Description
This decadent Chocolate Tuxedo Cake features moist dark cocoa layers paired with smooth white and dark chocolate mousses, all topped with a luscious chocolate ganache. A beautifully layered dessert designed for special occasions or any time you crave a sophisticated chocolate treat.
Ingredients
Scale
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 temp)
- 1 cup egg whites (≈ 7 large, room temp)
- 1 ½ cups buttermilk (room temp)
- 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 temp)
- 1 Tbsp light corn syrup
- ¼ tsp salt
Instructions
- Bake cake layers: Preheat your oven to 350°F (175°C). Prepare two 9-inch round pans by greasing and lining them with parchment paper to ensure easy removal of the cakes after baking.
- Mix dry ingredients: In a large bowl, whisk together the sifted flour, granulated sugar, Dutch-processed dark cocoa powder, baking powder, and ½ teaspoon of salt until well combined.
- Prepare wet ingredients: In a separate bowl, beat the softened unsalted butter until smooth. Gradually blend in the room temperature egg whites, buttermilk, vegetable oil, vanilla extract, and optional instant espresso until the mixture is uniform and smooth.
- Combine batter: Gently fold the wet ingredients into the dry mixture just until combined to avoid overmixing. Divide the batter evenly between the two prepared pans.
- Bake the cake: Place pans in the oven and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
- Prepare white-chocolate mousse: Melt the white-chocolate chips with half of the warm water using a double boiler setup, stirring until smooth. Allow to cool to lukewarm. In a chilled bowl, whip 1 ⅓ cups of heavy cream with 2 tablespoons of powdered sugar to soft peaks, then gently fold in the melted white chocolate. Refrigerate the mousse for at least 2 hours to set.
- Prepare dark-chocolate mousse: Melt the dark-chocolate chips with the remaining warm water, allowing it to cool slightly. Meanwhile, whip 1 cup of heavy cream with 2 tablespoons powdered sugar to soft peaks. Fold the melted dark chocolate into the whipped cream carefully. Refrigerate this mousse for at least 2 hours as well.
- Make the ganache: Heat ¾ cup of heavy cream to a simmer. Pour the hot cream over 1 cup plus 1 tablespoon of dark chocolate chips and let stand for 2 minutes. Stir until smooth, then blend in the unsalted butter, light corn syrup, and ¼ teaspoon salt. Cool the ganache until it reaches a pourable but spoon-coating consistency.
- Assemble the cake: Level the cooled cake layers using a serrated knife. Place the first layer on a cake stand or serving plate and spread the white-chocolate mousse evenly over it. Carefully place the second layer on top and spread the dark-chocolate mousse over the surface.
- Finish with ganache: Chill the assembled layers for 15 minutes to set the mousse. Then gently pour the cooled ganache over the center of the cake, allowing it to drip naturally down the sides creating a beautiful tuxedo effect.
- Set and serve: Refrigerate the cake for 1 hour to firm up the ganache and mousses. When ready to serve, use a hot, wiped knife to slice clean, sharp tuxedo lines for impressive presentation.
Notes
- Room temperature ingredients help blend the batter smoothly and ensure even baking.
- Using Dutch-processed cocoa powder gives a richer chocolate flavor to the cake.
- Espresso powder is optional but enhances the chocolate depth without adding a coffee taste.
- Chilling the heavy cream well before whipping helps achieve stable mousse peaks.
- The double boiler method melts chocolate gently to prevent burning.
- Allow ganache to cool to a thicker but pourable consistency for best visual effect when topping the cake.
- Slicing the cake with a hot knife ensures clean edges and neat slices.
- Store the cake refrigerated and consume within 2-3 days for best freshness.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: Chocolate cake, white chocolate mousse, dark chocolate mousse, chocolate ganache, layered cake, elegant dessert, special occasion cake
