Tuxedo Cake – Triple Chocolate Mousse Cake Recipe
If you adore indulgent desserts that feel both elegant and utterly satisfying, you are in for a real treat with the Tuxedo Cake – Triple Chocolate Mousse Cake. This spectacular creation layers moist chocolate cake with luscious dark and white chocolate mousses, capped off with a glossy milk chocolate ganache. Each bite delivers a symphony of chocolate textures and flavors that dance harmoniously on your palate, making it a perfect centerpiece for celebrations or simply to satisfy any chocolate craving with a touch of sophistication.
Ingredients You’ll Need
Gathering the right ingredients for this Tuxedo Cake – Triple Chocolate Mousse Cake is simpler than you might think. Each element plays a crucial role in achieving that perfect balance of rich cake, silky mousse, and glossy ganache that define this dessert’s charm.
- All-purpose flour: Forms the foundation of the tender chocolate cake layers.
- Granulated sugar: Sweetens the cake and the mousse, enhancing the chocolate’s natural richness.
- Cocoa powder: Brings deep chocolate flavor and a beautiful dark color to the cake.
- Baking powder and baking soda: Ensure the cake rises perfectly light and fluffy.
- Salt: Balances the sweetness and enhances the overall flavors.
- Whole milk and sour cream: Add moisture and tenderness to the cake crumb.
- Eggs: Provide structure and richness in both cake and mousse.
- Vegetable oil: Keeps the cake ultra moist, helping it stay soft longer.
- Vanilla extract: Elevates the chocolate with subtle warmth.
- Espresso powder: Intensifies the chocolate taste without adding coffee flavor.
- Hot water: Helps bloom the cocoa, making the cake extra chocolaty.
- Dark and white chocolate: The stars of the mousse layers, providing contrast and richness.
- Egg yolks, sugar, cornstarch, heavy cream: Work together to create silky, airy mousse textures.
- Milk chocolate and cream (for ganache): Finish the cake with a shiny, decadent coating.
How to Make Tuxedo Cake – Triple Chocolate Mousse Cake
Step 1: Bake the Chocolate Cake Layers
Start by preheating your oven and preparing the pans to ensure your cakes don’t stick. Mixing the dry ingredients first helps distribute the leavening agents and cocoa powder evenly for a consistent crumb. Incorporating the wet ingredients separately guarantees a smooth batter that bakes into moist, tender layers. The espresso powder in hot water is a secret weapon—it enhances every bit of chocolate flavor without overpowering the cake. After baking, cooling and leveling the cakes ensures even mousse layering for that sleek, professional look.
Step 2: Prepare the Dark and White Chocolate Mousses
This stage brings the triple chocolate magic to life. Whisking the egg yolks with sugar and cornstarch creates a custard base that thickens beautifully and supports the chocolate mousse. Gently heating the cream avoids curdling, while careful folding of whipped cream into each chocolate blend retains lightness without sacrificing richness. Dividing the mousse into rich dark and sweet white layers adds a lovely visual and flavor contrast that truly defines the Tuxedo Cake – Triple Chocolate Mousse Cake experience.
Step 3: Assemble the Cake with Mousse Layers
Layering the cake starts by placing a chocolate cake layer on your serving plate or cake board. Spreading the dark chocolate mousse evenly sets a decadent base, and topping it with white chocolate mousse creates that signature tuxedo contrast. Chilling between layers is essential—not only does it help each mousse layer set firmly, but it also makes the whole cake easier to handle during assembly. Adding the second cake layer and allowing the entire cake to chill overnight helps the flavors meld beautifully.
Step 4: Create and Apply the Chocolate Ganache
Finish the cake with a silky milk chocolate ganache. Warm cream gently melts the chopped chocolate, creating a smooth, shiny glaze that adds richness and a flawless appearance. Cooling the ganache to a spreadable thickness ensures it coats the cake evenly without dripping off. This luscious topping seals in moisture and gives your Tuxedo Cake – Triple Chocolate Mousse Cake that professional, glossy finish that’s impossible to resist.
How to Serve Tuxedo Cake – Triple Chocolate Mousse Cake
Garnishes
A simple dusting of cocoa powder or a sprinkle of chocolate shavings on top can elevate your presentation while echoing the cake’s rich flavors. Fresh berries like raspberries or strawberries add a pop of color and a hint of tartness that balances the chocolate’s sweetness beautifully. For a touch of elegance, consider edible gold leaf or finely chopped toasted nuts for extra texture.
Side Dishes
This cake shines on its own, but pairing it with subtly flavored accompaniments can amplify the experience. A scoop of vanilla bean ice cream or lightly sweetened whipped cream offers a creamy contrast. Fresh fruit salad with citrus notes or a spoonful of raspberry coulis can brighten each bite and cleanse the palate between rich layers.
Creative Ways to Present
Try slicing the Tuxedo Cake – Triple Chocolate Mousse Cake into neat, rectangular slices for a modern look when serving guests. Alternatively, individual mousse and cake portions served in clear glasses layered with cake crumbs and mousse can offer a delightful visual and tasting experience. You can even decorate the serving platter with chocolate curls or a drizzle of chocolate sauce for extra drama.
Make Ahead and Storage
Storing Leftovers
The Tuxedo Cake – Triple Chocolate Mousse Cake keeps beautifully in the refrigerator for up to three days. Store leftovers in an airtight container or cover the cake tightly with plastic wrap to prevent it from drying out or absorbing other fridge odors. Keeping it chilled maintains the mousse’s delicate texture and the ganache’s glossy finish.
Freezing
Freezing this cake is possible and convenient if you want to prepare it in advance. Wrap the whole cake securely in plastic wrap and then aluminum foil to protect it from freezer burn. It will keep well for up to one month. When ready to enjoy, thaw the cake in the refrigerator overnight to preserve its textures perfectly.
