Introduction

Tuxedo Cake is a luxurious triple chocolate mousse cake that offers the ultimate chocolate indulgence. With layers of moist chocolate cake, rich dark and white chocolate mousses, and a glossy milk chocolate ganache, this dessert is perfect for special occasions or whenever you crave something decadent.

Tuxedo Cake – Triple Chocolate Mousse Cake Recipe - Recipe Image

Ingredients

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

Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Step 3: In a separate bowl, combine milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk thoroughly to dissolve the espresso powder completely.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick at this stage.
Step 5: Slowly stir in the hot water until the batter is smooth and thin. This thin consistency helps create a tender crumb in the cake.
Step 6: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely. Let them cool for at least 2 hours before assembling.
Step 8: For the chocolate mousses, heat 1 cup of heavy cream in a saucepan until it just begins to simmer. Remove from heat immediately.
Step 9: In a bowl, whisk egg yolks with sugar and cornstarch until pale and thick. Slowly pour the hot cream into the yolk mixture, whisking constantly to prevent curdling.
Step 10: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to coat the back of a spoon (about 2-3 minutes).
Step 11: Divide this custard base equally between two bowls. Stir dark chocolate into one and white chocolate into the other until fully melted and smooth.
Step 12: Beat the remaining 1 cup of heavy cream to soft peaks. Fold half into each chocolate mixture to create two distinct mousses.
Step 13: To assemble, place one cake layer on your serving plate. Spread the dark chocolate mousse evenly over the top, then add the second cake layer.
Step 14: Spread the white chocolate mousse over the top layer, smoothing it evenly. Refrigerate for at least 2 hours to set.
Step 15: For the ganache, heat the heavy cream until it just begins to simmer, then pour over the milk chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
Step 16: Pour the ganache over the chilled cake, allowing it to drip down the sides for a classic tuxedo effect. Refrigerate for another 30 minutes before serving.

Tips & Variations

Use parchment-lined pans for easier cake removal and to prevent sticking.
Be sure to whisk the egg yolk mixture constantly when adding hot cream to avoid curdling.
For a different flavor twist, substitute the espresso powder with instant coffee or omit it for a pure chocolate taste.
Allow the cake layers to cool completely before adding the mousse to prevent melting.
Use high-quality chocolates for the mousses and ganache for the best flavor and texture.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the mousse texture and ganache shine. To serve, let the cake sit at room temperature for about 15 minutes for softer slices. Avoid freezing, as the mousse and ganache can lose their delicate texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, the cake can be assembled a day in advance and stored in the refrigerator to allow the mousses to set fully and flavors to develop.

Can I substitute the heavy cream in the mousse?

Heavy cream is essential for the mousse’s texture and stability. Using lighter creams or milk will affect the mousse’s consistency and richness, so it is best to stick with heavy cream.