Introduction

The Tuxedo Cake is a stunning triple chocolate mousse cake that combines layers of dark, white, and milk chocolate in a beautiful and delicious dessert. Its tender, moist cake base paired with rich, velvety mousses makes it perfect for special occasions or any chocolate lover’s treat.

A four-layer chocolate cake sits on a white plate over a white marbled surface. The bottom layer is a dark, moist chocolate cake, followed by a thick, smooth milk chocolate mousse layer. Above that is a creamy, lighter-colored layer, possibly vanilla or white chocolate mousse. The top layer is another dark chocolate cake, covered by a glossy chocolate ganache that drips slightly down the sides. The top is decorated with swirls of white cream and sprinkled with small rolled chocolate pieces. A strawberry is placed near the plate, with a gold fork nearby and two champagne glasses blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

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 (for ganache)

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.
Step 5: Slowly stir in the hot water until the batter is smooth and thin. This thin batter creates the cake’s tender crumb.
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 the pans for 10 minutes, then turn out onto wire racks to cool completely. Let 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 thick enough to coat the back of a spoon, about 2-3 minutes.
Step 11: Divide this custard base equally between two bowls. Add the dark chocolate to one bowl and white chocolate to the other, stirring until completely 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: Place one cake layer on your serving plate. Spread the dark chocolate mousse evenly over the top, then add the second cake layer on top.
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 ⅓ cup heavy cream until it just begins to simmer. Pour it 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 another 30 minutes before serving.

Tips & Variations

For an extra rich flavor, use high-quality chocolate with at least 60% cocoa content.
You can substitute sour cream with Greek yogurt of the same quantity for a slightly tangier taste.
Adding a teaspoon of coffee to the batter enhances the chocolate depth without overpowering the cake.
Decorate the finished cake with chocolate shavings or fresh berries for a beautiful presentation.

Storage

Store the cake covered in the refrigerator for up to 3 days. The mousse and ganache make it sensitive to warm temperatures, so keep it chilled until ready to serve. Before serving, you can let the cake sit at room temperature for 15-20 minutes to soften slightly.

How to Serve

The cake has four visible layers placed on a white cake stand with a white marbled surface underneath. The bottom layer is a dark, moist chocolate crumb base, followed by a thin light brown chocolate mousse layer. Above this is a thick creamy white layer, and on top of that is a thick milk chocolate mousse layer. The top of the cake is covered with a shiny dark chocolate ganache that slightly drips down the sides. On top, there are six dollops of white whipped cream, each sprinkled with small chocolate curls and tiny white candy beads. In the background, there is a blurred glass with a light-colored drink. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature or refrigerated. Bring to room temperature before assembling.

What is the best way to cut the mousse cake cleanly?

Use a sharp knife and dip it in hot water, wiping it dry between cuts. This helps achieve smooth, clean slices without disturbing the mousse layers.