Description
This decadent Tuxedo Cake is an impressive layered dessert combining rich chocolate cake, velvety dark and white chocolate mousse, and a silky ganache topping. Perfect for special occasions yet approachable for beginner bakers.
Ingredients
Scale
For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup Dutch-processed 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 Chocolate Mousses:
- 4 large egg yolks
- 2 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 cups heavy cream (divided)
- 3.5 oz dark chocolate, chopped
- 4.5 oz white chocolate, chopped
For the Ganache:
- 5 oz milk chocolate, chopped
- ⅓ cup heavy cream
Instructions
- Make the Cake Batter: In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together eggs, milk, sour cream, oil, and vanilla until smooth. Dissolve the espresso powder in hot water and stir it into the wet mixture. Combine the wet and dry ingredients and stir until fully incorporated and smooth.
- Bake the Cake Layers: Divide the batter evenly between two 8-inch round cake pans lined with parchment paper and bake at 350°F (180°C) for about 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before trimming the tops to make flat layers.
- Prepare the Mousse Base: In a small saucepan, heat half of the cream with vanilla over medium heat until it begins to steam. Meanwhile, whisk egg yolks with sugar and cornstarch in a bowl until pale. Gradually pour the hot cream into the yolk mixture while whisking constantly to temper the eggs, then return the mixture to the pan and cook over medium heat, stirring gently until it thickens.
- Melt Chocolate and Combine: Divide the custard base evenly into bowls with chopped dark and white chocolate. Stir each until the chocolate is fully melted and smooth. In a separate bowl, whip the remaining cream to stiff peaks and fold half into each mousse mixture.
- Assemble the Cake: Place a trimmed chocolate cake layer into a dessert ring or springform pan. Spread the dark chocolate mousse evenly over the cake. Carefully layer the white chocolate mousse on top of the dark layer. Refrigerate for 30 minutes before placing the second cake layer on top. Chill the entire cake for at least 4 hours or until fully set.
- Make the Ganache: Heat cream in a saucepan until steaming, then pour over chopped chocolate. Let sit for a minute, then stir until smooth and glossy. Allow it to cool until slightly thickened but still pourable.
- Finish the Cake: Remove the cake from the ring or pan and gently pour the ganache over the top, smoothing it to the edges without letting it run down the sides. Decorate with chocolate curls or sprinkles as desired.
Notes
- If your mousse sets too quickly, microwave for a few seconds and stir.
- Dutch-processed cocoa is essential for a rich cake texture.
- Always let the ganache cool to avoid melting the mousse beneath.
- Acetate strips or parchment can help get clean edges when using a springform pan.
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 584 kcal
- Sugar: 48g
- Sodium: 333mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0.01g
- Carbohydrates: 69g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 157mg