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Chocolate Tuxedo Cake Recipe

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★★★★★

4.5 from 63 reviews

This elegant Chocolate Tuxedo Cake features layers of rich chocolate cake paired with luscious white and dark chocolate mousses, all crowned with a glossy dark chocolate ganache. Perfect for special occasions, this cake combines moist cake layers with creamy mousses and a smooth ganache drizzle to create a decadent dessert that impresses both visually and in taste.

Ingredients

Scale

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

  1. Prepare the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper circles to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the sifted flour, granulated sugar, Dutch-processed cocoa powder, baking powder, and salt until thoroughly combined.
  3. Combine Wet Ingredients: In a separate bowl, mix the room temperature unsalted butter, egg whites, buttermilk, vegetable oil, vanilla extract, and instant espresso powder if using, until the mixture is smooth.
  4. Blend Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined, careful not to overmix to ensure a tender cake texture.
  5. Divide the Batter: Using a kitchen scale for accuracy, evenly divide the batter among the three prepared pans, smoothing the tops.
  6. Bake the Cake Layers: Bake in the preheated oven for 30-35 minutes, rotating the pans halfway through baking for even heat distribution. Test doneness by inserting a toothpick into the center—it should come out with a few moist crumbs.
  7. Cool the Cake Layers: Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
  8. Make the White Chocolate Mousse: Place the white chocolate chips in a heatproof bowl and add warm water. Melt the chocolate over a double boiler or in 20-second microwave intervals, stirring until smooth; then let it cool to room temperature.
  9. Whip the Heavy Cream for White Mousse: Chill a mixing bowl and beaters for 20 minutes. Whip the cold heavy cream with powdered sugar, vanilla extract, and salt until soft to medium peaks form.
  10. Fold White Chocolate into Whipped Cream: Gently fold the cooled white chocolate mixture into the whipped cream using a rubber spatula. Cover and refrigerate the mousse for at least 2 hours to set.
  11. Make the Dark Chocolate Mousse: Melt the dark chocolate chips with warm water until smooth and cool to room temperature.
  12. Whip the Heavy Cream for Dark Mousse: In a chilled bowl, whip cold heavy cream with powdered sugar and salt until soft to medium peaks form.
  13. Fold Dark Chocolate into Whipped Cream: Carefully fold the cooled dark chocolate mixture into the whipped cream. Cover and refrigerate for at least 2 hours.
  14. Prepare the Chocolate Ganache: Place dark chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer around the edges, then pour over the chocolate chips.
  15. Finish the Ganache: Let the chocolate and cream sit undisturbed for 2 minutes. Add butter, corn syrup, and a pinch of salt, then stir slowly in circles from the center outward until smooth and glossy. Cool for 15-20 minutes until pourable but thick enough to create drips.
  16. Assemble the Cake: Level the cake layers with a serrated knife if domed. Place the first layer on a serving plate and spread the entire white chocolate mousse evenly on top, about ¾ to 1 inch thick.
  17. Add Second Layer and Dark Mousse: Place the second cake layer gently on top of the white mousse and spread the entire dark chocolate mousse evenly over this layer.
  18. Top with Final Cake Layer: Add the third cake layer, pressing down gently. Refrigerate the assembled cake for 30 minutes to allow the mousses to firm up slightly.
  19. Apply Ganache: Pour the slightly cooled ganache over the center of the top cake layer. Use an offset spatula to spread it toward the edges, letting it drip naturally down the sides.
  20. Decorate and Chill: Decorate the top with chocolate shavings, piped mousse swirls, or fresh mint as desired. Refrigerate the cake for at least 2 hours before serving so all layers set perfectly.

Notes

  • Be sure to use room temperature ingredients for the cake layers to ensure even mixing and better texture.
  • For best results, use high-quality chocolate chips and Dutch-processed cocoa powder to enhance the chocolate flavor.
  • When melting chocolate for mousses, avoid overheating to prevent seizing or burning.
  • Allow sufficient chilling time for the mousses and assembled cake to achieve the best texture and stability.
  • You can substitute espresso powder with strong brewed coffee for additional depth of flavor.
  • Use a kitchen scale to divide batter evenly for uniform cake layers.
  • Ganache thickness is crucial: cool it enough so it drips slowly and forms elegant drips on the cake sides.

Keywords: Chocolate Tuxedo Cake, layered cake, chocolate mousse cake, white chocolate mousse, dark chocolate mousse, chocolate ganache, decadent dessert

Find it online: https://victoriablair.com/chocolate-tuxedo-cake-recipe/