Tuxedo Cake – Triple Chocolate Mousse Cake
Indulge in the exquisite flavors of Tuxedo Cake – Triple Chocolate Mousse Cake, a dessert that beautifully combines rich chocolate cake with layers of airy chocolate mousse. This decadent treat is perfect for any occasion, whether it’s a birthday celebration, an anniversary, or a cozy night in with loved ones. With its three types of chocolate and silky smooth mousse that melts in your mouth, this cake will surely impress your guests and leave them asking for seconds. The simplicity of the preparation makes it accessible for bakers of all skill levels, while its stunning presentation guarantees it will be the star of your dessert table.
- 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
- 1 tsp vanilla extract
- 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) and prepare two 8-inch round cake pans.
- In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine eggs, milk, sour cream, oil, and vanilla until smooth. Mix with dry ingredients and add dissolved espresso powder with hot water.
- Divide batter between pans and bake for about 35 minutes until a toothpick comes out clean. Cool completely.
- For the mousses: Whisk egg yolks with sugar and cornstarch; heat one cup of cream with vanilla until steaming. Gradually mix into yolk mixture; cook over medium heat until thickened. Pour over chopped dark and white chocolates to create two separate mousses.
- Whip remaining cream to stiff peaks and fold it into both chocolates.
- Assemble by layering cake with dark mousse then white mousse; chill to set before adding the second layer of cake on top.
- Prepare ganache by heating remaining heavy cream and pouring over chopped milk chocolate; stir until smooth and pour over the chilled cake.
- Decorate as desired and refrigerate until ready to serve.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg