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Tuxedo Cake Recipe

Tuxedo Cake

The Tuxedo Cake is a show-stopping dessert with rich chocolate cake layers, luscious dark and white chocolate mousses, and a silky milk chocolate ganache. Elegant, decadent, and balanced in flavor, it’s the perfect cake for birthdays, holidays, or any special celebration where you want to impress.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 3 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, European-inspired
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 0.5 teaspoon salt
  • 0.5 cup whole milk, room temperature
  • 2 large eggs, room temperature
  • 0.5 cup sour cream, room temperature
  • 0.5 cup vegetable oil
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • 1 cup hot water
  • 4 large egg yolks
  • 2 cups heavy cream
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 3.5 oz dark chocolate, chopped
  • 4.5 oz white chocolate, chopped
  • 5 oz milk chocolate, chopped
  • 0.33 cup heavy cream

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. Step 2: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
  3. Step 3: In a separate bowl, combine milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk well until smooth.
  4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly stir in the hot water until the batter is smooth and thin.
  5. Step 5: Divide the batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then transfer to wire racks to cool completely.
  6. Step 6: Heat 1 cup of heavy cream in a saucepan until it just begins to simmer. Remove from heat immediately.
  7. Step 7: In a bowl, whisk egg yolks with sugar and cornstarch until pale and thick. Slowly pour in the hot cream while whisking constantly.
  8. Step 8: Return the mixture to the saucepan and cook over medium heat, stirring until thickened (about 2–3 minutes). Divide evenly between two bowls.
  9. Step 9: Add dark chocolate to one bowl and white chocolate to the other, stirring until melted and smooth. Beat the remaining 1 cup of heavy cream to soft peaks and fold half into each mixture.
  10. Step 10: Place one cake layer on a serving plate. Spread the dark chocolate mousse evenly over it, then top with the second cake layer.
  11. Step 11: Spread the white chocolate mousse over the top and refrigerate for at least 2 hours to set.
  12. Step 12: Heat the cream until it begins to simmer, then pour over the chopped milk chocolate. Let sit for 2 minutes and stir until smooth and glossy.
  13. Step 13: Pour the ganache over the chilled cake, letting it drip down the sides for a tuxedo-like finish. Chill for another 30 minutes before serving.

Notes

For best results, prepare the cake layers a day in advance and refrigerate before assembling. You can also decorate the top with chocolate curls or shavings for an elegant presentation.