Introduction

The Chocolate Tuxedo Cake is a stunning dessert featuring moist chocolate layers paired with silky white and dark chocolate mousses. Finished with a glossy chocolate ganache, this cake is perfect for special occasions and chocolate lovers alike.

A rich chocolate cake slice with four layers sits on a white plate over a white marbled surface. The bottom layer is dark chocolate cake, topped by a creamy white layer, then another dark chocolate cake layer. Above that is a smooth milk chocolate layer, followed by a final dark chocolate cake layer. The top is covered with shiny dark chocolate ganache, dripping down the sides. Three small swirls of white whipped cream with chocolate crumbs are placed on top. There are drops and smears of chocolate sauce decorating the plate around the slice. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups all-purpose flour (sifted)
2 ½ cups granulated sugar
¾ cup Dutch-processed dark cocoa powder
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter (room temperature)
1 cup egg whites (approximately 7 large, room temperature)
1 ½ cups buttermilk (room temperature)
2 Tbsp vegetable oil
2 tsp vanilla extract
1 tsp instant espresso powder (optional)
¾ cup quality white-chocolate chips
⅓ cup warm water (divided)
1 ⅓ cups heavy cream (well-chilled)
2 Tbsp powdered sugar
Pinch salt
½ cup dark-chocolate chips
1 cup heavy cream (well-chilled)
¾ cup heavy cream
1 cup + 1 Tbsp dark-chocolate chips
2 Tbsp unsalted butter (room temperature)
1 Tbsp light corn syrup
¼ tsp salt

Instructions

Step 1: Preheat the oven to 350 °F (175 °C). Grease and line two 9-inch round cake pans with parchment paper.
Step 2: In a large bowl, whisk together the sifted flour, sugar, cocoa powder, baking powder, and ½ teaspoon salt.
Step 3: In a separate bowl, beat the butter until creamy. Gradually blend in the egg whites, buttermilk, vegetable oil, vanilla extract, and instant espresso powder (if using) until smooth.
Step 4: Combine the wet ingredients with the dry ingredients, mixing just until combined. Divide the batter evenly between the prepared pans.
Step 5: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
Step 6: For the white-chocolate mousse, melt the white-chocolate chips with half of the warm water using a double boiler or gentle heat. Let cool to lukewarm.
Step 7: Whip 1 ⅓ cups of chilled heavy cream with 2 tablespoons powdered sugar until soft peaks form, then gently fold in the melted white chocolate. Chill for at least 2 hours.
Step 8: For the dark-chocolate mousse, melt the dark-chocolate chips with the remaining warm water; cool slightly.
Step 9: Whip 1 cup of chilled heavy cream with 2 tablespoons powdered sugar until soft peaks form. Fold in the melted dark chocolate and chill for at least 2 hours.
Step 10: To prepare the ganache, heat ¾ cup heavy cream until simmering. Pour over 1 cup plus 1 tablespoon dark-chocolate chips and let stand for 2 minutes. Stir until smooth, then blend in the butter, corn syrup, and ¼ teaspoon salt. Cool until pourable but thick enough to coat a spoon.
Step 11: Level the cooled cake layers. Place one layer on your serving stand and spread the white-chocolate mousse evenly on top.
Step 12: Place the second cake layer on top, then spread the dark-chocolate mousse evenly over it.
Step 13: Chill the assembled cake for 15 minutes, then pour the ganache over the center, allowing it to drip naturally down the sides.
Step 14: Refrigerate the cake for at least 1 hour to set. Slice using a hot knife wiped clean between cuts for sharp, clean edges.

Tips & Variations

Use a quality Dutch-processed cocoa powder for a richer chocolate flavor in the cake.
For a coffee intensifier, the instant espresso powder enhances the chocolate depth but can be omitted if preferred.
Make sure all dairy ingredients are at room temperature before mixing to ensure smooth batter and mousses.
Chilling the mousses properly helps them hold shape and makes layering easier.
Substitute corn syrup in the ganache with honey if you want a slightly different sweetness and shine.

Storage

Store the cake covered in the refrigerator for up to 3 days. To serve, bring it to room temperature for about 20 minutes for the best texture and flavor. Use a warm knife to slice cleanly each time.

How to Serve

A slice of rich layered chocolate cake sits on a white plate with a white marbled surface underneath. The cake has five distinct layers: dark chocolate cake at the base, a thick smooth milk chocolate mousse above it, followed by another layer of dark chocolate cake, then a creamy white layer, and finally a top layer of dark chocolate cake. The entire slice is covered with a shiny dark chocolate ganache that drips down the sides, creating a glossy, smooth texture. On top, there are three swirls of white whipped cream garnished with chocolate shavings and small green mint leaves. The background is softly blurred showing indoor elements with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, the cake and mousses can be prepared a day ahead. Assemble and chill overnight for convenient serving.

What is the purpose of the espresso powder?

The instant espresso powder enhances the chocolate flavor without adding a noticeable coffee taste, making the chocolate richer and more complex.