If you are a true chocolate lover, the Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe is everything you’ve been dreaming of and more. This decadent dessert layers a rich, moist chocolate cake with three luscious mousse varieties—dark, milk, and white chocolate—that melt seamlessly in your mouth. The elegance of the contrasting chocolates combined with the airy mousse textures makes this cake a stunning centerpiece for any celebration or a luxurious treat for yourself. Get ready to fall in love with every bite of this masterpiece!
Ingredients You’ll Need
Don’t be intimidated by the list; each ingredient in this recipe plays a crucial role in building layers of flavor and texture that make the Tuxedo Cake so special. The combination of pantry staples and quality chocolates ensures a balanced, sophisticated dessert that’s surprisingly approachable.
- 1 cup all-purpose flour: Forms the tender, soft foundation of the cake layer.
- 1 cup granulated sugar: Sweetens the crumb and balances chocolate’s bitterness.
- 1/2 cup unsweetened cocoa powder: Adds deep chocolate flavor and a rich dark color.
- 1 teaspoon baking powder: Helps the cake rise evenly and stay light.
- 1/2 teaspoon baking soda: Works with baking powder to give a tender crumb.
- 1/4 teaspoon salt: Enhances all the chocolatey flavors beautifully.
- 1/2 cup buttermilk: Keeps the cake moist while adding a slight tanginess.
- 1/3 cup vegetable oil: Adds richness and keeps the crumb soft.
- 1 large egg: Binds the ingredients and gives structure.
- 1 teaspoon vanilla extract: Lifts and complements the chocolate notes.
- 1/2 cup hot coffee: Intensifies the chocolate flavor like a magic potion.
- 6 oz dark chocolate (60–70%), chopped: For the first luscious mousse layer with bittersweet depth.
- 6 oz milk chocolate, chopped: Brings a creamy, sweet mid-layer contrast.
- 6 oz white chocolate, chopped: Adds silky sweetness for the top mousse layer.
- 3 cups heavy cream (divided): Whipped to fluffy perfection for all three mousse layers.
- 3 tablespoons sugar (divided): Sweetens each mousse to balance bitterness or richness.
- Optional garnishes: Chocolate curls, cocoa powder, and whipped cream to elevate presentation and flavor.
How to Make Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe
Step 1: Bake the Cake Layer
Begin by preheating your oven to 350°F (175°C) and preparing an 8-inch round cake pan with grease and parchment paper. In a large bowl, whisk together your dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Then, mix in buttermilk, vegetable oil, egg, and vanilla extract until everything is just combined—overmixing can make the cake tough! Finally, stir in that hot coffee, which amplifies the cocoa’s richness and produces a moist crumb. Pour the batter into your pan and bake for 30 to 35 minutes until a toothpick comes out clean. Set the cake aside to cool fully before leveling if necessary.
Step 2: Prepare the Dark Chocolate Mousse
For the first mousse, gently heat 6 ounces of chopped dark chocolate with 1/4 cup of the heavy cream until melted and silky smooth. Be patient and do this slowly—avoid scorching the chocolate! Allow this mixture to cool to room temperature. Meanwhile, whip 3/4 cup of heavy cream with 1 tablespoon of sugar until soft peaks form. Carefully fold the whipped cream into the chocolate base to keep the mousse light and airy.
Step 3: Assemble the Dark Chocolate Layer
Place your cooled cake layer into a tall springform pan for easy mousse layering. Spread the dark chocolate mousse evenly over the cake and pop it into the fridge for about 30 minutes to set just enough to support the next layer.
Step 4: Prepare the Milk Chocolate Mousse
Repeat the melting process with 6 ounces of milk chocolate and 1/4 cup cream, cooling it to room temperature. Whip the remaining 3/4 cup cream with 1 tablespoon sugar, then fold into the milk chocolate mixture. This layer adds a smooth, sweeter counterpart to the bitterness of the dark chocolate.
Step 5: Add the Milk Chocolate Mousse
Once the dark layer is chilled, spread the milk chocolate mousse on top and chill again for another 30 minutes, allowing the layers to firm up beautifully side by side.
Step 6: Prepare the White Chocolate Mousse
For the final mousse, gently melt the white chocolate with 1/4 cup cream and cool, then whip and fold in the remaining cream with sugar as before. This light and sweet top layer balances the intensity below and adds visual elegance with its creamy color.
Step 7: Final Assembly and Chill
Spread the white chocolate mousse over the milk layer and refrigerate the entire cake for at least 4 hours, or overnight if you can wait that long. This resting time lets all the flavors meld and the mousse layers solidify into that perfect melt-in-your-mouth consistency. When ready, carefully remove from the pan.
How to Serve Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe
Garnishes
Simple garnishes take this cake to the next level. Sprinkle cocoa powder lightly or pile on delicate chocolate curls for texture. A dollop of freshly whipped cream adds a cloud-like softness that contrasts the rich mousse beautifully.
Side Dishes
Serve slices with fresh berries like raspberries or strawberries to cut through the richness with a bright pop of acidity. A scoop of vanilla bean ice cream alongside adds an indulgently creamy complement that’s hard to resist.
