Introduction

The Tuxedo Cake is a decadent triple chocolate mousse cake that combines dark, white, and milk chocolate in a silky, layered dessert. Its rich, creamy texture and balanced flavors make it perfect for special occasions or a luxurious treat at home.

The image shows a layered chocolate cake on a white plate sitting on a white marbled surface. The cake has five visible layers: the bottom layer is a dark, crumbly chocolate base, followed by a smooth medium brown chocolate mousse layer, then a lighter cream layer, another layer of dark chocolate mousse, and the top layer is covered with melted dark chocolate dripping down the sides. The top is decorated with two types of swirled cream, one white and one light brown, and sprinkled with small chocolate curls. In the background, there are blurred elements including two glasses and some green leaves. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (240g) all-purpose flour
2 cups (400g) granulated sugar
½ cup (50g) cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
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 teaspoon espresso powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup (240ml) hot water
4 large egg yolks
2 cups (480ml) heavy cream
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
3.5 oz (100g) dark chocolate
4.5 oz (130g) white chocolate
5 oz (140g) milk chocolate
⅓ cup (80ml) heavy cream

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2: In a separate bowl, combine milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Gradually add the wet ingredients into the dry ingredients, stirring until combined.
Step 3: Slowly pour in the hot water while mixing until the batter is smooth. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
Step 4: For the mousse bases, gently melt the dark, white, and milk chocolate separately in a double boiler or microwave. Set aside.
Step 5: Whisk the egg yolks with cornstarch in a heatproof bowl. Heat ⅓ cup heavy cream until just simmering, then gradually whisk into the yolks. Return the mixture to a saucepan and cook over low heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract. Divide this custard evenly into three bowls; mix each with one of the melted chocolates.
Step 6: Whip the 2 cups heavy cream with the 2 tablespoons sugar until soft peaks form. Fold one-third of the whipped cream into each chocolate custard mixture gently until smooth and airy, forming three separate chocolate mousses.
Step 7: Assemble the cake by placing one cake layer on a serving plate. Spread an even layer of dark chocolate mousse over it. Add the second cake layer, then spread the white chocolate mousse. Top with the last layer or cover with milk chocolate mousse if you prefer a mousse-only top. Chill the cake for at least 4 hours or until firm.
Step 8: Before serving, optionally garnish with chocolate shavings or a dusting of cocoa powder for an elegant finish.

Tips & Variations

Use espresso powder to deepen the chocolate flavor without adding bitterness.
Let all ingredients reach room temperature for a smoother batter and mousse texture.
For a lighter version, substitute half of the vegetable oil with applesauce.
Try garnishing with fresh berries or a drizzle of chocolate ganache for extra flair.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from absorbing other odors. When ready to serve, let the cake sit at room temperature for 15-20 minutes to soften slightly. Avoid freezing, as mousse texture may be compromised.

How to Serve

The image shows a three-layered chocolate mousse cake on a white plate, placed on a white marbled surface. The bottom layer is dark chocolate cake with a rough texture, the middle layer is milk chocolate mousse with a smooth, creamy texture, and the top layer is white chocolate mousse, also smooth and creamy. On top of the cake, there is a shiny dark chocolate ganache dripping slightly down the sides, decorated with white and dark chocolate curls. The background is softly blurred with two tall glasses in soft focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to two days in advance and store them wrapped tightly in the refrigerator. Bring them to room temperature before assembling with the mousse.

What is the best type of chocolate to use?

Choose high-quality baking chocolate or couverture chocolate for the best flavor and smooth texture. Avoid chocolate chips as they often contain stabilizers that affect melting.

Tuxedo Cake – Triple Chocolate Mousse Cake Recipe

Print Recipe

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4.6 from 56 reviews

This Tuxedo Cake is a decadent triple chocolate mousse cake featuring layers of rich dark, white, and milk chocolate mousse atop a moist chocolate cake base. Perfect for chocolate lovers, this elegant dessert combines a tender cake with silky, smooth mousses for a luxurious treat that’s ideal for special occasions or indulgent celebrations.

Author: Bella
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 5 hours 15 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate Cake

2 cups (240g) all-purpose flour
2 cups (400g) granulated sugar
½ cup (50g) cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
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 teaspoon espresso powder
1 teaspoon vanilla extract
½ teaspoon salt
1 cup (240ml) hot water

Chocolate Mousses

4 large egg yolks
2 cups (480ml) heavy cream, divided
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
3.5 oz (100g) dark chocolate
4.5 oz (130g) white chocolate
5 oz (140g) milk chocolate
⅓ cup (80ml) heavy cream

Instructions

Prepare the chocolate cake batter: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined. In a separate bowl, mix the whole milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients while stirring, then slowly pour in the hot water and mix until the batter is smooth and well blended.
Bake the cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
Prepare the chocolate mousses: Separate the heavy cream into two portions: 1½ cups and ½ cup (for whipping and melting chocolate respectively). In a heatproof bowl, combine the egg yolks, granulated sugar, cornstarch, and vanilla extract. Whisk together until smooth. Gradually add 1½ cups heavy cream and ⅓ cup heavy cream to the mixture, and cook over medium heat, stirring constantly, until it thickens into a custard. Remove from heat.
Melt the chocolates: Divide the custard into three portions. Melt each type of chocolate (dark, white, and milk) separately, either in a microwave or over a double boiler, then fold each portion into a separate custard portion to form three distinct chocolate bases for your mousse.
Whip the remaining cream and fold into mousses: Whip the remaining ½ cup heavy cream until stiff peaks form. Gently fold the whipped cream into each of the three chocolate custard mixtures until smooth and mousse-like in texture.
Assemble the Tuxedo Cake: Place one layer of the chocolate cake on a serving plate or springform pan. Spread the dark chocolate mousse evenly over the cake layer. Add the second cake layer on top, then spread the milk chocolate mousse over it. Chill the cake in the refrigerator for at least 30 minutes to set each mousse layer.
Add the white chocolate mousse layer: After chilling, spread the white chocolate mousse on top of the second mousse layer, smoothing the surface. Refrigerate the entire cake for 4 hours or overnight to allow the mousse layers to firm up and the flavors to meld.
Serve and enjoy: Remove the cake from the refrigerator about 10 minutes before serving to allow the mousse layers to soften slightly. Optionally, decorate the cake with chocolate shavings or curls for an elegant finish. Slice and serve chilled for the best texture and taste.

Notes

Room temperature ingredients ensure a smoother cake batter and even baking.
Using espresso powder enhances the chocolate flavor without adding coffee taste.
Be gentle when folding the whipped cream into the custard to maintain a light, airy mousse texture.
Make sure the cakes are completely cool before assembling to prevent melting the mousse layers.
Chilling time is crucial for mousse layers to set properly; avoid rushing the refrigeration steps.
For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
Use high-quality chocolate for the best taste and texture in the mousses.

Keywords: Tuxedo Cake, chocolate mousse cake, triple chocolate cake, dark chocolate mousse, white chocolate mousse, milk chocolate mousse, layered cake, chocolate dessert