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Tuxedo Cake Recipe

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★★★★★

4.7 from 103 reviews

This Tuxedo Cake is a stunning and rich layered dessert featuring moist chocolate cake layers filled with smooth dark and white chocolate mousses, topped with a glossy chocolate ganache. Perfect for special occasions, this elegant cake combines the deep flavors of dark, milk, and white chocolate with a delicate espresso hint in the cake, creating a truly decadent treat.

Ingredients

Scale

For the Chocolate Cake

  • 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 tsp Salt
  • 1/2 cup Whole Milk (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 cup Hot Water (240ml)

For the Chocolate Mousses

  • 4 Large Egg Yolks
  • 2 cups Heavy Cream (480ml), divided
  • 2 tbsp Granulated Sugar
  • 2 tbsp Cornstarch
  • 1 tsp Vanilla Extract
  • 3.5 oz Dark Chocolate (100g), finely chopped
  • 6 oz White Chocolate (170g), finely chopped

For the Chocolate Ganache

  • 5 oz Milk Chocolate (140g), finely chopped
  • 1/3 cup Heavy Cream (80ml)

Instructions

  1. Make the Chocolate Cake: Preheat your oven to 350°F (180°C) and grease two 8-inch cake pans. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt, then whisk to combine evenly.
  2. Mix Wet Ingredients: In a separate bowl, whisk together the eggs, milk, sour cream, vegetable oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, mixing thoroughly until no lumps remain.
  3. Add Espresso and Water: Dissolve the espresso powder in hot water, then pour into the cake batter and mix until combined.
  4. Bake the Cake: Divide the batter evenly between the two prepared pans. Bake for 35 minutes or until a skewer inserted comes out clean. Let cool completely in pans, then remove and level the tops if necessary.
  5. Prepare to Assemble: Place a cake ring on a cake board or serving plate and put one cake layer at the bottom. Set aside.
  6. Make the Chocolate Mousses: Chop the dark and white chocolates separately. In a bowl, whisk egg yolks with sugar and cornstarch until thick and pale. Divide heavy cream into two 1-cup portions.
  7. Heat Cream and Temper Egg Yolk Mixture: Warm one cup of heavy cream with vanilla over medium-low heat until scalding (steam and small bubbles). Slowly whisk hot cream into yolk mixture, then return everything to saucepan and cook gently while whisking until it boils and thickens, about 1-2 minutes.
  8. Combine Custards and Chocolate: Divide custard evenly between dark and white chocolate bowls, stirring until chocolate melts. Let cool to room temperature.
  9. Whip Remaining Cream: Whip the reserved heavy cream to stiff peaks. Fold whipped cream evenly into each chocolate custard until combined, forming dark and white chocolate mousses.
  10. Layer Mousses: Pour dark chocolate mousse over cake layer in ring and smooth. Pour white chocolate mousse on top and smooth carefully to maintain separate layers. Chill for 30 minutes.
  11. Top with Second Cake Layer: Add the second cake layer on top of mousses after chilling, then refrigerate the entire cake for at least 4 hours to set firmly.
  12. Make Chocolate Ganache: Chop milk chocolate finely and place in a bowl. Heat heavy cream until scalding (steam, small bubbles), then pour over chocolate and let sit 1 minute. Stir until smooth, glossy, and melted. Cool to room temperature until spreadable.
  13. Finish the Cake: Remove cake from fridge and release from ring. Spread ganache evenly over the cake top, smoothing edges with a spatula or knife, then decorate as desired with sprinkles or chocolate shavings.

Notes

  • Ensure all refrigerated ingredients are brought to room temperature for best batter and mousse texture.
  • Use a serrated knife or cake leveler to level cake layers for even mousse layering.
  • Chilling times are important to allow mousse layers to set and ganache to firm properly.
  • If dark chocolate mousse is too liquid, chill briefly before adding the white chocolate mousse.
  • Decorate ganache with chocolate shavings or sprinkles for an elegant finish.

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

Find it online: https://ricoloranz.com/tuxedo-cake-recipe/