Description
This elegant Tuxedo Cake is a decadent triple chocolate mousse cake featuring layers of dark, milk, and white chocolate mousse atop moist cocoa-infused cake layers. Perfect for chocolate lovers, the cake combines rich flour-based cake with airy, creamy mousses to create a luxurious dessert suitable for special occasions.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk
- 1 teaspoon vanilla extract
Dark Chocolate Mousse
- 4 oz dark chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Milk Chocolate Mousse
- 4 oz milk chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons granulated sugar
White Chocolate Mousse
- 4 oz white chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes release easily after baking.
- Prepare the Cake Batter: In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar together until the mixture is light and fluffy. Beat in the eggs, one at a time, ensuring each is fully incorporated. Mix in the cocoa powder and vanilla extract. Gradually add the flour mixture alternately with the milk to the wet ingredients, mixing gently until just combined without overmixing.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake the cakes for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Prepare the Dark Chocolate Mousse: Melt the dark chocolate gently, and allow it to cool slightly. Whip the heavy cream with 2 tablespoons of sugar until stiff peaks form. Gently fold the melted dark chocolate into the whipped cream until fully incorporated.
- Prepare the Milk Chocolate Mousse: Repeat the mousse process with the milk chocolate: melt, cool slightly, whip heavy cream and sugar to stiff peaks, and fold in the melted milk chocolate.
- Prepare the White Chocolate Mousse: Similarly, melt the white chocolate, cool slightly, whip cream and sugar to stiff peaks, and fold in the white chocolate until smooth.
- Assemble the Cake: Place one cake layer on a serving plate and spread evenly with the dark chocolate mousse. Top with the second cake layer and spread the milk chocolate mousse on top. Refrigerate the cake until set, about 1 hour. Then spread the white chocolate mousse over the top layer and chill until fully set, about 2 hours.
- Garnish and Serve: Just before serving, garnish the cake with chocolate shavings or fresh berries for an elegant finishing touch.
Notes
- Ensure that the melted chocolate is cooled slightly before folding into whipped cream to prevent curdling.
- For best results, chill the mousse layers properly to maintain structure and texture.
- You can prepare the cake layers a day ahead and store them wrapped in plastic wrap at room temperature.
- Use high-quality chocolate for richer flavor in the mousse layers.
- The cake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
