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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.

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

  1. 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.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until thoroughly combined.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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).
  11. 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.
  12. Whip Remaining Cream: Beat the remaining 1 cup heavy cream to soft peaks. Fold half into each chocolate mixture to form the two mousses.
  13. 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.
  14. 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.
  15. 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

Find it online: https://spiceupwithsophie.com/tuxedo-cake-triple-chocolate-mousse-cake-recipe/