Tuxedo Cake – Triple Chocolate Mousse Cake Recipe

Introduction

The Tuxedo Cake is an elegant triple chocolate mousse cake that combines rich chocolate cake layers with smooth dark and white chocolate mousses, finished with a glossy milk chocolate ganache. This decadent dessert is perfect for special occasions or any time you’re craving a luxurious chocolate treat.

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

1. Step 1: Preheat your oven to 350°F (180°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
2. Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
3. Step 3: In a separate bowl, whisk the eggs, milk, sour cream, vegetable oil, and vanilla extract until smooth.
4. Step 4: Add the wet ingredients to the dry ingredients and mix until fully combined and smooth.
5. Step 5: Dissolve the espresso powder in the hot water. Pour this into the batter and mix thoroughly.
6. Step 6: Divide the batter evenly between the prepared pans and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the cakes cool completely in the pans. Once cooled, turn them out and level the tops if needed. You may slice each cake horizontally in half for thinner layers if desired.
8. Step 8: For the mousses, place the chopped dark and white chocolates in two separate bowls.
9. Step 9: In another bowl, whisk the egg yolks, sugar, and cornstarch together until pale and slightly thickened.
10. Step 10: Divide the heavy cream into two portions of 1 cup each. Set one cup aside to whip later.
11. Step 11: Heat the remaining 1 cup of cream with the vanilla extract in a saucepan over medium-low heat until steaming but not boiling.
12. Step 12: Slowly drizzle the hot cream into the egg yolk mixture while whisking constantly. Then pour the combined mixture back into the saucepan.
13. Step 13: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Allow it to boil for 1–2 minutes.
14. Step 14: Pour half of the custard over the dark chocolate and stir until melted and smooth. Repeat with the white chocolate and the other half of the custard.
15. Step 15: Whip the reserved 1 cup of heavy cream to stiff peaks. Fold half of the whipped cream into the dark chocolate mixture and half into the white chocolate mixture until smooth and airy.
16. Step 16: To assemble, place one cake layer on a serving plate or cake board inside a cake ring.
17. Step 17: Spread the dark chocolate mousse evenly over the cake layer, then carefully spread the white chocolate mousse on top. Chill in the refrigerator for 30 minutes to set.
18. Step 18: Once the mousse layers are set, add the second cake layer on top and chill for at least 4 hours or until fully set.
19. Step 19: For the ganache, heat the heavy cream in a saucepan until steaming but not boiling. Pour the hot cream over the chopped milk chocolate and let sit for 1 minute.
20. Step 20: Stir the ganache until smooth and glossy, then let it cool at room temperature until it thickens slightly.
21. Step 21: Spread the ganache over the top of the chilled cake, gently pushing it to the edges.
22. Step 22: Decorate the cake with chocolate shavings, sprinkles, or your favorite toppings.
23. Step 23: Refrigerate the cake until ready to serve.

Tips & Variations

• Use high-quality chocolate for the best flavor in your mousses and ganache.
• If you prefer, add a splash of liqueur such as Kahlúa or Grand Marnier to the mousses for a boozy twist.
• For thinner cake layers, slice the cakes horizontally to create up to four layers total, enhancing the mousse distribution.
• Decorate with fresh berries or edible gold leaf for an extra special presentation.

Storage

Store the assembled Tuxedo Cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature for about 20 minutes before serving for the best texture and flavor. Leftover cake can be frozen tightly wrapped for up to 2 weeks; thaw in the refrigerator overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake is ideal to make a day or two in advance as the mousse layers develop flavor and texture when chilled. Just be sure to store it covered in the fridge.

Is it safe to eat mousse with raw egg yolks?

This recipe uses a cooked custard base for the mousse, which heats the egg yolks to a safe temperature, making it safe to consume. However, if you have concerns, use pasteurized eggs or an egg substitute.