Description
Tuxedo Cake is an elegant triple chocolate mousse cake featuring layers of dark, milk, and white chocolate mousse sandwiched between moist chocolate cake layers. Rich yet light, this dessert combines the deep flavors of dark chocolate with creamy milk and white chocolate mousses, perfect for special occasions or chocolate lovers seeking a show-stopping treat.
Ingredients
Scale
Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
Dark Chocolate Mousse
- 4 oz dark chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Milk Chocolate Mousse
- 4 oz milk chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons granulated sugar
White Chocolate Mousse
- 4 oz white chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes don’t stick.
- Prepare the Cake Batter: In a bowl, whisk together flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the cocoa powder and vanilla extract. Gradually add the flour mixture alternately with milk, mixing just until combined without overmixing.
- Bake the Cake: Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in their pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare the Dark Chocolate Mousse: Melt the dark chocolate gently and let it cool slightly to avoid melting the whipped cream. In a chilled bowl, whip the heavy cream with sugar until stiff peaks form. Carefully fold the melted dark chocolate into the whipped cream until fully combined to create a light mousse.
- Prepare the Milk Chocolate Mousse: Similarly, melt the milk chocolate and allow to cool slightly. Whip the heavy cream and sugar until stiff peaks form, then fold in the melted milk chocolate gently to maintain the airy texture.
- Prepare the White Chocolate Mousse: Repeat the process with the white chocolate: melt, cool slightly, whip heavy cream with sugar to stiff peaks, and fold in the white chocolate smoothly.
- Assemble the Cake: Place one cake layer on your serving plate. Spread a generous, even layer of dark chocolate mousse on top. Cover with the second cake layer and evenly spread milk chocolate mousse over it. Refrigerate the layered cake for about 1 hour to let the mousse set firmly. Then spread the white chocolate mousse on top and chill the cake for an additional 2 hours until fully set.
- Garnish and Serve: Before serving, decorate the cake with chocolate shavings or fresh berries to add visual appeal and complement the rich chocolate flavors.
Notes
- For best results, use high-quality chocolate for the mousse layers to enhance flavor.
- Ensure the melted chocolate has cooled enough before folding into whipped cream to prevent it from melting and deflating the mousse.
- Chill the cake thoroughly after assembly to allow mousse layers to set properly for clean slicing.
- Use room temperature eggs and butter for smoother cake batter consistency.
- This cake can be prepared a day in advance and stored covered in the refrigerator.
