Tuxedo Cake – Triple Chocolate Mousse Cake

The Tuxedo Cake, also known as Triple Chocolate Mousse Cake, is the epitome of indulgent dessert perfection. This elegant cake combines layers of moist chocolate cake, rich dark chocolate mousse, silky white chocolate mousse, and a glossy chocolate ganache to create a show-stopping centerpiece. Its name reflects the sophisticated, black-and-white contrast of the chocolate layers, reminiscent of a classic tuxedo.

This cake is perfect for celebrations, dinner parties, or any occasion where you want to wow your guests with a decadent treat. While it may look like it came from a high-end bakery, this Tuxedo Cake is surprisingly achievable at home with a little patience and the right techniques. The result is a harmonious blend of textures and flavors that will leave everyone coming back for seconds.

Why You’ll Love This Recipe

• Elegant and Decadent: A visually stunning dessert that tastes as amazing as it looks.
• Multi-Textured: Combines moist cake, creamy mousse, and smooth ganache for the ultimate dessert experience.
• Versatile: Perfect for birthdays, holidays, or special occasions.
• Make-Ahead Friendly: Each component can be prepared in stages, making it a stress-free dessert option.
• Chocolate Lover’s Dream: Features dark, milk, and white chocolate for a symphony of flavors.

Preparation Time and Servings

• Prep Time: 1 hour
• Cook Time: 35 minutes
• Chilling Time: 4 hours
• Total Time: 5 hours 35 minutes
• Yield: 12 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 540
• Carbohydrates: 45g
• Protein: 7g
• Fat: 35g
• Fiber: 3g
• Sugar: 35g

Ingredients

Chocolate Cake Layer

• 1 cup (120g) all-purpose flour
• 1/2 cup (45g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (120ml) buttermilk, room temperature
• 1/2 cup (120ml) strong brewed coffee, cooled
• 1/4 cup (60ml) vegetable oil
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Dark Chocolate Mousse Layer

• 6 oz (170g) dark chocolate, finely chopped
• 1 cup (240ml) heavy whipping cream, divided
• 1 tbsp granulated sugar

White Chocolate Mousse Layer

• 6 oz (170g) white chocolate, finely chopped
• 1 cup (240ml) heavy whipping cream, divided
• 1 tsp vanilla extract

Chocolate Ganache

• 4 oz (115g) dark chocolate, finely chopped
• 1/2 cup (120ml) heavy whipping cream
• 1 tbsp unsalted butter

Optional Garnishes

• Shaved chocolate
• Fresh berries
• Whipped cream

Step-by-Step Instructions

Step 1: Make the Chocolate Cake Layer

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the buttermilk, coffee, oil, sugar, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Be careful not to overmix.
5. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.

Step 2: Prepare the Dark Chocolate Mousse

1. Place the chopped dark chocolate in a heatproof bowl. Heat 1/2 cup (120ml) of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until smooth. Let the mixture cool to room temperature.
2. In a separate bowl, whip the remaining 1/2 cup of heavy cream with the sugar until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture until no streaks remain.

Step 3: Assemble the Cake and Dark Chocolate Mousse

1. Place the cooled cake layer back into the springform pan. Spread the dark chocolate mousse evenly over the cake. Smooth the top with an offset spatula. Refrigerate for 30 minutes to set.

Step 4: Prepare the White Chocolate Mousse

1. Place the chopped white chocolate in a heatproof bowl. Heat 1/2 cup (120ml) of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the white chocolate and let it sit for 2 minutes. Stir until smooth. Let the mixture cool to room temperature.
2. In a separate bowl, whip the remaining 1/2 cup of heavy cream with the vanilla extract until soft peaks form. Gently fold the whipped cream into the cooled white chocolate mixture until no streaks remain.

Step 5: Assemble the Cake and White Chocolate Mousse

1. Spread the white chocolate mousse evenly over the dark chocolate mousse layer. Smooth the top with an offset spatula. Refrigerate the cake for at least 2 hours, or until both mousse layers are fully set.

Step 6: Prepare the Chocolate Ganache

1. Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes. Add the butter and stir until smooth and glossy. Let the ganache cool slightly.

Step 7: Assemble the Ganache Layer

1. Pour the ganache over the chilled cake, spreading it evenly across the top. Let the ganache drip slightly down the sides for a decorative effect. Refrigerate the cake for 30 minutes to set the ganache.

Step 8: Serve and Garnish

1. Carefully remove the sides of the springform pan. Transfer the cake to a serving plate.
2. Garnish with shaved chocolate, fresh berries, or dollops of whipped cream as desired.
3. Slice and serve chilled.

Ingredient Background

Chocolate: The choice of chocolate plays a pivotal role in the flavor and texture of your cake. For the best results, always opt for premium-quality chocolate. Baking chocolate or couverture, which are specifically designed for baking, provide a smoother melt and richer flavor. Dark chocolate with 60-70% cocoa content is ideal for the mousse and ganache, offering a balance of bitterness and sweetness. Meanwhile, white chocolate is a perfect complement, adding a creamy, sweet contrast that balances the richness of the dark chocolate. If possible, choose chocolate that is freshly sourced and high in cocoa butter content to achieve the finest results.

