Tuxedo Triple Chocolate Mousse

Creating a Tuxedo Cake with triple layers of chocolate mousse offers a luxurious dessert that feels both rich and sophisticated. This cake brings together a tender chocolate base with the creamy contrast of dark, white, and milk chocolate, making it perfect for celebrations where you want to impress without stress. It’s a wonderful blend of textures and flavors that showcase chocolate in three distinct ways.

I first made this for a close friend’s birthday, and it quickly became the star of every gathering. It’s one of those desserts that never fail to earn compliments and repeat requests.

Ingredients

• Two cups allpurpose flour: the foundation of a tender cake sift if you want extra lightness
• Two cups granulated sugar: balances the cocoa’s bitterness for a smooth, sweet crumb
• Half cup cocoa powder: choose Dutch processed for a deeper chocolate flavor
• One and a half teaspoons baking powder and baking soda: the perfect leavening duo for rise and texture
• Half cup whole milk at room temperature: helps create a moist crumb
• Two large eggs at room temperature: add structure and richness
• Half cup sour cream at room temperature: adds moisture and a slight tang for complexity
• Half cup vegetable oil: keeps the cake tender and soft
• One teaspoon espresso powder: enhances the chocolate without adding coffee flavor
• One teaspoon vanilla extract: rounds out flavors with a warm note
• Half teaspoon salt: balances sweetness and boosts chocolate flavor
• One cup hot water: thins the batter for the perfect tender crumb
• Four large egg yolks: provide richness and help thicken the custard base
• Two cups heavy cream: whipped for light, airy texture
• Two tablespoons granulated sugar: sweetens the mousse gently
• Two tablespoons cornstarch: stabilizes the custard to hold shape
• One teaspoon vanilla extract: adds depth and complexity
• Three and a half ounces dark chocolate: rich and slightly bitter for contrast
• Four and a half ounces white chocolate: adds creamy sweetness and striking color
• Five ounces milk chocolate: smooth and mild perfect for glazing
• One third cup heavy cream: makes the ganache glossy and pourable

Instructions

Preheat the Oven and Prep Pans:

Preheat your oven to 350 degrees Fahrenheit and grease two 9inch round cake pans thoroughly. Line the pans with parchment paper on the bottoms. This ensures the cakes release easily without breaking when baked.

Mix Dry Ingredients:

In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This ensures your leavening agents and dry ingredients are evenly distributed for consistent rise and texture.

Combine Wet Ingredients:

In a separate bowl, mix whole milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk these ingredients together until fully combined, making sure the espresso powder completely dissolves to avoid any gritty spots.

Combine Wet and Dry Ingredients:

Gradually add the wet mixture to the dry ingredients. Stir just until everything is combined. At this stage, the batter will be thick, so don’t worry if it feels dense.

Add Hot Water:

Slowly stir in the hot water to the batter until it becomes smooth and thin. This step is crucial for the cake’s tender crumb, so take your time and ensure thorough mixing.

Bake the Cakes:

Pour the batter evenly into the prepared cake pans. Place the pans in the oven and bake for 30 to 35 minutes. The cakes should be springy to the touch and a toothpick inserted in the center will come out clean.

Cool Completely:

Let the cakes cool in their pans for 10 minutes before carefully turning them out onto wire racks to cool fully. I always let mine cool for at least two hours because warm layers will melt the mousse.

Prepare the Chocolate Mousses:

Heat one cup of heavy cream in a saucepan just until it starts to simmer. Remove it immediately from the heat to prevent curdling.

Make Custard Base:

In a bowl, whisk egg yolks with sugar and cornstarch until the mixture looks pale and thick. Gradually whisk the hot cream into the yolk mixture to temper it. Pour this mixture back into the saucepan and cook over medium heat. Stir constantly for about two to three minutes until it thickens enough to coat the back of a spoon.

Separate and Melt Chocolates:

Divide the custard evenly into two bowls. Stir dark chocolate into one and white chocolate into the other until fully melted and smooth.

Whip Remaining Cream and Fold:

Beat the remaining heavy cream to soft peaks. Gently fold half into the dark chocolate custard and half into the white chocolate custard to create your mousses.

Assemble the Cake:

Place one cooled cake layer on a serving plate. Spread the dark chocolate mousse evenly on top. Place the second cake layer gently over the mousse. Spread the white chocolate mousse over the top layer, smoothing it evenly. Chill the cake in the refrigerator for at least two hours to let the mousses set.

Make and Add Ganache:

Heat the remaining heavy cream until it just begins to simmer. Pour over the milk chocolate and let stand for two minutes. Stir until the ganache is silky and glossy. Pour gently over the chilled cake, allowing it to drip naturally down the sides for that classic tuxedo look. Refrigerate for an additional 30 minutes before serving to set the ganache.

The dark chocolate mousse is my favorite part of this cake because it’s rich but not overpowering. I remember making this cake the first time on a chilly winter afternoon and watching my family’s eyes light up as we cut into the layers. It always feels like a special moment shared.

Storage Tips

Store this cake covered in the refrigerator. It keeps well for up to three days without sacrificing texture. You can also wrap individual slices tightly to freeze for up to one month. Just thaw in the fridge overnight before serving.

Ingredient Substitutions

Sour cream can be swapped with Greek yogurt for a slightly tangier mousse. For a vegan option, use plant based cream and egg substitutes but expect a gentler flavor. Espresso powder elevates the chocolate, but you can omit it if you prefer a milder taste.

Serving Suggestions

Serve slices with fresh raspberries or a dusting of cocoa powder to highlight the chocolate layers. A dollop of whipped cream adds an airy contrast. Pair with a cup of strong coffee or dessert wine for an indulgent finish.

With patience and careful chilling you’ll achieve clean layers and a stunning dessert that dazzles guests.

Common Questions About Recipes

→ What types of chocolate are used?

Dark, white, and milk chocolates are combined to create distinct mousse layers and ganache, offering a rich flavor profile.

→ How long should the dessert chill?

Chilling for at least 2 hours is essential to set the mousses and ganache properly for optimal texture.

→ Can I prepare it ahead of time?

Yes, assembling in advance and refrigerating allows flavors to meld and the dessert to firm up beautifully.

→ What gives the cake layers a tender crumb?

Incorporating hot water into the batter thins it and helps achieve a moist, tender crumb texture.

→ How is the mousse made smooth?

Gentle folding of whipped cream into melted chocolate custard ensures light yet creamy mousse layers without deflating.