Tuxedo Cake Recipe: A Decadent Delight for Chocolate Lovers
Indulge your taste buds with the exquisite Tuxedo Cake, a symphony of rich chocolate layers and velvety cream. This elegant dessert is a showstopper for any celebration or sweet craving.
Equipment
- Two 8-inch round cake pans
- Cake Ring - optional
- Cake leveler or serrated knife
- Offset spatula
Ingredients
For the Chocolate Cake:
- 2 cups all-purpose flour 288g
- 2 cups granulated sugar 440g
- ¾ cup unsweetened cocoa powder 90g
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk 250ml
- ½ cup vegetable oil 125ml
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream 300g
- 1 teaspoon espresso powder
- 1 cup boiling water 250ml
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate - chopped
For the Dark Chocolate Mousse:
- ½ cup granulated sugar
- 1 cup heavy cream - (full fat)
- 6 oz high-quality dark chocolate
- 3 eggs
- 0.3 ounces unsalted butter 10g
- 2 teaspoons vanilla extract
- Pinch of salt
For the White Chocolate Mousse: (optional)
- 2 tablespoon granulated sugar
- 1 egg
- 4 oz high quality white chocolate
- 0.3 oz unsalted butter 10g
- ½ cup heavy cream - (full fat)
- 2 tablespoons vanilla extract
- Pinch of salt
For the Vanilla Buttercream
- 1 cup unsalted butter - softened
- 3 - 4 cups powdered sugar
- ¼ cup heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare Chocolate Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- Sift flour, sugar, cocoa powder, baking powder, and baking soda.
- Blend in sugar, espresso powder, and salt in a large bowl.
- Add buttermilk, sour cream, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- Stir in boiling water until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake for 35–40 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool completely.
Step 2: Make Dark Chocolate Mousse
- Separate eggs and yolks. Place the whites in a large bowl and the yolks in a small bowl.
- Melt the chopped semi-sweet dark chocolate and unsalted butter using a double boiler or in short bursts in the microwave. Allow it to cool slightly.
- Whisk yolks, vanilla extract, and a pinch of salt until uniform.
- In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip.
- Whip whites: - Add sugar and beat whites until firm peaks form.
Fold together all ingredients
- Check the temperature of your semi-sweet dark chocolate; it should be warm and runny. ideal 40C
- Pour chocolate into cream yolk mixture. Fold through, and streaks are fine.
- Fold chocolate cream yolks into whipped cream using a rubber spatula. Some streaks are fine.
- Gently fold a 1/4 of beaten egg whites into the chocolate. Fold through until incorporated.
- Pour chocolate mixture into egg whites. Fold through until incorporated and has no lumps.
- Refrigerate the dark chocolate mousse until you are ready to assemble the Tuxedo cake.
Step 3: Make the White Chocolate Mousse
- Separate egg and yolk. Place the whites in a medium bowl and the yolk in a small bowl.
- Melt the chopped white chocolate and unsalted butter using a double boiler or in short bursts in the microwave. Allow it to cool slightly.
- Whisk egg yolk and sugar until its bright and uniform.
- Add vanilla extract and a pinch of salt and whisk slightly.
- Whip whites: - Beat whites until firm peaks form.
- In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to over-whip. Return it back to the fridge till you are ready to use it.
- Temper white chocolate: Add a bit of melted white chocolate into the egg yolk mixture.
- Fold the yolk mixture into the rest of the melted white chocolate.
- Return the white chocolate & yolk mixture to the double boiler and whisk lightly before removing it from the heat.
Fold together all ingredients
- Fold the white chocolate & yolk mixture into the whipped cream.
- Gently fold egg whites until well incorporated.
- Refrigerate the white chocolate mousse until you are ready to assemble the Tuxedo cake.
Step 4: Make Chocolate Ganache
- Heat heavy cream in a saucepan until it simmers.
- Pour hot cream over chopped chocolate in a bowl. Let it sit for a minute, then stir until smooth.
- Allow the ganache to cool to a spreadable consistency.
Step 4: Prepare Vanilla Buttercream
- In a large bowl, beat softened butter until creamy.
- Gradually add powdered sugar, milk, vanilla extract, and a pinch of salt. Beat until smooth and fluffy.
Step 5: Assemble the Tuxedo Cake
- To achieve a four layered chocolate cake, use a large serrated knife to cut each cake in half.
- Level the chocolate cakes using a cake leveler or serrated knife. Make sure that all four chocolate cake rounds are even.
- Place one cake layer on a serving plate. Pipe a ring of vanilla buttercream around the circumference of the chocolate cake.
- Spread a layer of dark chocolate mousse.
- Place the second chocolate cake layer and repeat the buttercream process this time with a layer of white chocolate mousse.
- Repeat the process till all chocolate cakes are used and finishing with a layer of ganache on top.
Step 6: Decorate
- Decorate the top with chocolate curls, sprinkles, or additional ganache, as desired.
Notes
Recipe Notes:
1. Chocolate: You must use COOKING chocolate, not eating chocolate. Cooking chocolate (found in the baking aisle). I use bittersweet dark chocolate Lindt 70%. 2. Eggs: I find that whites fluff up better if they are at room temperature. Secondly, this mousse recipe uses raw egg yolks, as I find that I get better results with them. Make sure you use good-quality pasteurized eggs. Note: Raw eggs are not advisable for pregnant women or babies to consume. 3. Non-egg chocolate mousse recipes: There are plenty of substitutes on mousse recipes that have no egg; feel free to substitute with those instead if you wish, i.e. you can opt for an easier cream cheese mousse recipe. 4. Cream: You must use full-fat cream that can be whipped—pure cream (35% fat), thickened cream (35% fat), or heavy cream (35–40% fat). Do not use pouring cream that cannot be whipped. 5. Working with white chocolate: You will find that it can be challenging to work with white chocolate as it is temperature sensitive; therefore, try to pick up your pace. Have all your ingredients lined up and ready to go. 6. Melting the chocolate: Ensure that the bottom of your glass heat-proof bowl does not touch the actual water level (if using the double boiler method) so that you don't scorch the chocolate. 7. Assembling your Tuxedo Cake: If you are a beginner baker, feel free to assemble your cake the next day, as it can be overwhelming to get all the steps done in one day.Nutrition
Calories: 600kcal | Carbohydrates: 75g | Protein: 6g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 160mg | Sodium: 270mg | Potassium: 220mg | Fiber: 5g | Sugar: 55g | Vitamin A: 930IU | Vitamin C: 0.4mg | Calcium: 125mg | Iron: 3.5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients used. Please use your preferred nutritional calculator for more detailed and personalised calculations.