Perfect Chocolate Tuxedo Cake Recipe

Introduction

This Perfect Chocolate Tuxedo Cake is an elegant and decadent dessert featuring moist chocolate layers, silky white and dark chocolate mousses, and a glossy ganache finish. It’s perfect for special occasions or when you want to impress your guests with a stunning homemade cake.

Ingredients

• 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 (about 7 large), room temperature
• 1 ½ cups buttermilk, room temperature
• 2 Tbsp vegetable oil
• 2 tsp vanilla extract
• 1 tsp instant espresso (optional)
• ¾ cup white-chocolate chips
• ⅓ cup warm water, divided
• 1 ⅓ cups heavy cream, well-chilled (for white chocolate mousse)
• 2 Tbsp powdered sugar (for white chocolate mousse)
• Pinch salt (for white chocolate mousse)
• ½ cup dark-chocolate chips
• 1 cup heavy cream, well-chilled (for dark chocolate mousse)
• 2 Tbsp powdered sugar (for dark chocolate mousse)
• Pinch salt (for dark chocolate mousse)
• ¾ cup heavy cream (for ganache)
• 1 cup + 1 Tbsp dark-chocolate chips
• 2 Tbsp unsalted butter, room temperature
• 1 Tbsp light corn syrup
• ¼ tsp salt

Instructions

1. Step 1: Preheat the oven to 350 °F (175 °C). Grease and line two 9-inch round cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and ½ tsp salt until combined.
3. Step 3: In another bowl, beat the butter until smooth. Gradually add the egg whites, buttermilk, vegetable oil, vanilla extract, and instant espresso (if using) and blend until smooth.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix gently just until combined. Divide the batter evenly between the prepared pans.
5. Step 5: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then invert onto cooling racks to cool completely.
6. Step 6: For the white-chocolate mousse, melt the white-chocolate chips with half the warm water using a double boiler. Allow to cool to lukewarm.
7. Step 7: Whip 1 ⅓ cups of heavy cream with 2 Tbsp powdered sugar in a chilled bowl until soft peaks form. Fold the melted white chocolate into the whipped cream gently. Chill the mousse for at least 2 hours.
8. Step 8: For the dark-chocolate mousse, melt the dark-chocolate chips with the remaining warm water and cool slightly.
9. Step 9: Whip 1 cup heavy cream with 2 Tbsp powdered sugar to soft peaks. Gently fold the melted dark chocolate into the whipped cream. Chill for at least 2 hours.
10. Step 10: To make the ganache, heat ¾ cup heavy cream to a simmer. Pour over 1 cup plus 1 Tbsp dark-chocolate chips and let stand for 2 minutes. Stir until smooth, then add butter, corn syrup, and ¼ tsp salt. Allow to cool to a pourable consistency.
11. Step 11: Level the cooled cake layers. Place one layer on a serving stand and spread the white-chocolate mousse evenly on top.
12. Step 12: Place the second layer on top and spread the dark-chocolate mousse evenly. Chill for 15 minutes.
13. Step 13: Pour the ganache over the center of the cake, allowing it to drip naturally down the sides.
14. Step 14: Refrigerate the assembled cake for at least 1 hour to set. Before serving, slice with a hot, wiped knife for clean, sharp edges.

Tips & Variations

• For deeper chocolate flavor, use high-quality Dutch-processed cocoa powder and chocolates with at least 60% cocoa content.
• If you don’t have buttermilk, you can substitute with milk mixed with 1 tbsp lemon juice or vinegar, let sit for 5 minutes.
• Use an espresso powder to enhance the chocolate taste without adding a strong coffee flavor.
• Allow the mousse to chill well to improve stability and ease of spreading.
• For a gluten-free option, replace the all-purpose flour with a gluten-free flour blend suitable for baking.

Storage

Store the finished cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the mousse texture and ganache shine. When serving, use a hot knife to slice cleanly. Leftovers can be wrapped tightly and frozen for up to 2 weeks; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers in advance?

Yes, the cake layers can be baked up to 2 days ahead. Wrap them tightly in plastic wrap and keep refrigerated until ready to assemble.

What if I don’t have a double boiler?

You can melt the chocolate gently in a heatproof bowl set over a pot of simmering water, making sure the bowl doesn’t touch the water. Stir frequently to avoid overheating.

Perfect Chocolate Tuxedo Cake Recipe

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★★★★★

4.7 from 61 reviews

This Perfect Chocolate Tuxedo Cake is a decadent layered dessert combining moist dark chocolate cake layers with smooth white and dark chocolate mousses, finished with a rich chocolate ganache drizzled elegantly for a stunning presentation. Ideal for celebrating special occasions or satisfying any chocolate lover’s craving, this recipe balances textures and flavors perfectly.

• Author: Stella
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. 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 teaspoon salt until well combined. In a separate mixing bowl, cream the unsalted butter until smooth. Gradually add the egg whites, buttermilk, vegetable oil, vanilla extract, and optional instant espresso, blending until the mixture is smooth.
2. Combine Batter and Bake: Pour the wet ingredients into the dry ingredients and mix just until incorporated, being careful not to overmix. Evenly divide the batter between the two prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 10 minutes, then invert onto wire racks and cool completely.
3. Prepare White-Chocolate Mousse: In a double boiler, melt the white-chocolate chips with half of the warm water until smooth. Remove from heat and allow it to cool to lukewarm. In a chilled bowl, whip the heavy cream with powdered sugar to soft peaks. Gently fold the cooled white chocolate into the whipped cream until well combined. Cover and chill for at least 2 hours to set.
4. Prepare Dark-Chocolate Mousse: Melt the dark-chocolate chips with the remaining warm water using the double boiler method. Allow the melted chocolate to cool slightly but remain liquid. In a separate chilled bowl, whip the heavy cream with powdered sugar to soft peaks. Fold the cooled dark chocolate into the whipped cream thoroughly. Chill for a minimum of 2 hours.
5. Make Chocolate Ganache: Heat the heavy cream in a saucepan until it reaches a simmer. Pour the hot cream over the dark-chocolate chips in a bowl and let it stand for 2 minutes. Stir until smooth and fully melted, then blend in the unsalted butter, light corn syrup, and salt. Allow the ganache to cool to a pourable but spoon-coating consistency.
6. Assemble the Cake: Level the cooled cake layers if necessary. Place the first cake layer on a stand or serving plate. Spread the white-chocolate mousse evenly over this layer. Position the second cake layer on top and spread the dark-chocolate mousse over it. Chill the cake for 15 minutes to firm the mousse layers slightly.
7. Finish with Ganache and Serve: Pour the cooled ganache over the center of the cake, allowing it to drip naturally down the sides for an elegant tuxedo effect. Refrigerate the assembled cake for at least 1 hour to fully firm. When ready to serve, use a hot, wiped knife to slice cleanly, revealing the tuxedo layers inside.

Notes

• Room temperature ingredients help the cake batter combine smoothly and bake evenly.
• The optional instant espresso enhances the deep chocolate flavor but can be omitted if preferred.
• Using a double boiler prevents chocolate from burning when melting.
• Whipping cream to soft peaks ensures the mousse is light and airy.
• Chilling the mousse layers before ganache application helps maintain distinct layers.
• Warming the knife before slicing yields the clean tuxedo layers, especially with rich mousses.

Keywords: chocolate tuxedo cake, white chocolate mousse, dark chocolate mousse, chocolate ganache, layered cake, dessert recipe