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Tuxedo Cake – Triple Chocolate Mousse Cake

Tuxedo Cake – Triple Chocolate Mousse Cake
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Indulge in a slice of pure bliss with our Tuxedo Cake – Triple Chocolate Mousse Cake. This dessert features rich layers of moist chocolate cake paired with decadent dark and white chocolate mousses, all elegantly crowned with a glossy ganache. Perfect for any special occasion or simply as a delightful treat to savor at home, this cake will leave your guests asking for seconds. With its luscious textures and harmonious flavors, it’s bound to become a cherished recipe in your household. Get ready to impress your friends and family with this showstopper!

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ½ cup (50g) cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup (120ml) whole milk, room temperature
  • 2 large eggs, room temperature
  • ½ cup (128g) sour cream, room temperature
  • ½ cup (110g) vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp espresso powder
  • 1 cup (240ml) hot water
  • 4 large egg yolks
  • 2 tbsp granulated sugar
  • 2 tbsp cornstarch
  • 2 cups (480ml) heavy cream, divided
  • 3.5 oz (100g) dark chocolate, finely chopped
  • 4.5 oz (130g) white chocolate, finely chopped
  • 5 oz (140g) milk chocolate, finely chopped
  • ⅓ cup (80ml) heavy cream

Instructions

  1. Preheat the oven to 350°F (180°C) and prepare two 8-inch round cake pans.
  2. In one bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk together eggs, milk, sour cream, vegetable oil, and vanilla until smooth.
  4. Combine the wet ingredients with the dry ingredients to create a batter. Dissolve espresso powder in hot water and mix in.
  5. Divide the batter between the prepared pans and bake for 35 minutes or until a toothpick comes out clean. Cool completely.
  6. For the mousses: Whisk egg yolks with sugar and cornstarch until pale. Heat half the heavy cream with vanilla; gradually mix into egg yolks.
  7. Pour back into saucepan; cook until thickened. Divide over dark and white chocolates separately; stir until melted and smooth.
  8. Fold whipped cream into each mixture gently until fluffy.
  9. Layer one cake round with dark mousse, then white mousse—chill for 30 minutes before adding second layer on top.
  10. Chill assembled cake for at least 4 hours or overnight.
  11. For ganache: Heat remaining heavy cream; pour over chopped milk chocolate, let sit before stirring until smooth.
  12. Pour ganache over chilled cake; decorate as desired.

Nutrition

Find it online: https://easycookingblog.com/tuxedo-cake-triple-chocolate-mousse-cake/