Perfect Chocolate Tuxedo Cake Recipe

Introduction

This Perfect Chocolate Tuxedo Cake is an indulgent dessert featuring rich chocolate layers paired with smooth white and dark chocolate mousses. Finished with a glossy chocolate ganache, it’s an elegant treat ideal for special occasions or any time you want to impress.

Ingredients

• 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 (about 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. Step 1: Preheat your 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 sifted flour, sugar, cocoa powder, baking powder, and ½ teaspoon salt until well combined.
3. Step 3: In a separate bowl, beat the butter until smooth. Add egg whites, buttermilk, vegetable oil, vanilla extract, and instant espresso (if using), mixing until uniform.
4. Step 4: Gradually add the wet ingredients to the dry mix, stirring gently just until combined. Divide the batter evenly between the prepared pans.
5. Step 5: Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto wire racks to cool completely.
6. Step 6: To make the white-chocolate mousse, melt the white-chocolate chips with half the warm water in a double boiler until smooth. Allow to cool to lukewarm.
7. Step 7: Whip the chilled heavy cream with powdered sugar to soft peaks in a cold bowl. Fold the melted white chocolate gently into the whipped cream, then chill for at least 2 hours.
8. Step 8: For the dark-chocolate mousse, melt the dark-chocolate chips with the remaining warm water and let cool slightly.
9. Step 9: Whip the remaining chilled heavy cream with powdered sugar to soft peaks. Fold the melted dark chocolate into the whipped cream gently. Chill for at least 2 hours.
10. Step 10: Prepare the ganache by heating the heavy cream to a simmer. Pour it over the dark-chocolate chips in a bowl. Let stand for 2 minutes, then stir until smooth.
11. Step 11: Stir in the butter, corn syrup, and salt until combined. Allow the ganache to cool to a pourable but spoon-coating consistency.
12. Step 12: Level the cooled cake layers. Place one layer on a cake stand or plate and spread the white-chocolate mousse evenly over it.
13. Step 13: Carefully place the second cake layer on top and spread the dark-chocolate mousse over it.
14. Step 14: Chill the cake for 15 minutes, then slowly pour the ganache over the center, letting it drip naturally down the sides.
15. Step 15: Refrigerate the completed cake for 1 hour to set. Use a hot, clean knife for slicing to reveal clean tuxedo-style layers.

Tips & Variations

• For deeper flavor, substitute brewed espresso for instant espresso or omit if preferred.
• Use high-quality chocolate for both melt and mousse to enhance richness and texture.
• Ensure heavy cream is very cold before whipping to achieve better volume and stability.
• Chill the mousse layers adequately for easier assembly and cleaner slices.
• Replace the corn syrup in the ganache with honey if you prefer a natural sweetener.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. For best results, bring to room temperature for about 20 minutes before serving. Leftover cake slices can be gently reheated in the microwave for 10-15 seconds to soften the ganache slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake layers and mousses a day ahead. Assemble and ganache the cake on the day you plan to serve for optimal freshness and texture.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 ½ tablespoons of lemon juice or white vinegar to 1 ½ cups of milk. Let it sit for 5 minutes before using.

Perfect Chocolate Tuxedo Cake Recipe

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★★★★★

4.9 from 128 reviews

This Perfect Chocolate Tuxedo Cake recipe features moist layers of rich chocolate cake paired with luscious white and dark chocolate mousses, finished with a glossy dark chocolate ganache. It’s an elegant dessert perfect for special occasions, combining smooth texture and deep cocoa flavors to create a truly decadent treat.

• Author: Stella
• Prep Time: 40 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 15 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 (approximately 7 large), room temperature
• 1 ½ cups buttermilk, room temperature
• 2 Tbsp vegetable oil
• 2 tsp vanilla extract
• 1 tsp instant espresso powder (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 white chocolate mousse
• 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

1. Bake Cake Layers: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. In a large bowl, whisk together sifted flour, granulated sugar, cocoa powder, baking powder, and salt. In a separate bowl, beat the butter until smooth, then blend in egg whites, buttermilk, vegetable oil, vanilla extract, and optional espresso powder until fully combined. Gradually mix the wet ingredients into the dry ingredients just until combined, being careful not to overmix. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto wire racks to cool completely.
2. Prepare White-Chocolate Mousse: Melt the white chocolate chips with half of the warm water in a double boiler until smooth, then let it cool to lukewarm temperature. In a chilled mixing bowl, whip 1 ⅓ cups of heavy cream with powdered sugar until soft peaks form. Gently fold the melted white chocolate into the whipped cream until fully incorporated. Refrigerate for at least 2 hours to set.
3. Prepare Dark-Chocolate Mousse: Melt the dark chocolate chips with the remaining warm water and allow to cool slightly. In another chilled bowl, whip 1 cup of heavy cream with powdered sugar until soft peaks form. Carefully fold the melted dark chocolate into the whipped cream until smooth. Chill the mousse for at least 2 hours.
4. Make Chocolate Ganache: Heat ¾ cup heavy cream to a simmer and pour it over the dark chocolate chips. Let stand for 2 minutes, then stir until smooth and glossy. Stir in room temperature butter, light corn syrup, and salt until fully combined. Allow the ganache to cool to a pourable but spoon-coating consistency.
5. Assemble the Cake: Level the cooled cake layers with a serrated knife if needed. Place the first cake layer on a cake stand or serving plate and spread the white-chocolate mousse evenly over it. Carefully position the second cake layer on top and spread the dark-chocolate mousse over it. Chill the assembled cake for 15 minutes in the fridge to set the mousse layers slightly.
6. Finish and Serve: Pour the cooled ganache over the center of the cake, allowing it to drip naturally down the sides for an elegant finish. Refrigerate the cake for at least 1 hour to firm up the ganache and mousse layers. When ready to serve, slice with a hot, wiped knife to create clean, sharp edges that showcase the tuxedo-style layers.

Notes

• Make sure all your ingredients like butter, egg whites, and buttermilk are at room temperature to ensure proper mixing and texture.
• Use high-quality chocolate chips for both mousses and ganache to maximize flavor.
• Do not overmix the cake batter to keep the cake tender and moist.
• The espresso powder is optional but enhances the chocolate flavor without adding a coffee taste.
• Chilling the mousses for at least 2 hours each helps achieve the perfect texture for spreading and layering.
• Use a hot knife for slicing the cake to maintain clean layers and prevent smudging.
• You can prepare the mousses and ganache a day ahead for convenience.

Keywords: Chocolate Tuxedo Cake, Chocolate Cake, White Chocolate Mousse, Dark Chocolate Mousse, Chocolate Ganache, Elegant Cake, Layer Cake, Decadent Dessert