Chocolate Tuxedo Cake Recipe
If you’re on the hunt for a dessert that combines elegance with downright indulgence, the Chocolate Tuxedo Cake is an absolute must-try. Imagine layers of rich, moist chocolate cake enveloped by silky white and dark chocolate mousses, all crowned with a glossy, decadent ganache that drapes over the sides like a perfectly tailored suit. This stunning cake not only looks spectacular but also delights with every bite, balancing deep cocoa flavors and creamy sweetness to perfection. Whether you’re celebrating a special occasion or simply craving a luxurious treat, the Chocolate Tuxedo Cake brings both charm and chocolatey goodness to your table.
Ingredients You’ll Need
These ingredients might look familiar, but each plays a vital role in creating the magic of the Chocolate Tuxedo Cake. From the classic pantry staples to the chocolate components, every element contributes to the layers of flavor, the luxurious texture, and the cake’s breathtaking appearance.
- All-purpose flour: Provides structure to the cake while keeping it tender with proper sifting.
- Granulated sugar: Adds sweetness and helps achieve a moist crumb.
- Dutch-processed dark cocoa powder: Imparts a rich, deep chocolate flavor and a velvety texture.
- Baking powder: Helps the cake rise, keeping it light and fluffy.
- Salt: Enhances the chocolate flavors and balances sweetness.
- Unsalted butter: Adds richness and moisture for a tender crumb.
- Egg whites: Whipped into the batter for lift and a delicate texture without heaviness.
- Buttermilk: Contributes a subtle tang and keeps the cake incredibly moist.
- Vegetable oil: Helps maintain moistness and tenderness in the cake layers.
- Vanilla extract: Adds warmth and rounds out the flavors.
- Instant espresso (optional): Deepens chocolate notes without adding coffee flavor.
- Quality white-chocolate chips: Create the luscious white-chocolate mousse layer.
- Heavy cream: Whipped for mousses and ganache to bring a creamy, airy texture.
- Powdered sugar: Sweetens the mousses smoothly without grit.
- Dark-chocolate chips: Used for the dark-chocolate mousse and silky ganache topping.
- Unsalted butter (for ganache): Enhances shine and gives a glossy finish.
- Light corn syrup: Adds smoothness and subtle shine to the ganache.
How to Make Chocolate Tuxedo Cake
Step 1: Bake the Cake Layers
Begin by preheating your oven to 350 °F (175 °C) and preparing two 9-inch round pans, greasing and lining them with parchment paper for perfect release. Mix together the sifted flour, sugar, cocoa powder, baking powder, and salt to create a vibrant dry blend bursting with chocolate goodness. In a separate bowl, beat the butter until creamy, then add egg whites, buttermilk, vegetable oil, vanilla extract, and optional espresso, blending into a smooth, luscious batter. Gradually combine the dry ingredients with the wet, mixing just enough for an even consistency. Divide the batter evenly between pans and bake for 30-35 minutes, until a toothpick inserted comes out clean. Allow cakes to cool for 10 minutes in the pans before turning them out onto wire racks to cool completely. This step forms the rich foundation that defines the Chocolate Tuxedo Cake’s irresistible depth of flavor.
Step 2: Prepare the White-Chocolate Mousse
Melt the white-chocolate chips gently over a double boiler with half of the warm water, stirring constantly until smooth and creamy. Let the melted chocolate cool to lukewarm before folding it into whipped heavy cream sweetened with powdered sugar, beaten to soft peaks in a chilled bowl. The resulting mousse is delightfully light yet decadently flavored, creating a beautiful contrast to the dark chocolate in the final assembly. Chill the mousse for at least two hours, allowing it to set perfectly.
Step 3: Prepare the Dark-Chocolate Mousse
Using the remaining warm water, melt the dark-chocolate chips until silky smooth, then cool slightly. Whip heavy cream with powdered sugar in a chilled bowl until soft peaks form, then gently fold in the melted chocolate to create a luscious, airy mousse. This mousse adds richness and depth as the counterpoint to the white chocolate layer. Chill this mousse for at least two hours to ensure it holds its elegant shape.
Step 4: Make the Chocolate Ganache
Heat heavy cream until it simmers gently, then pour over dark-chocolate chips and let it rest for two minutes to soften. Stir until the mixture becomes smooth and shiny, then blend in butter, corn syrup, and salt to give the ganache its signature gloss and velvety texture. Let the ganache cool to a consistency where it can be poured but still thick enough to coat the cake beautifully. This finishing touch gives the Chocolate Tuxedo Cake its iconic shiny suit-like appearance.
