Tuxedo Cake is a decadent triple chocolate mousse cake featuring layers of moist chocolate cake, rich dark and white chocolate mousses, and a smooth milk chocolate ganache. This elegant dessert is perfect for special occasions and chocolate lovers seeking a sophisticated treat.
Total Time:5 hours 20 minutes
Yield:12 servings
Ingredients
For the Chocolate Cake
2 cups (240g) all-purpose flour
2 cups (400g) granulated sugar
½ cup (50g) cocoa powder
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
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 tsp vanilla extract
1 tsp espresso powder
1 cup (240ml) hot water
For the Chocolate Mousses
4 large egg yolks
2 tbsp granulated sugar
2 tbsp cornstarch
2 cups (480ml) heavy cream, divided
1 tsp vanilla extract
3.5 oz (100g) dark chocolate, finely chopped
4.5 oz (130g) white chocolate, finely chopped
For the Chocolate Ganache
5 oz (140g) milk chocolate, finely chopped
⅓ cup (80ml) heavy cream
Instructions
Prepare the Chocolate Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the milk, eggs, sour cream, oil, vanilla extract, and espresso powder until smooth. Gradually add the wet ingredients to the dry ingredients, mixing thoroughly. Slowly pour in the hot water while stirring to create a smooth, thin batter.
Bake the Cake: Pour the batter evenly into prepared cake pans lined with parchment paper and greased. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before assembling.
Make the Chocolate Mousses: For each mousse, heat a small amount of heavy cream and melt the respective chocolate (dark or white) in it. In a separate bowl, whisk egg yolks, sugar, and cornstarch until smooth. Temper the yolk mixture by gradually adding hot chocolate mixture while whisking continuously. Return the combined mixture to heat and cook until thickened. Allow to cool. Whip the remaining heavy cream with vanilla extract until soft peaks form, then fold into the cooled chocolate mixture to create light mousse. Repeat separately for dark and white chocolate mousses.
Assemble the Cake: On the cooled chocolate cake base, spread a layer of dark chocolate mousse evenly, then spread a layer of white chocolate mousse on top. Chill in the refrigerator to set the mousse layers completely.
Prepare the Chocolate Ganache: Heat the heavy cream until just boiling, then pour it over the chopped milk chocolate. Let it sit for a minute before stirring until smooth and glossy.
Finish the Cake: Pour the ganache over the chilled mousse layers, spreading it smoothly over the top and sides. Refrigerate the assembled cake for at least 4 hours, or overnight, to allow all layers to set beautifully.
Serve: Before serving, bring the cake to room temperature for 15-20 minutes to enhance the flavor and texture. Slice carefully with a sharp knife and enjoy your exquisite triple chocolate mousse tuxedo cake.
Notes
Make sure all dairy ingredients are at room temperature to ensure a smooth batter and mousses.
Use good quality chocolate for the best taste and texture in the mousses and ganache.
To make assembly easier, use a springform pan or cake ring to build the layers neatly.
Let the cake rest overnight for the best flavor infusion and mousse setting.
If eggs are a concern, consider using pasteurized eggs to ensure safety.
