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Tuxedo Cake – Triple Chocolate Mousse Cake Recipe

Tuxedo Cake – Triple Chocolate Mousse Cake Recipe
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5.1 from 8 reviews

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.

Ingredients

Scale

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. 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.
  2. 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.
  3. 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.
  4. 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

Keywords: Tuxedo Cake, triple chocolate mousse cake, chocolate mousse cake, layered chocolate cake, chocolate ganache, dark chocolate mousse, white chocolate mousse, elegant chocolate dessert

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