There is something truly magical about the harmony of textures and flavors in the Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe. This decadent dessert brings together moist chocolate cake layers, velvety dark and white chocolate mousses, and a luscious dark chocolate ganache, creating a sophisticated yet irresistible treat. Each bite melts in your mouth, offering a perfect balance of rich cocoa, silky creaminess, and just the right touch of sweetness. If you’re looking for a show-stopping dessert to wow your guests or treat yourself, this recipe is just the ticket.
Ingredients You’ll Need
Gathering the right ingredients for this cake is simple but crucial to achieving the perfect balance of flavor, texture, and color. Each component contributes something special—the deep cocoa notes from Dutch-process cocoa, the creamy smoothness from heavy cream, and the luxurious melt-in-your-mouth magic that only quality chocolate can provide.
- All-purpose flour (2 cups): The sturdy base for your tender chocolate cake layers.
- Granulated sugar (2 cups + ½ cup): Essential for sweetness and structure in both cake and mousses.
- Dutch-process cocoa powder (½ cup): Offers a rich chocolate depth with a beautiful dark color.
- Baking powder & baking soda (1½ teaspoons each): Helps your cake layers rise perfectly light and fluffy.
- Milk (½ cup): Adds moisture to the cake batter, ensuring tender crumb.
- Large eggs (5 total): Provide structure and richness; yolks are specifically used for mousses.
- Sour cream (½ cup): Keeps the cake moist and adds a subtle tang.
- Vegetable oil (½ cup): Creates a soft and moist texture in the cake.
- Espresso powder (1 teaspoon, optional): Enhances chocolate flavor without adding coffee taste.
- Vanilla extract (1 teaspoon): Adds warmth and depth to the cake’s flavor profile.
- Salt (½ teaspoon): Balances sweetness and intensifies chocolate notes.
- Hot water (1 cup): Helps dissolve cocoa and activate leavening for a tender crumb.
- Dark chocolate (200g for mousse + 200g for ganache): Provides intense, bittersweet layers and rich ganache topping.
- White chocolate (200g for mousse): Adds creamy sweetness and contrast against the dark chocolate mousse.
- Heavy cream (3 cups total): Whipped into mousses and ganache for luscious texture.
How to Make Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe
Step 1: Prepare the Chocolate Cake Layers
Start by preheating your oven to 350°F (175°C) and prepping two 8-inch cake pans with grease and flour. In a large bowl, sift together your dry ingredients—flour, sugar, cocoa powder, baking powder, baking soda, and salt—to ensure even distribution and a light batter. Add the wet ingredients (milk, eggs, sour cream, oil, espresso powder, and vanilla extract) and mix gently until combined. Stir in the hot water last to create a thin batter, which bakes into delightfully moist layers. Pour the batter evenly into your pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans before turning onto wire racks to cool completely.
Step 2: Make the Dark Chocolate Mousse
Melt the dark chocolate using a double boiler or microwave in short bursts to prevent burning, then set it aside to cool slightly. Whisk together egg yolks and sugar until light and pale. Warm the heavy cream just until it steams and pour it slowly over the egg mixture while whisking constantly to temper the eggs. Combine this with the melted chocolate and finally, fold in whipped cream until soft peaks form, creating a rich, airy mousse that’s the perfect decadent dark layer for the cake.
Step 3: Make the White Chocolate Mousse
Use the exact steps as the dark chocolate mousse, but substitute white chocolate to create a sweet, creamy contrast layer. This brings a beautiful visual and flavor balance that’s a highlight of the Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe, lifting the cake from simply chocolatey to truly elegant.
Step 4: Assemble the Cake
Start by placing one cooled chocolate cake layer on your serving plate. Spread the dark chocolate mousse evenly over the top, then gently layer the white chocolate mousse on top of that, taking care to keep the layers distinct. Top with the second cake layer, pressing lightly to set. Cover and refrigerate for at least four hours or overnight—this chilling step is key to allowing the mousses to set firmly and the flavors to meld beautifully.
Step 5: Prepare and Apply the Chocolate Ganache
Heat the heavy cream until it’s very hot but not boiling, then pour it over the chopped dark chocolate. Let it sit for five minutes to soften the chocolate, then stir gently until smooth and glossy. Allow the ganache to cool slightly before pouring it evenly over the chilled cake, letting it cascade over the edges to create that irresistible “drip” effect. Refrigerate again until the ganache is set.
Step 6: Decorate
Once the ganache has firmed up, decorate your Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe with chocolate shavings, curls, or fresh berries for a final touch of elegance and added texture. This finishing step takes your cake from sublime to stunning.
How to Serve Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe
Garnishes
Adding garnishes like a sprinkle of cocoa powder, delicate white chocolate curls, or fresh raspberries not only heightens the visual appeal but also brings subtle new flavor notes and texture to this already luxurious cake. A dusting of powdered sugar or edible gold flakes can make the presentation festive for special occasions.
Side Dishes
Pair your Tuxedo Cake with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream to complement the rich chocolate flavors. Fresh fruit such as strawberries or sliced pears adds a refreshing contrast, balancing the dessert’s richness beautifully.
Creative Ways to Present
Try serving individual slices on beautiful dessert plates drizzled with raspberry coulis or caramel sauce for that wow factor. For a party, present the cake in a trifle-style glass alongside fresh berries and whipped cream layers to showcase all the luscious mousses. This versatility in presentation makes the Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe perfect for any celebration.
Make Ahead and Storage
Storing Leftovers
This cake stays heavenly in the refrigerator for up to 3 days, tightly covered to maintain moisture and freshness. Be sure to slice with a sharp knife warmed in hot water for clean cuts without disturbing the delicate mousse layers.
