Tuxedo Cake – Triple Chocolate Mousse Cake Recipe
If you’ve ever dreamed of a dessert that strikes the perfect balance between rich, creamy, and absolutely stunning, the Tuxedo Cake – Triple Chocolate Mousse Cake is the showstopper you’ve been waiting for. Picture this: impossibly tender chocolate cake layers, silky smooth mousse in three tones of chocolate, all crowned with glossy ganache. It’s the kind of dessert that feels at home at an elegant dinner party or a cozy family celebration, and trust me, it tastes every bit as magical as it looks. Whether you’re a devoted chocolate lover or just seeking an unforgettable treat, this cake is guaranteed to steal the spotlight and your heart.
Ingredients You’ll Need
The magic of Tuxedo Cake – Triple Chocolate Mousse Cake lies in simple, everyday ingredients coming together to create something extraordinary. Each layer boasts a unique chocolate personality, from the bold richness of cocoa to the creamy sweetness of white chocolate. Here’s what you’ll need and why every ingredient matters:
- All-purpose flour: The backbone for the cake layers, giving structure without heaviness.
- Granulated sugar: Balances the bittersweet edge of the chocolate and ensures a tender crumb.
- Unsweetened cocoa powder: Deepens the chocolate flavor and brings signature darkness to the cake.
- Baking powder & baking soda: These leaveners guarantee that your cake layers bake up tall and fluffy.
- Salt: A pinch enhances all the other flavors, making the chocolate stand out.
- Buttermilk: Adds lovely tang and moisture that keeps the sponge soft and flavorful.
- Vegetable oil: Ensures a moist, tender crumb that stays fresh for days.
- Large egg: Binds the batter for a smooth, well-structured cake.
- Vanilla extract: Brings warmth and rounds out the chocolate notes in every layer.
- Hot water: Intensifies the cocoa, making the cake even more chocolatey.
- Heavy cream: The secret to cloudlike mousse and luscious ganache—don’t skimp on quality.
- Dark chocolate (chopped): For a bold, not-too-sweet first mousse layer.
- Milk chocolate (chopped): Sits beautifully between the dark and white layers, adding a mellow, classic note.
- White chocolate (chopped): Creamy, sweet, and visually eye-catching in the topmost mousse.
- Semi-sweet chocolate (chopped): Just the right balance for a glossy ganache topping.
How to Make Tuxedo Cake – Triple Chocolate Mousse Cake
Step 1: Prepare the Cake Layers
Start by preheating your oven to 350°F and getting two 8-inch cake pans ready with a little grease and parchment. Whisk together your dry ingredients—flour, sugar, cocoa, baking powder, baking soda, and salt—in a big mixing bowl. Add in the buttermilk, oil, egg, and vanilla, stirring until everything’s smooth. Now, stir in the hot water (your batter will be thin but trust the process). Pour evenly into your pans and bake until a toothpick comes out clean, around 22 to 25 minutes. Cool on wire racks so the layers don’t sweat in the pan.
Step 2: Whip Up the Dark Chocolate Mousse
For the base mousse layer, gently heat half of the cream until steaming, then pour it over your chopped dark chocolate. Wait a minute for the chocolate to melt, then stir in vanilla extract and let it cool to room temp. Whip the remaining cream to stiff peaks, then fold it gently into the cooled chocolate mixture so you don’t deflate all that lovely airiness.
Step 3: Make the Milk Chocolate Mousse
Repeat the same process—heat, pour, melt, and cool—but with milk chocolate this round. Whip the rest of the cream, fold it in, and admire the lighter, creamier color. Each mousse layer brings its own personality, so don’t rush. It’s worth it!
Step 4: Prepare the White Chocolate Mousse
One more mousse to go: white chocolate. The technique is identical, but the result is so striking, both in looks and in delicate sweetness. You’ll love how this layer floats atop the others, so ethereal and creamy.
Step 5: Assemble the Tuxedo Cake – Triple Chocolate Mousse Cake
Set one cake layer in the bottom of a springform pan and spread the dark chocolate mousse over top. Chill for about 20 minutes to set the mousse slightly. Next, layer on the milk chocolate mousse and chill again. Finish with the white chocolate mousse and give the whole thing at least four hours in the fridge (or overnight if you can bear the wait!). Patience pays off with perfectly defined layers that won’t run together.
Step 6: Glaze with Ganache
Heat your final measure of cream and pour it over the chopped semi-sweet chocolate. Let it sit a minute, then whisk until smooth and velvety. Cool slightly before pouring over the chilled cake for the perfect glossy finish. Let it set in the fridge for a final half hour before serving.
How to Serve Tuxedo Cake – Triple Chocolate Mousse Cake
Garnishes
When it comes to a cake this sophisticated, finishing touches make all the difference. A few chocolate curls, a dusting of cocoa powder, or a scattering of shaved white and dark chocolate transform each slice into an edible work of art. A handful of fresh berries on the side not only adds gorgeous contrast, but also helps balance all that decadent chocolate flavor.
