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
Scale
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.
