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Chocolate Tuxedo Cake Recipe

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★★★★★

5 from 97 reviews

This elegant Chocolate Tuxedo Cake features moist layers of rich dark chocolate cake paired with luscious white and dark chocolate mousses, all enveloped in a glossy chocolate ganache. Perfect for special occasions, this dessert combines a moist cocoa cake base with smooth, creamy mousses and a shiny, silky ganache to create a visually stunning and decadent treat reminiscent of a classic tuxedo.

Ingredients

Scale

Chocolate Cake

  • 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 temp)
  • 1 cup egg whites (≈ 7 large, room temp)
  • 1 ½ cups buttermilk (room temp)
  • 2 Tbsp vegetable oil
  • 2 tsp vanilla extract
  • 1 tsp instant espresso (optional)

White-Chocolate Mousse

  • ¾ cup quality white-chocolate chips
  • ⅓ cup warm water (divided)
  • 1 ⅓ cups heavy cream (well-chilled)
  • 2 Tbsp powdered sugar
  • Pinch salt

Dark-Chocolate Mousse

  • ½ cup dark-chocolate chips
  • Remaining warm water (from above)
  • 1 cup heavy cream (well-chilled)
  • 2 Tbsp powdered sugar
  • Pinch salt

Chocolate Ganache

  • ¾ cup heavy cream
  • 1 cup + 1 Tbsp dark-chocolate chips
  • 2 Tbsp unsalted butter (room temp)
  • 1 Tbsp light corn syrup
  • ¼ tsp salt

Instructions

  1. Bake cake layers: Heat the oven to 350 °F (175 °C). Grease and line two 9-inch round cake pans with parchment paper for easy release.
  2. Mix dry ingredients: In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, Dutch-processed cocoa powder, baking powder, and ½ tsp salt until evenly combined.
  3. Mix wet ingredients: In another bowl, beat the unsalted butter until smooth. Gradually blend in the egg whites, then add buttermilk, vegetable oil, vanilla extract, and instant espresso powder if using. Mix until the batter is smooth and homogenous.
  4. Combine batter: Add the wet ingredients to the dry mixture and stir gently just to combine, avoiding overmixing. Divide the batter evenly between the prepared pans.
  5. Bake the cakes: Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
  6. Prepare white-chocolate mousse: Melt the white-chocolate chips with half of the warm water in a double boiler, stirring until smooth. Allow the mixture to cool to lukewarm temperature. Whip the chilled heavy cream with powdered sugar in a chilled bowl until soft peaks form. Gently fold the melted white chocolate into the whipped cream. Chill the mousse for at least 2 hours.
  7. Prepare dark-chocolate mousse: Melt the dark-chocolate chips with the remaining warm water, letting it cool slightly. Whip the chilled heavy cream with powdered sugar to soft peaks in a chilled bowl. Fold the melted dark chocolate gently into the whipped cream. Chill for at least 2 hours.
  8. Prepare ganache: Heat the heavy cream in a saucepan until it just simmers. Pour the hot cream over the dark chocolate chips in a bowl and let stand for 2 minutes. Stir until smooth and glossy, then blend in the room temperature butter, light corn syrup, and salt. Allow the ganache to cool to a pourable yet spoon-coating consistency.
  9. Assemble the cake: Level the tops of the cooled cake layers to ensure even stacking. Place the first cake layer on a cake stand or serving plate and spread the white-chocolate mousse evenly on top.
  10. Add second layer and mousse: Position the second cake layer on top of the white mousse. Spread the dark-chocolate mousse evenly over this layer.
  11. Chill and pour ganache: Chill the assembled cake for 15 minutes to set the mousse layers. Pour the ganache over the center of the cake, allowing it to naturally drip down the sides for an elegant finish.
  12. Set and serve: Refrigerate the completed cake for 1 hour to allow the ganache to firm up. For clean slices creating tidy tuxedo lines, use a hot knife wiped clean between cuts.

Notes

  • Ensure all dairy ingredients like butter, egg whites, and buttermilk are at room temperature for optimal texture.
  • Using Dutch-processed cocoa powder enhances the deep chocolate flavor and color of the cake.
  • Instant espresso powder is optional but intensifies the chocolate flavor without adding coffee taste.
  • Melt chocolates gently over a double boiler or low heat to prevent seizing.
  • Chilling the mousses for at least 2 hours helps them set properly and develop creaminess.
  • For neat slices, warm your knife under hot water and dry it before slicing the cake to create clean tuxedo-style layers.
  • The cake layers can be prepared a day in advance and wrapped tightly for freshness.
  • This cake requires advanced planning due to multiple chilling steps; allow adequate time for best results.

Keywords: Chocolate Tuxedo Cake, White Chocolate Mousse, Dark Chocolate Mousse, Chocolate Ganache, Layer Cake, Elegant Dessert

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