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Tuxedo Cake – Triple Chocolate Mousse Cake Recipe

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Tuxedo Cake is an elegant triple chocolate mousse cake featuring layers of moist chocolate cake combined with rich dark and white chocolate mousses, topped with a glossy milk chocolate ganache for a stunning visual and decadent taste.

Ingredients

Scale

For the 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, divided
  • 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 Ganache:

  • 5 oz (140g) milk chocolate
  • ⅓ cup (80ml) heavy cream

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper to ensure easy removal of the cakes.
  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 evenly combined.
  3. Mix Wet Ingredients: In a separate bowl, combine the whole milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk thoroughly to make sure the espresso powder dissolves completely.
  4. Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. The batter will appear thick at this point.
  5. Add Hot Water: Slowly stir in the hot water until the batter becomes smooth and thin. This thin consistency is key to creating a tender crumb in the cake.
  6. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then turn them out onto wire racks to cool completely, letting them rest for at least 2 hours before assembling.
  8. Make the Custard Base: Heat 1 cup of heavy cream in a saucepan just until it begins to simmer, then remove from heat immediately.
  9. Whisk Egg Yolks: In a bowl, whisk together egg yolks, granulated sugar, and cornstarch until the mixture is pale and thick. Slowly pour the hot cream into the yolk mixture while whisking constantly to prevent curdling.
  10. Cook the Custard: Return the combined 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).
  11. Divide Custard and Add Chocolates: Split the custard base equally into two bowls. Stir the dark chocolate into one bowl and the white chocolate into the other until each mixture is smooth and melted.
  12. Whip and Fold Cream: Beat the remaining 1 cup of heavy cream to soft peaks. Gently fold half of the whipped cream into each chocolate mixture to create the dark and white chocolate mousses.
  13. Assemble Cake – First Layer: Place one cake layer on a serving plate and spread the dark chocolate mousse evenly over the top.
  14. Assemble Cake – Second Layer: Add the second cake layer on top, then spread the white chocolate mousse evenly over the upper surface, creating a smooth finish.
  15. Chill the Cake: Refrigerate the assembled cake for at least 2 hours to allow the mousses to set.
  16. Prepare Ganache: Heat ⅓ cup heavy cream until it just begins to simmer. Pour it over the milk chocolate and let sit for 2 minutes before stirring until the ganache is smooth and glossy.
  17. Apply Ganache: Pour the ganache over the chilled cake, allowing it to drip down the sides for a classic tuxedo effect.
  18. Final Chill: Refrigerate the finished cake for an additional 30 minutes before serving to set the ganache.

Notes

  • Ensure all room temperature ingredients are prepared ahead of time to achieve the best texture for the cake batter and mousse.
  • Lining the cake pans with parchment paper helps to remove the cakes easily without damaging them.
  • Be careful while tempering the egg yolks with hot cream to avoid curdling by whisking constantly.
  • Allow sufficient chilling time for the mousse layers and ganache to set properly to maintain the cake’s structure and appearance.
  • This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.

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

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