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Chocolate Tuxedo Cake Recipe

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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.

Ingredients

Scale

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

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