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

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 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