Introduction

The Tuxedo Cake is a decadent triple chocolate mousse cake that combines rich chocolate layers with smooth, airy mousse and a glossy ganache finish. This show-stopping dessert is perfect for special occasions or any time you want to impress with chocolate in three distinct forms.

A layered chocolate mousse cake with four visible layers sits on a white cake stand over a white marbled surface. The bottom layer is a dark, dense chocolate cake base. Above it is a lighter brown mousse layer, followed by a thick, creamy white mousse layer. The top layer is a smooth, dark chocolate mousse covered with glossy dark chocolate ganache dripping slightly down the sides. On top, there are four swirls of white whipped cream evenly spaced, each sprinkled with thin chocolate curls and small white candy beads. 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 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 hot water until the batter is smooth and thin. This consistency 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 transfer to wire racks to cool completely. Let cool at least 2 hours before assembling.
Step 8: For the mousses, heat 1 cup of heavy cream in a saucepan just until it begins to simmer. 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 enough to coat the back of a spoon (about 2-3 minutes).
Step 11: Divide the custard base evenly into two bowls. Stir dark chocolate into one bowl and white chocolate into the other until completely 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 distinct mousses.
Step 13: Place one cake layer on your serving plate. Spread the dark chocolate mousse evenly over the top, then add the second cake layer.
Step 14: Spread the white chocolate mousse over the top layer evenly. Refrigerate for at least 2 hours to set.
Step 15: For the ganache, heat the heavy cream until it just begins to simmer. Pour over the milk chocolate and let sit for 2 minutes, then stir until smooth and glossy.
Step 16: Pour the ganache over the chilled cake, letting it drip down the sides for a tuxedo effect. Refrigerate for another 30 minutes before serving.

Tips & Variations

Use high-quality chocolate for the mousses and ganache to maximize flavor.
Let the cake layers cool completely before assembling to prevent melting the mousse.
Espresso powder enhances the chocolate flavor but can be omitted for a milder taste.
For a quicker version, use pre-made chocolate cake layers and mousse mixes.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. To serve, let it sit at room temperature for about 15 minutes. Avoid freezing, as mousse textures can change when thawed.

How to Serve

A round layered cake sits on a white plate against a white marbled surface. The cake has four distinct layers from bottom to top: a dark rich chocolate cake base, a thick creamy milk chocolate mousse layer, a thick white cream layer, and another dark chocolate cake layer. The top is covered with glossy dark chocolate ganache that drips slightly over the edges. On top of the ganache are small white whipped cream swirls and scattered pieces of round chocolate candies and shavings. The background shows two blurred glasses filled with a light golden beverage and a few out-of-focus green plants. Photo taken with an iphone --ar 4:5 --v 7

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 in advance and assemble the cake the day you plan to serve. Just keep everything refrigerated.

Is it safe to use raw egg yolks in the mousse?

This recipe cooks the egg yolks with cream, creating a safe custard base. Make sure to cook the mixture until it thickens to eliminate any risk.

Tuxedo Cake Triple Chocolate Mousse Cake Recipe

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★★★★★

4.6 from 115 reviews

This Tuxedo Cake Triple Chocolate Mousse Cake is an indulgent layered dessert featuring moist chocolate cake, rich dark and white chocolate mousses, and a silky milk chocolate ganache. Perfect for chocolate lovers, this elegant cake combines three types of chocolate in a luxurious mousse and ganache topping, providing a decadent finish that’s ideal for special occasions or dessert celebrations.

Author: Sophie
Prep Time: 45 minutes
Cook Time: 35 minutes
Total Time: 3 hours 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Chocolate Cake:

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

For the Chocolate Mousses:

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

For the Chocolate Ganache:

5 oz (140g) milk chocolate
⅓ cup (80ml) heavy cream

Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper to ensure easy removal after baking.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
Combine Wet Ingredients: In a separate bowl, mix together the milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk well to fully dissolve the espresso powder.
Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined. The batter will be thick at this stage.
Add Hot Water: Slowly stir in the hot water until the batter becomes smooth and thin. This is crucial for achieving a tender crumb in the cake.
Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely, ideally at least 2 hours before assembling.
Prepare Chocolate Mousses – Heat Cream: Heat 1 cup of heavy cream in a saucepan until it just starts to simmer, then remove from heat immediately.
Make Custard Base: In a bowl, whisk together egg yolks, sugar, and cornstarch until pale and thick. Slowly pour the hot cream into this mixture while whisking constantly to avoid curdling.
Cook Custard: Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens enough to coat the back of a spoon (about 2-3 minutes).
Divide Custard and Add Chocolates: Split the custard evenly into two bowls. To one, add the dark chocolate; to the other, add the white chocolate. Stir each until fully melted and smooth.
Whip Remaining Cream: Beat the remaining 1 cup heavy cream to soft peaks. Fold half into each chocolate mixture to form the two mousses.
Assemble the Cake: Place one cake layer on your serving plate. Spread the dark chocolate mousse evenly over it. Top with the second cake layer, then spread the white chocolate mousse over the top layer, smoothing it evenly. Refrigerate for at least 2 hours to set.
Prepare Ganache: Heat the heavy cream for the ganache until it just begins to simmer. Pour over the milk chocolate and let it sit for 2 minutes. Stir until smooth and glossy.
Apply Ganache: Pour the ganache over the chilled cake, letting it drip down the sides to create a tuxedo effect. Refrigerate the cake for an additional 30 minutes before serving.

Notes

Use parchment paper in the cake pans to ensure easy removal without breaking the cake layers.
Make sure all wet ingredients are at room temperature to help achieve a smooth batter.
The hot water thins the batter and is key to a moist, tender cake crumb.
Whisking constantly when combining hot cream with egg yolks prevents curdling in the custard base for the mousse.
Allow sufficient chilling time for the mousses and ganache to set properly for best texture and appearance.
Use good quality chocolate for intense flavor and smooth texture in the mousse and ganache.

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