Tuxedo Cake Recipe
This elegant Tuxedo Cake features rich chocolate cake layers with dark and white chocolate mousse, topped with silky ganache. A stunning make-ahead dessert perfect for special celebrations.
Ingredients
- For the Chocolate Cake:
- 2 cups all-purpose flour 240g, sifted
- 2 cups granulated sugar 400g, extra-fine preferred
- ½ cup cocoa powder 50g, Dutch-processed only
- 1½ teaspoon baking powder fresh for best rise
- 1½ teaspoon baking soda check expiration date
- ½ teaspoon salt fine sea salt
- ½ cup whole milk 120ml, room temperature
- 2 large eggs room temperature
- ½ cup sour cream 128g, room temperature
- ½ cup vegetable oil 110g, any neutral oil works
- 1 teaspoon espresso powder optional but recommended
- 1 teaspoon vanilla extract high-quality preferred
- 1 cup hot water 240ml, just boiled
- For the Chocolate Mousses:
- 4 large egg yolks for mousse base
- 2 tablespoon granulated sugar for custard base
- 2 tablespoon cornstarch helps thicken mousse
- 2 cups heavy cream 480ml, 35%+ fat content essential, divided
- 1 teaspoon vanilla extract for mousse layers
- 3.5 oz dark chocolate 100g, finely chopped
- 4.5 oz white chocolate 130g, finely chopped, real chocolate only
- For the Ganache:
- 5 oz milk chocolate 140g, finely chopped
- ⅓ cup heavy cream 80ml
- For Decoration optional:
- Sprinkles white chocolate curls, or chocolate shavings
Instructions
- Make the Chocolate Cake Layers:
- Preheat oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and spray with cake release or brush with butter.
- Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk until evenly combined.
- In a medium bowl, combine eggs, milk, sour cream, vegetable oil, and vanilla. Whisk until smooth and homogenous. Ensure all ingredients are at room temperature.
- Pour wet ingredients into dry ingredients. Whisk slowly until combined, scraping the bottom to catch any flour. Mix just until no lumps remain. Don't over-whisk.
- Combine hot water with espresso powder in a small bowl. Stir until dissolved. Pour into cake batter and whisk gently until just combined. The batter will be thin.
- Divide batter evenly between prepared pans. Bake for 35 minutes or until a skewer inserted in center comes out clean. Cool in pans for 1 hour, then transfer to wire rack to cool completely.
- Make the Chocolate Mousse Layers:
- Chop dark chocolate and white chocolate into fine pieces. Place in two separate bowls and set aside.
- In a small bowl, whisk egg yolks, sugar, and cornstarch for 40 seconds until slightly thick and pale. Set aside.
- Pour 1 cup heavy cream and vanilla into a saucepan. Warm over medium-low heat until just starting to heat up. Don't let it boil.
- Drizzle a small amount of warm cream into beaten egg yolks while whisking constantly. Continue drizzling and whisking, tempering the eggs gradually.
- Once all cream is whisked into egg yolks, pour everything back into saucepan. Heat over medium-low, stirring constantly until mixture thickens slightly. Remove from heat immediately.
- Pour half of custard mixture into bowl with dark chocolate and half into bowl with white chocolate. Mix each until chocolate melts completely and incorporates smoothly.
- In a separate bowl, whip remaining 1 cup heavy cream until stiff peaks form. Divide whipped cream evenly between both chocolate mousses. Fold in gently with spatula until combined.
- Assemble the Tuxedo Cake:
- Place a dessert ring (or springform pan with bottom removed) on a cake board or serving plate. Adjust to match cake size.
- Cut any domed tops off cooled cake layers to make them flat. Trim to desired thickness, ensuring both layers match in height.
- Place one chocolate cake layer inside dessert ring. Pour dark chocolate mousse on top and spread evenly.
- Pour white chocolate mousse on top of dark chocolate layer. If dark mousse seems liquid, refrigerate 5 minutes first. Spread white mousse evenly.
- Refrigerate three-layered cake for 30 minutes. Then carefully place second chocolate cake layer on top, pressing gently. Return to fridge and chill for at least 4 hours or overnight.
- Decorate the Tuxedo Cake:
- Chop milk chocolate into fine pieces. Heat ⅓ cup cream in small saucepan over medium heat until tiny bubbles form. Remove from heat.
- Pour hot cream over chopped chocolate. Let sit 1 minute, then stir until chocolate melts completely and ganache is glossy and smooth.
- Let ganache cool and thicken for about 30 minutes, until thick enough not to run off sides but thin enough to spread smoothly.
- Remove cake from fridge and carefully unmold from cake ring. Use spoon or offset spatula to spread ganache on top, right to the edge.
- Top with sprinkles, white chocolate curls, or chocolate shavings. Slice and serve chilled.
Notes
Storage: Store assembled cake in fridge for up to 5 days in an airtight container. Cake layers can be wrapped and stored at room temperature for 5 days. Individual slices freeze for up to 2 months.
Heavy Cream: Must use cream with at least 35% fat content for mousse to hold shape properly. Look for heavy whipping cream or double cream.
Dessert Ring Alternative: Use a springform pan with bottom removed, or line an 8-inch pan with plastic wrap and lift out after chilling.
Chocolate Quality: Use high-quality chocolate you enjoy eating. Avoid baking chips as they don't melt as smoothly.
Clean Slices: Dip knife in hot water and wipe clean between each slice for beautiful, clean-cut edges.
Make-Ahead: Bake cake layers up to 5 days ahead. Assemble cake up to 2 days before serving. Add ganache the day of serving for best results.
Tempering: The gradual addition of warm cream to egg yolks prevents scrambling. Add slowly while whisking constantly.
Heavy Cream: Must use cream with at least 35% fat content for mousse to hold shape properly. Look for heavy whipping cream or double cream.
Dessert Ring Alternative: Use a springform pan with bottom removed, or line an 8-inch pan with plastic wrap and lift out after chilling.
Chocolate Quality: Use high-quality chocolate you enjoy eating. Avoid baking chips as they don't melt as smoothly.
Clean Slices: Dip knife in hot water and wipe clean between each slice for beautiful, clean-cut edges.
Make-Ahead: Bake cake layers up to 5 days ahead. Assemble cake up to 2 days before serving. Add ganache the day of serving for best results.
Tempering: The gradual addition of warm cream to egg yolks prevents scrambling. Add slowly while whisking constantly.