Decadent Tuxedo Cake: A Rich Triple Chocolate Mousse Delight Recipe
This indulgent Tuxedo Cake is a luxurious triple chocolate mousse cake featuring layers of rich chocolate cake, dark chocolate mousse, and white chocolate mousse. Perfect for special occasions, this elegant dessert combines the deep flavors of dark chocolate with creamy, airy mousses, creating a stunning and delicious treat that sets beautifully when chilled.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Chocolate Cake
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup hot water
Dark Chocolate Mousse
- 200g dark chocolate (70% cocoa), chopped
- 1 cup heavy cream
- 3 large egg whites
- 1/4 cup granulated sugar
White Chocolate Mousse
- 200g white chocolate, chopped
- 1 cup heavy cream
- 3 large egg whites
- 1/4 cup granulated sugar
Instructions
- Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, whisk eggs with sugar until pale, then add buttermilk, vegetable oil, and vanilla extract. Gradually combine dry ingredients with wet ingredients, then carefully stir in hot water until smooth. Pour the batter into a greased 9-inch round cake pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool completely.
- Make Dark Chocolate Mousse: Melt the chopped dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Allow to cool slightly. Whip heavy cream to soft peaks. In a clean bowl, beat egg whites until foamy, gradually adding sugar until stiff peaks form. Gently fold the whipped cream into the cooled chocolate, then carefully fold in the meringue until fully incorporated, keeping the mousse light and airy.
- Prepare White Chocolate Mousse: Repeat the same process as with the dark chocolate mousse: melt the white chocolate until smooth and slightly cooled, whip the cream, beat egg whites with sugar, then fold all components together gently to maintain airiness.
- Assemble the Cake: Place the cooled chocolate cake layer at the bottom of a springform pan or serving plate. Spread an even layer of dark chocolate mousse over the cake, smoothing the surface. Next, spread the white chocolate mousse on top of the dark mousse layer. Tap gently to level and remove any air bubbles.
- Chill and Set: Cover the assembled cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse layers to set firmly.
- Serve: Before serving, carefully remove the sides of the springform pan if used, slice the cake with a sharp knife, and enjoy the luscious flavors of this elegant triple chocolate mousse cake.
Notes
- The cake base can be substituted with a chocolate sponge cake for a lighter texture.
- Use high-quality dark and white chocolate for best flavor impact in the mousse.
- Ensure all mixing bowls and utensils are clean and dry before whipping egg whites to achieve maximum volume.
- For dietary adjustments, substitute heavy cream with coconut cream to make a dairy-free version, although texture and flavor may vary.
- Chilling time is crucial for mousse to set properly, do not rush this step.
Keywords: Tuxedo Cake, triple chocolate mousse, chocolate cake, dark chocolate mousse, white chocolate mousse, layered mousse cake, elegant dessert, chocolate mousse cake
