There is something truly magical about a cake that brings together the richness of dark chocolate, the creamy sweetness of white chocolate, and the moist decadence of a perfectly baked chocolate cake. The Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe is one of those show-stopping desserts that not only tastes heavenly but looks elegant enough to serve at any special gathering. With layers of moist chocolate cake nestled between silky dark and white chocolate mousses, and finished with a luscious chocolate ganache, this cake delivers a divine experience in every bite. Trust me, once you try this recipe, you’ll be hooked on making it time and time again!
Ingredients You’ll Need
This recipe calls for simple but essential ingredients that come together beautifully to create multiple textures and flavors in harmony. Each item plays an important role in crafting the moist cake layers, the airy mousses, or the smooth ganache that crowns the final masterpiece.
- All-purpose flour (2 cups): Provides structure for the cake layers, ensuring they hold their shape while staying tender.
- Granulated sugar (2 cups + ¼ cup + ¼ cup): Sweetens both the cake and mousses, balancing the richness of the chocolates.
- Dutch-process cocoa powder (½ cup): Adds an intense chocolate flavor and deep color to the cake layers.
- Baking powder and baking soda (1½ teaspoons each): Help the cake rise gently and stay light.
- Milk (½ cup): Contributes moisture and tenderness to the cake batter.
- Large eggs (5 total): Bind ingredients together and enrich the cake and mousse textures.
- Sour cream (½ cup): Adds moisture and slight tanginess, keeping the cake incredibly soft.
- Vegetable oil (½ cup): Keeps the cake tender and moist without overpowering flavors.
- Espresso powder (1 teaspoon, optional): Enhances and intensifies the chocolate flavor subtly.
- Vanilla extract (1 teaspoon): Brightens the overall chocolate experience with a warm, aromatic note.
- Salt (½ teaspoon): Balances sweetness and enhances the chocolate depth.
- Hot water (1 cup): Makes the cake batter smooth and produces a moist crumb.
- Dark chocolate (400g total): Used in both the mousse and ganache for bold, rich chocolate layers.
- White chocolate (200g): Creates a creamy, sweet contrast in one of the mousse layers.
- Heavy cream (3 cups total): Whipped into mousses and warmed for ganache to produce smooth, luscious textures.
How to Make Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe
Step 1: Prepare the Chocolate Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing two 8-inch round cake pans, then flouring them lightly to prevent sticking. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt to develop a uniform base. Next, add the milk, eggs, sour cream, oil, espresso powder (if using), and vanilla extract to the dry mix. Stir gently until just combined without overmixing to avoid a dense cake. Finally, add the hot water and stir until the batter is smooth and thin, which helps create a tender crumb. Divide the batter evenly between the pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool first in the pans, then on wire racks completely before moving on.
Step 2: Make the Dark and White Chocolate Mousses
First, work on the dark chocolate mousse by carefully melting the dark chocolate over a double boiler or in short microwave bursts, stirring till silky smooth. Allow it to cool just a bit so it won’t scramble the eggs. Meanwhile, whisk together the egg yolks and sugar in a bowl until the mixture is pale and thick. Warm the heavy cream gently until it’s hot but not boiling, then pour it slowly over the egg yolk mixture while whisking constantly—this tempers the eggs beautifully. Combine this mixture with the melted dark chocolate. Next, fold in whipped heavy cream until you see soft peaks forming; this airy texture is key for that mousse magic.
Repeat this whole process using chopped white chocolate to create your white chocolate mousse with the same silky and light feel, adding a beautiful contrast to the dark chocolate layer.
Step 3: Assemble the Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe
Grab a serving platter and place one chocolate cake layer down as the base. Spread an even layer of the dark chocolate mousse over it, taking care to create a smooth surface. Then, gently spoon and spread the white chocolate mousse over the dark mousse, making sure not to mix the two layers for that stunning tuxedo effect. Place the second cake layer on top, gently pressing down for stability. Cover the seemingly delicate masterpiece and refrigerate it for at least 4 hours or overnight to allow the mousses to set and the flavors to meld beautifully.
