Introduction

Tuxedo Cake is a decadent layered chocolate dessert featuring rich dark and white chocolate mousses topped with a glossy milk chocolate ganache. Its elegant appearance and complex flavors make it perfect for special occasions or a luxurious treat at home.

The image shows a tall, round chocolate cake with four clear layers placed on a white plate. The bottom layer is a dark, crumbly chocolate base, followed by a thick, smooth milk chocolate layer. Above that is a lighter cream layer with a soft texture, and the top layer is dark chocolate ganache that gently drips down the sides. On top of the ganache, there are small white cream dollops and finely grated chocolate sprinkles evenly spread. The background is a white marbled texture, and there are blurred glasses and strawberries near the cake. Photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
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.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will be thick.
Step 5: Slowly stir in the hot water until the batter is smooth and thin. This helps create a tender crumb.
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.
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.
Step 8: For the mousses, heat 1 cup of heavy cream in a saucepan until just simmering. Remove from heat immediately.
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.
Step 10: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon (2-3 minutes).
Step 11: Divide this custard base equally into two bowls. Add dark chocolate to one and white chocolate to the other, stirring until melted and smooth.
Step 12: Beat the remaining 1 cup of heavy cream to soft peaks. Fold half into each chocolate mixture to create two mousses.
Step 13: Place one cake layer on a serving plate. Spread dark chocolate mousse evenly over it, then add the second cake layer.
Step 14: Spread white chocolate mousse over the top layer evenly. Refrigerate for at least 2 hours to set.
Step 15: For the ganache, heat ⅓ cup heavy cream until just simmering and pour over the milk chocolate. Let sit 2 minutes, then stir until smooth and glossy.
Step 16: Pour the ganache over the chilled cake, allowing it to drip down the sides for a classic tuxedo effect. Refrigerate for another 30 minutes before serving.

Tips & Variations

Use parchment paper on cake pans to prevent sticking and ensure easy removal.
Room temperature ingredients help create a smooth batter and even baking.
For extra flavor, try adding a tablespoon of coffee liqueur to the chocolate mousses.
Substitute sour cream with Greek yogurt if preferred, but keep it at room temperature.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture. Leftover cake can be frozen for up to 2 weeks; thaw overnight in the fridge and allow to warm slightly before serving.

How to Serve

A round, four-layer chocolate mousse cake sits on a white plate on a white marbled surface. The bottom layer is a dark, dense chocolate cake base, followed by a thick, smooth milk chocolate mousse layer. Above that is a lighter cream-colored mousse layer, topped with a glossy dark chocolate ganache that drips slightly down the sides. On top, there are white whipped cream dollops and dark chocolate shavings generously scattered over the surface. The background is softly blurred with festive elements. 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 ahead. Wrap them tightly in plastic wrap and store at room temperature or refrigerate if your kitchen is warm.

What if I don’t have espresso powder?

You can omit the espresso powder or replace it with instant coffee granules for a similar depth of flavor. It enhances the chocolate but is not essential.