Tuxedo Cake – Triple Chocolate Mousse Cake
Table of content
why make this recipe
For those moments when only the most profound, elegant, and decadent chocolate experience will do, the Tuxedo Cake stands alone. This isn’t just a cake; it’s a sculpted masterpiece of texture and flavor, a Triple Chocolate Mousse Cake that layers velvety dark, rich milk, and creamy white chocolate mousses atop a delicate flourless chocolate base. Named for its sophisticated black-and-white appearance reminiscent of formalwear, this dessert is the pinnacle of chocolate indulgence. This guide, perfected by david alan, breaks down this impressive dessert into manageable steps, demystifying the mousse-making process and assembly technique. Prepare to create the showstopping Ultimate Chocolate Indulgence that will dazzle at any celebration.
Tuxedo Cake – Triple Chocolate Mousse Cake
Ingredients
For the cake batter
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup cocoa powder
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ cup whole milk, room temperature
- 2 large eggs, room temperature
- ½ cup sour cream, room temperature
- ½ cup vegetable oil
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup hot water
For the chocolate mousses
- 4 large egg yolks
- 2 cups heavy cream divided
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3.5 oz dark chocolate
- 4.5 oz white chocolate
- 5 oz milk chocolate
- ⅓ cup heavy cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, combine the milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk these wet ingredients until the espresso dissolves completely.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will look thick at this point.
- Slowly stir in the hot water until the batter is smooth and thin. Don’t worry; this thin consistency creates the cake’s tender crumb.
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely. Let them cool for at least 2 hours before assembling.
Making the chocolate mousses
- For the chocolate mousses, heat 1 cup of heavy cream in a saucepan until it begins to simmer. Remove from heat immediately.
- In a bowl, whisk the egg yolks with sugar and cornstarch until pale and thick. Slowly pour the hot cream into the yolk mixture, whisking constantly to prevent curdling.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 2-3 minutes).
- Divide this custard base equally between two bowls. Add the dark chocolate to one bowl and white chocolate to the other, stirring until completely melted and smooth.
- Beat the remaining 1 cup of heavy cream to soft peaks. Fold half into each chocolate mixture to create two distinct mousses.
Assembly
- To assemble, place one cake layer on your serving plate. Spread the dark chocolate mousse evenly over the top, then add the second cake layer.
- Spread the white chocolate mousse over the top layer, creating smooth, even coverage. Refrigerate for at least 2 hours to set.
Preparing the ganache
- For the ganache, heat the heavy cream until it begins to simmer, then pour it over the milk chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
- Pour the ganache over the chilled cake, allowing it to drip down the sides for that classic tuxedo effect. Refrigerate for another 30 minutes before serving.
Notes
Nutrition
Deconstructing Elegance: The Four Layers of a Tuxedo Cake
Understanding each component is key to building this stunning Triple Chocolate Mousse Cake. Each layer has a specific role in the symphony of textures.
Layer 1: The Flourless Chocolate Cake Base
- Dark Chocolate & Butter: Melted together, they form a rich, fudgy foundation that is dense enough to support the delicate mousse layers but still tender to cut.
- Eggs & Sugar: Whipped to a ribbon consistency, they provide the only leavening, creating a light, brownie-like texture for your Tuxedo Cake base.
Layers 2, 3, & 4: The Triple Chocolate Mousse
- Chocolate Quality: Use high-quality baking bars (not chips) for each chocolate type: 70% dark, 40% milk, and good white chocolate. Their distinct flavors are the soul of this Triple Chocolate Mousse Cake.
- Gelatin: This is the essential stabilizer that allows each airy mousse layer to set firmly enough to support the next, creating the cake’s iconic clean layers.
- Whipped Cream: Lightly sweetened and whipped to soft peaks, it’s folded into each chocolate mixture to create the ethereal, melt-in-your-mouth mousse texture. For another decadent chocolate dessert, explore our [Tuxedo Cake – Triple Chocolate Mousse Cake]’s cousin, the Strawberry Chocolate Cake.
Step-by-Step Method: Building the Masterpiece
This recipe is a project of love, best approached one layer at a time. All components must be completely set before adding the next.
Step 1: Baking the Flourless Chocolate Base
Preheat oven to 325°F (165°C). Line the bottom of an 8-inch springform pan with parchment paper. Melt 6 oz of chopped dark chocolate with ½ cup of unsalted butter over a double boiler. Let cool slightly. In a separate bowl, whip 3 large eggs with ½ cup of granulated sugar using a hand mixer until pale, thick, and tripled in volume (about 5 minutes). Gently fold the melted chocolate into the egg mixture until no streaks remain. Pour into the prepared pan and bake for 20-25 minutes until the top is set and slightly crackly. It will deflate as it cools—this is normal. Let cool completely in the pan on a wire rack. This is your foundation for the Tuxedo Cake.
