Introduction

The Chocolate Tuxedo Cake is a decadent layered dessert combining moist chocolate cake with smooth white and dark chocolate mousses. Finished with a rich ganache drizzle, it’s perfect for special occasions or impressing your guests.

A three-layer chocolate cake slice sits on a white plate with a white marbled surface underneath. The bottom layer is a thick dark chocolate cake, followed by a smooth milk chocolate cream layer, then a lighter layer of white cream. This pattern repeats with another dark chocolate cake layer topped by white cream, completing the middle section. The top is a thick, glossy dark chocolate ganache that drips down the sides. On top, there are three swirls of white whipped cream sprinkled with dark chocolate shavings, and a fresh green mint leaf adds a pop of color. A small amount of chocolate sauce is smeared artistically on the plate by the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Cake Layers:

2¼ cups all-purpose flour (sifted)
2½ cups granulated sugar
¾ cup dark cocoa powder (Dutch-processed preferred)
2½ tsp baking powder (fresh)
1 tsp salt
1 cup + 2 tbsp unsalted butter (room temperature)
1 cup egg whites (about 7 large eggs, room temperature)
1½ cups buttermilk (room temperature)
2 tbsp vegetable oil
2 tsp vanilla extract (pure)
1 tsp instant espresso powder (optional)

White Chocolate Mousse:

¾ cup white chocolate chips (high-quality)
⅓ cup warm water
1⅓ cups heavy cream (cold)
2 tbsp powdered sugar
½ tsp vanilla extract
¼ tsp salt

Dark Chocolate Mousse:

½ cup dark chocolate chips (quality chocolate)
⅓ cup warm water
1 cup heavy cream (cold)
2 tbsp powdered sugar
¼ tsp salt

Chocolate Ganache:

1 cup + 1 tbsp dark chocolate chips (high-quality)
¾ cup heavy cream
2 tbsp unsalted butter (room temperature)
1 tbsp corn syrup
Pinch of salt

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with butter and parchment paper circles.
Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
Step 3: In a separate bowl, mix the butter, egg whites, buttermilk, vegetable oil, vanilla extract, and espresso powder (if using) until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Avoid overmixing.
Step 5: Divide the batter evenly among the three prepared pans. Using a kitchen scale ensures accuracy.
Step 6: Bake for 30-35 minutes, rotating the pans halfway through. A toothpick inserted in the center should come out with a few moist crumbs.
Step 7: Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Step 8: For the white chocolate mousse, place white chocolate chips in a heatproof bowl with warm water. Melt over a double boiler or microwave in 20-second intervals, stirring until smooth. Cool to room temperature.
Step 9: Chill a mixing bowl and beaters in the freezer for 20 minutes. Whip the cold heavy cream with powdered sugar, vanilla extract, and salt until soft to medium peaks form.
Step 10: Gently fold the cooled white chocolate mixture into the whipped cream using a rubber spatula. Cover and refrigerate for at least 2 hours.
Step 11: For the dark chocolate mousse, melt the dark chocolate chips with warm water, stirring until smooth. Cool to room temperature.
Step 12: Whip the cold heavy cream with powdered sugar and salt in a chilled bowl until soft to medium peaks form.
Step 13: Carefully fold the cooled dark chocolate mixture into the whipped cream. Cover and refrigerate for at least 2 hours.
Step 14: To prepare the ganache, place dark chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan over medium heat until it starts to simmer around the edges. Pour over the chocolate chips.
Step 15: Let sit undisturbed for 2 minutes, then add butter, corn syrup, and salt. Stir slowly from the center outward until the ganache is smooth and glossy. Cool for 15-20 minutes until pourable but thick enough to drip.
Step 16: Level the tops of the three cake layers with a serrated knife if needed.
Step 17: Place the first cake layer on a serving plate. Spread the entire portion of white chocolate mousse evenly over the top, about ¾ to 1 inch thick.
Step 18: Add the second cake layer on top of the white mousse, pressing gently. Spread the entire portion of dark chocolate mousse evenly over this layer.
Step 19: Top with the third cake layer, pressing gently. Refrigerate the assembled cake for 30 minutes to firm up.
Step 20: Pour the slightly cooled ganache over the center of the top cake layer. Use an offset spatula to spread it toward the edges, allowing natural drips down the sides.
Step 21: Decorate the top with chocolate shavings, piped mousse swirls, or fresh mint if desired.
Step 22: Refrigerate for at least 2 hours before serving to allow the cake to set properly.

Tips & Variations

Use a kitchen scale to measure batter evenly for consistent layer thickness.
For a more intense chocolate flavor, add 1 tsp espresso powder to the cake batter.
Replace white chocolate mousse with a raspberry mousse for a fruity twist.
Let the ganache cool sufficiently before pouring to control drip consistency.
High-quality chocolate chips make a noticeable difference in mousse and ganache flavor.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for 15-20 minutes to soften slightly. Leftover cake slices can be wrapped tightly and frozen up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

A slice of layered chocolate cake on a white plate with a white marbled texture beneath. The cake has five visible layers: the bottom layer is a dark chocolate sponge, followed by a smooth milk chocolate cream, then a white cream layer, another dark chocolate sponge, a lighter chocolate mousse layer, and a top dark chocolate sponge layer. The entire slice is covered with a thick, glossy dark chocolate ganache that drips slightly down the sides. On top, there are three swirls of white whipped cream sprinkled with chocolate shavings and a fresh green mint leaf in the center. There is also a small smear of chocolate ganache on the plate beside the cake. The background is softly blurred with hints of white and green. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, cake layers can be baked up to 2 days ahead. Wrap them tightly in plastic wrap and store at room temperature or refrigerate. Bring to room temperature before assembling.

How do I prevent the mousse from deflating?

To maintain mousse volume, gently fold the melted chocolate into the whipped cream instead of stirring vigorously. Use chilled bowls and cream for better whipping results.