Introduction

The Tuxedo Cake is a stunning layered dessert that combines rich dark, white, and milk chocolate mousses with a moist chocolate cake base. Its elegant layers and glossy ganache make it perfect for special occasions or any time you want to impress with a decadent treat.

A two-layer chocolate cake sits on a white cake stand with a smooth white marbled surface underneath, scattered with small orange star-shaped sprinkles. The cake has a bottom layer of dark, moist chocolate sponge, topped with a thick, rich chocolate frosting layer, followed by a thick cream-colored layer, and finished with another dark chocolate sponge layer on top. The top is covered in shiny chocolate glaze, decorated with small round chocolate and white candy balls and thin chocolate sprinkles, with a white chocolate curly stick in the center. The background is blurred with soft white tones and some bottles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-purpose Flour (240g)
2 cups Granulated Sugar (400g)
1/2 cup Cocoa Powder (50g)
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1/2 cup Whole Milk (120g / 120ml, room temperature)
2 Large Eggs (room temperature)
1/2 cup Sour Cream (128g, room temperature)
1/2 cup Vegetable Oil (110g)
1 tsp Espresso Powder
1 tsp Vanilla Extract
1/2 tsp Salt
1 cup Hot Water (240g / 240ml)
4 Large Egg Yolks
2 cups Heavy Cream (480g / 480ml)
2 tbsp Granulated Sugar
2 tbsp Cornstarch
1 tsp Vanilla Extract
3.5 oz Dark Chocolate (100g)
6 oz White Chocolate (170g)
5 oz Milk Chocolate (140g)
1/3 cup Heavy Cream (80g / 80ml)

Instructions

Step 1: Preheat your oven to 350°F (180°C) and grease two 8-inch cake pans.
Step 2: In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt, then whisk to combine.
Step 3: In another bowl, whisk together the eggs, milk, sour cream, vegetable oil, and vanilla until smooth.
Step 4: Pour the wet ingredients into the dry and whisk until the batter is smooth and lump-free.
Step 5: Dissolve espresso powder in hot water, then stir it into the batter until fully incorporated.
Step 6: Divide the batter evenly between the cake pans and bake for 35 minutes, or until a skewer inserted comes out clean.
Step 7: Let the cakes cool completely, then level the tops to create flat layers.
Step 8: Place one cake layer on a cake board or serving plate inside a cake ring to prepare for mousse layering.
Step 9: Finely chop the dark and white chocolates and place them in separate bowls.
Step 10: Whisk together egg yolks, sugar, and cornstarch until pale and slightly thickened.
Step 11: Divide the heavy cream into two equal parts. Set one part aside for whipping later.
Step 12: Warm the other half of the cream with vanilla in a saucepan over medium-low heat until steaming but not boiling.
Step 13: Gradually whisk some hot cream into the egg yolk mixture to temper it, then return everything to the saucepan.
Step 14: Cook over medium-low heat, whisking constantly until the custard thickens and begins to boil, then boil for 1-2 minutes.
Step 15: Remove from heat and divide the custard between the chopped dark and white chocolates, stirring each until smooth.
Step 16: Whip the reserved cream until stiff peaks form. Once custards have cooled to room temperature, fold the whipped cream gently into each chocolate mixture.
Step 17: Pour the dark chocolate mousse over the first cake layer and smooth the surface.
Step 18: Pour the white chocolate mousse on top carefully and smooth it out without mixing the layers. Chill in the fridge for 30 minutes if needed.
Step 19: Add the second cake layer on top and refrigerate for at least 4 hours to set.
Step 20: To prepare the ganache, chop the milk chocolate finely and place in a bowl.
Step 21: Heat the remaining 1/3 cup heavy cream until steaming but not boiling, then pour it over the chopped chocolate and let sit for 1 minute.
Step 22: Stir until the ganache is smooth and glossy. Let it cool to room temperature until spreadable but not runny.
Step 23: Spread the ganache evenly over the top of the chilled cake and smooth to the edges.
Step 24: Decorate with sprinkles or chocolate shavings as desired before serving.

Tips & Variations

Use room temperature ingredients for a smoother batter and better cake rise.
If you prefer, substitute espresso powder with strong brewed coffee for a subtle coffee flavor.
To create thinner cake layers, slice the baked cakes horizontally using a serrated knife before assembling.
Allow the mousses to cool fully before folding in whipped cream to avoid melting the cream and losing volume.
For a festive touch, decorate the cake with fresh berries or edible gold leaf instead of sprinkles.

Storage

Store the Tuxedo Cake in an airtight container in the refrigerator for up to 4 days. To enjoy, serve chilled or let sit at room temperature for about 15 minutes. Avoid freezing, as mousse texture may be affected. Leftover cake can be gently reheated in the fridge but should not be reheated in a microwave.

How to Serve

A slice of rich layered chocolate cake sits on a white plate, placed on a white marbled surface. The bottom layer is dark and moist chocolate cake, topped by a smooth layer of light brown chocolate mousse. Above that is a thicker layer of creamy white filling, followed by another thick layer of dark chocolate cake. The cake is covered with a shiny smooth layer of chocolate ganache, sprinkled on top with small round chocolate balls in white, dark brown, and black, along with some chocolate sprinkles. The edges of the cake are clean and the texture of each layer is visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, this cake benefits from resting in the fridge for several hours or overnight to allow the mousses to set properly and flavors to meld.

What if I don’t have a cake ring?

You can use a springform pan without the base or create a DIY ring with acetate strips or parchment paper wrapped around the cake layers. Just handle carefully when removing before serving.