Description
The Tuxedo Cake is a decadent triple chocolate dessert that features moist chocolate cake layers enveloped in rich dark and white chocolate mousses, all elegantly finished with a smooth dark chocolate ganache. Perfect for chocolate lovers looking for a show-stopping cake with contrasting textures and flavors.
Ingredients
Scale
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
Dark Chocolate Mousse
- 200g dark chocolate, finely chopped
- 3 large egg yolks
- 1 cup (240ml) heavy cream
- ¼ cup (50g) granulated sugar
White Chocolate Mousse
- 200g white chocolate, finely chopped
- 3 large egg yolks
- 1 cup (240ml) heavy cream
- ¼ cup (50g) granulated sugar
Chocolate Ganache
- 200g dark chocolate, finely chopped
- 1 cup (240ml) heavy cream
Instructions
- Prepare the Chocolate Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes don’t stick.
- Mix dry ingredients: In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to combine and aerate the dry ingredients evenly.
- Add wet ingredients: To the dry mixture, add the milk, eggs, sour cream, vegetable oil, espresso powder (if using), and vanilla extract. Mix gently until just combined, being careful not to overmix.
- Incorporate hot water: Stir in the hot water slowly until the batter becomes smooth and thin. This ensures a moist and tender cake texture.
- Bake the cake: Divide the batter evenly between the two prepared pans. Bake them in the oven for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in their pans for 10 minutes before turning them onto wire racks to cool completely. This prevents the cakes from breaking apart when assembling.
- Make Dark Chocolate Mousse: Melt the dark chocolate gently over a double boiler or microwave. Set aside to cool slightly but not harden.
- Prepare egg mixture for mousse: Whisk together the egg yolks and sugar until pale and creamy. Warm the heavy cream until it’s hot but not boiling, then pour it slowly over the egg yolk mixture while whisking constantly to temper the eggs.
- Combine chocolate and eggs: Stir the melted dark chocolate into the egg and cream mixture until fully incorporated.
- Fold in whipped cream: Whip additional heavy cream until soft peaks form, then gently fold it into the chocolate mixture to create a light, airy mousse.
- Make White Chocolate Mousse: Repeat the previous steps for the white chocolate mousse using white chocolate instead of dark chocolate respectively.
- Assemble the Cake: Place one chocolate cake layer on your serving platter. Spread an even layer of dark chocolate mousse over it, then carefully spread the white chocolate mousse over the dark mousse layer.
- Add second cake layer: Place the second cake layer gently on top of the mousse layers, pressing down lightly to secure.
- Refrigerate: Chill the assembled cake for at least 4 hours, or preferably overnight, to allow the mousses to set firmly.
- Prepare Chocolate Ganache: Heat the heavy cream until scalding hot but not boiling. Pour it over the chopped dark chocolate and let it sit for 5 minutes to soften.
- Mix ganache: Stir the cream and chocolate until a smooth, glossy ganache forms. Let it cool slightly so it thickens but is still pourable.
- Pour ganache over cake: Pour the ganache evenly over the chilled cake, allowing it to drip beautifully down the sides for an elegant finish.
- Decorate: Once the ganache has set, garnish the cake with chocolate shavings or fresh berries to add texture and color.
Notes
- Espresso powder is optional but enhances the chocolate flavor.
- Ensure the cakes are completely cooled before assembling to prevent melting the mousse.
- Use a gentle folding motion when incorporating whipped cream to keep the mousse light and airy.
- For best results, chill the assembled cake overnight to let flavors meld and mousses firm up perfectly.
- Chocolate ganache should be poured at a pourable consistency; if it thickens too much, gently rewarm it.
