Tuxedo Cake
Introduction
I still remember the rainy evening when I first assembled this Tuxedo Cake for a small family celebration. The kitchen smelled of rich cocoa and warm espresso, and as I layered the silky chocolate mousse I realized this cake had become my quiet tradition for special moments. I created this recipe to capture that contrast of textures and temperatures: a dense chocolate base, light airy mousse, and glossy ganache that melts on the tongue.
This cake has a way of turning ordinary days into celebratory ones. If you enjoy decadent desserts, you might also like my take on a moist banana bread cake with cream cheese frosting, which shares the same home-baked comfort, but with a different flavor profile.
What Makes This Recipe Special
This triple chocolate mousse tuxedo cake is special because it balances intense chocolate flavor with featherlight mousse layers and a crisp, shiny ganache finish. It is family-approved, impressive for guests, and adaptable for dietary swaps. The layers create a dramatic look when sliced and a luxurious mouthfeel that keeps everyone asking for seconds.
Ingredients You’ll Need
For the Chocolate Cake Base
- 1 cup (120 g) all-purpose flour, spooned and leveled
- 1/2 cup (45 g) unsweetened cocoa powder, sifted
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, room temperature
- 1/4 cup (60 ml) vegetable oil
- 1 tsp vanilla extract
- 1/2 cup (120 ml) hot brewed coffee or hot water (enhances chocolate flavor)
For the Dark Chocolate Mousse (Bottom Layer)
- 6 oz (170 g) dark chocolate (60-70% cocoa), finely chopped
- 1 cup (240 ml) heavy cream, divided (3/4 cup for whipping, 1/4 cup for melting)
- 1 tbsp sugar (optional, to taste)
- Pinch of salt
For the Milk Chocolate Mousse (Middle Layer)
- 6 oz (170 g) milk chocolate, chopped
- 1 cup (240 ml) heavy cream, divided (3/4 cup for whipping, 1/4 cup for melting)
- 1 tsp vanilla extract
- Pinch of salt
For the White Chocolate Mousse (Top Layer)
- 6 oz (170 g) white chocolate, chopped
- 1 cup (240 ml) heavy cream, divided (3/4 cup for whipping, 1/4 cup for melting)
- 1 tsp vanilla extract
For the Ganache Glaze and Decoration
- 6 oz (170 g) dark chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- 1 tbsp unsalted butter, room temperature (adds sheen)
- Cocoa nibs, chocolate curls, or berries for garnish
Notes on ingredients and substitutions
- For gluten-free: use a 1:1 gluten-free flour blend.
- For dairy-free: substitute coconut cream and use dairy-free chocolate; texture will be slightly different.
- Use the best quality chocolate you can afford for the mousse layers for the cleanest flavor.
How to make Delight in Tuxedo Cake – Triple Chocolate Mousse Cake Bliss
Step 1: Prepare the cake base
- Preheat oven to 350°F (175°C). Grease an 8 or 9-inch springform pan and line the bottom with parchment.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk sugar and eggs until slightly pale, then add milk, oil, vanilla, and hot coffee.
- Fold wet into dry until just combined. Batter will be thin.
- Pour into the pan and bake 18 to 22 minutes, or until a toothpick in the center comes out with a few moist crumbs. Cake should spring back slightly to the touch.
- Let cool completely in pan on a rack. Once cool, wrap and chill for at least 30 minutes to firm up.
Step 2: Make the dark chocolate mousse
- Chop dark chocolate into small pieces and place in a heatproof bowl.
- Warm 1/4 cup (60 ml) cream until steaming but not boiling. Pour over chocolate, let sit 1 minute, then stir until smooth. Stir in a pinch of salt.
- Whip 3/4 cup (180 ml) cream with 1 tbsp sugar to soft peaks.
- Fold one-third of whipped cream into chocolate to lighten the mix, then gently fold in remaining cream until uniform and airy.
- Chill 10 minutes until slightly thickened but still spreadable.
Step 3: Make the milk chocolate mousse
- Repeat the same method as Step 2 using milk chocolate and 1 tsp vanilla. Chill 10 minutes.
Step 4: Make the white chocolate mousse
- Repeat method with white chocolate and 1 tsp vanilla. Be gentle; white chocolate mousse tends to be softer. Chill 10 minutes.
Step 5: Assemble the cake
- Remove cake from springform and place back into the cleaned ring on a cake board for neat edges.
- Level the cake top if needed. Spoon and spread the dark chocolate mousse evenly over the cake base, smoothing the surface. Chill 20 to 30 minutes until set to the touch.
- Spread the milk chocolate mousse evenly, then chill 20 minutes.
- Finally, spread the white chocolate mousse. Smooth the top and chill the fully assembled cake at least 2 hours, preferably overnight, to set the layers.
Step 6: Prepare the ganache and finish
- Warm cream until steaming and pour over chopped dark chocolate. Let sit 1 minute, stir until smooth, then whisk in butter for shine.
- Cool until the ganache is thickened but pourable, about 10 to 15 minutes.
- Place the chilled cake on a wire rack with a tray underneath. Pour ganache over the center and nudge it toward the edges to create a smooth coat with small drips. Use a palette knife to even out if needed.
