If you’re searching for a show-stopping dessert that balances elegance with thrilling chocolate flavor, the Tuxedo Cake – Triple Chocolate Mousse Cake is an absolute winner. This decadent treat is a masterpiece, with layers of moist chocolate cake and ribbons of silky mousse—both dark and white—crowned with a glossy chocolate ganache. Each bite offers pure bliss, making it the ultimate celebration cake for chocolate lovers, special gatherings, or those days when you simply want to indulge in something extraordinary.
Ingredients You’ll Need
The beauty of Tuxedo Cake – Triple Chocolate Mousse Cake lies in its simplicity: each ingredient earns its place, contributing depth, creaminess, or that unmistakable chocolatey kick. Gather these essentials and you’ll soon have a dessert worthy of the fanciest bakery.
- All-purpose flour: This forms the sturdy, tender base for your cake layers, perfectly soaking up all that mousse.
- Granulated sugar: Sweetens the cake and mousse layers just right, letting chocolate shine through.
- Unsweetened cocoa powder: Delivers deep cocoa flavor and gives the cake its signature rich color.
- Baking soda and baking powder: These create the light crumb and lovely rise that make the layers so irresistible.
- Salt: Balances and boosts all the sweet chocolate flavors—never skip it!
- Large egg: Adds structure and moisture for a cake that’s soft yet holds up beautifully.
- Buttermilk: Creates a tender, flavorful crumb with a subtle tang.
- Warm water: Intensifies the cocoa, making the cake even more chocolaty.
- Vegetable oil: Keeps each bite moist (no dry cake here!).
- Vanilla extract: Adds a rounding warmth to all those chocolate notes.
- Dark chocolate (chopped): For the mousse, this offers bold, bittersweet depth.
- Heavy cream: Whips up into fluffy mousse and ganache—make sure it’s cold for the lightest texture.
- White chocolate (chopped): The sweet, creamy contrast in the white chocolate mousse layer.
- Semi-sweet chocolate (chopped): Blends perfectly with cream for a velvety ganache topping.
- Granulated sugar (for mousses): Just a touch to sweeten and stabilize those dreamy mousse layers.
How to Make Tuxedo Cake – Triple Chocolate Mousse Cake
Step 1: Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper—this makes for the easiest unmolding ever. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. Once those dry ingredients look uniform, add the egg, buttermilk, warm water, vegetable oil, and vanilla. Mix until you have a wonderfully smooth, chocolatey batter. Divide it between your pans and bake for 22–25 minutes, until a toothpick comes out clean. Let the layers cool completely.
Step 2: Make the Dark Chocolate Mousse
Chop your dark chocolate and melt it gently—either in a heatproof bowl over simmering water or using the microwave in short bursts. Stir until it’s silky smooth, then let it cool a little. In a separate bowl, whip the cold heavy cream with sugar until medium peaks form (look for soft, cloud-like billows that hold their shape). Gently fold the whipped cream into the melted chocolate, creating a rich mousse. Refrigerate until you’re ready to assemble the Tuxedo Cake – Triple Chocolate Mousse Cake.
Step 3: Make the White Chocolate Mousse
Repeat the same process using white chocolate. Melt, cool, then fold whipped sweetened heavy cream into the white chocolate. The contrast of sweet and creamy is what elevates this cake, so don’t skip this layer!
Step 4: Assemble the Layers
Place the first cooled cake layer on your serving plate. Spread all the dark chocolate mousse evenly over the top—don’t worry, it doesn’t have to be perfect! Gently set the second cake layer over the mousse, then slather the top with your cloud-like white chocolate mousse. Smooth it nicely and refrigerate for at least 2 hours, or until the whole creation is beautifully firm.
Step 5: Make and Pour the Ganache
For the crowning glory, heat heavy cream until just steaming, then pour it over the chopped semi-sweet chocolate. Wait a minute or two, then stir the mixture until glossy and completely smooth. Cool slightly (so it’s still pourable but not hot), then pour it over your chilled cake, allowing it to just drip down the sides for that oh-so-luxe finish. Refrigerate until the ganache is set before slicing and serving your incredible Tuxedo Cake – Triple Chocolate Mousse Cake.
How to Serve Tuxedo Cake – Triple Chocolate Mousse Cake
Garnishes
This is a cake that loves to be dressed up! Try chocolate curls, a dusting of cocoa, dollops of whipped cream, or even some fresh berries for bright color and zing. A sprinkle of chocolate shavings always makes the Tuxedo Cake – Triple Chocolate Mousse Cake look bakery-worthy.
