Tuxedo Cake – Triple Chocolate Mousse Cake
Indulge in the luxurious Tuxedo Cake – Triple Chocolate Mousse Cake, a decadent dessert that showcases rich chocolate layers paired with airy chocolate mousse. This stunning cake features a delightful contrast between dark and white chocolate mousses, making it perfect for any celebration or cozy gathering. With its impressive presentation and melt-in-your-mouth flavors, this cake is sure to impress your guests, yet it’s surprisingly simple to prepare—ideal for both novice bakers and seasoned pros. Make this show-stopping dessert ahead of time, allowing the flavors to meld beautifully before serving. Whether you’re celebrating a special occasion or treating yourself on a weeknight, this Tuxedo Cake will bring joy to every moment.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ½ cup (50g) cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- ½ cup (120ml) whole milk, room temperature
- 2 large eggs, room temperature
- ½ cup (128g) sour cream, room temperature
- ½ cup (110g) vegetable oil
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1 cup (240ml) hot water
- 4 large egg yolks
- 2 tbsp granulated sugar
- 2 tbsp cornstarch
- 2 cups (480ml) heavy cream, divided
- 1 tsp vanilla extract
- 3.5 oz (100g) dark chocolate, finely chopped
- 4.5 oz (130g) white chocolate, finely chopped
- 5 oz (140g) milk chocolate, finely chopped
- ⅓ cup (80ml) heavy cream
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
- In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix eggs, milk, sour cream, vegetable oil, and vanilla until smooth.
- Combine wet ingredients with dry ingredients and mix well. Stir in dissolved espresso powder.
- Divide batter between pans and bake for about 35 minutes until a toothpick comes out clean.
- For the mousses: Heat heavy cream with vanilla until steaming; slowly mix into egg yolk mixture with sugar and cornstarch until thickened.
- Pour over dark and white chopped chocolates separately; stir until smooth. Fold whipped cream into each mousse mixture.
- Assemble by layering the first cake with dark mousse, then white mousse. Chill for 30 minutes before adding the second layer of cake and refrigerating for 4 hours.
- Prepare ganache by heating cream and pouring over chopped milk chocolate; stir until smooth before spreading over chilled cake.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 40g
- Sodium: 160mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg