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Tuxedo Cake – Triple Chocolate Mousse Cake Recipe

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A decadent Tuxedo Cake featuring a moist triple chocolate cake base layered with dark and white chocolate mousses, topped with a smooth milk chocolate ganache for an indulgent dessert experience.

Ingredients

Chocolate Cake

  • 2 cups all-purpose flour (240g)
  • 2 cups granulated sugar (400g)
  • ½ cup cocoa powder (50g)
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup whole milk, room temperature (120ml)
  • 2 large eggs, room temperature
  • ½ cup sour cream, room temperature (128g)
  • ½ cup vegetable oil (110g)
  • 1 teaspoon vanilla extract
  • 1 teaspoon espresso powder
  • 1 cup hot water (240ml)

Chocolate Mousses

  • 4 large egg yolks
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 2 cups heavy cream, divided (480ml)
  • 1 teaspoon vanilla extract
  • 3.5 oz dark chocolate, finely chopped (100g)
  • 4.5 oz white chocolate, finely chopped (130g)

Chocolate Ganache

  • 5 oz milk chocolate, finely chopped (140g)
  • ⅓ cup heavy cream (80ml)

Instructions

  1. Prepare the Chocolate Cake Batter: In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together whole milk, eggs, sour cream, vegetable oil, vanilla extract, and espresso powder until smooth. Gradually add the wet ingredients to the dry, alternating with hot water, mixing until combined and smooth.
  2. Bake the Cake: Preheat the oven to 350°F (175°C). Grease and flour cake pans. Pour the batter evenly into pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
  3. Make the Chocolate Mousses: Whisk egg yolks, sugar, and cornstarch in a bowl. Heat 1 cup of heavy cream in a saucepan until simmering, then slowly pour into the yolk mixture while whisking to temper. Return the mixture to the saucepan and cook over low heat until thickened. Remove from heat and divide into two bowls. Into one bowl, stir chopped dark chocolate until melted; into the other, stir chopped white chocolate until smooth. Let cool slightly.
  4. Whip the Remaining Cream: In a cold bowl, whip the remaining 1 cup heavy cream with vanilla extract to soft peaks. Gently fold half the whipped cream into the dark chocolate mixture, then the other half into the white chocolate mixture, creating two mousses.
  5. Assemble the Cake: Place one layer of chocolate cake on the serving plate. Spread the dark chocolate mousse evenly on top. Add the second cake layer and spread the white chocolate mousse. Place the final cake layer on top and chill to set mousse layers.
  6. Prepare the Chocolate Ganache: Heat the heavy cream in a small saucepan until just boiling. Pour over chopped milk chocolate in a bowl and let sit for a minute, then stir until smooth and glossy.
  7. Finish the Cake: Pour the ganache over the chilled cake, allowing it to drip down the sides. Chill the assembled cake until the ganache is set before serving.

Notes

  • Use room temperature ingredients for better batter emulsification.
  • Chill the cake thoroughly to allow mousse layers to firm up.
  • Tempering egg yolks with hot cream prevents curdling during mousse preparation.
  • Use a sharp knife dipped in hot water to slice the cake cleanly.
  • Can store the cake refrigerated for up to 3 days.

Find it online: https://sweetworldtastes.com/tuxedo-cake-triple-chocolate-mousse-cake-recipe/