Introduction

The Tuxedo Cake is a luxurious triple chocolate mousse cake that combines rich dark, white, and milk chocolate layers for the ultimate indulgence. Perfect for special occasions, this cake boasts a tender chocolate base layered with silky mousses and a glossy ganache finish.

A round cake with four visible layers sits on a white cake stand against a white marbled texture. The bottom layer is a dark, rich chocolate cake with a soft crumb texture. Above it is a thinner layer of creamy light brown chocolate mousse, followed by a thick layer of white whipped cream with a smooth, airy texture. The top layer is a thick, darker chocolate mousse with a shiny, smooth surface. Covering the top is a glossy dark chocolate ganache that drips slightly down the sides. Five swirls of white whipped cream sit on top, each sprinkled with small chocolate curls and white sugar crystals. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Chocolate Cake:

2 cups (240g) all-purpose flour
2 cups (400g) granulated sugar
½ cup (50g) cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
½ cup (120ml) whole milk, room temperature
2 large eggs, room temperature
½ cup (128g) sour cream, room temperature
½ cup (110g) vegetable oil
1 teaspoon espresso powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup (240ml) hot water

For the Chocolate Mousses:

4 large egg yolks
2 cups (480ml) heavy cream
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
3.5 oz (100g) dark chocolate
4.5 oz (130g) white chocolate

For the Chocolate Ganache:

5 oz (140g) milk chocolate
⅓ cup (80ml) heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In a separate bowl, combine milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk thoroughly to dissolve the espresso powder.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick at this point.
Step 5: Slowly stir in the hot water until the batter is smooth and thin. This creates a tender crumb in the cake.
Step 6: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely, ideally for at least 2 hours before assembling.
Step 8: For the mousses, heat 1 cup of heavy cream in a saucepan until it just begins to simmer. Remove from heat immediately.
Step 9: In a bowl, whisk egg yolks with sugar and cornstarch until pale and thick. Slowly pour the hot cream into the yolk mixture while whisking constantly to prevent curdling.
Step 10: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 2-3 minutes).
Step 11: Divide the custard base equally between two bowls. Add dark chocolate to one bowl and white chocolate to the other, stirring until melted and smooth.
Step 12: Beat the remaining 1 cup of heavy cream to soft peaks. Fold half into each chocolate mixture to create two distinct mousses.
Step 13: To assemble, place one cake layer on your serving plate. Spread the dark chocolate mousse evenly over the top, then add the second cake layer.
Step 14: Spread the white chocolate mousse over the top layer smoothly and evenly. Refrigerate for at least 2 hours to set.
Step 15: For the ganache, heat the heavy cream until it just begins to simmer, then pour over the milk chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
Step 16: Pour the ganache over the chilled cake, allowing it to drip down the sides for a classic tuxedo effect. Refrigerate for another 30 minutes before serving.

Tips & Variations

For a richer flavor, substitute espresso powder with a shot of strong brewed espresso.
Use high-quality chocolate for the mousses and ganache to enhance taste and texture.
To speed cooling, chill cakes in the refrigerator after the initial 10-minute rest in pans.
Try garnishing the ganache with chocolate shavings or fresh berries for an elegant touch.

Storage

Store the Tuxedo Cake in an airtight container in the refrigerator for up to 3 days. Allow it to sit at room temperature for 15-20 minutes before serving to soften the mousse and ganache slightly.

How to Serve

The image shows a round four-layered cake on a white plate placed on a white marbled surface. The bottom layer is a dense, dark chocolate cake with a crumbly texture. Above it is a smooth, thick layer of milk chocolate mousse with a creamy look. Next comes a thick layer of fluffy, white cream cheese or vanilla mousse with a light and airy texture. The top layer is a glossy dark chocolate ganache, decorated with chocolate sprinkles and small white crunchy bits scattered around the edge. The background is softly blurred with two champagne glasses visible, enhancing the elegant presentation. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers, mousses, and ganache a day ahead. Assemble and refrigerate the cake overnight for best flavor and texture.

Is it safe to use raw egg yolks in the mousse?

The egg yolks are cooked gently with hot cream to make a custard base, which reduces the risk. However, using pasteurized eggs provides added safety if you are concerned.