Tuxedo Cake Recipe

Introduction

Tuxedo Cake is a rich and elegant chocolate dessert featuring layers of moist cake and silky chocolate mousses. Its blend of dark and white chocolate mousses, topped with a glossy ganache, makes it perfect for special occasions or any time you want to impress.

Ingredients

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• ½ cup (50g) cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 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 teaspoon espresso powder
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup (240ml) hot water
• 4 large egg yolks
• 2 cups (480ml) heavy cream
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 3.5 oz (100g) dark chocolate
• 4.5 oz (130g) white chocolate
• 5 oz (140g) milk chocolate
• ⅓ cup (80ml) heavy cream (for ganache)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Step 3: In a separate bowl, combine milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk thoroughly to dissolve the espresso powder completely.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick.
5. Step 5: Slowly stir in the hot water until the batter is smooth and thin—this consistency creates a tender crumb.
6. Step 6: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely. Let cool for at least 2 hours before assembling.
8. Step 8: For the chocolate mousses, heat 1 cup of heavy cream in a saucepan until it just begins to simmer. Remove from heat immediately.
9. Step 9: In a bowl, whisk egg yolks with sugar and cornstarch until pale and thick. Slowly pour the hot cream into the yolk mixture, whisking constantly to prevent curdling.
10. Step 10: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 2-3 minutes).
11. Step 11: Divide this custard base equally between two bowls. Add dark chocolate to one bowl and white chocolate to the other, stirring until completely melted and smooth.
12. Step 12: Beat the remaining 1 cup of heavy cream to soft peaks. Fold half into each chocolate mixture to create two distinct mousses.
13. Step 13: To assemble, place one cake layer on your serving plate. Spread the dark chocolate mousse evenly over the top, then add the second cake layer.
14. Step 14: Spread the white chocolate mousse over the top layer, smoothing it evenly. Refrigerate for at least 2 hours to set.
15. Step 15: For the ganache, heat the ⅓ cup of heavy cream until it just begins to simmer, then pour over the milk chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
16. Step 16: Pour the ganache over the chilled cake, allowing it to drip down the sides for the classic tuxedo effect. Refrigerate for another 30 minutes before serving.

Tips & Variations

• Use high-quality chocolate for best flavor and smooth texture in both mousse and ganache.
• Let all dairy ingredients come to room temperature before mixing for sweeter, more even batter.
• For a coffee twist, add an extra teaspoon of espresso powder to the batter or mousse.
• Decorate the cake with chocolate shavings or fresh berries for a festive look.

Storage

Store the cake covered in the refrigerator for up to 3 days to maintain freshness and mousse texture. When ready to serve, let it sit at room temperature for 15-20 minutes for the best taste. Avoid freezing, as the mousse layers may not thaw well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and mousses a day in advance. Assemble and refrigerate overnight to allow the flavors to meld and the mousse to set perfectly.

Can I substitute sour cream with yogurt?

Yes, plain full-fat yogurt can be used as a substitute for sour cream, but choose a thicker variety to maintain the cake’s texture and moisture.

Tuxedo Cake Recipe

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★★★★★

4.5 from 114 reviews

This decadent Tuxedo Cake is a show-stopping dessert featuring moist cocoa cake layers paired with luscious dark and white chocolate mousses, finished with a glossy milk chocolate ganache drip. Perfect for special occasions, the cake combines rich textures and elegant flavors to delight any chocolate lover.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 cups (240g) all-purpose flour
• 2 cups (400g) granulated sugar
• ½ cup (50g) cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• ½ teaspoon 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 teaspoon espresso powder
• 1 teaspoon vanilla extract
• 1 cup (240ml) hot water

Chocolate Mousses

• 4 large egg yolks
• 2 cups (480ml) heavy cream (divided into 1 cup + 1 cup)
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 3.5 oz (100g) dark chocolate
• 4.5 oz (130g) white chocolate

Ganache

• 5 oz (140g) milk chocolate
• ⅓ cup (80ml) heavy cream

Instructions

1. Prepare pans and preheat oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy cake removal after baking.
2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Combine wet ingredients: In a separate bowl, whisk together whole milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract until the espresso powder is fully dissolved and the mixture is smooth.
4. Combine wet and dry: Gradually add the wet ingredients to the dry mixture, mixing until just combined. Batter will be thick at this stage.
5. Add hot water: Slowly stir in the hot water until the batter becomes smooth and thin. This thin batter ensures a tender crumb in the final cake.
6. Bake the cake layers: Divide the batter evenly between the two prepared pans and bake for 30-35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean.
7. Cool the cakes: Let cakes cool in their pans for 10 minutes, then turn them out onto wire racks. Allow to cool completely, preferably for at least 2 hours before assembly.
8. Heat cream for custard: Heat 1 cup of heavy cream in a saucepan until it just starts to simmer, then remove from heat immediately.
9. Make the custard base: In a bowl, whisk together egg yolks, granulated sugar, and cornstarch until pale and thick. Slowly pour the hot cream into this mixture while whisking constantly to prevent curdling.
10. Cook custard: Return the mixture to the saucepan and cook over medium heat, stirring continuously for 2-3 minutes until it thickens and coats the back of a spoon.
11. Divide custard and add chocolate: Split the custard equally into two bowls. Stir the dark chocolate into one bowl and white chocolate into the other, mixing until completely melted and smooth.
12. Prepare mousses: Beat the remaining 1 cup of heavy cream to soft peaks. Fold half of the whipped cream into each chocolate custard mixture to create the dark and white chocolate mousses.
13. Assemble cake with dark mousse: Place one cake layer on a serving plate and spread the dark chocolate mousse evenly on top.
14. Add second layer and white mousse: Place the second cake layer on top of the dark mousse and spread the white chocolate mousse evenly over it.
15. Chill the cake: Refrigerate the assembled cake for at least 2 hours to allow the mousses to set firmly.
16. Make the ganache: Heat ⅓ cup of heavy cream until just simmering, then pour it over the milk chocolate. Let it sit for 2 minutes before stirring until smooth and glossy.
17. Apply ganache and chill: Pour the ganache over the chilled cake, letting it drip down the sides for a classic tuxedo effect. Refrigerate for an additional 30 minutes before serving.

Notes

• Ensure all the wet ingredients are at room temperature for better batter consistency and cake texture.
• Using hot water in the batter creates a tender and moist crumb in the chocolate cake layers.
• Allow adequate cooling time before assembling to prevent melting of the mousse layers.
• For best results, use high-quality chocolates for the mousse and ganache.
• Refrigerate the cake until serving to keep the mousse and ganache firm and delicious.

Keywords: Tuxedo Cake, Chocolate Cake, Dark Chocolate Mousse, White Chocolate Mousse, Milk Chocolate Ganache, Layer Cake, Elegant Dessert, Chocolate Dessert