Description
This Tuxedo Cake recipe offers a luscious combination of moist chocolate cake layers paired with rich dark and white chocolate mousses, topped with a glossy milk chocolate ganache. This elegant and decadent dessert is perfect for special occasions or whenever you crave a sophisticated chocolate treat with a smooth, creamy texture and stunning visual appeal.
Ingredients
Scale
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 teaspoon salt
- 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
- 1 cup (240ml) hot water
Chocolate Mousses
- 4 large egg yolks
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 cups (480ml) heavy cream, divided
- 1 teaspoon vanilla extract
- 3.5 oz (100g) dark chocolate
- 4.5 oz (130g) white chocolate
Ganache
- 5 oz (140g) milk chocolate
- ⅓ cup (80ml) heavy cream
Instructions
- 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 cake removal.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract thoroughly to dissolve the espresso powder completely.
- Mix Batter: Gradually add the wet ingredients to the dry ingredients, mixing just until combined to avoid overmixing. The batter will be thick.
- Add Hot Water: Slowly stir in the hot water to thin the batter, which helps create a tender crumb.
- Bake Cake Layers: Divide the batter evenly between the prepared pans and bake for 30-35 minutes. Use a toothpick inserted in the center to check doneness; it should come out clean.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely, ideally for at least 2 hours before assembly.
- Prepare Custard Base: Heat 1 cup of heavy cream in a saucepan until it just begins to simmer. Remove from heat immediately.
- Whisk Yolks Mixture: In a bowl, whisk the egg yolks with sugar and cornstarch until pale and thick. Slowly pour the hot cream into the yolk mixture, whisking constantly to prevent curdling.
- Cook Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly for 2-3 minutes, until the mixture thickens enough to coat the back of a spoon.
- Divide and Add Chocolates: Divide the custard base equally into two bowls. Stir dark chocolate into one bowl and white chocolate into the other, mixing until fully melted and smooth.
- Fold Whipped Cream: Beat the remaining 1 cup of heavy cream to soft peaks. Gently fold half into each chocolate mixture to create two distinct mousses.
- Assemble Cake Layers: Place one cake layer on a serving plate, spread the dark chocolate mousse evenly over it, then top with the second cake layer.
- Spread White Chocolate Mousse: Spread the white chocolate mousse evenly over the top layer, smoothing it out for even coverage. Refrigerate the assembled cake for at least 2 hours to set.
- Prepare Ganache: Heat the ⅓ cup heavy cream until it just begins to simmer, then pour it over the milk chocolate. Let sit for 2 minutes before stirring until smooth and glossy.
- Finish Cake: Pour ganache over the chilled cake, letting it drip down the sides for the classic tuxedo effect. Refrigerate for an additional 30 minutes before serving.
Notes
- Ensure all ingredients are at room temperature for the best batter consistency and bake.
- Using hot water in the batter helps dissolve cocoa and produces a very tender texture.
- Allow cakes to cool completely before assembling to prevent melting the mousse layers.
- Be sure to whisk the egg yolks mixture continuously while adding hot cream to avoid curdling.
- Refrigerate the cake well to allow mousses and ganache to set properly for easier slicing.
- Optionally, decorate the top with chocolate shavings or curls for added elegance.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cake
- Method: Baking, Whisking, Cooling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480 kcal
- Sugar: 38 g
- Sodium: 190 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 130 mg
Keywords: Tuxedo cake, chocolate mousse cake, layered chocolate cake, dark chocolate mousse, white chocolate mousse, chocolate ganache, elegant dessert