Reheating
Since this is a mousse cake, reheating is not recommended as it will compromise the delicate mousse textures and ganache. Serve it chilled for the best taste and mouthfeel. If you want a more intense chocolate experience, accompany slices with a warm beverage or scoop of softly warmed ice cream.
FAQs
Can I make this cake without raw eggs in the mousse?
Yes, you can replace the egg yolk custard base with a cooked chocolate pudding or use a recipe for eggless mousse made with gelatin or whipped cream. However, the texture and richness might differ slightly from the classic Tuxedo Cake – Triple Chocolate Mousse Cake.
What type of chocolate works best for the mousses?
High-quality baking chocolates with at least 60% cocoa for dark chocolate and good-quality white chocolate bars will give the best flavor and smooth texture. Avoid using candy melts as they can affect the taste and consistency.
Do I need special equipment to make this cake?
You don’t need anything fancy—basic kitchen tools suffice. A mixer helps in whipping cream efficiently, and cake rings or pans ensure neat layers. Patience is key when chilling mousse layers so the cake sets properly.
Can I make this cake in advance for a party?
Absolutely! In fact, making the Tuxedo Cake – Triple Chocolate Mousse Cake a day ahead allows the flavors to meld and the mousse to fully set, making your party day less stressful and the dessert even more delicious.
How do I fix a ganache that’s too runny?
If your ganache is runny, chill it in the refrigerator for 10–15 minutes to let it thicken. You can gently warm it afterwards before spreading. Adding a bit more chocolate can also help thicken the ganache if needed.
Final Thoughts
There is something truly magical about the Tuxedo Cake – Triple Chocolate Mousse Cake that makes it a standout dessert to share with your loved ones. Its layers of moist cake paired with airy mousses and a silky ganache come together in a feast of chocolate delight that feels as special as it tastes. Don’t hesitate to try this recipe—you might just find your new favorite chocolate masterpiece to celebrate with again and again.
PrintTuxedo Cake – Triple Chocolate Mousse Cake Recipe
Tuxedo Cake is an indulgent triple chocolate mousse cake featuring layers of moist chocolate cake filled with rich dark and white chocolate mousses, crowned with a smooth milk chocolate ganache. Perfect for chocolate lovers seeking an elegant dessert that combines deep, creamy, and silky textures in every bite.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 to 10 servings 1x
- Category: Dessert
- Method: Baking and Assembling
- Cuisine: American
- Diet: Vegetarian
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
- Make the Chocolate Cake: Preheat your oven to 350°F (180°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper to prevent sticking. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to ensure even distribution of dry ingredients. In a separate bowl, whisk together the eggs, whole milk, sour cream, vegetable oil, and vanilla extract until smooth and homogeneous. Gradually add the wet ingredients to the dry ingredients and mix until fully combined and smooth. Then, dissolve the espresso powder in hot water and pour the mixture into the batter, stirring until incorporated. Divide the batter evenly between the prepared pans and bake for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before removing and leveling the tops if necessary. Optionally, slice each cake horizontally for thinner layers.
- Make the Chocolate Mousses: Place the finely chopped dark chocolate in one bowl and the white chocolate in another. In a separate large bowl, whisk together the egg yolks, granulated sugar, and cornstarch until the mixture is pale and slightly thickened. Divide the heavy cream into two equal portions; keep one cup aside for whipping later. Heat the other cup of heavy cream with the vanilla extract in a saucepan over medium-low heat until just steaming, making sure it does not boil. Gradually drizzle the hot cream into the egg yolk mixture while whisking continuously to temper the eggs. Return the combined mixture to the saucepan and cook over medium heat, whisking constantly until the mixture thickens and just begins to boil. Maintain the boil for 1–2 minutes. Remove from heat and immediately pour half of the custard over the dark chocolate and the other half over the white chocolate, stirring each until the chocolate has melted and the mixture is smooth. Whip the reserved cold cream to stiff peaks, then gently fold half into the dark chocolate custard and the other half into the white chocolate custard until smooth and airy.
- Assemble the Cake: Place one layer of chocolate cake at the bottom of a cake ring set on your serving plate or cake board. Evenly spread the dark chocolate mousse over this layer, making sure to smooth it out evenly. Carefully layer the white chocolate mousse on top of the dark mousse layer. Chill the cake in the refrigerator for 30 minutes to allow the mousse layers to set. After setting, add the second cake layer on top of the mousse layers. Refrigerate the assembled cake for at least 4 hours, or until the mousse is fully firm and set.
- Make the Chocolate Ganache: Heat the heavy cream in a saucepan until it is steaming but not boiling. Pour the hot cream over the finely chopped milk chocolate and let it sit for 1 minute to soften the chocolate. Stir the mixture gently until smooth, glossy, and fully combined. Allow the ganache to cool to room temperature until it thickens slightly, making it easier to spread. Spread the ganache evenly over the top of the chilled cake, gently pushing it to the edges to create a smooth, shiny finish.
Notes
- Use room temperature ingredients for best batter consistency and even baking.
- Make sure not to boil the cream when making mousse or ganache to avoid curdling or burning.
- Chilling the cake adequately helps the mousse to set properly for clean slices.
- Espresso powder enhances the chocolate flavor without imparting coffee taste; do not skip it.
- For easier layering, use a cake ring to keep mousse in place while chilling.
- Can be made a day in advance and stored covered in the refrigerator.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: Tuxedo Cake, triple chocolate mousse cake, chocolate mousse cake, layered chocolate cake, chocolate ganache, dark chocolate mousse, white chocolate mousse, elegant chocolate dessert
