Chocolate Tuxedo Cake
A stunning three-layer chocolate cake with alternating white and dark chocolate mousse layers, topped with glossy ganache. Perfect for special occasions and guaranteed to impress!
Ingredients
- Chocolate Cake Layers:
- 2¼ cups all-purpose flour sifted
- 2½ cups granulated sugar
- ¾ cup dark cocoa powder Dutch-processed preferred
- 2½ tsp baking powder fresh
- 1 tsp salt
- 1 cup + 2 tbsp unsalted butter room temperature
- 1 cup egg whites about 7 large eggs, room temperature
- 1½ cups buttermilk room temperature
- 2 tbsp vegetable oil
- 2 tsp vanilla extract pure
- 1 tsp instant espresso powder optional
- White Chocolate Mousse:
- ¾ cup white chocolate chips high-quality
- ⅓ cup warm water
- 1⅓ cups heavy cream cold
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- Dark Chocolate Mousse:
- ½ cup dark chocolate chips quality chocolate
- ⅓ cup warm water
- 1 cup heavy cream cold
- 2 tbsp powdered sugar
- ¼ tsp salt
- Chocolate Ganache:
- 1 cup + 1 tbsp dark chocolate chips high-quality
- ¾ cup heavy cream
- 2 tbsp unsalted butter room temperature
- 1 tbsp corn syrup
- Pinch of salt
Instructions
- Prepare the Chocolate Cake Layers:
- Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans with butter and parchment paper circles.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until well combined.
- In a separate bowl, mix butter, egg whites, buttermilk, vegetable oil, vanilla extract, and espresso powder (if using) until smooth.
- Gradually add wet ingredients to dry ingredients, mixing on low speed until just combined. Don't overmix.
- Divide batter evenly among the three prepared pans (use a kitchen scale for accuracy).
- Bake for 30-35 minutes, rotating pans halfway through, until a toothpick inserted in center comes out with a few moist crumbs.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the White Chocolate Mousse:
- Place white chocolate chips in a heatproof bowl and add warm water. Melt over double boiler or microwave in 20-second intervals, stirring until smooth. Cool to room temperature.
- Chill a mixing bowl and beaters in freezer for 20 minutes.
- In the chilled bowl, whip cold heavy cream with powdered sugar, vanilla extract, and salt until soft to medium peaks form.
- Gently fold cooled white chocolate mixture into whipped cream using a rubber spatula. Cover and refrigerate for at least 2 hours.
- Make the Dark Chocolate Mousse:
- Melt dark chocolate chips with warm water, stirring until completely smooth. Cool to room temperature.
- In a chilled bowl, whip cold heavy cream with powdered sugar and salt until soft to medium peaks form.
- Carefully fold cooled dark chocolate mixture into whipped cream. Cover and refrigerate for at least 2 hours.
- Prepare the Chocolate Ganache:
- Place dark chocolate chips in a heatproof bowl.
- Heat heavy cream in a saucepan over medium heat until it just begins to simmer around edges. Pour over chocolate chips.
- Let sit undisturbed for 2 minutes, then add butter, corn syrup, and salt.
- Stir from center outward in slow circles until smooth and glossy. Cool for 15-20 minutes until pourable but thick enough to create drips.
- Assemble the Cake:
- Level tops of all three cake layers with a serrated knife if they domed during baking.
- Place first cake layer on serving plate. Spread entire portion of white chocolate mousse evenly over top, about ¾ to 1 inch thick.
- Add second cake layer on top of white mousse, pressing gently. Spread entire portion of dark chocolate mousse evenly over this layer.
- Top with third cake layer, pressing gently. Refrigerate assembled cake for 30 minutes to firm up.
- Pour slightly cooled ganache over center of top cake layer. Use offset spatula to spread toward edges, letting it drip naturally down the sides.
- Decorate top with chocolate shavings, piped mousse swirls, or fresh mint if desired.
- Refrigerate for at least 2 hours before serving to allow everything to set properly.
Notes
Temperature is Critical: All ingredients for the cake should be at room temperature for best texture. Melted chocolate must cool to room temperature before folding into whipped cream, or it will deflate the mousse.
Chilling is Essential: Don't skip chilling the mixing bowls and beaters before whipping cream - this creates the most stable mousse. Also refrigerate the assembled cake before adding ganache to prevent melting.
Make-Ahead Tips: Cake layers can be baked up to 1 month ahead and frozen (wrapped tightly). Mousses can be made 3 days ahead and refrigerated. Ganache keeps for 2 weeks refrigerated.
Storage: Store completed cake covered in refrigerator for up to 4 days. Can be frozen for up to 6 weeks - thaw overnight in refrigerator.
Substitutions: Can substitute Greek yogurt thinned with milk for buttermilk. Use cup-for-cup gluten-free flour for gluten-free version. Add 1 tbsp liqueur (Grand Marnier or Kahlua) to ganache for adult version.
Serving Tip: For cleanest slices, freeze assembled cake for 30 minutes before cutting. Use a long serrated knife and clean blade between cuts.
Three Layers Required: This recipe makes THREE 9-inch cake layers - do not reduce to two as shown in some versions. The proper tuxedo effect requires three cake layers with two mousse layers between them.
Chilling is Essential: Don't skip chilling the mixing bowls and beaters before whipping cream - this creates the most stable mousse. Also refrigerate the assembled cake before adding ganache to prevent melting.
Make-Ahead Tips: Cake layers can be baked up to 1 month ahead and frozen (wrapped tightly). Mousses can be made 3 days ahead and refrigerated. Ganache keeps for 2 weeks refrigerated.
Storage: Store completed cake covered in refrigerator for up to 4 days. Can be frozen for up to 6 weeks - thaw overnight in refrigerator.
Substitutions: Can substitute Greek yogurt thinned with milk for buttermilk. Use cup-for-cup gluten-free flour for gluten-free version. Add 1 tbsp liqueur (Grand Marnier or Kahlua) to ganache for adult version.
Serving Tip: For cleanest slices, freeze assembled cake for 30 minutes before cutting. Use a long serrated knife and clean blade between cuts.
Three Layers Required: This recipe makes THREE 9-inch cake layers - do not reduce to two as shown in some versions. The proper tuxedo effect requires three cake layers with two mousse layers between them.