- Chill 15 to 30 minutes before decorating with cocoa nibs, chocolate curls, or berries.
Step 7: Serving cue
- The cake is best served slightly chilled yet not icy. Let it sit 5 to 10 minutes at room temperature before slicing for clean cuts.
Tips & Recipe Variations (mousse cake tips, tuxedo cake ideas)
- Use a hot knife between slices: warm a sharp knife under hot water, dry it, then slice for neat layers.
- Avoid overwhipping cream: stop at soft to medium peaks to keep mousse light and airy.
- To make this gluten-free: swap flour with a 1:1 gluten-free blend and add 1/4 tsp xanthan gum if your blend lacks it.
- For a boozy twist: add 1 tbsp of liqueur such as Kahlua or dark rum to the dark chocolate mousse.
- Storage: refrigerate loosely covered for up to 3 days. For longer storage, freeze slices wrapped well and thaw in the fridge overnight.
- Reheating: do not microwave. Bring to room temperature for slices before serving.
How to Serve
- Pair with freshly brewed espresso, a late-harvest dessert wine, or a fruity black tea.
- Plate slices with a dollop of lightly whipped cream and a scattering of raspberries for color contrast.
- Garnish edges with chocolate shavings or a dusting of cocoa powder for a sophisticated look.
- Nutrition note: rich dessert. One generous slice is typically around 400 to 600 calories depending on serving size.
Common Questions
Q: Can I make this cake ahead of time?
A: Yes. Assemble and chill overnight for best flavor and structure. It stores well for up to 3 days refrigerated.
Q: Can I freeze the cake?
A: Yes. Wrap whole cake or individual slices tightly in plastic wrap and foil. Freeze up to 1 month. Thaw in the fridge overnight.
Q: What can I use instead of heavy cream?
A: For a dairy-free version, use canned coconut cream. Texture and flavor will differ slightly.
Q: How do I prevent the ganache from being runny?
A: Cool ganache until it thickens slightly before pouring. The cake should be well chilled so the ganache sets quickly.
Q: Can I divide the mousse layers differently?
A: Yes. You can make two layers instead of three for a simpler cake, or adjust quantities proportionally.
“This tuxedo cake stole the show at our anniversary. The mousse layers were light but intensely chocolatey, and the presentation made the evening feel truly special.” – Julia M., home baker
Conclusion
Making this Tuxedo Cake has become a ritual that brings friends and family together around the table. It combines dramatic presentation with deeply satisfying chocolate flavors and textures. If you enjoy trying refined desserts at home or want a showstopping cake for a special occasion, give this triple chocolate mousse cake a try. For inspiration on professional options or if you prefer to order rather than bake, check out Birthday Cakes Online. I hope you make this cake, share it, and tell me how it turned out.
Tuxedo Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease an 8 or 9-inch springform pan and line the bottom with parchment.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk sugar and eggs until slightly pale, then add milk, oil, vanilla, and hot coffee.
- Fold wet into dry until just combined. Batter will be thin.
- Pour into the pan and bake for 18 to 22 minutes, or until a toothpick in the center comes out with a few moist crumbs. Cake should spring back slightly to the touch.
- Let cool completely in pan on a rack. Once cool, wrap and chill for at least 30 minutes to firm up.
- Chop dark chocolate into small pieces and place in a heatproof bowl.
- Warm 1/4 cup (60 ml) cream until steaming but not boiling. Pour over chocolate, let sit for 1 minute, then stir until smooth. Stir in a pinch of salt.
- Whip 3/4 cup (180 ml) cream with 1 tbsp sugar to soft peaks.
- Fold one-third of whipped cream into chocolate to lighten the mix, then gently fold in remaining cream until uniform and airy.
- Chill for 10 minutes until slightly thickened but still spreadable.
- Repeat the same method as Step 2 using milk chocolate and 1 tsp vanilla. Chill for 10 minutes.
- Repeat method with white chocolate and 1 tsp vanilla. Be gentle; white chocolate mousse tends to be softer. Chill for 10 minutes.
- Remove cake from springform and place back into the cleaned ring on a cake board for neat edges.
- Level the cake top if needed. Spoon and spread the dark chocolate mousse evenly over the cake base, smoothing the surface. Chill for 20 to 30 minutes until set to the touch.
- Spread the milk chocolate mousse evenly, then chill for another 20 minutes.
- Finally, spread the white chocolate mousse. Smooth the top and chill the fully assembled cake at least 2 hours, preferably overnight, to set the layers.
- Warm cream until steaming and pour over chopped dark chocolate. Let sit for 1 minute, stir until smooth, then whisk in butter for shine.
- Cool until the ganache is thickened but pourable, about 10 to 15 minutes.
- Place the chilled cake on a wire rack with a tray underneath. Pour ganache over the center and nudge it toward the edges to create a smooth coat with small drips. Use a palette knife to even out if needed.
- Chill for 15 to 30 minutes before decorating with cocoa nibs, chocolate curls, or berries.
- The cake is best served slightly chilled yet not icy. Let it sit for 5 to 10 minutes at room temperature before slicing for clean cuts.
Notes
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