Creative Ways to Present
For an elegant touch, assemble individual mousse trifles using pieces of cake and layers of mousse in clear glasses. Or, dust each plate with espresso powder before plating a slice to enhance the coffee undertones in the cake. Small edible gold leaf accents on top add extraordinary glamour for special occasions.
Make Ahead and Storage
Storing Leftovers
This cake stays fresh in the refrigerator for up to 3 days when covered tightly with plastic wrap or stored in an airtight container. Its mousse layers maintain their creamy texture, making every bite just as delightful as the first.
Freezing
If you want to keep it longer, Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe freezes well. Wrap the cake tightly in plastic wrap and foil to prevent freezer burn. Thaw it overnight in the fridge before serving to preserve the mousse’s luscious smoothness.
Reheating
Since this cake is best enjoyed chilled, avoid reheating. However, if you prefer a slightly softer mousse, leave slices at room temperature for about 20 minutes to warm delicately without compromising the texture.
FAQs
Can I make the cake layer in advance?
Absolutely! You can bake the cake layer a day ahead and refrigerate it well wrapped. This actually makes assembly smoother and allows the cake to hold up beautifully under the mousse layers.
What type of chocolate is best for this recipe?
Using good quality chocolate is key to the silky texture and vibrant flavor of each mousse layer. Choose chocolates with 60–70% cocoa for dark, high-quality milk chocolate, and creamy white chocolate without additives for best results.
Is it difficult to fold in the whipped cream without deflating the mousse?
Not at all! The trick is gentle folding—use a spatula and slowly incorporate the whipped cream in batches to keep the mousse light and airy.
Can I use a different pan than a springform?
While the springform pan makes layering and removing the cake easier, you can use any tall-sided cake pan. Just be sure to line it well with parchment or acetate to help unmold the mousse layers cleanly.
How can I slice the cake neatly?
Dipping your knife in hot water and wiping it clean between slices is the golden rule. It prevents the mousse from sticking and leaves you with perfectly smooth slices every time.
Final Thoughts
Making the Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe is truly a rewarding experience that fills your kitchen—and heart—with joy. Each luscious layer invites you to savor the perfect harmony of chocolate flavors and textures. Whether you’re celebrating a special occasion or simply craving a showstopping dessert, this cake will become a beloved favorite that you’ll want to make again and again. So grab your spatulas and chocolate—you’ll be amazed at what you can create!
Print
Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Total Time: 5 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful Tuxedo Cake featuring a rich, moist chocolate cake base layered with triple chocolate mousse—dark, milk, and white chocolate—creating a luxurious dessert perfect for chocolate lovers. This elegant American dessert offers multiple textures and flavors in one stunning presentation.
Ingredients
Cake Layer
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee
Dark Chocolate Mousse
- 1 cup heavy cream (divided)
- 6 oz dark chocolate (60–70%), chopped
- 1 tablespoon sugar
Milk Chocolate Mousse
- 1 cup heavy cream (divided)
- 6 oz milk chocolate, chopped
- 1 tablespoon sugar
White Chocolate Mousse
- 1 cup heavy cream (divided)
- 6 oz white chocolate, chopped
- 1 tablespoon sugar
Garnish (Optional)
- Chocolate curls
- Cocoa powder
- Whipped cream
Instructions
- Prepare Cake Batter: Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the buttermilk, vegetable oil, egg, and vanilla extract, mixing until just combined. Stir in the hot coffee until the batter is smooth.
- Bake Cake: Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely. Once cooled, level the cake if needed and place it at the bottom of a tall springform pan.
- Make Dark Chocolate Mousse: Heat 6 oz chopped dark chocolate with 1/4 cup heavy cream over a double boiler or low heat until melted and smooth. Allow to cool to room temperature. Whip the remaining 3/4 cup heavy cream with 1 tablespoon sugar until soft peaks form. Gently fold the whipped cream into the cooled chocolate mixture until fully combined.
- Assemble Dark Chocolate Layer: Spread the dark chocolate mousse evenly over the cake layer in the springform pan. Chill for 30 minutes to set.
- Make Milk Chocolate Mousse: Repeat the chocolate melting and whipping process using 6 oz milk chocolate, 1 cup heavy cream, and 1 tablespoon sugar.
- Assemble Milk Chocolate Layer: Spread the milk chocolate mousse over the chilled dark chocolate layer and chill again for 30 minutes until set.
- Make White Chocolate Mousse: Repeat the process with 6 oz white chocolate, 1 cup heavy cream, and 1 tablespoon sugar.
- Assemble White Chocolate Layer: Spread the white chocolate mousse over the milk chocolate layer. Chill the entire cake for at least 4 hours or overnight until fully set.
- Garnish and Serve: Remove the cake from the springform pan and garnish with chocolate curls, a dusting of cocoa powder, and/or whipped cream as desired. Slice with a knife dipped in hot water for clean cuts.
Notes
- Use high-quality chocolate for best flavor and smooth texture in the mousse layers.
- The cake layer can be baked a day in advance and stored in the refrigerator to save time.
- For clean slices, dip your knife in hot water and wipe it between each cut.
