I’ve been perfecting this stunning Chocolate Tuxedo Cake for over a decade, and it never fails to steal the show at every gathering. This isn’t just any ordinary chocolate cake – it’s a sophisticated three-layer masterpiece that combines rich dark chocolate cake with silky white chocolate mousse, decadent dark chocolate mousse, and a glossy ganache finish that looks like it came straight from a high-end bakery. The contrast of dark and white chocolate creates that classic “tuxedo” appearance that’s absolutely breathtaking.
This Cake Will Transform Your Special Occasions
What makes this Chocolate Tuxedo Cake so special isn’t just its stunning appearance – it’s the incredible harmony of flavors and textures. Each bite delivers moist, rich chocolate cake paired with cloud-like mousses that literally melt on your tongue. I love how this recipe allows me to prepare components ahead of time, making it perfect for dinner parties and celebrations. The combination of dark cocoa powder and instant espresso creates an intensely chocolatey base, while the dual mousses add elegance that never fails to impress my guests.
What You’ll Need to Create This Masterpiece
Prep Time: 45 minutes | Cook Time: 35 minutes | Total Time: 4 hours (including chilling) | Servings: 12-14 | Difficulty: Intermediate
| Ingredient | Quantity | Notes |
|---|---|---|
| Dark chocolate chips | 1/2 cup + 1 cup 1 tbsp | Use quality chocolate for best flavor |
| Warm water | 1/3 cup | For chocolate mixture |
| Dark cocoa powder | 1/4 cup + 3/4 cup | Dutch-processed preferred |
| White chocolate chips | 3/4 cup | High-quality white chocolate |
| Heavy cream | 2 1/3 cups + 3/4 cup | Divided for mousse and ganache |
| Powdered sugar | 1/4 cup | For mousse sweetness |
| Vanilla extract | 2 tsp | Pure vanilla recommended |
| Salt | 1/2 tsp + 1/4 tsp + 1 tsp | For flavor balance |
| Unsalted butter | 1 cup + 2 tbsp | Room temperature |
| Corn syrup | 1 tbsp | For ganache shine |
| Sugar | 2 1/2 cups | Granulated sugar |
| All-purpose flour | 2 1/4 cups | Sifted for best texture |
| Baking powder | 2 1/2 tsp | Fresh for proper rise |
| Egg whites | 1 cup (about 7 eggs) | Room temperature |
| Buttermilk | 1 1/2 cups | Room temperature |
| Vegetable oil | 2 tbsp | For moisture |
| Instant espresso | 1 tsp | Optional but recommended |
Let’s Create This Chocolate Masterpiece Together
Starting With The Perfect Chocolate Cake Base
I always begin by preheating my oven to 350°F and preparing two 9-inch round cake pans with butter and parchment paper. In a large mixing bowl, I whisk together the all-purpose flour, sugar, 3/4 cup dark cocoa powder, baking powder, and salt. This dry mixture forms the foundation of our rich chocolate cake. In a separate bowl, I combine the room temperature butter, egg whites, buttermilk, vegetable oil, and vanilla extract. The key here is ensuring everything is at room temperature – this creates the smoothest batter and most even texture.
Creating The Luxurious Mousses
While my cake layers cool completely, I prepare both mousses. For the white chocolate mousse, I melt the white chocolate chips with 1/3 cup warm water in a double boiler, stirring until silky smooth. In a chilled bowl (I always pop mine in the freezer for 15 minutes), I whip 1 1/3 cups of heavy cream with half the powdered sugar until soft peaks form. I gently fold the cooled white chocolate mixture into the whipped cream, being careful not to deflate the airiness.
The dark chocolate mousse follows the same technique – I melt 1/2 cup dark chocolate chips with the remaining warm water, then fold this into whipped cream made with the remaining heavy cream and powdered sugar. Both mousses need at least 2 hours in the refrigerator to set properly, so patience is absolutely essential here.
Crafting The Glossy Ganache Finish
My ganache is what truly makes this cake restaurant-quality. I heat 3/4 cup heavy cream in a saucepan until it just begins to simmer, then pour it over 1 cup plus 1 tablespoon of dark chocolate chips in a bowl. I let it sit for 2 minutes before adding the room temperature butter, corn syrup, and salt. Stirring from the center outward creates that perfect glossy finish. The ganache should coat the back of a spoon when it’s ready – if it’s too thick, I add a tablespoon of warm cream.
Assembly: Where The Magic Happens
Once everything has chilled properly, I level my cake layers with a serrated knife and place the first layer on my serving plate. I spread the white chocolate mousse evenly, add the second cake layer, then top with the dark chocolate mousse. The final step is pouring the ganache over the top, letting it drip down the sides naturally for that professional bakery look.
My Hard-Earned Tips for Chocolate Tuxedo Cake Success
After years of making this showstopper dessert, I’ve discovered some game-changing techniques. Always chill your mixing bowls and beaters in the freezer for 20 minutes before whipping cream – this creates the most stable, voluminous mousse. I weigh my dry ingredients rather than measuring by volume for consistent results every time. The instant espresso is completely optional, but it intensifies the chocolate flavor without adding coffee taste, which I absolutely love.