Step 4: Apply the Chocolate Ganache
To finish your Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe perfectly, prepare the ganache by heating the heavy cream until it’s just scalding hot. Pour this cream over finely chopped dark chocolate in a heatproof bowl and let it sit undisturbed for about 5 minutes. Then stir gently until you achieve a glossy, smooth, and pourable ganache. Let it cool just enough to thicken slightly but still be pourable, then pour it evenly over the chilled cake. Allow the ganache to drip artistically down the sides for that professional bakery look. Once set, your cake is almost ready to wow everyone’s taste buds.
Step 5: Decorate
Now for the fun part: decorate! Once the ganache has set, sprinkle chocolate shavings, curls, or fresh berries on top to add extra texture and pops of color. These little touches turn your cake from impressive to unforgettable.
How to Serve Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe
Garnishes
Adding garnishes to your Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe not only beautifies it but offers a delightful textural contrast. Think along the lines of fresh raspberries or strawberries for a tart pop, chocolate curls for elegance, or a dusting of cocoa powder for extra chocolate intensity. Each adds its own little sparkle to every serving.
Side Dishes
This cake is a showstopper on its own, but you can elevate the experience by serving it with whipped cream, lightly salted caramel sauce, or a scoop of vanilla bean ice cream. These sides complement the cake’s richness and provide a sensational balance of temperatures and flavors.
Creative Ways to Present
Presentation makes any dessert feel extra special. Consider slicing the cake with a hot knife for clean cuts, then plating it alongside fresh mint leaves or edible flowers. Layering it inside clear glass trifle dishes for smaller gatherings or serving individual mousse-filled glasses inspired by the cake layers are also playful and elegant twists.
Make Ahead and Storage
Storing Leftovers
You can keep your Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe fresh by covering it tightly with plastic wrap or storing it in an airtight cake container in the refrigerator. It will maintain its luscious texture and flavor for up to 3 days, making it perfect for making ahead for special occasions.
Freezing
If you want to prepare the cake well in advance, freezing is a great option. Wrap the fully assembled and chilled cake securely in plastic wrap and then foil to avoid freezer burn. When frozen, it can last for up to a month. Allow it to thaw in the refrigerator overnight before serving to preserve that perfect mousse texture.
Reheating
This cake is best enjoyed chilled, so reheating is not recommended. If the cake feels too firm after refrigeration, simply let it sit at room temperature for 15 to 30 minutes before slicing to soften the mousse layers slightly for a melt-in-your-mouth experience.
FAQs
Can I use milk chocolate for one of the mousse layers?
Absolutely! While the recipe calls for dark and white chocolates for signature contrast, substituting milk chocolate in place of either mousse works wonderfully. Just be mindful of the sweetness and adjust sugar content accordingly.
Is it safe to use raw egg yolks in the mousse?
The recipe calls for tempering the egg yolks with warm cream which lightly cooks them, reducing risk; however, if you prefer, you can use pasteurized eggs or egg substitutes for added safety without compromising taste much.
Can I make the cake without espresso powder?
Yes, espresso powder is optional but recommended because it deepens the chocolate flavor. Leaving it out won’t affect the structure or texture, but the cake might be slightly less intense.
How do I ensure the mousse layers don’t mix together?
Take your time spreading each mousse layer gently and evenly, and make sure the first mousse layer is chilled and slightly set before adding the next. Using a spatula with a light hand helps maintain clean layers for that striking tuxedo effect.
What type of chocolate is best for the ganache?
For the ganache, high-quality dark chocolate with at least 60% cocoa content works best, giving a rich, glossy finish that balances sweetness and bitterness beautifully. Avoid chocolates with additives or low cocoa percentage for the best texture and shine.
