Chocolate Tuxedo Cake Recipe

Introduction

Indulge in the rich and elegant Chocolate Tuxedo Cake, a luxurious dessert featuring moist chocolate layers paired with silky white and dark chocolate mousses. Finished with a glossy ganache, this cake is perfect for special occasions or whenever you crave an impressive chocolate treat.

Ingredients

• 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. Step 1: Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans and line each with parchment paper circles for easy removal.
2. Step 2: In a large bowl, whisk together the sifted flour, sugar, cocoa powder, baking powder, and salt until thoroughly combined.
3. Step 3: In a separate bowl, blend the butter, egg whites, buttermilk, vegetable oil, vanilla extract, and espresso powder (if using) until smooth.
4. Step 4: Gradually add the wet ingredients to the dry, mixing on low speed just until combined—avoid overmixing to keep the cake tender.
5. Step 5: Divide the batter evenly between the prepared pans. For accuracy, use a kitchen scale if possible.
6. Step 6: Bake for 30-35 minutes, rotating pans halfway through. Check doneness by inserting a toothpick near the center; it should come out with a few moist crumbs.
7. Step 7: Allow the cakes to cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely.
8. Step 8: For the white chocolate mousse, melt the white chocolate chips with warm water in a heatproof bowl over a double boiler or microwave in 20-second intervals, stirring frequently. Let cool to room temperature.
9. Step 9: Chill a mixing bowl and beaters for 20 minutes. Then whip the cold heavy cream with powdered sugar, vanilla, and salt until soft to medium peaks form.
10. Step 10: Gently fold the cooled white chocolate mixture into the whipped cream. Cover and refrigerate for at least 2 hours.
11. Step 11: Repeat the melting and cooling process for the dark chocolate chips with warm water.
12. Step 12: In a chilled bowl, whip cold heavy cream with powdered sugar and salt until soft to medium peaks form for the dark chocolate mousse.
13. Step 13: Fold the cooled dark chocolate mixture into the whipped cream gently. Cover and refrigerate for at least 2 hours.
14. Step 14: To make the ganache, place dark chocolate chips in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just starts to simmer around the edges, then pour it over the chocolate chips.
15. Step 15: Let the mixture sit undisturbed for 2 minutes, then add butter, corn syrup, and a pinch of salt.
16. Step 16: Stir slowly from the center outward in circles until the ganache is smooth and glossy. Allow to cool 15-20 minutes until pourable but thick enough for drips.
17. Step 17: Level the tops of the cake layers with a serrated knife if domed.
18. Step 18: Place the first cake layer on a serving plate and spread the entire white chocolate mousse evenly over the top, about ¾ to 1 inch thick.
19. Step 19: Add the second cake layer on top, pressing gently. Spread the dark chocolate mousse evenly over this layer.
20. Step 20: Top with the third cake layer, pressing gently. Refrigerate the assembled cake for 30 minutes to firm up the mousses.
21. Step 21: Pour the slightly cooled ganache over the center of the top layer. Use an offset spatula to spread it toward the edges, allowing natural drips down the sides.
22. Step 22: Decorate the cake with chocolate shavings, piped mousse swirls, or fresh mint leaves as desired before serving.

Tips & Variations

• Ensure all your dairy ingredients and eggs are at room temperature for the best cake texture and mousse consistency.
• Use high-quality chocolate for both mousses and ganache to enhance flavor.
• If you don’t have buttermilk, substitute with 1½ cups milk plus 1½ tbsp lemon juice or vinegar, let sit 5 minutes.
• For a stronger coffee flavor, increase the espresso powder or add brewed espresso to the batter.
• Keep mousse mixtures covered tightly to prevent absorbing fridge odors.

Storage

Store the chocolate tuxedo cake tightly covered in the refrigerator for up to 3 days. To keep it fresh, use a cake dome or cover loosely with plastic wrap. Before serving, let it sit at room temperature for about 20 minutes to soften slightly. Avoid freezing the mousse layers as texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers 1-2 days ahead. Wrap them tightly in plastic wrap and store at room temperature or freeze for longer storage. Thaw completely before assembling.

