Introduction

The Chocolate Tuxedo Cake is an elegant and indulgent dessert featuring moist chocolate cake layers paired with silky white and dark chocolate mousses. Finished with a glossy chocolate ganache, this cake is perfect for special occasions or when you want to impress your guests with a stunning treat.

A slice of layered chocolate cake is shown on a white plate, placed on a white marbled surface. The cake has five distinct layers, starting with a dark chocolate cake base, followed by a light brown chocolate mousse layer, then another dark chocolate cake layer. Above this is a white creamy layer, topped again with dark chocolate cake. The topmost layer is glossy dark chocolate ganache, dripping slightly over the edge. Three swirls of white whipped cream with small green mint leaves and chocolate shavings adorn the top. photo taken with an iphone --ar 4:5 --v 7

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 (≈ 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 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 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

Step 1: Preheat your oven to 350 °F (175 °C). Grease and line two 9-inch round cake pans with parchment paper.
Step 2: In a large bowl, whisk together the sifted flour, sugar, cocoa powder, baking powder, and ½ teaspoon salt until evenly combined.
Step 3: In a separate bowl, beat the butter until creamy. Gradually add the egg whites, buttermilk, vegetable oil, vanilla extract, and optional espresso powder. Mix until the batter is smooth and homogenous.
Step 4: Gently fold the wet ingredients into the dry until just combined. Divide the batter evenly between the prepared pans and smooth the tops.
Step 5: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto wire racks and cool completely.
Step 6: For the white-chocolate mousse, melt the white-chocolate chips with half of the warm water in a double boiler or heatproof bowl over simmering water. Stir until smooth and cool to lukewarm.
Step 7: Whip the 1 ⅓ cups of cold heavy cream with the powdered sugar and a pinch of salt in a chilled bowl until soft peaks form. Carefully fold the melted white chocolate into the whipped cream. Cover and chill for at least 2 hours.
Step 8: To make the dark-chocolate mousse, melt the dark-chocolate chips with the remaining warm water. Allow to cool slightly.
Step 9: Whip the remaining 1 cup of chilled heavy cream with powdered sugar and a pinch of salt to soft peaks. Fold in the melted dark chocolate gently. Cover and refrigerate for at least 2 hours.
Step 10: For the ganache, heat ¾ cup of heavy cream until it just begins to simmer. Pour it over the dark-chocolate chips, let stand for 2 minutes, then stir until smooth. Stir in the butter, corn syrup, and salt. Allow to cool until pourable but thick enough to coat a spoon.
Step 11: Level the cooled cake layers if needed. Place the first layer on your serving stand and spread the white-chocolate mousse evenly over it.
Step 12: Place the second cake layer on top and spread the dark-chocolate mousse over this layer.
Step 13: Chill the assembled cake for 15 minutes to set the mousse, then pour the ganache gently over the center, letting it drip naturally down the sides.
Step 14: Refrigerate the cake for at least 1 hour to firm up. When ready to slice, use a hot, wiped knife to achieve clean, beautiful cuts resembling a tuxedo style.

Tips & Variations

Use quality chocolate chips for the best flavor and smooth texture in mousses and ganache.
If you don’t have buttermilk, substitute with milk mixed with 1 tablespoon vinegar or lemon juice per cup.
For extra richness, fold in a tablespoon of finely chopped toasted nuts or espresso powder to enhance the chocolate flavor.
Allow the mousses to chill longer if possible; this improves their stability when layered.
Make sure all dairy ingredients are at the recommended temperatures to ensure proper whipping and texture.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 3 days. Before serving, let the cake sit at room temperature for about 15 minutes to soften slightly. Reheat the knife under hot water and dry it between cuts for clean slices.

How to Serve

A rich three-layer chocolate cake slice is shown on a white plate with a white marbled texture background. The bottom layer is dark chocolate sponge cake, followed by a thick layer of smooth milk chocolate mousse, then another layer of dark chocolate sponge. Above that is a thick white cream layer, topped again with dark chocolate sponge. The cake is glazed with shiny dark chocolate ganache that drips down the sides. On top of the cake slice, there are three swirls of whipped cream, each sprinkled with chocolate shavings and garnished with small green mint leaves. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and keep refrigerated until ready to use.

What is the purpose of the espresso powder in the cake?

Espresso powder enhances and deepens the chocolate flavor without adding a noticeable coffee taste. It is optional but recommended for a richer chocolate profile.