Temperature control is everything with this recipe. I let my cake layers cool completely before assembly, and I even pop them in the freezer for 15 minutes to make handling easier. The ganache needs to be the perfect consistency – it should coat a spoon but still pour smoothly. If it becomes too thick, I gently reheat it with a splash of cream.
Getting Ahead: Your Time-Saving Strategy
This elegant cake is perfect for make-ahead entertaining, which is honestly one of my favorite aspects. I often bake the cake layers on Friday evening and complete the assembly Saturday morning. The chocolate cake layers freeze beautifully for up to one month when wrapped tightly in plastic wrap and aluminum foil. Both mousses can be prepared up to three days in advance and stored covered in the refrigerator.
Once assembled, the entire cake stays fresh in the refrigerator for up to four days. For longer storage, I wrap the completed cake carefully and freeze it for up to six weeks. Just remember to thaw it overnight in the refrigerator before serving – this maintains the perfect texture of all the components.
Making This Recipe Your Own
Sometimes I substitute Greek yogurt for buttermilk when I’m out, and it works wonderfully – just thin it slightly with milk. The quality of chocolate really matters here, so I always use the best I can find. My gluten-free variation uses a cup-for-cup flour substitute with excellent results. For special occasions, I sometimes add a tablespoon of liqueur to the ganache – Grand Marnier or Kahlua both complement the chocolate beautifully.
Frequently Asked Questions
Can I make this cake completely ahead of time?
Absolutely! The cake components can be made separately days in advance. Cake layers freeze for a month, mousses keep for 3 days refrigerated, and ganache stores for up to 2 weeks. Assemble the day before serving for best results.
How should I properly store this tuxedo cake?
Store the completed cake covered in the refrigerator for up to 4 days. Use a cake dome or loosely tent with plastic wrap to prevent the ganache from absorbing refrigerator odors.
Can I substitute regular cocoa powder for dark cocoa powder?
Yes, but dark cocoa powder provides a richer, more intense chocolate flavor and deeper color. Regular cocoa will work but creates a lighter, less dramatic result.
Why is it important to chill the mixing bowls for the mousse?
Cold bowls help the cream whip faster and more stable peaks form. The cold temperature keeps the fat molecules firm, creating better texture and preventing the mousse from becoming grainy.
What’s the best way to achieve clean cake layers when cutting?
Use a long, sharp serrated knife in a gentle sawing motion. Clean the blade between cuts, and slightly freezing the assembled cake for 30 minutes makes slicing much easier and neater.
Chocolate Tuxedo Cake
Ingredients
- Chocolate Cake
- 2 ¼ cups all-purpose flour sifted
- 2 ½ cups granulated sugar
- ¾ cup Dutch-processed dark cocoa powder
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter room temp
- 1 cup egg whites ≈ 7 large, room temp
- 1 ½ cups buttermilk room temp
- 2 Tbsp vegetable oil
- 2 tsp vanilla extract
- 1 tsp instant espresso optional
- White-Chocolate Mousse
- ¾ cup quality white-chocolate chips
- ⅓ cup warm water divided
- 1 ⅓ cups heavy cream well-chilled
- 2 Tbsp powdered sugar
- Pinch salt
- Dark-Chocolate Mousse
- ½ cup dark-chocolate chips
- Remaining warm water from above
- 1 cup heavy cream well-chilled
- 2 Tbsp powdered sugar
- Pinch salt
- Chocolate Ganache
- ¾ cup heavy cream
- 1 cup + 1 Tbsp dark-chocolate chips
- 2 Tbsp unsalted butter room temp
- 1 Tbsp light corn syrup
- ¼ tsp salt
Instructions
- Bake cake layers
- Heat oven to 350 °F / 175 °C. Grease and parchment-line two 9-inch round pans.
- Whisk flour, sugar, cocoa, baking powder, and ½ tsp salt.
- In a second bowl beat butter, then blend in egg whites, buttermilk, oil, vanilla, and espresso until smooth.
- Add wet to dry; mix just to combine. Divide batter evenly.
- Bake 30–35 min until a tester is clean. Cool 10 min in pans, then invert to racks and cool completely.
- White-chocolate mousse
- Melt white-chocolate chips with half the warm water in a double boiler; cool to lukewarm.
- Whip 1 ⅓ cups cream + 2 Tbsp powdered sugar to soft peaks in a chilled bowl.
- Fold melted white chocolate into whipped cream. Chill ≥ 2 h.
- Dark-chocolate mousse
- Melt dark-chocolate chips with remaining warm water; cool slightly.
- Whip 1 cup cream + 2 Tbsp powdered sugar to soft peaks.
- Fold in melted dark chocolate. Chill ≥ 2 h.
- Ganache
- Heat ¾ cup cream to a simmer. Pour over 1 cup + 1 Tbsp chips; stand 2 min. Stir until smooth, then blend in butter, corn syrup, and ¼ tsp salt. Cool to pourable, spoon-coating consistency.
- Assemble
- Level cake layers. Place first layer on stand; spread white-chocolate mousse evenly.
- Position second layer; top with dark-chocolate mousse.
- Chill 15 min, then pour ganache over centre, letting it drip naturally down sides.
- Set & Serve
- Refrigerate 1 h to firm. Slice with a hot, wiped knife for clean tuxedo lines.
