Tuxedo Cake

Layers of chocolate cake, dark chocolate mousse, white chocolate mousse and chocolate ganache.

Tuxedo cake - triple chocolate mousse cake shot from the side to show all the pretty layers.
MAKE THE CHOCOLATE CAKE LAYER
This chocolate cake recipe is super basic, I adapted it from my regular chocolate cake to be softer so it would work better with the mousse layers, but I loved it so much I might just keep using it in chocolate cake recipes from now on!
Preheat your oven to 350°F / 180°C and line two 8-inch cake pans. I like to put parchment paper rounds on the base of each round cake pan and then spray all over with a cake release spray. But you can use butter or whatever method works best for you.
In a large bowl, sift together all the dry ingredients except the espresso powder – this includes the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk everything together.
In a medium bowl, combine all the wet ingredients, except the hot water, this includes the eggs, milk, sour cream, vegetable oil, and, vanilla. Whisk together lightly until it makes a homogenous mixture. Make sure the eggs, milk, and sour cream are all at room temperature to help them incorporate easily.

process shot of making tuxedo cake - mixing in the wet ingredients.
Pour the wet ingredients into the dry ingredients and whisk until everything is combined and there are no more lumps, make sure you are scraping the bottom of the bowl in case there is any flour down there.

You don’t want to use the whisk to incorporate a bunch of air into the mixture, you just want to mix slowly until it’s all smooth.
In a small bowl or a glass, combine the hot water with the espresso powder and mix until the espresso powder has completely dissolved. Pour into the cake batter and whisk gently until combined.
Divide the chocolate cake batter between your two prepared cake pans and bake for 35 minutes or until a skewer inserted comes out clean.
Let the cakes cool completely for at least an hour before transferring them to a wire rack to cool completely.
MAKE THE CHOCOLATE MOUSSE LAYERS
The base recipe for both of the chocolate mousses is the same, so for efficiency, I have made the recipe so you make a big batch of the mousse and then split it into two at the end to mix with the different chocolates and make one dark chocolate mousse and one white chocolate mousse.
Chop the dark chocolate and white chocolate finely and set aside in two separate bowls.
Put the egg yolks in a small bowl and whisk until they become slightly thick and pale (about 40 seconds). Don’t throw your egg whites away, you can use them in another scrumptious recipe
In a saucepan over medium heat, warm half of the cream and vanilla gently until they just start to heat up. Once it is warm, drizzle a little of the cream mixture into the beaten egg yolks and whisk it in.
Drizzle a little more and keep drizzling and whisking until all of the cream has been added to the egg yolks. This is tempering the eggs – bringing them up to temperature slowly so they don’t scramble. It’s important not to add the cream too quickly, or when it has become too hot, or you’ll get lumps of cooked egg in your mousse.
Once all the cream has been incorporated into the egg yolks, pour the whole thing back into the saucepan and continue to heat. Stir the mixture constantly – not to incorporate air, but just moving it enough to keep it moving so the bottom doesn’t burn.
Keep going until the mixture thickens slightly, then remove from the heat.

pouring cream and egg yolk mixture back into saucepan to make chocolate mousse for tuxedo cake.
Pour half of the mixture into the bowl with the dark chocolate, and half into the bowl with the white chocolate. I did this by eye, but if you prefer to be completely accurate you can pour the entire mixture into a bowl so you can weigh it, then measure out half to add to each chocolate bowl.
Mix the dark chocolate bowl together until the chocolate has completely melted and incorporated. Then do the same with the white chocolate.
In a separate bowl, whip up the remaining heavy cream until stiff peaks form. Divide the whipped cream evenly between the two chocolate mousses and fold it in gently until completely combined.
EQUIPMENT
Cake Ring
2 8 inch cake pan
Saucepan
Whisk

