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Tuxedo Cake

A decadent triple chocolate mousse cake that combines a dense chocolate base with airy mousse and a glossy ganache finish, perfect for special occasions.
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Prep Time 1 hour
Cook Time 22 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake Base
  • 1 cup 1 cup (120 g) all-purpose flour, spooned and leveled
  • 1/2 cup 1/2 cup (45 g) unsweetened cocoa powder, sifted
  • 1 tsp 1 tsp baking powder
  • 1/2 tsp 1/2 tsp baking soda
  • 1/4 tsp 1/4 tsp salt
  • 3/4 cup 3/4 cup (150 g) granulated sugar
  • 2 large 2 large eggs, room temperature
  • 1/2 cup 1/2 cup (120 ml) whole milk, room temperature
  • 1/4 cup 1/4 cup (60 ml) vegetable oil
  • 1 tsp 1 tsp vanilla extract
  • 1/2 cup 1/2 cup (120 ml) hot brewed coffee or hot water Enhances chocolate flavor
For the Dark Chocolate Mousse (Bottom Layer)
  • 6 oz 6 oz (170 g) dark chocolate (60-70% cocoa), finely chopped
  • 1 cup 1 cup (240 ml) heavy cream, divided (3/4 cup for whipping, 1/4 cup for melting)
  • 1 tbsp 1 tbsp sugar (optional, to taste)
  • a pinch Pinch of salt
For the Milk Chocolate Mousse (Middle Layer)
  • 6 oz 6 oz (170 g) milk chocolate, chopped
  • 1 cup 1 cup (240 ml) heavy cream, divided (3/4 cup for whipping, 1/4 cup for melting)
  • 1 tsp 1 tsp vanilla extract
  • a pinch Pinch of salt
For the White Chocolate Mousse (Top Layer)
  • 6 oz 6 oz (170 g) white chocolate, chopped
  • 1 cup 1 cup (240 ml) heavy cream, divided (3/4 cup for whipping, 1/4 cup for melting)
  • 1 tsp 1 tsp vanilla extract
For the Ganache Glaze and Decoration
  • 6 oz 6 oz (170 g) dark chocolate, chopped
  • 1/2 cup 1/2 cup (120 ml) heavy cream
  • 1 tbsp 1 tbsp unsalted butter, room temperature Adds sheen
  • Cocoa nibs, chocolate curls, or berries for garnish

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease an 8 or 9-inch springform pan and line the bottom with parchment.
  2. In a bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk sugar and eggs until slightly pale, then add milk, oil, vanilla, and hot coffee.
  4. Fold wet into dry until just combined. Batter will be thin.
  5. 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.
  6. Let cool completely in pan on a rack. Once cool, wrap and chill for at least 30 minutes to firm up.
Make the Dark Chocolate Mousse
  1. Chop dark chocolate into small pieces and place in a heatproof bowl.
  2. 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.
  3. Whip 3/4 cup (180 ml) cream with 1 tbsp sugar to soft peaks.
  4. Fold one-third of whipped cream into chocolate to lighten the mix, then gently fold in remaining cream until uniform and airy.
  5. Chill for 10 minutes until slightly thickened but still spreadable.
Make the Milk Chocolate Mousse
  1. Repeat the same method as Step 2 using milk chocolate and 1 tsp vanilla. Chill for 10 minutes.
Make the White Chocolate Mousse
  1. Repeat method with white chocolate and 1 tsp vanilla. Be gentle; white chocolate mousse tends to be softer. Chill for 10 minutes.
Assemble the Cake
  1. Remove cake from springform and place back into the cleaned ring on a cake board for neat edges.
  2. 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.
  3. Spread the milk chocolate mousse evenly, then chill for another 20 minutes.
  4. 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.
Prepare the Ganache and Finish
  1. Warm cream until steaming and pour over chopped dark chocolate. Let sit for 1 minute, stir until smooth, then whisk in butter for shine.
  2. Cool until the ganache is thickened but pourable, about 10 to 15 minutes.
  3. 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.
  4. Chill for 15 to 30 minutes before decorating with cocoa nibs, chocolate curls, or berries.
Serving Cue
  1. 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

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.