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Chocolate Tuxedo Cake Recipe

Decadent Chocolate Tuxedo Cake Recipe for Effortless Elegance

This Chocolate Tuxedo Cake recipe combines rich dark chocolate cake with airy mousses for a stunning dessert.
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Prep Time 45 minutes
Cook Time 35 minutes
Chill Time 2 hours
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 2 cups Granulated Sugar Coconut sugar can be used as a substitute.
  • 3/4 cup Dark Cocoa Powder Regular cocoa can substitute but yields lighter cake.
  • 1 tbsp Baking Powder Ensure freshness for the best rise.
  • 1 tsp Salt Use sea salt for an earthy taste.
  • 1/2 cup Unsalted Butter Room temperature; can use vegan butter.
  • 4 large Egg Whites Aquafaba can be used for egg-free version.
  • 1 cup Buttermilk Can substitute Greek yogurt thinned with milk.
  • 1/2 cup Vegetable Oil Can replace with melted coconut oil.
  • 2 tsp Vanilla Extract Use pure extract for best flavor.
  • 1 tbsp Instant Espresso Powder Optional but enhances chocolate flavor.
For the Mousse
  • 1 cup White Chocolate Chips Use high-quality for best results.
  • 1 cup Heavy Cream Coconut cream can be used for dairy-free.
  • 1/4 cup Powdered Sugar
For the Ganache
  • 1/2 cup Corn Syrup Adds shine and helps avoid crystallization.

Equipment

  • Oven
  • mixing bowls
  • whisk
  • rubber spatula
  • Measuring cups
  • Measuring spoons
  • 9-inch Cake Pans
  • Wire rack
  • heatproof bowl
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
  2. Whisk together flour, sugar, cocoa powder, baking powder, and salt in a bowl.
  3. Mix butter, egg whites, buttermilk, vegetable oil, vanilla extract, and espresso powder in another bowl.
  4. Combine wet and dry ingredients, stirring gently until just mixed.
  5. Distribute batter evenly into prepared pans and bake for 30-35 minutes.
  6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.
  7. Melt white chocolate chips with warm water, whip heavy cream, and fold into chocolate.
  8. For dark mousse, melt dark chocolate chips, whip heavy cream, and fold together; refrigerate for 2 hours.
  9. Prepare ganache by heating heavy cream and pouring over dark chocolate chips; mix until smooth.
  10. Assemble cake layers with alternating mousses and chill for 30 minutes.
  11. Pour ganache over the cake, allowing it to drip down the sides, and refrigerate for 2 hours.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 34gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Use room temperature ingredients for best results. Chill equipment for whipped cream.

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