The Best Tuxedo Cake Recipe with Chocolate Mousse

The Tuxedo Cake is a sophisticated dessert that combines layers of rich chocolate cake, creamy chocolate mousse, and smooth white chocolate ganache. This cake’s elegant appearance and decadent flavors make it a perfect choice for special occasions and celebrations. In this detailed guide, we will provide you with a comprehensive recipe to create a stunning Tuxedo Cake with chocolate mousse. Follow our step-by-step instructions to achieve a flawless result that will impress your guests.

Tuxedo Cake Recipe with Chocolate Mousse

For the Chocolate Cake Layers

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Chocolate Mousse

• 8 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the White Chocolate Ganache

• 8 ounces white chocolate, chopped
• 1 cup heavy cream

For the Chocolate Ganache Drip

• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream

For the Assembly and Decoration

• Chocolate shavings or curls (optional)
• Fresh berries (optional)

Instructions

1. Preparing the Chocolate Cake Layers

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper.
2. Combine Dry Ingredients: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder.
3. Mix Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Slowly add the boiling water to the batter, mixing on low speed until smooth. The batter will be thin.
5. Bake the Cakes: Divide the batter evenly among the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

2. Making the Chocolate Mousse

1. Melt the Chocolate: In a heatproof bowl, combine the chopped semisweet chocolate and butter. Melt over a double boiler or in the microwave, stirring until smooth. Allow the mixture to cool slightly.
2. Whip the Cream: In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Fold in the Chocolate: Gently fold the melted chocolate mixture into the whipped cream until fully combined. Be careful not to deflate the mousse. Refrigerate until ready to use.

3. Preparing the White Chocolate Ganache

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Melt the White Chocolate: Place the chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until smooth and fully melted.
3. Cool the Ganache: Allow the ganache to cool to room temperature, then refrigerate until it thickens to a spreadable consistency.

4. Preparing the Chocolate Ganache Drip

1. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Melt the Chocolate: Place the chopped semisweet chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes. Stir until smooth and fully melted.
3. Cool the Ganache: Allow the ganache to cool slightly until it reaches a thick but pourable consistency.

5. Assembling the Tuxedo Cake

1. Level the Cake Layers: Use a serrated knife or cake leveler to level the tops of the cooled cake layers if necessary.
2. Layer with Mousse: Place the first cake layer on a serving plate or cake board. Spread an even layer of chocolate mousse over the top. Repeat with the second cake layer and another layer of mousse. Top with the third cake layer.
3. Apply the White Chocolate Ganache: Using an offset spatula, spread the white chocolate ganache over the top and sides of the cake. Smooth out any imperfections to create an even coating.
4. Drip the Chocolate Ganache: Using a spoon or piping bag, apply the chocolate ganache around the edges of the cake, allowing it to drip down the sides. Pour the remaining ganache on top and spread it evenly.
5. Decorate the Cake: If desired, decorate the top of the cake with chocolate shavings, curls, or fresh berries.

Serving and Storing

Once assembled, refrigerate the Tuxedo Cake for at least an hour to allow the layers to set. When ready to serve, slice with a sharp knife, wiping the blade clean between cuts for neat slices. Store any leftovers in an airtight container in the refrigerator for up to five days.

Tips for Perfecting Your Tuxedo Cake

• Use Quality Ingredients: High-quality chocolate and fresh dairy products make a significant difference in flavor and texture.
• Temperature Matters: Ensure all ingredients are at room temperature before starting. This helps in achieving a smooth and consistent batter.
• Patience with Cooling: Allow each component to cool properly before assembly to prevent melting and shifting layers.
• Practice Ganache Drips: Test the consistency of the ganache drips on the side of a bowl before applying it to the cake. This ensures the perfect drip effect.

By following this detailed recipe, you will create a stunning Tuxedo Cake that is as impressive to look at as it is delicious to eat. The combination of rich chocolate layers, creamy mousse, and smooth ganache makes this cake an unforgettable dessert.