Description
This Tuxedo Cake is a luxurious triple chocolate mousse cake featuring layers of dark, milk, and white chocolate mousse sandwiched between moist cocoa cake layers. With rich, creamy textures and a harmonious blend of chocolates, this cake is perfect for special occasions or chocolate lovers looking for an indulgent dessert.
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 prevent sticking.
- Prepare the Cake Batter: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a bowl. In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time. Mix in the cocoa powder and vanilla extract. Gradually add the flour mixture alternately with milk, mixing just until combined, taking care not to overmix.
- Bake the Cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Prepare Dark Chocolate Mousse: Melt the dark chocolate over a double boiler or in short bursts in the microwave, then let it cool slightly to avoid melting the cream. Whip the heavy cream and granulated sugar together until stiff peaks form. Gently fold the melted dark chocolate into the whipped cream until fully incorporated.
- Prepare Milk Chocolate Mousse: Repeat the melting and cooling process with the milk chocolate. Whip the heavy cream and sugar until stiff peaks form, then fold in the melted milk chocolate carefully.
- Prepare White Chocolate Mousse: Melt and slightly cool the white chocolate. Whip the heavy cream and sugar to stiff peaks, folding the white chocolate in gently.
- Assemble the Cake: Place one cake layer on a serving plate. Spread the dark chocolate mousse evenly over the top. Place the second cake layer on top and spread with the milk chocolate mousse. Refrigerate the cake for about 1 hour until the mousse sets.
- Finish Assembly: Spread the white chocolate mousse over the top of the cake. Chill in the refrigerator for about 2 hours or until fully set.
- Garnish and Serve: Before serving, garnish the cake with chocolate shavings or fresh berries to add an elegant touch and complementary flavors.
Notes
- Ensure melted chocolate is cooled before folding into whipped cream to prevent curdling.
- Use fresh heavy cream for best whipping results.
- Chill the mousse layers thoroughly to maintain distinct layers and clean slices.
- For easier slicing, dip the knife in hot water and wipe dry between cuts.
- Store cake in the refrigerator and consume within 3 days for freshness.
