Description
Tuxedo Cake is a decadent triple chocolate mousse delight featuring layers of moist chocolate cake and rich dark, milk, and white chocolate mousses. This elegant dessert combines the perfect balance of flavors and textures, making it an impressive centerpiece for any special occasion or chocolate lover’s celebration.
Ingredients
Scale
Chocolate Cake Layers
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup hot coffee
Dark Chocolate Mousse
- 6 ounces dark chocolate, chopped
- 1 cup heavy cream, divided
- 2 tablespoons sugar
Milk Chocolate Mousse
- 6 ounces milk chocolate, chopped
- 1 cup heavy cream, divided
- 2 tablespoons sugar
White Chocolate Mousse
- 6 ounces white chocolate, chopped
- 1 cup heavy cream, divided
- 2 tablespoons sugar
Garnish
- Chocolate curls or shavings
- Cocoa powder for dusting
Instructions
- Prepare Cake Batter: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper to ensure easy removal. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until fully combined.
- Add Wet Ingredients: Incorporate the vegetable oil, eggs, vanilla extract, and buttermilk into the dry mixture. Mix until you achieve a smooth batter. Slowly stir in the hot coffee, blending thoroughly to enhance the chocolate flavor.
- Bake the Cake Layers: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely on wire racks before assembling.
- Make the Chocolate Mousses: For each mousse layer, start by heating 1/2 cup of heavy cream just until it simmers. Pour the hot cream over the chopped chocolate (dark, milk, or white), stirring gently until the mixture is smooth and glossy. Let it cool slightly.
- Whip Remaining Cream: In a separate bowl, whip the remaining 1/2 cup of heavy cream with 2 tablespoons of sugar until soft peaks form. Carefully fold this whipped cream into the cooled chocolate mixture to create a light and airy mousse. Repeat these steps separately for each type of chocolate mousse.
- Assemble the Cake: Place one chocolate cake layer on a serving plate. Spread the dark chocolate mousse evenly over this layer. Carefully add the second cake layer on top and cover it with the milk chocolate mousse. Chill the cake for 20 minutes to allow the mousse layers to set slightly.
- Add Final Mousse Layer: After chilling, spread the white chocolate mousse evenly over the top of the cake as the final mousse layer. Refrigerate the entire cake for at least 4 hours or ideally overnight to allow the mousses to fully set and the flavors to meld.
- Garnish and Serve: Just before serving, garnish the cake with decorative chocolate curls or shavings and a light dusting of cocoa powder for an elegant finish. Slice and enjoy this rich, layered dessert.
Notes
- For a neater finish, assemble the cake in a springform pan lined with parchment paper; this helps the mousse layers set evenly without mess.
- This cake is best prepared a day in advance to allow the mousse layers to firm up properly for clean slicing.
- Use high-quality chocolate for best flavor and texture in mousses.
- Ensure the cream is just simmering and not boiling to avoid seizing the chocolate.
- To make cutting easier, dip your knife in hot water and wipe it dry before slicing each piece.