Heavy Cream: Heavy cream is a crucial ingredient in creating the smooth, velvety mousse and the glossy ganache. The higher fat content in heavy cream (usually around 36-40%) contributes to the cake’s luxurious texture. When whipped, it forms stiff peaks, adding volume and stability to the mousse without becoming grainy. Additionally, the cream’s fat content helps to stabilize the ganache, ensuring it has a firm consistency that holds up to the cake layers and maintains a silky finish without separating.

Coffee: Adding a small amount of coffee to the chocolate cake enhances the overall chocolate flavor without overpowering it with a strong coffee taste. The coffee brings out the deep, complex notes of the chocolate and intensifies the richness of the cake. If you prefer not to use coffee, you can substitute it with hot water or milk. Water will not alter the flavor significantly but will help activate the cocoa, while milk will add a slight creaminess to the cake’s batter.

Technique Tips

1. Cool Each Layer: Patience is key when assembling your cake. Allow each layer to fully set and chill in between the stages to maintain distinct, clean layers. This ensures that the mousse and ganache firm up properly, providing the stability necessary for a layered dessert. Chilling also allows the flavors to meld together, creating a more cohesive and balanced taste profile.
2. Fold Gently: When incorporating whipped cream into chocolate mixtures, the technique of folding is critical to preserve the mousse’s delicate texture. Gently fold the cream into the chocolate in a sweeping motion, turning the bowl as you go. This ensures that the air from the whipped cream is retained, creating a light and fluffy mousse. Avoid stirring or beating vigorously, as this can deflate the mixture and result in a denser texture.
3. Use an Offset Spatula: To ensure smooth, even layers in your cake, use an offset spatula. This tool allows for precise control when spreading ganache or mousse, especially in tight spaces or around the edges of the cake. The offset design helps you work with the cake without disturbing the layers underneath, allowing for a clean, professional-looking finish. It’s also useful for smoothing out any imperfections and ensuring each layer is spread evenly across the entire cake.
4. Chill Thoroughly: Thorough chilling is essential for a firm, stable cake structure. Once each layer is in place, refrigerate the cake for a sufficient amount of time—usually about 30 minutes to an hour—before adding the next layer. This allows the mousse and ganache to firm up, preventing them from becoming too soft and running together. It also helps maintain the integrity of the layers, preventing them from slipping or collapsing as you continue building your cake.

Alternative Presentation Ideas

1. Mini Tuxedo Cakes: Assemble the cake in individual ramekins or dessert cups for personal servings.
2. Layered Trifle: Turn the components into a trifle by layering cake cubes, mousse, and ganache in a clear glass bowl.
3. Sheet Cake: Bake the cake in a rectangular pan and layer the mousses and ganache on top for an easier-to-serve option.

Additional Tips for Success

• Prepare in Advance: This cake benefits from resting overnight to allow the flavors to meld and the layers to set.
• Use a Hot Knife for Slicing: Dip your knife in hot water and wipe it dry before slicing the cake for clean, neat edges.
• Room Temperature Ingredients: Ensure eggs, cream, and butter are at room temperature for smooth mixing.

Recipe Variations

1. Raspberry Tuxedo Cake: Add a layer of raspberry jam or fresh raspberries between the mousse layers for a fruity twist.
2. Triple Dark Chocolate Cake: Use dark chocolate for all layers for a deeply rich flavor.
3. Nutty Tuxedo Cake: Sprinkle chopped hazelnuts or almonds between the layers for added crunch.

Freezing and Storage

Refrigeration

Store the cake in the refrigerator, covered loosely with plastic wrap, for up to 3 days. Bring to room temperature slightly before serving for the best flavor.

Freezing

The cake can be frozen, though the mousse layers may slightly lose their airy texture. Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

1. Can I use a different type of chocolate?

Yes! Experiment with milk, dark, or white chocolate to suit your preferences.

2. Can I make this cake gluten-free?

Substitute the all-purpose flour with a 1:1 gluten-free baking flour.

3. How do I prevent mousse layers from mixing?

Chill each layer thoroughly before adding the next to ensure clean, distinct layers.

4. What’s the best way to transport this cake?

Chill the cake until firm, then transport it in a cake box or sturdy container.

5. Can I make this cake without a springform pan?

Yes, use a regular cake pan lined with parchment paper for easier removal.

Conclusion

The Tuxedo Cake – Triple Chocolate Mousse Cake is the ultimate celebration of chocolate in all its forms. With its moist cake base, creamy mousse layers, and glossy ganache, it’s a dessert that impresses both visually and on the palate. Whether for a birthday, holiday, or simply a treat-yourself moment, this cake is guaranteed to be the star of the table. Ready to create a masterpiece that will leave everyone in awe? Let’s get baking!

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