Side Dishes
This cake is rich enough to stand alone, but if you want to take your dessert course to the next level, serve Tuxedo Cake – Triple Chocolate Mousse Cake with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. Even a little cup of espresso or a glass of dessert wine can take this already impressive cake over the top.
Creative Ways to Present
Dress up your Tuxedo Cake – Triple Chocolate Mousse Cake by serving it on a white platter for beautiful contrast, or plate individual slices with a drizzle of raspberry coulis. For special occasions, edible gold leaf or metallic sprinkles can elevate your cake into pure celebration mode. For a party, cut the cake into miniature squares and serve them as rich, luxurious petits fours.
Make Ahead and Storage
Storing Leftovers
Once you’ve indulged, keep any leftover Tuxedo Cake – Triple Chocolate Mousse Cake covered in the fridge. It’ll stay fresh and luscious for up to three days. Use a cake dome if you have one, or simply cover tightly with plastic wrap. The mousse layers will remain perfectly creamy and the cake won’t dry out.
Freezing
You can absolutely freeze this cake, either whole or in slices. Place pieces on a baking sheet to freeze solid, then wrap in plastic wrap and foil before storing in an airtight container. Frozen slices will keep for up to a month; just thaw them overnight in the fridge before serving for best texture.
Reheating
This cake is at its best served chilled or at cool room temperature, so there’s no need to reheat it. Simply let slices rest at room temp for 15 minutes before serving if you prefer a slightly softer, silkier mousse.
FAQs
Can I make the Tuxedo Cake – Triple Chocolate Mousse Cake in advance?
Yes, in fact it tastes even better when made a day ahead! The mousse layers firm up, the flavors meld, and slicing becomes a breeze. Just keep it well covered in the fridge until ready to serve.
Do I need a springform pan to assemble this cake?
While a springform pan makes layering and removing the cake much easier, you can use a deep cake pan lined with parchment and carefully lift out the cake by the edges after chilling if that’s what you have on hand.
Can I substitute different types of chocolate?
Definitely! Feel free to swap in your favorite chocolates—just remember that darker chocolate will give a more intense flavor, while milk or white chocolate will be sweeter and creamier. Using good quality chocolate in each mousse really makes this cake shine.
How do I keep my mousse layers from mixing together?
The key is chilling each mousse layer for at least 20 minutes before adding the next. This helps them set enough to keep their beautiful, distinctive lines when you slice into the final cake.
What’s the secret to getting clean slices?
A sharp knife cleaned between each cut is your best friend! Dip the knife in hot water, wipe it dry, and slice—then repeat for every piece to keep those gorgeous layered lines intact.
Final Thoughts
Whether you’re baking for a big celebration or just to spoil someone special, the Tuxedo Cake – Triple Chocolate Mousse Cake delivers in both flavor and fun. I can’t wait for you to see just how rewarding and delicious it is to create your own three-chocolate masterpiece. Don’t be surprised if it becomes your new signature dessert—after all, a little extra chocolate makes every gathering more memorable!
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Tuxedo Cake – Triple Chocolate Mousse Cake Recipe
- Total Time: 6 hours (including chilling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate lover’s dream with this decadent Tuxedo Cake. Layers of rich chocolate cake are sandwiched between three luxurious chocolate mousses – dark, milk, and white – then topped with a smooth chocolate ganache for a show-stopping treat.
Ingredients
For the Chocolate Cake Layers:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup hot water
For the Dark Chocolate Mousse:
- 1 cup heavy cream (divided)
- 6 oz dark chocolate (chopped)
- 1/2 teaspoon vanilla extract
For the Milk Chocolate Mousse:
- 1 cup heavy cream (divided)
- 6 oz milk chocolate (chopped)
- 1/2 teaspoon vanilla extract
For the White Chocolate Mousse:
- 1 cup heavy cream (divided)
- 6 oz white chocolate (chopped)
- 1/2 teaspoon vanilla extract
For the Ganache Topping:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate (chopped)
Instructions
- Chocolate Cake Layers: Preheat the oven, prepare cake pans, mix dry ingredients, add wet ingredients, pour hot water, bake, and cool.
- Dark Chocolate Mousse: Prepare by heating cream, melting chocolate, adding vanilla, whipping cream, and folding together.
- Milk Chocolate Mousse: Repeat the same steps as for dark chocolate mousse.
- White Chocolate Mousse: Repeat the same steps as for dark chocolate mousse.
- Assembly: Layer cake and mousses in a springform pan, chill between layers, and refrigerate until set.
- Ganache Topping: Make ganache, cool slightly, pour over cake, and chill before serving.
Notes
- This cake is best made a day ahead to allow the mousse layers to fully set.
- For clean slices, dip a sharp knife in hot water and wipe between cuts.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 38g
- Sodium: 180mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
