Tuxedo Cake – Triple Chocolate Mousse Cake

This Tuxedo Cake recipe features layers of moist chocolate cake, dark and white chocolate mousse, and smooth milk chocolate ganache. Perfect for birthdays, holidays, or special occasions, this triple chocolate mousse cake is easy to make at home with simple ingredients. Impress your guests with this bakery-style layered dessert that’s rich, creamy, and visually stunning.

This stunning, bakery-style dessert features layers of moist chocolate cake, rich dark and white chocolate mousse, and a glossy milk chocolate ganache. Elegant, indulgent, and absolutely delicious.

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Ingredients

For the Chocolate Cake

• 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

For the Chocolate Mousses

• 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

For the Chocolate Ganache

• 5 oz (140g) milk chocolate, finely chopped
• ⅓ cup (80ml) heavy cream

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Instructions

Make the Chocolate Cake

1. Preheat oven to 350°F (180°C). Grease and line two 8-inch (20cm) round cake pans.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
3. In a separate bowl, whisk together the eggs, milk, sour cream, oil, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and mix until fully combined and smooth.
5. In a small bowl, dissolve the espresso powder in hot water. Pour into the batter and mix until incorporated.
6. Divide the batter evenly between the prepared pans and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool completely in the pans before turning them out. Level the tops if needed. If desired, slice each cake in half horizontally for thinner layers.

Make the Chocolate Mousses

1. Place the chopped dark and white chocolate in two separate bowls.
2. In another bowl, whisk the egg yolks with sugar and cornstarch until pale and slightly thickened.
3. Divide the heavy cream into two portions (1 cup each). Set one cup aside to whip later.
4. Heat the remaining 1 cup of cream with vanilla in a saucepan over medium-low heat until steaming (do not boil).
5. Slowly drizzle the hot cream into the egg yolk mixture while whisking constantly. Pour the mixture back into the saucepan.
6. Cook over medium heat, whisking constantly, until it thickens and starts to boil. Boil for 1–2 minutes.
7. Pour half of the custard over the dark chocolate and half over the white chocolate. Stir each until the chocolate melts and the mixtures are smooth.
8. Whip the reserved 1 cup of cream to stiff peaks. Fold half into the dark chocolate and half into the white chocolate until smooth and airy.

Assemble the Cake

1. Place one cake layer in the bottom of a cake ring on a serving plate or cake board.
2. Spread the dark chocolate mousse evenly over the cake layer.
3. Carefully spread the white chocolate mousse on top. Chill in the fridge for 30 minutes.
4. Once the mousse layers are set, add the second cake layer on top. Chill for at least 4 hours, or until fully set.

Make the Chocolate Ganache

1. Heat the cream in a saucepan until steaming (do not boil).
2. Pour the hot cream over the chopped milk chocolate and let sit for 1 minute.
3. Stir until smooth and glossy. Let the ganache cool to room temperature until it thickens slightly.
4. Spread the ganache over the top of the chilled cake, pushing it gently to the edges.

Decorate

• Garnish with chocolate shavings, sprinkles, or your favorite toppings.
• Refrigerate until ready to serve.

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Tips

• Room temperature ingredients help the batter and mousse mix evenly and smoothly.
• Level the cake layers for a stable and elegant presentation.
• Chill the mousse layers well before adding the next component to ensure clean separation.

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Variations and Substitutions

• Chocolate types: Use semi-sweet or bittersweet chocolate if you prefer a less sweet profile.
• Coffee-free: Skip the espresso powder if you want a pure chocolate flavor.
• Liqueur twist: Add a splash of Baileys or Kahlua to the mousse for an adult version.
• Gluten-free: Substitute the flour with a gluten-free 1:1 baking blend.

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FAQs

Can I make this cake ahead of time?
Yes! It actually tastes better when made a day ahead. Store covered in the fridge.

How do I store leftovers?
Refrigerate for up to 4 days in an airtight container.

Can I freeze this cake?
Yes, freeze it without the ganache for up to 1 month. Thaw in the fridge overnight and add ganache before serving.

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Serving Suggestions

• Serve chilled with a cup of espresso or black tea.
• Add fresh berries or a berry coulis on the side for a bright contrast.
• Perfect as a showstopper dessert for birthdays, holidays, or special dinners.

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Why You’ll Love This Recipe

• Triple chocolate decadence in every bite.
• Beautiful presentation that looks professionally made.
• Velvety mousse layers that melt in your mouth.
• Ideal for impressing guests or treating yourself to something truly indulgent.