Black Tie Mousse Cake

Black Tie Mousse Cake is a layered dessert featuring a moist chocolate cake base, rich chocolate cheesecake, and airy white chocolate mousse topped with a glossy chocolate ganache. Ideal for birthdays, holidays, or special occasions, this elegant no-fail recipe delivers a bakery-style cake at home with simple ingredients.

This elegant layered dessert features a rich chocolate cake base, a smooth chocolate cheesecake center, and a light white chocolate mousse, all covered in a glossy chocolate ganache. Perfect for special occasions or when you want to impress with a showstopping homemade cake.

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Ingredients

For the Chocolate Cake Base

• 187 g (1½ cups) all-purpose flour
• 300 g (1½ cups) white sugar
• 2 large eggs
• 65 g (⅔ cup) cocoa powder
• 109 g (½ cup) vegetable oil
• 158 g (⅔ cup) whole milk
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp vanilla extract
• 60 ml (¼ cup) hot water

For the Chocolate Cheesecake

• 225 g (1 cup) cream cheese
• 125 g dark chocolate
• 120 ml (½ cup) whipping cream
• 42 g (⅓ cup) powdered sugar
• 1 tsp vanilla extract

For the White Chocolate Mousse

• 240 ml (1 cup) whipping cream
• 150 g white chocolate
• 1 tbsp vanilla extract

For the Chocolate Ganache

• 420 ml (2 cups) whipping cream
• 210 g dark chocolate
• 210 g milk chocolate

To Decorate

• 30 g white chocolate (for piping)
• 1 cup mini chocolate chips or chocolate flakes

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Instructions

1. Make the Chocolate Cake Base

1. Preheat your oven to 350°F (180°C). Line or grease an 8-inch round cake pan.
2. In a large mixing bowl, add the flour, sugar, eggs, cocoa powder, vegetable oil, milk, baking powder, salt, and vanilla. Mix until smooth and fully combined.
3. Stir in the hot water until fully incorporated.
4. Pour the batter into the prepared pan and bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely. Once cooled, level the top of the cake by slicing off the domed part.
6. Clean the cake pan, place the cake layer back inside, and set aside.

2. Make the Chocolate Cheesecake Layer

1. Melt the dark chocolate in the microwave in 30-second intervals, stirring in between, until fully melted. Let cool slightly.
2. In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and lump-free.
3. Add the melted chocolate to the cream cheese mixture and mix until well combined.
4. In a separate bowl, whip the cream until stiff peaks form.
5. Fold a small amount of whipped cream into the chocolate mixture to lighten it, then gently fold in the rest.
6. Pour the chocolate cheesecake mixture over the cake base in the pan. Smooth the top and refrigerate while preparing the next layer.

3. Make the White Chocolate Mousse

1. Melt the white chocolate in the microwave in 30-second intervals. Set aside to cool slightly.
2. Whip the cream and vanilla until stiff peaks form.
3. Gently fold the melted white chocolate into the whipped cream until fully incorporated.
4. Pour over the chocolate cheesecake layer. Refrigerate for at least 3 hours, or until fully set.

4. Make the Chocolate Ganache

1. Chop the milk and dark chocolate and place them in a heatproof bowl.
2. Heat the cream in a saucepan over medium-low heat until steaming and small bubbles form around the edges.
3. Pour the hot cream over the chocolate. Let sit for 1 minute, then stir until smooth and glossy.
4. Let the ganache cool until slightly thickened (around 89°F / 32°C) for best pouring consistency.

5. Assemble and Decorate the Cake

1. Carefully remove the set mousse cake from the pan and place it on a wire rack.
2. Reserve a quarter of the ganache for piping, and pour the remaining ganache over the cake, letting it coat the top and sides evenly.
3. Immediately melt the white chocolate and pipe your desired pattern on top of the wet ganache.
4. Press mini chocolate chips or flakes onto the sides of the cake while the ganache is still soft.
5. Once the reserved ganache has cooled further and thickened, transfer it to a piping bag and pipe decorative borders or accents around the cake.

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Tips

• Use a springform pan for easier layering and unmolding.
• Chill each layer thoroughly before adding the next to maintain clean layers.
• For precise slicing, dip your knife in hot water and wipe it clean between cuts.

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Variations and Substitutions

• No-bake option: Use a no-bake chocolate cookie base if you want to skip baking entirely.
• Flavored layers: Add espresso powder to the chocolate cake or a splash of orange extract to the white chocolate mousse.
• Nut-free: Skip the chocolate chips and use sprinkles or fruit for decoration.

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FAQs

Can I make this cake ahead of time?
Yes, it can be made 1–2 days in advance. Store in the fridge until ready to serve.

Can I freeze it?
Yes. Freeze the fully assembled cake (without ganache) for up to one month. Add ganache after thawing.

Do I need a thermometer for the ganache?
No, but it helps. Otherwise, check that it thickens slightly and leaves a trail when drizzled back into the bowl.

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Serving Suggestions

• Serve chilled with a small scoop of vanilla ice cream or fresh berries.
• Perfect for birthdays, holiday dinners, or formal events.
• Pair with espresso or a glass of dessert wine for an elegant finish.

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Why You’ll Love This Recipe

• Layered texture: Combines soft cake, creamy cheesecake, airy mousse, and smooth ganache.
• Showstopper appearance: Visually stunning and perfect for special occasions.
• Rich flavor: Decadent chocolate throughout, balanced with creamy mousse.
• Make-ahead friendly: Great for planning ahead for parties or gatherings.