Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 54 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Incorporate Hot Water: Stir in the hot water carefully until the batter is smooth and thin, which helps create a moist cake texture.
  5. 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.
  6. Cool the Cakes: Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
  7. 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.
  8. 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.
  9. Combine Chocolate and Egg Mixture: Stir the melted dark chocolate into the egg and cream mixture until fully incorporated.
  10. 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.
  11. 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.
  12. 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.
  13. Add Second Cake Layer: Place the second chocolate cake layer carefully on top of the mousse layers.
  14. 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.
  15. 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.
  16. Stir Ganache: Stir the mixture until smooth and glossy, then let it cool slightly before pouring.
  17. Apply Ganache: Pour the slightly cooled ganache over the chilled cake, allowing it to drip naturally down the sides for a beautiful finish.
  18. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

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