Side Dishes
Since this dessert is a celebration of chocolate, keep side dishes light. A scoop of vanilla ice cream, a handful of fresh raspberries, or even a simple espresso pairs beautifully, cutting through the sweetness with refreshing balance.
Creative Ways to Present
To really impress, slice the Tuxedo Cake – Triple Chocolate Mousse Cake into tall, slim wedges and serve them on elegant plates. You can also serve mini versions by assembling in ramekins or make parfait-style desserts using layers of cake cubes and mousse in glass cups—perfect for a party!
Make Ahead and Storage
Storing Leftovers
Leftover slices (if you have any!) should be stored in an airtight container in the refrigerator. The mousse and ganache keep the cake deliciously moist for about 3 days—just be sure to pop a sheet of parchment or wax paper between slices if you’re stacking them.
Freezing
The whole Tuxedo Cake – Triple Chocolate Mousse Cake can be frozen! Place uncut cake or individual slices in the freezer until firm, then wrap well in plastic wrap followed by foil. Freeze for up to one month. Thaw in the refrigerator overnight before enjoying for best texture.
Reheating
No need to reheat this cake, since the mousse and ganache are best served cold. If coming from the freezer, allow it to fully thaw in the refrigerator before serving so the mousse layers become perfectly creamy again.
FAQs
Can I use milk or semisweet chocolate instead of dark chocolate for the mousse?
Absolutely! Feel free to swap in any good-quality chocolate you love. Semisweet or milk chocolate will both give you a sweeter, milder mousse, while dark chocolate delivers deeper flavor. Just adjust to your personal taste.
Do I really need to use buttermilk? What if I don’t have any?
Buttermilk helps make the cake layers incredibly tender and adds a slight tang that balances all the chocolate. If you don’t have buttermilk on hand, stir 1 tablespoon of lemon juice or vinegar into regular milk and let it sit for 5 minutes—it works in a pinch!
Can I make Tuxedo Cake – Triple Chocolate Mousse Cake the day before?
Yes, in fact, the flavors meld beautifully if you assemble the cake a day ahead. Just keep it chilled and tightly covered until serving. This makes it ideal for entertaining since you can prep everything in advance.
How do I keep my mousse from becoming grainy?
For perfectly smooth mousse, make sure your melted chocolate is cooled but still fluid before folding in the whipped cream. If either mixture is too hot or too cold, they may not combine smoothly. Gentle folding, rather than whisking, helps keep the mousse cloudlike and airy.
What’s the best way to get clean slices?
Chill the Tuxedo Cake – Triple Chocolate Mousse Cake thoroughly before slicing. Use a sharp knife dipped in hot water and wiped dry between each cut. This gives you those gorgeous bakery-style slices, every time.
Final Thoughts
This is the ultimate chocolate celebration, and I hope you’re inspired to whip up your own Tuxedo Cake – Triple Chocolate Mousse Cake soon. Every slice is pure joy, brimming with chocolate, and guaranteed to dazzle at any occasion. I can’t wait for you to taste just how special this cake truly is!
Print
Tuxedo Cake – Triple Chocolate Mousse Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking, No-Bake (mousse layers)
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadence of this Tuxedo Cake, a luxurious Triple Chocolate Mousse Cake that will dazzle your taste buds with layers of dark and white chocolate mousse sandwiched between moist chocolate cake, all topped with a rich ganache.
Ingredients
For the chocolate cake layers:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ½ cup buttermilk
- ½ cup warm water
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
For the dark chocolate mousse:
- 8 ounces dark chocolate (chopped)
- 1 ½ cups heavy cream
- 2 tablespoons granulated sugar
For the white chocolate mousse:
- 8 ounces white chocolate (chopped)
- 1 ½ cups heavy cream
- 2 tablespoons granulated sugar
For the ganache topping:
- ½ cup heavy cream
- 4 ounces semi-sweet chocolate (chopped)
Instructions
- Preheat oven and prepare cake layers: Preheat oven to 350°F (175°C) and prepare cake pans. Mix dry ingredients, add wet ingredients, divide batter, and bake until done. Cool.
- Make dark chocolate mousse: Melt dark chocolate, whip cream with sugar, fold into chocolate, chill.
- Make white chocolate mousse: Repeat process with white chocolate and cream.
- Assemble the cake: Layer dark chocolate mousse between cake layers, then white chocolate mousse. Chill.
- Prepare ganache topping: Heat cream, pour over chocolate, stir, cool slightly, pour over cake. Refrigerate until set.
Notes
- For clean slices, chill the cake thoroughly and use a warm knife to cut.
- Can be made a day ahead and kept refrigerated.
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