Step 5: Assemble the Cake
Level each cooled cake layer to ensure even stacking and flawless cuts. Place the first chocolate cake layer on your serving stand and spread an even layer of the white-chocolate mousse over the surface, smoothing it carefully. Top with the second cake layer, then cover it with the dark-chocolate mousse, creating that perfect black-and-white visual reminiscent of a tuxedo’s formal style. Chill the cake briefly for about 15 minutes to set the mousse. Next, pour the cooled ganache over the center, allowing it to cascade naturally down the sides, creating elegant drips and that luxurious finish. Refrigerate the assembled cake for about an hour to allow everything to firm up beautifully.
How to Serve Chocolate Tuxedo Cake
Garnishes
Serving the Chocolate Tuxedo Cake is where you can get playful or keep it sleek. Consider fresh raspberries or blackberries nestled on top for a pop of color and tartness. A few delicate white chocolate shavings or dark chocolate curls can highlight the contrasting layers perfectly. If you want to add a bit of sparkle, edible gold leaf or a dusting of cocoa powder provide a touch of sophistication that complements this stunning dessert.
Side Dishes
Pairing the Chocolate Tuxedo Cake with the right sides can elevate your dessert experience. A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream brings coolness that balances the rich chocolate flavors beautifully. For an unexpected twist, serve with fresh mint leaves or a drizzle of raspberry coulis, adding brightness and enhancing the cake’s luscious layers.
Creative Ways to Present
If you want to impress your guests, slice the cake with a hot, wiped knife to reveal the sharp tuxedo stripes inside. Display individual slices on elegant plates, garnished thoughtfully, or serve the entire cake on a chic cake stand to showcase its dramatic layers. For a modern twist, try plating mini versions as petit fours or use a ring mold to create individual layered mousse cakes inspired by the Chocolate Tuxedo Cake, perfect for dinner parties.
Make Ahead and Storage
Storing Leftovers
Once assembled, the Chocolate Tuxedo Cake keeps beautifully in the refrigerator, covered to prevent drying or absorbing other flavors. Leftover slices should be stored in an airtight container or wrapped tightly in plastic wrap to maintain freshness for up to 3-4 days. The mousse layers remain delightfully creamy, while the ganache stays glossy and smooth.
Freezing
This cake also freezes well if you want to prepare it in advance. Wrap the whole cake or individual slices tightly in plastic wrap and then in foil to protect against freezer burn. Freeze for up to one month. When ready to enjoy, thaw in the refrigerator overnight to preserve the mousse texture and finish, ensuring your Chocolate Tuxedo Cake is just as divine as the day it was made.
Reheating
Since this is a chilled dessert, reheating is not recommended as it would alter the mousse and ganache textures. Instead, serve the cake straight from the fridge. If you want to soften the slices slightly before serving, let them sit at room temperature for about 20 minutes for optimal taste and mouthfeel.
FAQs
Can I substitute regular cocoa powder instead of Dutch-processed?
Yes, but Dutch-processed cocoa is preferred for its smooth, rich flavor and darker color. Regular cocoa powder can be more acidic, which might slightly affect the cake’s taste and texture, so you may want to add a pinch of baking soda to balance the acidity.
Is the espresso necessary in the cake batter?
The instant espresso is optional but highly recommended because it intensifies the chocolate flavor without imparting a coffee taste, giving the cake even more depth and sophistication.
How long will the mousses hold their texture after assembling the cake?
When properly chilled, the mousses will remain stable and creamy for up to 3-4 days in the refrigerator. Make sure to keep the cake covered to prevent drying out.
Can I make this cake dairy-free?
This recipe relies on heavy cream and butter for the mousses and ganache, so to make it dairy-free, you would need to substitute with plant-based alternatives specially designed for whipping and baking. Keep in mind that the texture and flavor may vary slightly.
What’s the best way to cut the Chocolate Tuxedo Cake cleanly?
Use a sharp knife warmed in hot water and wiped dry before each slice. This technique helps you cut through the moist layers and smooth mousse without dragging or squishing, preserving those elegant tuxedo stripes inside.
Final Thoughts
The Chocolate Tuxedo Cake truly feels like wearing your finest dinner jacket at dessert time, combining rich chocolate cake, silky mousses, and glossy ganache into one unforgettable experience. If you love chocolate and want to wow your friends or family, this cake should definitely be your go-to recipe. Trust me, once you slice into those neat layers and savor the flavor dance, you’ll be hooked for life. So grab your mixing bowls, and let’s create some magic with the Chocolate Tuxedo Cake!
