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Tuxedo Cake – Triple Chocolate Mousse Cake 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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