Step 2: Preparing the Dark Chocolate Mousse (Layer 1)
Bloom 1 ½ teaspoons of unflavored gelatin in 2 tablespoons of cold water. Melt 6 oz of chopped dark chocolate. Heat the bloomed gelatin in the microwave for 10 seconds until liquid, then whisk it into the warm chocolate until smooth. Let cool to room temperature. In a separate bowl, whip 1 cup of heavy cream to soft peaks. Fold one-third of the whipped cream into the chocolate to lighten it, then gently fold in the remaining cream until uniform. Pour this mousse over the cooled cake base, smooth the top, and refrigerate for at least 2 hours, or until completely set. This begins the Triple Chocolate Mousse Cake structure.
Step 3: Preparing the Milk Chocolate Mousse (Layer 2)
Repeat the exact process from Step 2, using 6 oz of chopped milk chocolate and 1 cup of heavy cream. Once the dark chocolate layer is firm, carefully pour the milk chocolate mousse over it, smooth the top, and return the Tuxedo Cake to the refrigerator for another 2 hours to set.
Step 4: Preparing the White Chocolate Mousse (Layer 3) & Final Glaze
Repeat the mousse process one final time with 6 oz of chopped white chocolate and 1 cup of heavy cream. Pour over the set milk chocolate layer, smooth the top, and refrigerate overnight (or at least 6 hours) for the entire Ultimate Chocolate Indulgence to set completely.
For the signature dark chocolate glaze, melt 4 oz of dark chocolate with ½ cup of heavy cream. Let cool until slightly thickened but still pourable. Pour over the center of the fully set cake and gently spread to the edges, allowing it to drip down slightly.
Pro Tips for Flawless Layers & Presentation
- Temper Your Chocolate: When adding the liquid gelatin to the melted chocolate, ensure the chocolate is warm enough to smoothly incorporate it without seizing.
- Fold, Don’t Stir: Use a spatula and a gentle folding motion to incorporate the whipped cream into the chocolate. Deflating the cream will result in a dense mousse.
- Patience is a Virtue: Do not rush the setting time. Each mousse layer must be completely firm before adding the next to maintain sharp, clean layers in your Tuxedo Cake.
- The Hot Knife Trick: For pristine slices, dip a long, sharp knife in hot water, wipe it dry, and cut. Repeat for each slice to reveal the stunning layers of your Triple Chocolate Mousse Cake.
Serving Suggestions & Garnishes
Serve this Ultimate Chocolate Indulgence chilled. Slice thinly—it is incredibly rich. Elegant garnishes enhance the Tuxedo Cake aesthetic:
- Chocolate curls or shavings
- Edible gold leaf
- Fresh raspberries or a sprinkle of sea salt
- A dollop of barely sweetened whipped cream
Storing and Making Ahead
This cake is an excellent make-ahead dessert. Once fully set and glazed, cover it and store in the refrigerator for up to 4 days. The flavors deepen over time. You can also freeze the unglazed cake for up to a month. Thaw overnight in the refrigerator and add the glaze before serving.
Frequently Asked Questions (FAQ)
Q: Can I make this without gelatin?
A: Gelatin is essential for the structural integrity of this Triple Chocolate Mousse Cake. Without it, the mousse layers will not set firmly enough to layer and slice cleanly.
Q: My white chocolate seized when I added the gelatin. What do I do?
A: White chocolate is very sensitive. Ensure the gelatin liquid is just warm, not hot. If it seizes, try adding a tablespoon of warm cream and stirring vigorously to smooth it out.
Q: Can I use a different size pan?
A: An 8-inch springform is ideal. A 9-inch pan will yield slightly thinner layers and require less setting time. Do not use a smaller pan.
Q: Is there a substitute for the flourless base?
A: For a simpler version, you can use a baked chocolate brownie or a thin layer of chocolate cake as the base for your Tuxedo Cake.
Conclusion: The Pinnacle of Chocolate Artistry
The Tuxedo Cake – Triple Chocolate Mousse Cake is more than a dessert; it is a testament to the artistry of baking. It challenges and rewards the baker with a result that is breathtaking in both appearance and taste. While it requires patience and precision, the process is deeply satisfying, and the final product—a harmonious blend of three chocolates in cloud-like form—is the true Ultimate Chocolate Indulgence. It’s the perfect creation for a milestone celebration, a grand finale to a special meal, or for whenever you wish to offer a gift of unparalleled chocolate luxury. in the end this is or pinterest account.