Name: Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe
Prep time: 1 h
Cook time: 35 min
Total time: PT-487544H46M5S
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk, room temperature; 1/2 cup vegetable oil; 2 teaspoons pure vanilla extract; 1 cup boiling water; 8 ounces dark chocolate, chopped; 1 1/2 cups heavy cream, divided; 2 tablespoons granulated sugar; 8 ounces white chocolate, chopped; 1 1/2 cups heavy cream, divided; 2 tablespoons granulated sugar; 8 ounces milk chocolate, chopped; 1 1/2 cups heavy cream, divided; 2 tablespoons granulated sugar; 6 ounces semisweet chocolate, chopped; 1/2 cup heavy cream

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Is there anything more captivating than the sight of Tuxedo Cake: A Triple Chocolate Mousse Delight shimmering on your dessert table? Imagine billowy layers of dark, milk, and white chocolate mousse cozied up between tender chocolate cake, all dressed up with an irresistible ganache cloak. This iconic cake is equal parts showstopper and comfort food, a chocolate lover’s fantasy that looks as splendid as it tastes. Perfect for birthdays, holidays, or any occasion that calls for pure indulgence, the Tuxedo Cake: A Triple Chocolate Mousse Delight proves that baking (and enjoying!) exceptional cake at home is both deeply rewarding and absolutely delicious.

Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe - Recipe Image

Ingredients You’ll Need

You’ll love how straightforward these ingredients are! Each item brings its own magic to the table—think moist, tender cake and mousses so fluffy they’re practically cloud-like. Every component is simple, but together they create a dessert masterpiece with stunning flavor, texture, and color contrasts.

All-purpose flour: Provides the essential structure for soft and sturdy chocolate cake layers.
Unsweetened cocoa powder: Gives the cake its deep, intense chocolate flavor and rich, dark color.
Granulated sugar: Sweetens every layer and balances the bittersweet notes in the chocolate.
Baking soda & baking powder: This duo ensures the cake rises beautifully and stays airy.
Salt: A must-have for enhancing all the chocolatey flavors.
Large eggs: Bind the batter for a soft, cohesive crumb.
Buttermilk (room temperature): Adds a gentle tang and makes the cake extra moist.
Vegetable oil: Keeps the crumb tender and helps the cake stay moist for days.
Pure vanilla extract: Rounds out the richness and brings nuance to the cake and creams.
Boiling water: Unlocks the cocoa’s flavor and creates a silky-smooth cake batter.
Dark chocolate (chopped): Stars in the decadent dark chocolate mousse layer.
White chocolate (chopped): Brings creamy sweetness to the white chocolate mousse.
Milk chocolate (chopped): Adds a mellow, crowd-pleasing layer to the trio.
Heavy cream: Whips up into billowy, dreamy mousse layers and silky ganache.
Semisweet chocolate (chopped): Perfect for a ganache topping that’s just sweet enough.
Extra granulated sugar: Lightly sweetens each mousse for the perfect creamy consistency.

How to Make Tuxedo Cake: A Triple Chocolate Mousse Delight

Step 1: Bake the Chocolate Cake Layers

Begin by preheating your oven to 350°F (175°C) and prepping two 9-inch round cake pans with a slick of butter and a lining of parchment. Whisk the flour, cocoa, sugar, leaveners, and salt until perfectly blended. Whisk in eggs, buttermilk, oil, and vanilla—it will look thick and glossy. Now for the magic trick: stir in that boiling water. The batter will become wonderfully thin, which equals extra-moist layers later. Pour evenly into your pans, bake for about 30–35 minutes, and then let the cakes cool while you make the mousses.

Step 2: Make the Dark Chocolate Mousse

For mousse perfection, start by pouring hot (but not boiling) cream over the chopped dark chocolate. Let it sit for 2 minutes to gently melt, then stir until smooth and shiny. In another bowl, whip the remaining cream and sugar to soft peaks. Fold the chocolate mixture into the whipped cream with a light hand to keep everything airy. This mousse brings bold, deep chocolate flavor to your Tuxedo Cake: A Triple Chocolate Mousse Delight.

Step 3: Prepare the White Chocolate Mousse

Repeat the same luscious process: melt the chopped white chocolate with hot cream, whip the rest of the cream with sugar, then fold together. The white chocolate mousse balances the cake’s richness with creamy sweetness, adding both color and lightness to your Tuxedo Cake: A Triple Chocolate Mousse Delight layers.

Step 4: Whip Up the Milk Chocolate Mousse

Now for a slightly nostalgic, ultra-creamy milk chocolate mousse. Again, melt the milk chocolate with hot cream, whip cream and sugar, then gently unite them. The milk chocolate layer acts as a delicious bridge between the deep dark and sweet white chocolate mousses. Each bite is beautifully balanced, making this cake unforgettable.

Step 5: Assemble the Cake

Slice each cake round in half horizontally to create four thin layers. Place the first cake layer on your serving plate and spread it with the dark chocolate mousse. Add the next cake layer and cover it with the white chocolate mousse. Stack another cake round, then spoon on the milk chocolate mousse. Top with the final cake layer and give the cake a gentle chill in the fridge for 30 minutes—this helps set those stunning layers. For extra sharp layers, chill each mousse layer for 10–15 minutes before stacking the next.

