Description
This elegant Tuxedo Cake features moist chocolate layers paired with rich dark and white chocolate mousse, all topped with a glossy chocolate ganache. Perfect for special occasions, its sophisticated blend of textures and flavors delivers a decadent dessert experience.
Ingredients
Dry Ingredients
- 2 cups All-purpose Flour (240g)
- 2 cups Granulated Sugar (400g)
- 1/2 cup Cocoa Powder (50g)
- 1 1/2 tsp Baking Powder
- 1 1/2 tsp Baking Soda
- 1/2 tsp Salt
Wet Ingredients
- 1/2 cup Whole Milk (120g / 120ml, room temperature)
- 2 Large Eggs (room temperature)
- 1/2 cup Sour Cream (128g, room temperature)
- 1/2 cup Vegetable Oil (110g)
- 1 tsp Vanilla Extract
- 1 tsp Espresso Powder
- 1 cup Hot Water (240g / 240ml)
Chocolate Mousse
- 4 Large Egg Yolks
- 2 cups Heavy Cream (480g / 480ml )
- 2 tbsp Granulated Sugar
- 2 tbsp Cornstarch
- 1 tsp Vanilla
- 3.5 oz Dark Chocolate (100g)
- 6 oz White Chocolate (170g)
Ganache
- 5 oz Milk Chocolate (140g)
- 1/3 cup Heavy Cream (80g / 80ml)
Instructions
- Prepare the Cake Pans: Preheat the oven to 350°F / 180°C. Grease two 8-inch cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt, then whisk to combine.
- Combine Wet Ingredients: In a separate bowl, whisk eggs, milk, sour cream, vegetable oil, and vanilla extract until smooth and homogeneous.
- Make Batter: Pour wet ingredients into the dry ingredients and whisk until no lumps remain.
- Add Espresso Water: Dissolve espresso powder in hot water. Pour into the batter and mix until well incorporated.
- Bake the Cake: Evenly divide batter between pans. Bake 35 minutes or until a skewer inserted comes out clean. Let cakes cool completely in pans.
- Level the Cakes: Trim tops with a serrated knife for flat even layers. Optionally slice layers thinner for more delicate layering.
- Start Chocolate Mousse: Chop dark and white chocolates separately and set aside.
- Prepare Custard Base: Whisk egg yolks, sugar, and cornstarch until pale and slightly thickened.
- Heat Cream: Divide heavy cream in half. Warm one half with vanilla over medium-low heat until scalding (steaming with tiny bubbles, not boiling).
- Temper Egg Mixture: Gradually drizzle hot cream into egg yolk mixture, whisking continuously. Return entire mix to saucepan.
- Cook Custard: Heat mixture gently, whisking constantly, until it boils and thickens (about 1-2 minutes). Remove from heat.
- Make Chocolate Mousses: Split custard evenly into dark and white chocolate bowls, mixing until chocolate melts fully.
- Whip Cream: Whip reserved heavy cream to stiff peaks. Cool custards to room temperature before folding whipped cream into each mousse until smooth.
- Assemble Cake Layers: Place one cake layer in a cake ring on a serving board. Spread dark chocolate mousse evenly on top, smoothing with a spatula.
- Add White Chocolate Mousse: Pour white chocolate mousse over dark mousse carefully to keep layers separate. Chill 30 minutes if needed for firming.
- Top with Second Cake Layer: Place the second cake layer on mousse and refrigerate at least 4 hours to set fully.
- Prepare Ganache: Chop milk chocolate finely; heat cream to scalding (do not boil). Pour cream over chocolate; let sit 1 minute, then stir until smooth and glossy. Cool to room temperature.
- Apply Ganache: Remove cake from ring. Spread ganache evenly over the cake top, smoothing edges with a spatula or knife.
- Decorate: Finish with sprinkles or chocolate shavings as desired. Refrigerate until serving.
Notes
- Ensure eggs and dairy ingredients are at room temperature for best cake texture.
- Use a serrated knife for leveling cake layers to avoid crumbling.
- Allow mousse to cool fully before folding in whipped cream to maintain texture.
- If dark chocolate mousse is too liquid when layering, chill briefly to firm up before adding white chocolate layer.
- Chilling the assembled cake for at least 4 hours is crucial for mousse setting and clean slicing.
- Scald cream gently without boiling to preserve its smooth texture for mousses and ganache.
