Tuxedo Cake, also known as Triple Chocolate Mousse Cake, is a chocolate lover’s dream. This layered delight combines the rich flavors of dark, milk, and white chocolate, making it the ultimate dessert for any special occasion or just to satisfy your sweet tooth. Its unique combination of textures, from the moist cake to the creamy mousse—creates a delicious experience that is hard to resist. Whether you’re celebrating a birthday, anniversary, or simply want to indulge, this cake is sure to impress.
how to make Tuxedo Cake
Ingredients:
- 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
- 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
- 5 oz (140g) milk chocolate
- ⅓ cup (80ml) heavy cream
Directions:
- 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.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, combine milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk these wet ingredients thoroughly to ensure the espresso dissolves completely.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will look thick at this point.
- Slowly stir in the hot water until the batter is smooth and thin. Don’t worry – this thin consistency is exactly what creates the cake’s tender crumb.
- Divide the batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely. Let them cool for at least 2 hours before assembling.
- For the chocolate mousses, heat 1 cup of heavy cream in a saucepan until it just begins to simmer. Remove from heat immediately.
- 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.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 2-3 minutes).
- Divide this custard base equally between two bowls. Add the dark chocolate to one bowl and the white chocolate to the other, stirring until completely melted and smooth.
- Beat the remaining 1 cup of heavy cream to soft peaks. Fold half into each chocolate mixture to create two distinct mousses.
- 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.
- Spread the white chocolate mousse over the top layer, creating smooth, even coverage. Refrigerate for at least 2 hours to set.
- For the ganache, heat the heavy cream until it just begins to simmer, then pour it over the milk chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
- Pour the ganache over the chilled cake, allowing it to drip down the sides for that classic tuxedo effect. Refrigerate for another 30 minutes before serving.
how to serve Tuxedo Cake
Serve Tuxedo Cake chilled for the best texture and flavor. Slice it into generous pieces and enjoy it on its own or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. It also pairs well with a cup of coffee or tea, enhancing the chocolate experience.
how to store Tuxedo Cake
Store any leftovers of Tuxedo Cake in the refrigerator. Place the cake in an airtight container or cover it well with plastic wrap. It will keep for 3-4 days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and then in foil. Thaw in the refrigerator before serving.
tips to make Tuxedo Cake
- Make sure all your ingredients are at room temperature for better mixing.
- Don’t skip the cooling time for the cake layers; it helps the mousse set better.
- Use high-quality chocolate for the best flavor.
- If you’re short on time, you can make the cake layers a day in advance and assemble the next day.
variation
You can experiment with different flavors in the mousse layers. Try adding mint extract to the dark chocolate mousse or orange zest to the white chocolate mousse for a refreshing twist. You can also add fresh berries between the layers for an extra flavor burst.
FAQs
Can I use cake mixes instead of making it from scratch?
Yes, if you’re short on time, you can use chocolate cake mixes as a base. Just follow the package instructions and proceed with the mousse layers.How can I make this cake less sweet?
You can reduce the amount of sugar in the cake and mousses. Alternatively, using bittersweet chocolate instead of semi-sweet can balance the sweetness.Can I make Tuxedo Cake ahead of time?
Yes, this cake is great to make ahead! You can prepare it a day in advance and keep it refrigerated until serving.
Triple Chocolate Mousse Cake
Ingredients
Method
- 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.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, combine milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk these wet ingredients thoroughly to ensure the espresso dissolves completely.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will look thick at this point.
- Slowly stir in the hot water until the batter is smooth and thin.
- Divide the batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely. Let them cool for at least 2 hours before assembling.
- In a saucepan, heat 1 cup of heavy cream until it just begins to simmer. Remove from heat immediately.
- 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.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 2-3 minutes).
- Divide this custard base equally between two bowls. Add the dark chocolate to one bowl and the white chocolate to the other, stirring until completely melted and smooth.
- Beat the remaining 1 cup of heavy cream to soft peaks. Fold half into each chocolate mixture to create two distinct mousses.
- Place one cake layer on your serving plate. Spread the dark chocolate mousse evenly over the top, then add the second cake layer.
- Spread the white chocolate mousse over the top layer, creating smooth, even coverage. Refrigerate for at least 2 hours to set.
- Heat the heavy cream until it just begins to simmer, then pour it over the milk chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
- Pour the ganache over the chilled cake, allowing it to drip down the sides for that classic tuxedo effect. Refrigerate for another 30 minutes before serving.