Step 6: Pour on the Ganache Topping

Heat the cream until steaming, then pour it over your semisweet chocolate and give it 2 minutes to melt to silky perfection. Stir until glossy and smooth, then drizzle that glossy ganache over the chilled cake. Let it cascade down the sides for a gorgeous, irresistible finish. Pop the cake in the fridge for at least 2 hours to set before slicing into the showpiece layers of your Tuxedo Cake: A Triple Chocolate Mousse Delight.

How to Serve Tuxedo Cake: A Triple Chocolate Mousse Delight

Garnishes

This is the moment to have fun with your presentation. A few delicate chocolate curls or shards instantly signal that something marvelous is about to happen. You could also sprinkle on cocoa powder or add a crown of fresh berries. Sometimes, a few edible gold flakes elevate Tuxedo Cake: A Triple Chocolate Mousse Delight to celebration status.

Side Dishes

Tuxedo Cake: A Triple Chocolate Mousse Delight is intense and satisfying on its own, but you can pair it with tangy raspberry coulis or a side of lightly sweetened whipped cream for contrast. A scoop of vanilla bean ice cream turns every slice into a full-blown dessert experience.

Creative Ways to Present

This cake loves the spotlight! For parties, cut it into narrow, elegant wedges and serve on chic white plates. For a playful twist, decorate individual slices with tufts of whipped cream and a sprinkle of chocolate shavings. Or try layering mini versions in clear glasses for a fun parfait-style take on Tuxedo Cake: A Triple Chocolate Mousse Delight.

Make Ahead and Storage

Storing Leftovers

Store leftover cake tightly wrapped or in an airtight container in the refrigerator for up to 4 days. The mousse keeps its texture best when stored chilled, and the flavors deepen and meld together with time—some might say it’s even better the next day!

Freezing

Tuxedo Cake: A Triple Chocolate Mousse Delight is freezer-friendly! Place sliced or whole cake (well-wrapped in plastic and foil) in the freezer for up to 1 month. Thaw overnight in the refrigerator before serving, and the mousses will still be luscious.

Reheating

This cake doesn’t need to be warmed! For peak flavor and texture, take it from the fridge about 20 minutes before serving so the mousses soften slightly. Warming is not recommended, as it may melt the mousse layers and ganache.

FAQs

Can I use store-bought cake or mousse for shortcuts?

Absolutely! If you’re crunched for time, you can use a quality boxed chocolate cake mix or a store-bought mousse as a base. The homemade version of Tuxedo Cake: A Triple Chocolate Mousse Delight is stunning, but don’t let that stop you from bringing this beauty to the table in your own way.

How do I prevent the mousse layers from mixing together?

The key is patience! Chill each mousse layer for 10–15 minutes before adding the next—this keeps everything distinct and picture-perfect. Using an offset spatula also helps spread the mousse evenly without disturbing the cake below.

Can I make this cake gluten-free?

Yes, simply substitute your favorite gluten-free all-purpose flour blend for the regular flour in the cake layers. Make sure all other ingredients (especially chocolate and baking powder) are gluten-free as well, and your Tuxedo Cake: A Triple Chocolate Mousse Delight will be ready for everyone to enjoy.

Can I flavor the mousse layers?

Get creative! Add a drop of espresso to the dark chocolate mousse, a splash of orange or mint extract to the white chocolate, or even a little liqueur to the milk chocolate layer for an adult twist. The basic method is the same, so the possibilities are endless.

How far ahead can I assemble the cake?

You can complete Tuxedo Cake: A Triple Chocolate Mousse Delight up to two days in advance. In fact, assembling it a day ahead is often better—the cake becomes even more moist and flavorful as it rests in the fridge.

Final Thoughts

Please treat yourself and your loved ones to a slice (or two) of homemade Tuxedo Cake: A Triple Chocolate Mousse Delight. It’s a true labor of love that’s guaranteed to thrill every chocolate fanatic at the table. You’ll have as much fun making it as you will sharing it, and every bite will have you planning your next occasion to bake it again!

Tuxedo Cake: A Triple Chocolate Mousse Delight Recipe

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Author: admin
Total Time: 1 hour 35 minutes plus chilling time
Yield: 16 servings 1x
Diet: Vegetarian

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Description

Indulge in the decadence of a Tuxedo Cake, a luxurious triple chocolate mousse delight that’s a showstopper dessert for any special occasion.

Ingredients

Scale

For the chocolate cake layers:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water

For the dark chocolate mousse:

8 ounces dark chocolate, chopped
1 1/2 cups heavy cream, divided
2 tablespoons granulated sugar

For the white chocolate mousse:

8 ounces white chocolate, chopped
1 1/2 cups heavy cream, divided
2 tablespoons granulated sugar

For the milk chocolate mousse:

8 ounces milk chocolate, chopped
1 1/2 cups heavy cream, divided
2 tablespoons granulated sugar

For the ganache topping:

6 ounces semisweet chocolate, chopped
1/2 cup heavy cream

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Instructions

Preheat oven and prepare cake layers: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans. Mix dry ingredients, add wet ingredients, then pour boiling water. Bake until done and cool.
Make chocolate mousse: Melt chocolate with heated cream, then fold in whipped cream. Repeat for each type of chocolate mousse.
Assemble the cake: Slice cake layers, spread each with a different mousse, layering them. Chill assembled cake.
Create ganache topping: Heat cream, pour over chocolate, stir until smooth. Pour over chilled cake and refrigerate.