures, mixing until just combined.
- Gradually add the hot water, 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.
- Allow the cakes to cool completely in the pans before removing.
-
Prepare the Chocolate Mousses:
- In a saucepan over medium-low heat, warm half of the heavy cream and vanilla extract until it just begins to steam.
- In a separate bowl, whisk the egg yolks with sugar and cornstarch until pale and slightly thickened.
- Gradually pour the warm cream into the egg mixture, whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
- Divide the custard evenly into two bowls.
- Add the dark chocolate to one bowl and the white chocolate to the other, stirring until each is completely melted and smooth.
- In separate bowls, whip the remaining heavy cream until stiff peaks form.
- Gently fold half of the whipped cream into each chocolate mixture until well combined.
-
Assemble the Tuxedo Cake:
- Place a dessert ring on a serving plate.
- Trim the tops of the cooled chocolate cakes to make them level.
- Place one cake layer into the dessert ring.
- Spread the dark chocolate mousse evenly over the cake layer.
- Add the white chocolate mousse on top of the dark chocolate mousse.
- Place the second cake layer on top of the white chocolate mousse.
- Refrigerate the assembled cake for at least 4 hours, or until the mousses are set.
-
Prepare the Chocolate Ganache:
- Heat the heavy cream in a saucepan over medium heat until it just begins to steam.
- Pour the hot cream over the chopped milk chocolate and let it sit for a minute.
- Stir until the ganache is smooth and glossy.
- Pour the ganache over the top of the cake, allowing it to drip down the sides.
- Let the ganache set before removing the dessert ring.
Servings and Timing
- Servings: This recipe makes 8-10 servings.
- Preparation Time: 30 minutes
- Baking Time: 30-35 minutes
- Chilling Time: 4 hours or more to set the mousses
- Total Time: Approximately 5 hours
Variations
- Flavor Additions: You can add a touch of flavored liqueur (like Grand Marnier or Kahlua) to the mousse for an extra layer of flavor.
- Fruit Layers: Add a layer of fresh raspberries or strawberries between the mousse layers for a fruity contrast.
- Gluten-Free Option: Substitute the flour with a gluten-free flour blend and ensure all other ingredients are gluten-free.
Storage/Reheating
- Storage: Keep the Tuxedo Cake in the refrigerator, covered, for up to 4 days. It’s best served chilled to maintain its creamy mousse texture.
- Freezing: While this cake can be frozen, the texture of the mousse and ganache may change once thawed, so it’s best enjoyed fresh.
FAQs
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
How do I ensure the mousse sets properly?
Make sure to refrigerate the assembled cake for at least 4 hours to allow the mousse to fully set and achieve the proper texture.
Can I substitute the heavy cream in the ganache?
You can use a non-dairy cream substitute, like coconut cream, but the flavor and consistency may differ slightly.
Can I use milk chocolate instead of dark chocolate for the mousse?
While it’s possible, dark chocolate provides a richer contrast to the white chocolate mousse. If you prefer, you can use milk chocolate, but the flavor profile will be sweeter.
How do I prevent the mousse from curdling?
By carefully tempering the egg yolks with warm cream and ensuring constant stirring, you can avoid curdling and create a smooth, creamy mousse.
Can I make the cake in a different size pan?
Yes, you can make this cake in a different pan, but the baking time may need to be adjusted depending on the size and depth of the pan.
Is there an alternative to using egg yolks in the mousse?
You can substitute the egg yolks with cornstarch or use a pre-made custard or pastry cream as a base.
Can I freeze the Tuxedo Cake?
Yes, this cake can be frozen, but keep in mind that the texture of the mousse may change when thawed.
Can I decorate the cake with anything other than ganache?
You can decorate with additional chocolate shavings, edible gold leaf, or fresh berries for a festive touch.
Can I use a store-bought chocolate cake mix for this recipe?
You can use a store-bought chocolate cake mix in place of the homemade cake, but the texture may be slightly different from the one made from scratch.
Conclusion
The Tuxedo Cake is the ultimate chocolate lover’s dessert, combining multiple layers of chocolate cake, creamy dark and white chocolate mousses, and a luxurious ganache. Its rich, indulgent flavors and impressive presentation make it perfect for birthdays, holidays, or any special celebration. With a bit of preparation, this stunning cake is sure to leave a lasting impression on your guests.
Tuxedo Cake – Triple Chocolate Mousse Cake
The Tuxedo Cake is an indulgent, show-stopping dessert that combines rich chocolate cake with dark and white chocolate mousses, all topped with a glossy chocolate ganache. Its elegant layers and luxurious flavors make it the perfect centerpiece for any special occasion or celebration.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Total Time: Approximately 5 hours
- Yield: 8-10 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup milk
- 2 large eggs
- ½ cup sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder (optional)
- 1 cup hot water
For the Chocolate Mousses:
- 4 large egg yolks
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3.5 oz dark chocolate, finely chopped
- 4.5 oz white chocolate, finely chopped
For the Chocolate Ganache:
- 5 oz milk chocolate, finely chopped
- ⅓ cup heavy cream
Instructions
1. Prepare the Chocolate Cake:
- Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
- In a large bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the wet ingredients: milk, eggs, sour cream, vegetable oil, vanilla extract, and espresso powder.
- Combine the wet and dry mixtures, mixing until just combined.
- Gradually add the hot water, mixing until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely in the pans before removing.
2. Prepare the Chocolate Mousses:
- In a saucepan over medium-low heat, warm half of the heavy cream and vanilla extract until it just begins to steam.
- In a separate bowl, whisk the egg yolks with sugar and cornstarch until pale and slightly thickened.
- Gradually pour the warm cream into the egg mixture, whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.
- Divide the custard into two bowls.
- Add the dark chocolate to one bowl and the white chocolate to the other, stirring until each is completely melted and smooth.
- In separate bowls, whip the remaining heavy cream until stiff peaks form.
- Gently fold half of the whipped cream into each chocolate mixture until combined.
3. Assemble the Tuxedo Cake:
- Place a dessert ring on a serving plate and trim the tops of the cooled cake layers to make them level.
- Place one cake layer into the dessert ring.
- Spread the dark chocolate mousse evenly over the cake.
- Add the white chocolate mousse on top of the dark chocolate mousse.
- Place the second cake layer on top of the mousse.
- Refrigerate the assembled cake for at least 4 hours until the mousse is set.
4. Prepare the Chocolate Ganache:
- Heat the heavy cream in a saucepan over medium heat until it just begins to steam.
- Pour the hot cream over the chopped milk chocolate and let it sit for 1 minute.
- Stir until the ganache is smooth and glossy.
- Pour the ganache over the top of the cake, allowing it to drip down the sides.
- Let the ganache set before removing the dessert ring.
Notes
- Flavor Additions: Add a splash of Grand Marnier or Kahlua to the mousse for extra depth of flavor.
- Fruit Layers: Add fresh raspberries or strawberries between the mousse layers for a fruity twist.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.