Final Thoughts
If you’re looking for a dessert that is truly decadent yet refined, the Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe is your new best friend. It’s got layers and layers of flavor and texture that will impress anyone lucky enough to enjoy a slice. Plus, the process itself is rewarding, turning simple ingredients into an elegant cake that’s perfect for celebrations or just a special treat. So grab your mixing bowls and get ready to create a chocolate lover’s dream come true!
Print
Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Experience the luxurious flavors of the Tuxedo Cake, a decadent triple chocolate mousse delight with rich chocolate cake layers, luscious dark and white chocolate mousses, and a silky dark chocolate ganache topping. Perfect for special occasions and chocolate lovers craving an elegant dessert.
Ingredients
For the 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
For the Dark Chocolate Mousse:
- 200g dark chocolate, finely chopped
- 3 large egg yolks
- 1 cup (240ml) heavy cream
- ¼ cup (50g) granulated sugar
For the White Chocolate Mousse:
- 200g white chocolate, finely chopped
- 3 large egg yolks
- 1 cup (240ml) heavy cream
- ¼ cup (50g) granulated sugar
For the Chocolate Ganache:
- 200g dark chocolate, finely chopped
- 1 cup (240ml) heavy cream
Instructions
- Prepare the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, Dutch-process cocoa powder, baking powder, baking soda, and salt to ensure an even distribution of ingredients.
- Add Wet Ingredients: Into the dry mixture, add the milk, eggs, sour cream, vegetable oil, espresso powder (if using), and vanilla extract. Mix just until combined to avoid overmixing the batter.
- Incorporate Hot Water: Stir in the hot water carefully until the batter is smooth and thin, which helps create a moist cake texture.
- Bake the Cake: Divide the batter evenly between the two prepared pans and bake for 30-35 minutes. Use a toothpick inserted into the center to check for doneness; it should come out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Melt Dark Chocolate: For the dark chocolate mousse, melt the dark chocolate gently over a double boiler or in the microwave, then allow it to cool slightly.
- Prepare Egg Mixture for Mousse: Whisk together the egg yolks and granulated sugar until pale and creamy. Warm the heavy cream until just warm and slowly pour it over the egg mixture, whisking constantly to temper the eggs without cooking them.
- Combine Chocolate and Egg Mixture: Stir the melted dark chocolate into the egg and cream mixture until fully incorporated.
- Fold in Whipped Cream: Whip the remaining cream to soft peaks and carefully fold it into the chocolate mixture to create a light and airy mousse.
- Prepare White Chocolate Mousse: Repeat the same steps with white chocolate, using the same quantities for egg yolks, sugar, and cream, to prepare the white chocolate mousse.
- Assemble the Cake: Place one chocolate cake layer on a serving platter. Spread the dark chocolate mousse evenly over the cake, then gently layer the white chocolate mousse on top.
- Add Second Cake Layer: Place the second chocolate cake layer carefully on top of the mousse layers.
- Refrigerate to Set: Chill the assembled cake in the refrigerator for at least 4 hours or overnight to allow the mousse layers to set properly.
- Make the Ganache: Heat the heavy cream until scalding but not boiling. Pour it over the chopped dark chocolate and let it sit for 5 minutes to melt the chocolate fully.
- Stir Ganache: Stir the mixture until smooth and glossy, then let it cool slightly before pouring.
- Apply Ganache: Pour the slightly cooled ganache over the chilled cake, allowing it to drip naturally down the sides for a beautiful finish.
- Decorate: Once the ganache is set, garnish the cake with chocolate shavings or fresh berries for added elegance and flavor.
Notes
- For a more intense chocolate flavor, use high-quality Dutch-process cocoa and premium dark chocolate.
- Espresso powder is optional but enhances the chocolate flavors.
- When melting chocolate, do so gently to avoid seizing.
- Ensure mousses are folded gently to retain air and keep them light and fluffy.
- Refrigerate the cake thoroughly for clean slicing and best texture.
- Use room temperature ingredients for better mixing and texture.
- Substitute sour cream with Greek yogurt for a slight tang if desired.