Freezing
You can freeze the cake, wrapped securely in multiple layers of plastic wrap and foil to prevent freezer burn. Thaw it overnight in the fridge before serving to preserve the texture and flavor integrity.
Reheating
Since this is a mousse cake, it’s best enjoyed cold—avoid reheating. Instead, bring it to room temperature for about 20 minutes before serving if you prefer a slightly softer texture.
FAQs
Can I make the chocolate cake layers in advance?
Absolutely! You can bake the chocolate cake layers a day ahead, tightly wrapped in plastic wrap, and stored at room temperature. This allows you to focus on the mousse layers the day of assembly.
Is it necessary to use espresso powder in the cake?
Espresso powder is optional but highly recommended. It enhances the chocolate flavor without imparting a coffee taste, giving your cake a deeper, richer profile.
How do I ensure the mousses set properly?
The key is to chill the assembled cake thoroughly—at least four hours or overnight in the fridge. This helps the mousses firm up nicely for clean slicing and perfect layers.
Can I substitute the dark chocolate with semi-sweet chocolate?
Yes, semi-sweet chocolate can be used though it’s sweeter and less intense. Adjust sugar slightly if desired, but the natural bitterness of dark chocolate balances the sweetness beautifully in this recipe.
What is the best way to slice the cake?
Use a sharp, warm knife and wipe it clean between slices. This method helps keep your mousse layers neat and prevents the ganache from cracking or sticking.
Final Thoughts
I can’t recommend enough that you give the Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe a try. It’s one of those rare desserts that truly delights on all levels—from its deep chocolate aroma to the silky mousse textures and elegant presentation. Whether for a celebration or a special weekend treat, this cake promises to impress and satisfy equally. Enjoy every luscious slice!
Print
Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Tuxedo Cake is a decadent triple chocolate dessert featuring moist cocoa cake layers layered with luscious dark and white chocolate mousses, topped with a smooth dark chocolate ganache. This elegant cake is perfect for special occasions and chocolate lovers seeking a rich, creamy, and visually striking treat that sets beautifully in the fridge.
Ingredients
For the Chocolate Cake Layers:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ½ cup (50g) Dutch-process cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ cup (120ml) milk
- 2 large eggs
- ½ cup (128g) sour cream
- ½ cup (110ml) vegetable oil
- 1 teaspoon espresso powder (optional)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (240ml) hot water
For the Dark Chocolate Mousse:
- 200g dark chocolate, finely chopped
- 3 large egg yolks
- 1 cup (240ml) heavy cream
- ¼ cup (50g) granulated sugar
For the White Chocolate Mousse:
- 200g white chocolate, finely chopped
- 3 large egg yolks
- 1 cup (240ml) heavy cream
- ¼ cup (50g) granulated sugar
For the Chocolate Ganache:
- 200g dark chocolate, finely chopped
- 1 cup (240ml) heavy cream
Instructions
- Prepare the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes release easily after baking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking powder, baking soda, and salt. This creates a uniform base for the cake batter.
- Add Wet Ingredients: Incorporate the milk, eggs, sour cream, vegetable oil, espresso powder (if using), and vanilla extract into the dry mix. Stir gently until the ingredients are just combined to avoid overmixing which can toughen the cake.
- Add Hot Water: Gradually stir in the hot water. The batter will be thin, but this helps give the cake a moist texture.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. This ensures the cakes are fully cooked but still tender.
- Cool Cake Layers: Allow the cakes to cool in the pans for 10 minutes, then transfer them onto wire racks to cool completely. This prevents the mousse from melting during assembly.
- Prepare the Dark Chocolate Mousse: Melt the dark chocolate using a double boiler or microwave and let it cool slightly. Meanwhile, whisk the egg yolks and sugar until pale and creamy. Heat the heavy cream until warm, then pour it slowly over the egg mixture while whisking continuously to temper the eggs and avoid scrambling.
- Combine and Fold: Stir the melted dark chocolate into the egg and cream mixture until smooth. Whip additional heavy cream to soft peaks and fold gently into the chocolate mixture to create a light mousse.
- Prepare the White Chocolate Mousse: Repeat the exact process used for the dark chocolate mousse with the white chocolate, ensuring you melt, temper, and fold whipped cream carefully for a smooth mousse.
- Assemble the Cake: Place one chocolate cake layer on your serving platter. Evenly spread the dark chocolate mousse over the cake layer, followed by a gentle layer of the white chocolate mousse on top.
- Top with Second Cake Layer: Carefully place the second chocolate cake layer over the mousses to complete the base structure of the cake.
- Set the Mousses: Refrigerate the cake for at least 4 hours or up to overnight to allow the mousse layers to firmly set and meld with the cake.
- Make the Ganache: Heat heavy cream until it is scalding (just about to boil). Pour this over the chopped dark chocolate and let it sit for 5 minutes to melt.
- Smooth Ganache: Stir the cream and chocolate until a smooth, glossy ganache forms. Let it cool slightly so it thickens but is still pourable.
- Apply Ganache: Pour the ganache over the chilled cake evenly, allowing it to drip down the sides for an elegant finish.
- Decorate: Once the ganache has set, garnish the cake with chocolate shavings or fresh berries to add texture and contrast, then serve chilled.
Notes
- Espresso powder is optional, but it enhances the chocolate flavor in the cake layers.
- Ensure the cake layers are completely cool before assembling to prevent the mousse from melting.
- Use tempered eggs technique when mixing warm cream with the egg yolks to prevent scrambling.
- Refrigerate the cake for at least 4 hours to allow mousse layers to set properly for clean slices.
- Store leftovers covered in the fridge for up to 3 days to maintain freshness.
