Description
Tuxedo Cake is an elegant triple chocolate mousse cake featuring moist chocolate cake layers paired with rich dark and white chocolate mousses. This dessert combines the deep flavors of dark, white, and milk chocolate, layered beautifully to create a show-stopping centerpiece perfect for special occasions.
Ingredients
Scale
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- ½ cup whole milk
- 2 large eggs
- ½ cup sour cream
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1 cup hot water
For the Mousses
- 4 large egg yolks
- 2 tbsp granulated sugar
- 2 tbsp cornstarch
- 2 cups heavy cream, divided
- 1 tsp vanilla extract
- 3.5 oz dark chocolate
- 4.5 oz white chocolate
For the Ganache
- 5 oz milk chocolate
- ⅓ cup heavy cream
For Garnish
- 2 tablespoons fresh parsley (optional)
Instructions
- Preheat and Prepare Pans: Heat your oven to 350°F (180°C) and grease two 8-inch round cake pans or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to ensure even distribution of rising agents and cocoa.
- Combine Wet Ingredients: In a separate bowl, whisk together eggs, whole milk, sour cream, vegetable oil, vanilla extract, and espresso powder until smooth and well blended.
- Make Batter and Bake: Gradually add the wet ingredients to the dry ingredients, stirring gently until combined. Then add the hot water slowly while mixing until the batter is smooth. Pour the batter evenly into the prepared pans and bake for 35 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely.
- Prepare the Mousses: For the mousses, whisk together egg yolks, sugar, and cornstarch in a bowl. Heat 1 cup of heavy cream in a saucepan until just simmering, then slowly whisk the hot cream into the yolk mixture to temper the eggs. Return this mixture to the saucepan and cook over medium-low heat, stirring constantly until thickened. Remove from heat and divide into two portions. Melt the dark chocolate and white chocolate separately, then fold each into one portion of the custard. Whip the remaining 1 cup of heavy cream with vanilla extract until stiff peaks form and gently fold half into each chocolate mixture to create the dark and white mousses.
- Assemble the Cake: Place one cake layer on your serving plate, spread the dark chocolate mousse evenly over it, then add a layer of white chocolate mousse on top. Chill in the refrigerator for at least 1 hour to set before adding the second cake layer and completing the layers similarly if desired.
- Make Ganache and Finish Cake: Heat ⅓ cup heavy cream until warm but not boiling, then pour over chopped milk chocolate; stir until smooth and glossy. Pour the ganache over the chilled cake, allowing it to drip down the sides for a luxurious finish. Garnish with fresh parsley if using, or decorate as preferred.
Notes
- Ensure the cakes are completely cooled before assembling with mousse layers to prevent melting.
- Tempering the eggs correctly while making the mousse custard is essential to avoid scrambled eggs texture.
- Chilling between layers helps set the mousse for easier layering and cutting.
- The parsley garnish is optional and can be replaced with chocolate shavings or fresh berries for decoration.
- This cake can be refrigerated for up to 3 days, but it’s best enjoyed within 24 hours of assembly.
