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Tuxedo Cake

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A stunning dessert that combines rich chocolate cake layers with smooth chocolate mousses for a delightful treat.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ½ cup (50g) cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 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 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup (240ml) hot water
  • 4 large egg yolks
  • 2 cups (480ml) heavy cream
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 3.5 oz (100g) dark chocolate
  • 4.5 oz (130g) white chocolate
  • 5 oz (140g) milk chocolate
  • ⅓ cup (80ml) heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, combine milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk until the espresso dissolves.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the hot water until the batter is smooth.
  5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely. Let cool for at least 2 hours.
  7. For the chocolate mousses, heat 1 cup of heavy cream until it just simmers. Remove from heat.
  8. In a bowl, whisk egg yolks with sugar and cornstarch until pale and thick. Gradually pour the hot cream into the yolk mixture, whisking constantly.
  9. Return the mixture to the saucepan and cook over medium heat until thick (about 2-3 minutes). Divide between two bowls.
  10. Add dark chocolate to one bowl and white chocolate to the other, stirring until melted. Beat the remaining heavy cream to soft peaks and fold half into each mixture.
  11. To assemble, place one cake layer on a serving plate, spread dark chocolate mousse, then add the second layer, spreading white chocolate mousse on top. Refrigerate for at least 2 hours.
  12. For the ganache, heat heavy cream, pour over milk chocolate, and stir until smooth. Pour ganache over the chilled cake and refrigerate for another 30 minutes before serving.

Notes

Use room temperature ingredients for better mixing. Ensure all chocolate melts smoothly. Consider adding berries between layers for a fruity twist.

Nutrition

Find it online: https://www.simplefamilydishes.com/tuxedo-cake-triple-chocolate-mousse-cake-2/