Name: Tuxedo Cake – Triple Chocolate Mousse Cake Recipe
Prep time: 45 min
Cook time: 30 min
Total time: 4 h 15 min
Cuisine: American
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; 4 oz dark chocolate, chopped; 1 cup heavy cream; 2 tablespoons granulated sugar; 4 oz milk chocolate, chopped; 1 cup heavy cream; 2 tablespoons granulated sugar; 4 oz white chocolate, chopped; 1 cup heavy cream; 2 tablespoons granulated sugar

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

4 oz dark chocolate, chopped

1 cup heavy cream

2 tablespoons granulated sugar

4 oz milk chocolate, chopped

1 cup heavy cream

2 tablespoons granulated sugar

4 oz white chocolate, chopped

1 cup heavy cream

2 tablespoons granulated sugar

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes release easily after baking.

Step 2: In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, fully incorporating each. Mix in the cocoa powder and vanilla extract. Gradually add the flour mixture alternately with the milk, mixing gently until just combined without overmixing.

Step 3: Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 4: To prepare the dark chocolate mousse, melt the dark chocolate gently and let cool slightly. Whip 1 cup heavy cream with 2 tablespoons sugar until stiff peaks form. Gently fold the melted dark chocolate into the whipped cream until fully combined.

Step 5: Repeat the mousse process with the milk chocolate: melt, cool, whip heavy cream and sugar to stiff peaks, then fold in the melted milk chocolate smoothly.

Step 6: Repeat again for the white chocolate mousse: melt, cool slightly, whip cream and sugar to stiff peaks, then fold in the white chocolate until smooth.

Step 7: Assemble the cake by placing one cake layer on a serving plate and spreading the dark chocolate mousse evenly over the top. Add the second cake layer and spread the milk chocolate mousse on top. Refrigerate until set, about 1 hour. Then spread the white chocolate mousse over the top and chill until fully set, about 2 hours.

Step 8: Just before serving, garnish with chocolate shavings or fresh berries for an elegant finish.

Tips & Variations

For a more intense chocolate flavor, use high-quality chocolate with at least 60% cocoa content for the dark chocolate mousse.

If you prefer a lighter cake, replace half the all-purpose flour with cake flour.

Try adding a splash of coffee to the cake batter to enhance the chocolate depth.

Use fresh raspberries or sliced strawberries as a tart contrast when garnishing the cake.

FAQs

Can I make the cake layers in advance?

Yes, you can bake the cake layers a day ahead. Wrap them tightly in plastic wrap and store in an airtight container at room temperature or in the refrigerator until ready to assemble.

What can I use instead of heavy cream for the mousse?

Heavy cream is essential for achieving the mousse’s light and fluffy texture. However, you can try using coconut cream as a dairy-free alternative, though it will slightly change the flavor and texture.