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Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 53 reviews
  • Author: Kimberly
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 5 hours 5 minutes (includes chilling time)
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Tuxedo Cake is an elegant triple chocolate mousse dessert featuring moist chocolate cake layers, rich dark and white chocolate mousses, and a glossy dark chocolate ganache finish. This decadent cake combines smooth textures and intense chocolate flavors, perfect for special occasions or chocolate lovers.

Ingredients

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

Dark Chocolate Mousse

  • 200g dark chocolate, finely chopped
  • 3 large egg yolks
  • 1 cup (240ml) heavy cream
  • ¼ cup (50g) granulated sugar

White Chocolate Mousse

  • 200g white chocolate, finely chopped
  • 3 large egg yolks
  • 1 cup (240ml) heavy cream
  • ¼ cup (50g) granulated sugar

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 prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, Dutch-process cocoa powder, baking powder, baking soda, and salt to combine evenly.
  3. Add Wet Ingredients: Add milk, eggs, sour cream, vegetable oil, espresso powder if using, and vanilla extract to the dry mixture. Mix until just combined, being careful not to overmix.
  4. Incorporate Hot Water: Stir in the hot water gradually until the batter is smooth and thin in consistency, which helps create a moist cake.
  5. Bake the Cake Layers: Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool the Cake Layers: Let the cakes cool in the pans for 10 minutes, then remove and transfer them to wire racks to cool completely before assembling.
  7. Prepare Dark Chocolate Mousse: Melt the dark chocolate using a double boiler or microwave and allow it to cool slightly. In a bowl, whisk together egg yolks and sugar until pale and creamy.
  8. Combine with Cream: Warm the heavy cream until just about to simmer. Slowly pour the warm cream over the egg yolk mixture, whisking constantly to temper the eggs and avoid curdling.
  9. Add Melted Chocolate: Stir the melted dark chocolate into the egg and cream mixture until fully combined.
  10. Fold in Whipped Cream: Whip additional heavy cream to soft peaks and gently fold it into the chocolate mixture to create a light mousse texture.
  11. Prepare White Chocolate Mousse: Repeat the same mousse preparation steps using white chocolate instead of dark chocolate for a delicate contrast.
  12. Assemble the Cake: Place one cooled chocolate cake layer on a serving platter. Evenly spread the dark chocolate mousse on top, followed by a layer of the white chocolate mousse.
  13. Add Second Layer: Carefully place the second chocolate cake layer over the mousse layers, pressing gently to set.
  14. Chill to Set: Refrigerate the assembled cake for at least 4 hours, preferably overnight, to allow the mousse to firm up.
  15. Prepare Chocolate Ganache: Heat the heavy cream until scalding hot, then pour it over the chopped dark chocolate. Let it sit for 5 minutes before stirring until smooth and glossy.
  16. Apply Ganache: Allow the ganache to cool slightly, then pour it evenly over the chilled cake, letting it drip naturally down the sides for an elegant finish.
  17. Decorate: Once the ganache has set, decorate the cake with chocolate shavings, curls, or fresh berries to enhance presentation and flavor.

Notes

  • You can substitute sour cream with Greek yogurt for a slight tang.
  • Espresso powder is optional but enhances the chocolate flavor.
  • The mousses should be folded gently to maintain a light, airy texture.
  • Ensure the cake layers are completely cool before assembling to prevent melting the mousse.
  • Store the cake in the refrigerator and consume within 3 days for best freshness.

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