Description
This Tuxedo Cake is a decadent triple chocolate mousse cake that layers rich dark, milk, and white chocolate mousses between moist chocolate cake layers. Perfect for special occasions, this elegant dessert combines the smooth texture of mousse with a tender cake base, topped with optional chocolate shavings or fresh berries for a stunning finish.
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 prevent sticking.
- Prepare the Cake Batter: In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time to fully incorporate. Mix in the cocoa powder and vanilla extract. Gradually add the dry flour mixture alternately with the milk, mixing until just combined to avoid overmixing.
- Bake the Cake: Divide the batter evenly between the two prepared pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Dark Chocolate Mousse: Melt the dark chocolate gently, then allow it to cool slightly. In a chilled bowl, whip the heavy cream with sugar until stiff peaks form. Carefully fold in the melted chocolate to create a smooth mousse.
- Prepare the Milk Chocolate Mousse: Melt the milk chocolate and allow to cool slightly. Whip the heavy cream with sugar to stiff peaks and gently fold in the melted milk chocolate until well combined.
- Prepare the White Chocolate Mousse: Melt the white chocolate and let it cool slightly. Whip the heavy cream with sugar to stiff peaks and fold the melted white chocolate into the whipped cream gently to maintain volume.
- Assemble the Cake: Place one cake layer on a serving plate and spread the dark chocolate mousse evenly over the top. Place the second cake layer on top and spread with the milk chocolate mousse. Refrigerate the cake until this layer is set, about 1 hour. Then spread the white chocolate mousse over the top and chill the entire cake until fully set, approximately 2 hours.
- Garnish and Serve: Before serving, garnish the cake with chocolate shavings or fresh berries for an elegant presentation.
Notes
- Make sure to cool the melted chocolate slightly before folding into the whipped cream to avoid melting the cream.
- Use chilled bowls and beaters when whipping cream to achieve better volume.
- You can prepare the mousse layers in advance and keep them refrigerated until assembly.
- For clean slicing, chill the cake thoroughly and use a sharp, warm knife.
- If you prefer, substitute heavy cream with whipping cream but expect slightly less stability in the mousse.
