Print

Tuxedo Cake – Triple Chocolate Mousse Cake

Tuxedo Cake – Triple Chocolate Mousse Cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the luxurious Tuxedo Cake – Triple Chocolate Mousse Cake, a dessert that masterfully combines layers of moist chocolate cake with rich dark and white chocolate mousses. This stunning cake is perfect for any celebration, whether it’s a birthday, anniversary, or holiday gathering. Each slice offers a delightful contrast of textures, from the soft cake to the airy mousse, making it an impressive centerpiece that will satisfy even the most discerning chocolate lover’s cravings. With easy-to-follow instructions and customizable toppings, this recipe ensures that anyone can create a show-stopping dessert.

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 (for mousse)
  • 2 tbsp cornstarch
  • 2 cups (480ml) heavy cream, divided
  • 1 tsp vanilla extract (for mousse)
  • 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 (for ganache)

Instructions

  1. Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
  2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk together the eggs, milk, sour cream, oil, and vanilla until smooth.
  4. Add the wet ingredients to the dry ingredients and mix until fully combined and smooth.
  5. In a small bowl, dissolve the espresso powder in hot water. Pour into the batter and mix until incorporated.
  6. Divide the batter evenly between the prepared pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool completely in the pans before turning them out. Level the tops if needed; slice each cake in half horizontally for thinner layers if desired.
  8. For the mousse: Place chopped dark and white chocolate in two separate bowls.
  9. In another bowl, whisk egg yolks with sugar and cornstarch until pale and slightly thickened.
  10. Divide heavy cream into two portions (1 cup each). Set one cup aside to whip later.
  11. Heat remaining cream with vanilla in a saucepan over medium-low heat until steaming; do not boil.
  12. Slowly drizzle hot cream into egg yolk mixture while whisking constantly. Pour mixture back into saucepan.
  13. Cook over medium heat while whisking constantly until thickened; allow to boil for 1–2 minutes.
  14. Pour half of custard over dark chocolate and half over white chocolate; stir each until melted and smooth.
  15. Whip reserved cream to stiff peaks; fold half into dark chocolate mixture and half into white chocolate mixture until smooth.
  16. Assemble: Place one cake layer in a cake ring on a serving plate. Spread dark chocolate mousse evenly over this layer.
  17. Carefully spread white chocolate mousse on top; chill in fridge for 30 minutes.
  18. After mousse layers are set, add second cake layer on top; chill for at least 4 hours or until fully set.
  19. For the ganache: Heat cream in a saucepan until steaming; do not boil.
  20. Pour hot cream over chopped milk chocolate; let sit for 1 minute before stirring until smooth and glossy.
  21. Allow ganache to cool to room temperature until it thickens slightly before spreading over chilled cake.
  22. Decorate: Garnish with chocolate shavings or sprinkles as desired. Refrigerate until ready to serve.

Nutrition

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

save me