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Tuxedo Cake

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A two-layer chocolate cake filled with alternating dark and white chocolate mousse, finished with a glossy chocolate ganache.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups dark chocolate mousse
  • 1 1/2 cups white chocolate mousse
  • 1 cup chocolate ganache

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.
  2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.
  3. Add the eggs, milk, vegetable oil, and vanilla. Beat on medium speed for 2 minutes until the batter is smooth.
  4. Stir in the boiling water until the batter is fully combined. The batter will be thin; that is normal.
  5. Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
  6. Let the cakes rest in pans for 10 minutes before inverting onto wire racks to cool completely.
  7. Once cooled, place one cake layer on your serving plate. Spread 3/4 cup dark chocolate mousse over the top.
  8. Add the second layer and spread 3/4 cup white chocolate mousse on top.
  9. Chill the cake for at least 30 minutes to set the mousse.
  10. Warm the ganache until pourable, then pour it over the top and sides.
  11. Refrigerate the cake for at least 2 hours or until the mousse is set.

Notes

For a dairy-free version, substitute plant milk and use dairy-free chocolate for the mousses and ganache. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

Find it online: https://www.simplefamilydishes.com/tuxedo-cake/