Description
This Tuxedo Cake Costco Copycat Recipe features rich chocolate and white chocolate mousse layered between moist chocolate cake layers, topped with a smooth ganache. Perfect for special occasions or holiday celebrations, this dessert combines decadent flavors with an impressive presentation that rivals the iconic Costco version.
Ingredients
Scale
For the Chocolate Cake Layers:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup hot coffee or hot water
For the Chocolate Mousse Layer:
- 1½ cups heavy whipping cream
- 1 cup semi-sweet chocolate chips
For the White Chocolate Mousse Layer:
- 1½ cups heavy whipping cream
- 1 cup white chocolate chips
For the Ganache Topping:
- 1 cup semi-sweet chocolate chips
- ¾ cup heavy cream
Optional Garnish:
- Chocolate curls or shavings
Instructions
- Prepare the cake batter: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add the eggs, buttermilk, vegetable oil, and vanilla extract, then slowly mix in the hot coffee or hot water until the batter is smooth and fully combined.
- Bake the cake layers: Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely on a wire rack.
- Make the chocolate mousse: Heat 1 cup of heavy cream until just simmering. Pour the hot cream over the semi-sweet chocolate chips in a bowl and let sit for 1 to 2 minutes. Whisk until smooth and glossy. Chill this mixture for 30 minutes. Then, whip the remaining ½ cup of heavy cream until soft peaks form and gently fold it into the cooled chocolate mixture until light and fluffy.
- Make the white chocolate mousse: Repeat the mousse-making process using the white chocolate chips and 1½ cups heavy cream, heating 1 cup cream and whipping the remaining ½ cup. Fold whipped cream into the white chocolate mixture until fluffy and smooth.
- Assemble the cake: Level the cooled cake layers if needed. Place one cake layer on a serving plate and spread the chocolate mousse evenly over it. Top with the second cake layer and spread the white chocolate mousse over the top and sides of the cake as desired.
- Prepare the ganache topping: Heat ¾ cup heavy cream until simmering and pour over 1 cup semi-sweet chocolate chips. Let sit for 2 minutes, then stir until smooth. Allow the ganache to cool slightly before pouring it over the top of the cake, allowing it to drip down the sides.
- Chill and garnish: Refrigerate the cake for at least 2 hours to set before slicing. Garnish with chocolate curls or shavings if desired. For cleaner mousse layers, you can freeze each mousse layer for 15 to 20 minutes before adding the next layer.
Notes
- For cleaner layers, freeze each mousse layer for 15–20 minutes before adding the next.
- Store the cake covered in the refrigerator for up to 4 days.
- Let the cake sit at room temperature for 10–15 minutes before serving to enhance flavor and texture.
