Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 57 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add Hot Water: Gradually stir in the hot water. The batter will be thin, but this helps give the cake a moist texture.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Top with Second Cake Layer: Carefully place the second chocolate cake layer over the mousses to complete the base structure of the cake.
  12. 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.
  13. 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.
  14. Smooth Ganache: Stir the cream and chocolate until a smooth, glossy ganache forms. Let it cool slightly so it thickens but is still pourable.
  15. Apply Ganache: Pour the ganache over the chilled cake evenly, allowing it to drip down the sides for an elegant finish.
  16. 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.

Find it online: https://slsrecipes.com/tuxedo-cake-a-triple-chocolate-mousse-delight-recipe-2/