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Chocolate Tuxedo Cake Recipe
- Total Time: 4 hours 15 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This decadent Chocolate Tuxedo Cake features rich layers of moist dark chocolate cake, layered with smooth white and dark chocolate mousses, and finished with a glossy chocolate ganache. Perfect for special occasions or any time you crave a luxurious dessert that combines deep chocolate flavors with light, airy textures.
Ingredients
Chocolate Cake
- 2 ¼ cups all-purpose flour (sifted)
- 2 ½ cups granulated sugar
- ¾ cup Dutch-processed dark cocoa powder
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 1 cup egg whites (approximately 7 large, room temperature)
- 1 ½ cups buttermilk (room temperature)
- 2 Tbsp vegetable oil
- 2 tsp vanilla extract
- 1 tsp instant espresso (optional)
White-Chocolate Mousse
- ¾ cup quality white-chocolate chips
- ⅓ cup warm water (divided)
- 1 ⅓ cups heavy cream (well-chilled)
- 2 Tbsp powdered sugar
- Pinch of salt
Dark-Chocolate Mousse
- ½ cup dark-chocolate chips
- Remaining warm water (from above)
- 1 cup heavy cream (well-chilled)
- 2 Tbsp powdered sugar
- Pinch of salt
Chocolate Ganache
- ¾ cup heavy cream
- 1 cup + 1 Tbsp dark-chocolate chips
- 2 Tbsp unsalted butter (room temperature)
- 1 Tbsp light corn syrup
- ¼ tsp salt
Instructions
- Bake Cake Layers: Preheat the oven to 350 °F (175 °C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together the sifted flour, granulated sugar, cocoa powder, baking powder, and ½ tsp salt to ensure even distribution.
- Prepare Batter: In a separate bowl, beat the unsalted butter until creamy. Gradually add egg whites, then blend in the buttermilk, vegetable oil, vanilla extract, and optional instant espresso until smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and mix gently until just combined to keep the batter light and airy. Divide the batter evenly between the two prepared pans.
- Bake: Bake the cake layers for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Make White-Chocolate Mousse: Melt white chocolate chips with half of the warm water in a double boiler, stirring until smooth. Allow to cool to lukewarm. Whip the 1 ⅓ cups heavy cream with powdered sugar in a chilled bowl until soft peaks form. Gently fold the melted white chocolate into the whipped cream. Chill the mousse for at least 2 hours.
- Make Dark-Chocolate Mousse: Melt dark chocolate chips with the remaining warm water and let it cool slightly. Whip the 1 cup heavy cream and powdered sugar until soft peaks form. Fold the melted dark chocolate into the whipped cream gently. Chill this mousse for at least 2 hours as well.
- Prepare Chocolate Ganache: Heat ¾ cup heavy cream to a simmer and pour over the dark chocolate chips (1 cup + 1 Tbsp). Let stand for 2 minutes, then stir until smooth. Mix in the unsalted butter, light corn syrup, and ¼ tsp salt. Allow the ganache to cool until it reaches a pourable but spoon-coating consistency.
- Assemble Cake: Level the cooled cake layers to ensure even stacking. Place the first layer on a cake stand or serving plate and spread an even layer of white-chocolate mousse over it. Add the second cake layer on top, then spread the dark-chocolate mousse evenly over the surface.
- Finish with Ganache: Chill the assembled cake for 15 minutes to firm up the mousse layers. Pour the cooled ganache over the center of the cake, allowing it to drip naturally down the sides for a beautiful tuxedo effect.
- Set and Serve: Refrigerate the finished cake for at least 1 hour to allow the ganache to set. For clean slices, use a hot knife wiped between each cut to create crisp tuxedo-style layers.
Notes
- Use room temperature ingredients for the cake batter to ensure proper mixing and texture.
- Chilling the mousses adequately is essential for them to set well and hold their shape between cake layers.
- The instant espresso is optional but enhances the depth of chocolate flavor.
- For best results, use high-quality chocolate chips for mousse and ganache.
- If you don’t have buttermilk, substitute with milk mixed with 1 ½ tsp lemon juice or vinegar, let sit for 5 minutes.
- When slicing, dip the knife in hot water and wipe clean for smooth, neat slices.
- This cake can be made a day ahead; just keep it refrigerated tightly covered.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and assembling mousse layers
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 75 mg
Keywords: chocolate tuxedo cake, layered chocolate cake, white chocolate mousse, dark chocolate mousse, chocolate ganache, luxury chocolate cake, elegant dessert
