Hey there, fellow chocolate lovers! Today, I’m thrilled to share with you a recipe that’s sure to impress your family and friends—introducing the Tuxedo Cake! This stunning dessert is a triple-layered masterpiece filled with rich, velvety chocolate mousse and topped with a decadent ganache. Whether you’re celebrating a special occasion or just want to treat yourself, this Tuxedo Cake is the perfect choice. And the best part? It’s easier to make than you think!
Why You’ll Love This Recipe
- A show-stopping dessert that’s perfect for special occasions
- Moist and flavorful chocolate cake layers
- Creamy, light-as-air chocolate mousse filling
- Rich, velvety ganache topping
- Make-ahead friendly for stress-free entertaining
Ingredients
To make this Tuxedo Cake, you’ll need the following ingredients:
- 2 cups All-purpose Flour (240g)
- 2 cups Granulated Sugar (400g)
- 1/2 cup Cocoa Powder (50g)
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1/2 cup Whole Milk (120ml, room temperature)
- 2 large Eggs (room temperature)
- 1/2 cup Sour Cream (128g, room temperature)
- 1/2 cup Vegetable Oil (110g)
- 1 tsp Espresso Powder
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 1 cup Hot Water (240ml)
- 4 large Egg Yolks
- 2 cups Heavy Cream (480ml)
- 2 tbsp Granulated Sugar
- 2 tbsp Cornstarch
- 1 tsp Vanilla
- 3.5 oz Dark Chocolate (100g)
- 4.5 oz White Chocolate (130g)
- 5 oz Milk Chocolate (140g)
- 1/3 cup Heavy Cream (80ml)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process of making this stunning Tuxedo Cake!
Baking the Cake Layers
1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Add the hot water and mix until smooth.
6. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Preparing the Chocolate Mousse
1. In a small saucepan, combine the heavy cream, granulated sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
2. Remove from heat and stir in the vanilla extract. Let cool slightly.
3. Melt the dark, white, and milk chocolate in separate double boilers or in the microwave in 30-second increments, stirring between each interval.
4. Fold the cooled cream mixture into each melted chocolate until well combined.
5. In a separate bowl, whip the egg yolks until light and fluffy, then gently fold into the chocolate mixtures until no white streaks remain.
Assembling the Cake
1. Place one cake layer on a serving plate or cake stand.
2. Spread a thick layer of dark chocolate mousse over the top of the cake layer.
3. Repeat the process with the white chocolate mousse and milk chocolate mousse, creating distinct layers.
4. Top with the final cake layer and smooth the sides with a spatula.
Creating the Ganache Topping
1. Melt the dark, white, and milk chocolate in separate double boilers or in the microwave in 30-second increments, stirring between each interval.
2. Stir in the heavy cream until smooth and glossy.
3. Pour the ganache over the top of the cake, allowing it to drizzle down the sides.
Pro Tips for Making the Recipe
- For a smooth and even ganache, make sure the chocolate is at room temperature before melting.
- Use high-quality chocolate for the best flavor.
- Let the cake chill in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
- Consider adding fresh berries or edible flowers for a pop of color and extra flavor.
For more tips on creating beautiful chocolate decorations, check out my article on How to Create Beautiful Chocolate Flowers for Cake Decoration.
How to Serve
This Tuxedo Cake is a showstopper on its own, but you can also serve it with a side of fresh berries, whipped cream, or a drizzle of caramel sauce. For a truly Instagram-worthy presentation, consider adding a sprinkle of edible gold dust or a few fresh flowers on top.
Looking for more Instagram-worthy dessert ideas? Check out my post on 5 Tips to Make Your Dishes Social Media Famous.
Make Ahead and Storage
This cake can be made ahead of time and stored in the refrigerator for up to 3 days. Allow the cake to come to room temperature before serving for the best texture and flavor. If you want to freeze the cake, it’s best to do so without the ganache topping. Simply thaw overnight in the refrigerator and top with fresh ganache before serving.
For more tips on making perfect ganache, check out my guide on How to Make Perfect Chocolate Ganache in 3 Easy Steps.
There you have it, folks! A stunning Tuxedo Cake that’s sure to impress your friends and family. With its rich, moist layers and creamy mousse filling, this cake is a chocolate lover’s dream come true. Don’t forget to share your creations with me on social media—I’d love to see your version of this Tuxedo Cake!
Tuxedo Cake
Ingredients
Dry Ingredients
- 2 cups All-purpose Flour (240g)
- 2 cups Granulated Sugar (400g)
- 0.5 cup Cocoa Powder (50g)
- 1.5 tsp Baking Powder
- 1.5 tsp Baking Soda
- 0.5 cup Whole Milk (120ml, room temperature)
- 2 large Eggs (room temperature)
- 0.5 cup Sour Cream (128g, room temperature)
- 0.5 cup Vegetable Oil (110g)
- 1 tsp Espresso Powder
- 1 tsp Vanilla Extract
- 0.5 tsp Salt
- 1 cup Hot Water (240ml)
- 4 large Egg Yolks
- 2 cups Heavy Cream (480ml)
- 2 tbsp Granulated Sugar
- 2 tbsp Cornstarch
- 1 tsp Vanilla
- 3.5 oz Dark Chocolate (100g)
- 4.5 oz White Chocolate (130g)
- 5 oz Milk Chocolate (140g)
- 0.333 cup Heavy Cream (80ml)
Wet Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add milk, eggs, sour cream, oil, espresso powder, vanilla extract, and hot water. Mix until smooth.
- Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Assemble the cake by spreading ganache between layers and frosting the outside with whipped cream.
