Description
This irresistible Tuxedo Cake features layers of rich and moist chocolate cake paired with luxurious dark and white chocolate mousses, all topped with a silky milk chocolate ganache. Combining tender crumb, intense chocolate flavor, and smooth mousses, this elegant cake is perfect for special occasions or indulgent home baking.
Ingredients
Scale
Dry Ingredients
- 240 g All-purpose Flour
- 400 g Granulated Sugar
- 50 g Cocoa Powder
- 1.5 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
Wet Ingredients
- 120 g Whole Milk (room temperature)
- 2 Large Eggs (room temperature)
- 128 g Sour Cream
- 120 ml Vegetable Oil
- 1 teaspoon Vanilla Extract
Espresso Mixture
- 1 teaspoon Espresso Powder
- 60 ml Hot Water
Mousse Ingredients
- 4 Large Egg Yolks
- 480 g Heavy Cream (divided)
- 2 tablespoon Granulated Sugar
- 2 tablespoon Cornstarch
- 1 teaspoon Vanilla Extract
- 100 g Dark Chocolate
- 170 g White Chocolate
Ganache
- 140 g Milk Chocolate
- 80 ml Heavy Cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C, 160°C fan-assisted) and grease two 8-inch cake pans to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt to evenly combine and aerate.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, whole milk, sour cream, vegetable oil, and vanilla extract until fully blended and smooth.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients and gently stir until just combined, ensuring a smooth batter without overmixing.
- Dissolve Espresso Powder: In a small bowl, dissolve the espresso powder in the hot water to deepen the chocolate flavor, then incorporate it gently into the batter.
- Divide and Bake: Evenly pour the batter into the two prepared pans. Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool completely in the pans before carefully removing them and transferring to a wire rack to finish cooling.
- Assemble First Cake Layer: Place a cake ring on a cake board or serving plate and set one layer of the cooled cake inside the ring for mousse assembly.
- Chop Chocolates: Finely chop the dark and white chocolates and place them separately into two bowls in preparation for mousse.
- Whisk Egg Yolks: In a clean bowl, whisk the egg yolks along with granulated sugar and cornstarch until the mixture is thick, pale, and creamy.
- Heat Cream: Divide the heavy cream in half. Warm one half in a saucepan with the vanilla extract until scalding hot, being careful not to boil.
- Temper Egg Yolks: Gradually drizzle the hot cream into the egg yolk mixture while whisking continuously to create a smooth custard without curdling.
- Combine Custard and Chocolate: Pour half of the warm custard into the dark chocolate bowl and the other half into the white chocolate bowl, stirring each until fully melted and smooth.
- Whip Remaining Cream: Beat the reserved heavy cream until stiff peaks form, then gently fold it into each chocolate mixture to incorporate air and create a light mousse.
- Layer Mousses: Pour the dark chocolate mousse evenly over the first cake layer and smooth the top. Follow by layering the white chocolate mousse on top, smoothing it as well.
- Chill Cake: Refrigerate the mousse-layered cake for 30 minutes to set before adding the second cake layer on top.
- Prepare Ganache: Finely chop the milk chocolate and place in a bowl. Heat the remaining heavy cream until scalding and pour it over the chopped chocolate, stirring until smooth.
- Spread Ganache: Allow the ganache to cool slightly until spreadable, then evenly cover the entire cake to create a glossy finishing layer.
Notes
- Ensure all ingredients are at room temperature for better mixing and texture.
- Use a kitchen scale for precise ingredient measurement to achieve optimal results.
- The espresso powder enhances the chocolate flavor without imparting a coffee taste.
- Be careful not to overwhip cream to avoid grainy texture in mousse.
- Chilling the cake between layers helps the mousse set properly and prevents mixing of flavors.
- Ganache should be spread once slightly cooled to avoid melting the mousse layers.
- The cake is best enjoyed after chilling overnight to allow flavors to meld fully.
