Tuxedo Cake – Triple Chocolate Mousse Cake

I still remember the first time I saw a Tuxedo Cake. It was perched grandly on a birthday table, dark and gleaming, with neat layers that looked like they’d taken hours to perfect. I was intimidated—but also deeply inspired. So when I finally took on the challenge in my own kitchen, I was surprised to find that it wasn’t nearly as complicated as it looked.

This recipe is crafted with beginner bakers in mind. If you’ve never made mousse or ganache before, don’t worry. I’ve broken every step down so you can confidently create this chocolate masterpiece from scratch. Despite its impressive presentation, it’s a recipe built on simplicity, structure, and a touch of chocolate magic. Plus, with the right ingredients, it’s a rich yet balanced dessert that feels indulgent without being overwhelming.

Why This Recipe is Special

• This cake combines moist chocolate cake with smooth chocolate and white chocolate mousse, all topped with glossy ganache.
• Each component is beginner-friendly, broken down into clear and manageable steps.
• It’s a flexible recipe with opportunities to customize to your taste.
• The layered structure helps you learn essential baking skills like mousse-making, cake assembly, and ganache pouring.
• It stores well, making it great for prepping ahead for celebrations.

Ingredients and Preparation

Chocolate Cake Layer

• Flour: Forms the structure of the cake. Use all-purpose for stability.
• Sugar: Sweetens and aids in moisture retention. Granulated works best.
• Cocoa Powder: For a deep chocolate flavor—Dutch-processed cocoa gives a smoother texture and richer color.
• Milk: Adds moisture and binds ingredients. Whole milk gives the best results.
• Eggs: Provide lift and richness; yolks also help in the mousse layers.
• Sour Cream: Makes the cake tender and melt-in-the-mouth soft.
• Oil: Keeps the cake moist; use flavorless oils like vegetable or canola.
• Espresso Powder: Optional, but enhances chocolate depth.
• Vanilla: Boosts aroma and complements the chocolate.
• Hot Water: Helps dissolve cocoa and espresso for a smooth batter.

Chocolate Mousse Layers

• Egg Yolks: Form the custard base, giving the mousse body and richness.
• Cream: Used both to make the custard and to whip into the mousse—must be at least 35% fat.
• Vanilla: Added for flavor balance.
• Dark Chocolate: For the intense mousse layer.
• White Chocolate: For a creamy, sweet contrast to the dark mousse.

Ganache Topping

• Milk or Dark Chocolate: Forms the silky topping.
• Heavy Cream: Melts the chocolate into a smooth ganache.

Substitutions

• Replace sour cream with Greek yogurt.
• Almond or oat milk can work in place of dairy, though texture may vary.
• Use all dark chocolate or white chocolate if you prefer uniform flavor.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F (180°C) and line two 8-inch cake pans with parchment. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together milk, eggs, sour cream, oil, and vanilla until smooth. Dissolve espresso powder in hot water and add to the wet mixture. Combine wet and dry ingredients until just mixed. Pour into pans and bake for 35 minutes. Cool completely.

Step 2
Trim any domed tops off the cake so you have flat, even layers. Place one cake layer into a cake ring on your serving board.

Step 3
For the mousse, warm half the cream with vanilla until steaming but not boiling. In a bowl, whisk egg yolks until pale. Gradually temper the yolks with the hot cream by adding it slowly while whisking. Return to heat and stir constantly until slightly thickened. Divide the mixture between two bowls with chopped dark and white chocolate. Stir each until the chocolate melts.

Step 4
Whip the remaining cream to stiff peaks and gently fold half into each chocolate base to make the dark and white chocolate mousses.

Step 5
Pour the dark chocolate mousse over the first cake layer and smooth it. Add the white chocolate mousse on top. Chill in the fridge for 30 minutes, then place the second cake layer on top and refrigerate for at least 4 hours.

Step 6
To make ganache, heat cream until steaming. Pour over chopped chocolate and let sit for a minute, then stir until glossy. Cool until it thickens slightly but is still pourable. Remove the cake from the ring and pour ganache over the top, spreading it gently to the edges.

Beginner Tips and Notes

• If your mousse starts setting too quickly, microwave it for a few seconds and stir gently.
• Make sure all dairy ingredients are room temperature to avoid curdling.
• For even cake layers, use a serrated knife and turn the cake as you cut.
• If you don’t have a cake ring, use an 8-inch springform pan lined with acetate for clean edges.
• When whipping cream, don’t overbeat—stop once you see firm peaks that don’t collapse.

Serving Suggestions

• Serve with a scoop of vanilla bean ice cream or a few fresh raspberries.
• Dust the top with cocoa powder or add chocolate curls for presentation.
• This cake stores well in the fridge for up to 5 days; cover with plastic wrap or store in an airtight container.

Conclusion

You did it—a showstopping dessert worthy of any celebration, all made from scratch. This Tuxedo Cake is a rewarding recipe for beginner bakers who want to level up without feeling overwhelmed. If you give it a try, I’d love to hear how it went. Drop a comment and share your experience—especially if you added your own creative twist!

FAQ About Tuxedo Cake

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