How do I prevent the ganache from becoming too thick?

If the ganache becomes too thick, gently warm it in short bursts in the microwave or over a double boiler, stirring until pourable again. Avoid overheating to keep it smooth and glossy.

Chocolate Tuxedo Cake Recipe

Print Recipe

★★★★★

4.4 from 90 reviews

A decadent and elegant Chocolate Tuxedo Cake featuring rich chocolate cake layers, silky white and dark chocolate mousses, and a glossy chocolate ganache topping. This cake is perfect for special occasions and chocolate lovers who appreciate a sophisticated dessert combining moist cake with light, creamy mousse fillings and a smooth ganache finish.

• Author: Marco
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 and line three 9-inch round cake pans with butter and parchment paper circles to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, Dutch-processed cocoa powder, fresh baking powder, and salt until thoroughly combined.
3. Mix Wet Ingredients: In another bowl, beat the softened unsalted butter, egg whites, buttermilk, vegetable oil, pure vanilla extract, and instant espresso powder (if using) until the mixture is smooth and uniform.
4. Combine Batter: Gradually incorporate the wet mixture into the dry ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
5. Divide Batter and Bake: Evenly distribute the batter among the three prepared cake pans using a kitchen scale for accuracy. Bake for 30 to 35 minutes, rotating the pans halfway through baking. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs.
6. Cool Cake Layers: Allow the cakes to cool in their pans for 10 minutes, then remove them onto wire racks to cool completely before assembling.
7. Make White Chocolate Mousse: Melt white chocolate chips combined with warm water using a double boiler or microwave in 20-second intervals, stirring until smooth. Let cool to room temperature. Chill a mixing bowl and beaters in the freezer for 20 minutes. Whip the cold heavy cream with powdered sugar, vanilla extract, and salt until soft to medium peaks form. Carefully fold the cooled white chocolate mixture into the whipped cream. Cover and refrigerate for at least 2 hours.
8. Make Dark Chocolate Mousse: Melt dark chocolate chips with warm water until smooth and cool to room temperature. Whip cold heavy cream with powdered sugar and salt in a chilled bowl until soft to medium peaks form. Fold in the cooled dark chocolate mixture gently. Cover and refrigerate for at least 2 hours.
9. Prepare Chocolate Ganache: Place dark chocolate chips in a heatproof bowl. Heat heavy cream in a saucepan over medium heat until it begins to simmer around the edges, then pour over the chocolate chips. Let sit for 2 minutes without stirring to melt the chocolate. Add unsalted butter, corn syrup, and a pinch of salt. Stir slowly from center outward in circles until the ganache is smooth and glossy. Cool for 15-20 minutes until it is pourable but thick enough to drip.
10. Assemble the Cake: Level the tops of all three cake layers with a serrated knife if they have domed. Place one layer on the serving plate, spread all the white chocolate mousse evenly on top (¾ to 1 inch thick). Add the second cake layer and spread all dark chocolate mousse evenly over it. Top with the third cake layer. Refrigerate for 30 minutes to firm up.
11. 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, allowing it to drip naturally down the sides.
12. Decorate: Optionally, adorn the cake with chocolate shavings, piped mousse swirls, or fresh mint leaves for an elegant touch.

Notes

• Using fresh baking powder ensures proper rising of the cake layers.
• For best mousse texture, ensure heavy cream and mixing bowls are well chilled before whipping.
• Instant espresso powder enhances the chocolate flavor but can be omitted if desired.
• Use high-quality chocolate chips for mousse and ganache for richer flavor and smoothness.
• Allow ganache to cool enough to be thick but still pourable to create beautiful drips.
• Refrigerate assembled cake before ganache application to prevent melting or running.
• The cake can be made a day ahead and stored wrapped in refrigerator, bring to room temperature before serving.

Keywords: Chocolate Tuxedo Cake, Chocolate cake, White chocolate mousse, Dark chocolate mousse, Chocolate ganache, Layer cake, Elegant dessert