Why You’ll Love This Recipe
- Decadent Flavors: Enjoy the harmonious blend of dark and white chocolates in every bite.
- Impressive Presentation: The contrasting layers create a visually stunning effect, perfect for celebrations.
- Make-Ahead Convenience: This cake can be prepared in advance and refrigerated until ready to serve.
Ingredients
For the Chocolate Cake Layers:
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ½ cup (50g) Dutch-process cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ cup (120ml) milk
- 2 large eggs
- ½ cup (128g) sour cream
- ½ cup (110ml) vegetable oil
- 1 teaspoon espresso powder (optional, enhances chocolate flavor)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (240ml) hot water
For the Dark Chocolate Mousse:
- 200g dark chocolate, finely chopped
- 3 large egg yolks
- 1 cup (240ml) heavy cream
- ¼ cup (50g) granulated sugar
For the White Chocolate Mousse:
- 200g white chocolate, finely chopped
- 3 large egg yolks
- 1 cup (240ml) heavy cream
- ¼ cup (50g) granulated sugar
For the Chocolate Ganache:
- 200g dark chocolate, finely chopped
- 1 cup (240ml) heavy cream
Directions
1. Prepare the Chocolate Cake Layers:
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Incorporate Wet Ingredients: Add milk, eggs, sour cream, oil, espresso powder, and vanilla to the dry mixture. Mix until just combined.
- Add Hot Water: Stir in the hot water until the batter is smooth; it will be thin.
- Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely
2. Prepare the Dark and White Chocolate Mousses:
- Dark Chocolate Mousse:
- Melt dark chocolate over a double boiler or in the microwave. Let it cool slightly.
- Whisk egg yolks and sugar until pale.
- Heat heavy cream until warm, then pour over the egg mixture, whisking constantly.
- Stir in the melted dark chocolate.
- Fold in whipped cream until soft peaks form.
- White Chocolate Mousse:
- Repeat the above steps using white chocolate in place of dark chocolate.
3. Assemble the Tuxedo Cake:
- First Layer: Place one chocolate cake layer on a serving platter.
- Dark Chocolate Mousse: Spread the dark chocolate mousse over the cake layer.
- White Chocolate Mousse: Gently spread the white chocolate mousse over the dark mousse.
- Second Cake Layer: Place the second cake layer on top.
- Chill: Refrigerate the assembled cake for at least 4 hours, or overnight, to allow the mousses to set.
4. Apply the Chocolate Ganache:
- Heat heavy cream until scalding.
- Pour over chopped dark chocolate. Let sit for 5 minutes, then stir until smooth.
- Allow the ganache to cool slightly before pouring over the chilled cake, letting it drip down the sides.
5. Decorate:
- Once the ganache sets, garnish the cake as desired, perhaps with chocolate shavings or berries.
Variations
- Flavor Enhancements: Incorporate liqueurs such as Grand Marnier or Chambord into the mousses for added depth.
- Fruit Layers: Add layers of raspberry or strawberry compote between the cake and mousse layers for a fruity twist.
- Nutty Crunch: Sprinkle toasted nuts between layers for added texture.
Storage
- Refrigeration: Keep the cake refrigerated due to the mousse components.
- Shelf Life: Consume within 3-4 days for optimal freshness.
Conclusion
The Tuxedo Cake is a sophisticated dessert that masterfully combines various chocolate elements,
Print
Tuxedo Cake: A Triple Chocolate Mousse Delight
- Total Time: 5 hours
- Yield: 10-12 servings
Description
Tuxedo Cake is a luxurious dessert with rich chocolate cake layers, velvety dark and white chocolate mousses, and a glossy chocolate ganache. Its elegant black and white layers make it a perfect showstopper for special occasions, offering decadent flavors and impressive presentation.
Ingredients
For the Chocolate Cake Layers:
2 cups (240g) all-purpose flour
2 cups (400g) granulated sugar
½ cup (50g) Dutch-process cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
½ cup (120ml) milk
2 large eggs
½ cup (128g) sour cream
½ cup (110ml) vegetable oil
1 teaspoon espresso powder (optional)
1 teaspoon vanilla extract
½ teaspoon salt
1 cup (240ml) hot water
For the Dark Chocolate Mousse:
200g dark chocolate, finely chopped
3 large egg yolks
1 cup (240ml) heavy cream
¼ cup (50g) granulated sugar
For the White Chocolate Mousse:
200g white chocolate, finely chopped
3 large egg yolks
1 cup (240ml) heavy cream
¼ cup (50g) granulated sugar
For the Chocolate Ganache:
200g dark chocolate, finely chopped
1 cup (240ml) heavy cream
Instructions
-
Prepare the Chocolate Cake Layers:
-
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
-
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
-
Add milk, eggs, sour cream, oil, espresso powder, and vanilla to the dry mixture. Mix until just combined.
-
Stir in the hot water until the batter is smooth (it will be thin).
-
Divide the batter evenly between the pans and bake for 30-35 minutes, or until a toothpick comes out clean.
-
Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
-
-
Prepare the Dark and White Chocolate Mousses:
-
Dark Chocolate Mousse: Melt dark chocolate over a double boiler or in the microwave. Let cool slightly.
-
Whisk egg yolks and sugar until pale. Heat heavy cream until warm, then pour over the egg mixture, whisking constantly.
-
Stir in the melted dark chocolate.
-
Fold in whipped cream until soft peaks form.
-
White Chocolate Mousse: Repeat the steps above using white chocolate in place of dark chocolate.
-
-
Assemble the Tuxedo Cake:
-
Place one chocolate cake layer on a serving platter.
-
Spread the dark chocolate mousse over the cake layer, then gently spread the white chocolate mousse over the dark mousse.
-
Place the second cake layer on top.
-
Refrigerate for at least 4 hours, or overnight, to set the mousses.
-
-
Apply the Chocolate Ganache:
-
Heat heavy cream until scalding.
-
Pour over chopped dark chocolate and let sit for 5 minutes. Stir until smooth.
-
Let the ganache cool slightly before pouring over the chilled cake, allowing it to drip down the sides.
-
-
Decorate:
-
Once the ganache sets, garnish with chocolate shavings or berries.
-
Notes
Add liqueurs like Grand Marnier or Chambord for enhanced flavor.
For a fruity twist, add layers of raspberry or strawberry compote between the cake and mousse.
To add texture, sprinkle toasted nuts between layers.
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking, Whisking, Chilling
- Cuisine: American
