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Tuxedo Cake – Triple Chocolate Mousse Cake: The Ultimate Chocolate Indulgence Recipe

★★★★★

4.6 from 90 reviews
  • Author: Charlotte
  • Total Time: 4 hours 5 minutes
  • Yield: 12 servings 1x

Description

Tuxedo Cake – Triple Chocolate Mousse Cake is the ultimate chocolate indulgence featuring a moist chocolate cake base layered with rich dark and white chocolate mousses, topped with a glossy milk chocolate ganache. This sophisticated dessert combines multiple chocolate textures and flavors for a decadent treat perfect for special occasions or chocolate lovers looking to impress.

Ingredients

Scale

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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper to ensure easy removal after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined to create a uniform dry mix.
  3. Combine Wet Ingredients: In a separate bowl, thoroughly whisk together the whole milk, large eggs, sour cream, vegetable oil, espresso powder, and vanilla extract, ensuring the espresso powder dissolves completely.
  4. Make Cake Batter: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter will be thick at this stage. Then, slowly incorporate the hot water, stirring until the batter is smooth and thin, which is key to the cake’s tender crumb.
  5. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely. Let them cool for at least 2 hours before assembling.
  6. Prepare the Chocolate Mousses: Heat 1 cup of heavy cream in a saucepan until it just begins to simmer, then remove from heat immediately. In a bowl, whisk together the egg yolks, granulated sugar, and cornstarch until pale and thick. Slowly pour the hot cream into the yolk mixture while whisking constantly to prevent curdling.
  7. Cook Custard Base: Return the mixture to the saucepan and cook over medium heat, stirring constantly until thick enough to coat the back of a spoon, about 2-3 minutes. Then divide this custard base equally into two bowls.
  8. Add Chocolate to Custards: Stir the dark chocolate into one bowl and the white chocolate into the other until each is melted and smooth.
  9. Whip and Fold Cream: Beat the remaining 1 cup of heavy cream to soft peaks. Fold half of this whipped cream into each chocolate mixture gently to create two separate mousses – one dark chocolate mousse and one white chocolate mousse.
  10. Assemble the Cake: Place one cake layer on a serving plate and spread the dark chocolate mousse evenly over the top. Add the second cake layer on top, then spread the white chocolate mousse over the entire top, smoothing it evenly. Refrigerate the assembled cake for at least 2 hours to set the mousse layers.
  11. Make Chocolate Ganache: Heat the remaining heavy cream until it just begins to simmer. Pour it over the milk chocolate and let it sit for 2 minutes before stirring the mixture until smooth and glossy.
  12. Finish and Chill: Pour the ganache over the chilled cake, letting it drip down the sides for a classic tuxedo effect. Refrigerate the cake an additional 30 minutes before serving to allow the ganache to set.

Notes

  • Line the cake pans with parchment paper for easy removal and to prevent sticking.
  • Ensure eggs and dairy ingredients are at room temperature for better mixing and texture.
  • Be careful when pouring hot cream into the egg yolk mixture to avoid curdling by whisking constantly and slowly.
  • Allow ample cooling and chilling time to achieve best mousse texture and ganache set.
  • The espresso powder enhances the chocolate flavor but can be omitted if desired.
  • Use high-quality chocolate for the best flavor results.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Tuxedo Cake, Triple Chocolate Cake, Chocolate Mousse Cake, Dark Chocolate Mousse, White Chocolate Mousse, Milk Chocolate Ganache, Chocolate Dessert

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Find it online: https://tastyadventureguide.com/tuxedo-cake-triple-chocolate-mousse-cake-the-ultimate-chocolate-indulgence-recipe/