INGREDIENTS
For the Chocolate Cake
2 cups All-purpose Flour 240g
2 cups Sugar 400g
½ cup Cocoa Powder 50g
1 ½ teaspoon Baking Powder
1 ½ teaspoon Baking Soda
½ cup Milk 120ml
2 Eggs
½ cup Sour Cream 128g
½ cup Vegetable Oil 110g
1 teaspoon Espresso Powder
1 teaspoon Vanilla
½ teaspoon Salt
1 cup Hot Water 240ml
For the Chocolate Mousses
4 Egg Yolks
2 cups Heavy Cream 480ml
1 teaspoon Vanilla
3.5 oz Dark Chocolate 100g
3.5 oz White Chocolate 100g
For the Chocolate Ganache
4.3 oz Milk Chocolate 120g
½ cup Heavy Cream 120g
INSTRUCTIONS
Make the Chocolate Cake
Preheat your oven to 350°F / 180°C and grease two 8-inch cake pans.
In a large bowl, sift the dry ingredients including the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk everything together.
2 cups All-purpose Flour,2 cups Sugar,½ cup Cocoa Powder,1 ½ teaspoon Baking Powder,1 ½ teaspoon Baking Soda,½ teaspoon Salt
In a separate bowl, combine all the wet ingredients, except the hot water, this includes the eggs, milk, sour cream, vegetable oil and, vanilla. Whisk together lightly until it makes a homogenous mixture.
½ cup Milk,2 Eggs,½ cup Sour Cream,½ cup Vegetable Oil,1 teaspoon Vanilla
Pour the wet ingredients into the dry and whisk until everything is combined and there are no lumps.
In a small bowl or a glass, combine the hot water with the espresso powder and mix until completely dissolved. Pour into the cake batter and mix until combined.
1 teaspoon Espresso Powder,1 cup Hot Water
Divide the batter evenly between your two cake pans and bake for 35 minutes, or until a skewer inserted comes out clean.
Let the cakes cool completely before removing them from the pans. Level off the tops of the cakes with a serrated knife or cake leveler, so they are completely flat. You may also want to cut the layers down to a thinner size if you want a thinner layer of cake.
Place a cake ring on top of a cake board or serving plate and place one of the layers of cake in the bottom. Set aside until the mousse is ready.
Make the Chocolate Mousses
Chop the dark chocolate finely and set aside in a medium bowl. Do the same with the white chocolate.
3.5 oz Dark Chocolate,3.5 oz White Chocolate
Put egg yolks in a bowl and whisk until they become slightly thick and pale.
4 Egg Yolks
Take half of the heavy cream (1 cup/240ml) and set it aside – we will whip this up later. Pour the other half into a saucepan with the vanilla and warm over medium heat. Once it starts to heat up slightly, drizzle a little of the warm cream into the egg yolks and whisk it in. Keep drizzling a little more, whisking the whole time, until all the cream is added. Then pour the entire mixture back into the saucepan and return to the heat.
2 cups Heavy Cream,1 teaspoon Vanilla
Heat the mixture, whisking constantly (but not vigorously – just enough to keep it moving and avoid burning) until it begins to thicken.
Remove from the heat and put half of the mixture into the bowl with dark chocolate and half in with the white chocolate. Mix each bowl until the chocolate has completely melted.
In a separate bowl, whip up the reserved heavy cream until stiff peaks form. Split the whipped cream evenly between the two chocolate mousse mixtures and fold it in gently until completely combined.
Pour the dark chocolate mousse on top of the cake layer in your dessert ring and smooth it out with a spatula.
Pour the white chocolate mousse on top and smooth it out in the same way. The dark chocolate will be a lot firmer than the white chocolate, so you should be able to pour the white chocolate mousse on top without them mixing together. If your dark chocolate is still very liquid, put it in the fridge for a few minutes after pouring it onto the cake before adding the white chocolate layer.
Put the entire cake in the fridge for 30 minutes. After 30 minutes, add the second cake layer on top, then return to the fridge to set for at least 4 hours.
Make the Chocolate Ganache
Once the cake has been chilling for at least 4 hours, remove it from the fridge and release it from the cake ring, return to the fridge while you make your ganache.
Chop your chocolate finely and place it in a bowl.
4.3 oz Milk Chocolate
Heat the cream on medium heat, just until scalding (tiny bubbles just starting to form). Don’t let it boil. Remove from the heat and pour the cream over the chocolate. Let it sit for a minute.
½ cup Heavy Cream
Mix the cream and the chocolate together until completely melted, glossy and smooth. Let it cool until it is a spreadable consistency, but not completely set (about 30 minutes depending on conditions). It should be thick enough that it won’t just run off the side of the cake, but thin enough to spread out into a nice smooth layer on top of the cake.
Spread the ganache on top of the cake and use a spatula or knife to spread it out to the edges.
Decorate with sprinkles or chocolate shavings.
NUTRITION
Calories: 584kcal
Carbohydrates: 69g
Protein: 8g
Fat: 33g
Saturated Fat: 19g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 9g
Trans Fat: 0.01g
Cholesterol: 157mg
Sodium: 333mg
Potassium: 285mg
Fiber: 3g
Sugar: 48g
Vitamin A: 937IU
Vitamin C: 0.4mg
Calcium: 129mg
Iron: 3mg

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