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Tuxedo Cake – Triple Chocolate Mousse Cake Recipe

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The Tuxedo Cake is a decadent triple chocolate mousse cake featuring layers of moist chocolate cake, rich dark and white chocolate mousses, and a glossy milk chocolate ganache. This indulgent dessert combines a tender crumb cake with smooth, airy mousses and a luscious ganache topping, perfect for any chocolate lover’s celebration or special occasion.

Ingredients

Scale

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

  1. Prepare Cake Pans and Preheat Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easier cake removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk the whole milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract until the espresso powder dissolves completely and the mixture is smooth.
  4. Mix Batter: Gradually add the wet ingredients to the dry ingredients and mix until just combined; the batter will appear thick at this stage.
  5. Add Hot Water: Slowly stir in the hot water to thin the batter to a smooth consistency, which ensures a tender crumb in the finished cake.
  6. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool Cake Layers: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks. Cool completely for at least 2 hours before assembling.
  8. Prepare Chocolate Mousses – Heat Cream: Heat 1 cup of heavy cream in a saucepan until it just begins to simmer, then remove from heat immediately.
  9. Make Custard Base: In a bowl, whisk the egg yolks, granulated sugar, and cornstarch until pale and thick. Gradually pour the hot cream into the yolk mixture, whisking constantly to avoid curdling.
  10. Thicken Custard: Return this mixture to the saucepan and cook over medium heat, stirring constantly until thick enough to coat the back of a spoon, approximately 2-3 minutes.
  11. Add Chocolate to Custard: Divide the custard base between two bowls. Stir dark chocolate into one and white chocolate into the other, mixing until smooth and fully melted.
  12. Whip Remaining Cream: Beat the remaining 1 cup of heavy cream to soft peaks. Fold half into each chocolate custard mixture to form the dark and white chocolate mousses.
  13. Assemble Cake – Dark Chocolate Layer: Place one cake layer on your serving plate. Spread the dark chocolate mousse evenly over the top.
  14. Add Second Cake Layer and White Chocolate Mousse: Place the second cake layer over the dark mousse, then spread the white chocolate mousse evenly on top. Refrigerate for at least 2 hours to allow mousses to set.
  15. Prepare Ganache: Heat the ⅓ cup heavy cream until it just begins to simmer. Pour over the milk chocolate and let sit for 2 minutes. Stir until smooth and glossy.
  16. Finish Cake with Ganache: Pour the ganache over the chilled cake, letting it drip down the sides for a classic tuxedo appearance. Refrigerate the cake for another 30 minutes before serving.

Notes

  • Using room temperature ingredients ensures the batter and mousse mixtures combine smoothly for better texture.
  • Line cake pans with parchment paper to prevent sticking and ease removal.
  • Slowly adding hot water to the batter helps create a moist and tender cake crumb.
  • Whisking hot cream into the egg yolks gradually prevents curdling and ensures a smooth custard base for the mousse.
  • Allow sufficient chilling time for mousses to set properly before adding ganache for the best layered effect.
  • Use high-quality chocolate for best flavor and texture in mousses and ganache.
  • Store leftover cake covered in refrigerator and consume within 3 days for optimal freshness.

Keywords: tuxedo cake, triple chocolate mousse cake, chocolate cake recipe, dark chocolate mousse, white chocolate mousse, chocolate ganache, layered chocolate cake, indulgent chocolate dessert

Find it online: https://famdishes.com/tuxedo-cake-triple-chocolate-mousse-cake-recipe/