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Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 85 reviews
  • Author: Melanie
  • 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 an elegant triple chocolate mousse cake featuring moist chocolate cake layers, rich dark chocolate mousse, luscious white chocolate mousse, and a silky dark chocolate ganache. This indulgent dessert combines multiple textures and chocolate flavors for a show-stopping celebration cake that is as delicious as it looks.

Ingredients

Scale

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) and 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 ensure even distribution.
  3. Add Wet Ingredients: Incorporate the milk, eggs, sour cream, vegetable oil, espresso powder (if using), and vanilla extract into the dry ingredients. Mix just until combined, being careful not to overmix.
  4. Incorporate Hot Water: Stir in the hot water carefully until the batter is smooth; the batter will be thin, which is normal for this cake.
  5. Bake the Cake Layers: Evenly divide the batter between the two prepared pans and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Cake Layers: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely, preventing sogginess.
  7. Prepare Dark Chocolate Mousse: Melt the dark chocolate using a double boiler or microwave, then let it cool slightly to avoid cooking the eggs later.
  8. Mix Egg Yolks and Sugar: Whisk the egg yolks and sugar together until the mixture becomes pale and slightly thickened.
  9. Combine Cream and Eggs: Heat the heavy cream until warm but not boiling, and slowly pour it over the egg yolk mixture while whisking continuously to temper the eggs.
  10. Add Melted Chocolate: Stir the melted dark chocolate into the cream and egg mixture until thoroughly combined.
  11. Fold in Whipped Cream: Whip additional heavy cream to soft peaks and gently fold it into the chocolate mixture for a light, airy mousse texture.
  12. Prepare White Chocolate Mousse: Repeat steps 7-11 using the white chocolate in place of dark chocolate to create the white chocolate mousse.
  13. Assemble the Cake – Layer One: Place one chocolate cake layer onto a serving platter as the base.
  14. Add Dark Chocolate Mousse: Spread an even layer of dark chocolate mousse over the first cake layer.
  15. Add White Chocolate Mousse: Gently spread the white chocolate mousse on top of the dark mousse layer, creating the signature tuxedo contrast.
  16. Top with Second Cake Layer: Place the second chocolate cake layer carefully on top of the mousse layers.
  17. Chill the Cake: Refrigerate the assembled cake for at least 4 hours or overnight to allow the mousse layers to set firmly.
  18. Prepare Chocolate Ganache: Heat the heavy cream until scalding and pour it over the chopped dark chocolate. Let the mixture sit for 5 minutes to soften the chocolate.
  19. Mix Ganache: Stir the ganache gently until it becomes smooth and glossy, indicating a perfect consistency for pouring.
  20. Apply Ganache to Cake: Let the ganache cool slightly before pouring it evenly over the chilled cake, allowing it to drip down the sides artistically.
  21. Decorate: Once the ganache sets, garnish the cake with chocolate shavings or fresh berries for a beautiful finishing touch.

Notes

  • For a deeper chocolate flavor, use high-quality Dutch-process cocoa powder and good quality dark and white chocolates.
  • Ensure all mousse ingredients are at room temperature before mixing to prevent curdling.
  • Tempering the egg yolks with warm cream is essential to avoid scrambling the eggs.
  • The cake must be refrigerated for several hours to set the mousse layers properly; do not skip this step.
  • Espresso powder in the cake batter enhances the chocolate flavor but is optional.
  • Garnish creatively with chocolate curls, berries, or edible gold flakes for a luxurious presentation.

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