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Tuxedo Cake Recipe

Decadent Tuxedo Cake Recipe: Sweet Layers of Chocolate Bliss

This Tuxedo Cake recipe is a chocolate lover's dream, featuring layers of dark chocolate cake and mousse for a delightful treat.
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Prep Time 30 minutes
Cook Time 40 minutes
Chill Time 1 hour
Total Time 2 hours 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend if desired.
  • 2 cups Granulated Sugar Brown sugar can enhance flavor.
  • 3/4 cups Cocoa Powder Use unsweetened for best results.
  • 1 tbsp Baking Powder Ensure freshness for optimal rise.
  • 1/2 tsp Baking Soda Ensure freshness for optimal rise.
  • 1/2 tsp Salt Crucial for balancing sweetness.
  • 1 cup Buttermilk Regular milk mixed with lemon juice can be a substitute.
  • 1/2 cup Vegetable Oil Melted butter is a suitable alternative.
  • 2 large Eggs Room temperature eggs whip better.
  • 2 tsp Vanilla Extract Using genuine vanilla improves taste.
  • 1 cup Sour Cream Greek yogurt can also work here.
  • 1 tsp Espresso Powder Omit if you don’t have it.
  • 1 cup Boiling Water Hydrates cocoa powder.
For the Mousse
  • 1 cup Heavy Cream Full-fat ensures a rich texture.
  • 8 oz Semi-Sweet Chocolate High-quality chocolate is key.
  • 3 large Eggs (for Mousse) Consider pasteurized for safety.
  • 1/2 cup Unsalted Butter (for Mousse)
  • 1/2 cup Granulated Sugar (for Mousse) Adjust to taste.
  • 1 tsp Vanilla Extract (for Mousse) Opt for high-quality extract.
  • 1 pinch Salt (for Mousse) Balances sweetness.

Equipment

  • Oven
  • mixing bowls
  • cake pans
  • Whisk
  • Spatula
  • Saucepan
  • electric mixer
  • Rubber spatula
  • wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or cooking spray and dust with flour.
  2. In a large mixing bowl, sift together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix buttermilk, vegetable oil, eggs, and vanilla extract. Incorporate the dry mix, then add boiling water.
  4. Divide the batter between pans and bake for 35-40 minutes. Cool in pans for 10 minutes, then transfer to wire racks.
Make the Mousse
  1. For dark chocolate mousse, melt semi-sweet chocolate and unsalted butter in a heatproof bowl over simmering water. Whisk egg yolks and set aside.
  2. Whip heavy cream and egg whites separately until stiff peaks form. Fold melted chocolate with yolks and then incorporate whipped cream and egg whites.
  3. For white chocolate mousse, melt white chocolate similarly and repeat whisking and folding process.
Finalize Cake
  1. Heat heavy cream until simmering, pour over chopped semi-sweet chocolate, and stir until smooth to make ganache.
  2. Once cakes are cool, slice each in half horizontally, layering with dark and white mousse in between. Top with ganache.
  3. Chill the assembled cake for at least 60 minutes.
  4. Drizzle remaining ganache and add chocolate shavings for decoration before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gCholesterol: 100mgSodium: 200mgPotassium: 250mgFiber: 3gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 3mg

Notes

Use high-quality chocolate for best results. Allow chilling time for flavors to meld.

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