Tuxedo Cake – Triple Chocolate Mousse Cake
Indulge in the luxurious Tuxedo Cake – Triple Chocolate Mousse Cake, a dessert that beautifully combines rich dark and creamy white chocolate mousses layered between moist chocolate cake. Ideal for any celebration or cozy night in, this cake is not only visually stunning but also incredibly satisfying. Each slice offers a delightful balance of flavors and textures, making it a perfect centerpiece for gatherings. Plus, with its make-ahead convenience, you can enjoy more time with your loved ones while serving this impressive treat!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 cups (400g) granulated sugar
- ½ cup (50g) cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- ½ tsp salt
- 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 tsp vanilla extract
- 1 tsp espresso powder
- 1 cup (240ml) hot water
- 4 large egg yolks
- 2 tbsp granulated sugar
- 2 tbsp cornstarch
- 2 cups (480ml) heavy cream, divided
- 3.5 oz (100g) dark chocolate, finely chopped
- 4.5 oz (130g) white chocolate, finely chopped
- 5 oz (140g) milk chocolate, finely chopped
- ⅓ cup (80ml) heavy cream
Instructions
- Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
- In a bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, sour cream, vegetable oil, and vanilla until smooth. Combine wet ingredients with dry ingredients until blended.
- Dissolve espresso powder in hot water; add to batter and mix well.
- Divide batter between pans and bake for 35 minutes or until a toothpick comes out clean. Cool completely.
- For the mousses: Whisk egg yolks with sugar and cornstarch; heat heavy cream until steaming. Temper the egg mixture with hot cream before returning to heat to thicken.
- Pour half over each type of chopped chocolate; stir until melted. Fold in whipped cream to create airy mousses.
- Assemble by layering cake with dark mousse first, then white mousse; refrigerate until set.
- For ganache: Heat cream and pour over chopped milk chocolate; stir until smooth.
- Decorate cooled cake with ganache and garnish as desired.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg