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Decadent Tuxedo Cake

This luxurious Tuxedo Cake features moist chocolate cake layers, rich dark chocolate mousse, fluffy white chocolate mousse, and a silky chocolate ganache topping. It's an elegant dessert that's perfect for birthdays, holidays, dinner parties, or any occasion that calls for an unforgettable chocolate treat.
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Ingredients Equipment Method Notes

Ingredients
  

  • For the Chocolate Cake
  • * 2 cups all-purpose flour
  • * ¾ cup unsweetened cocoa powder
  • * 2 cups granulated sugar
  • * 2 teaspoons baking powder
  • * 1½ teaspoons baking soda
  • * 1 teaspoon salt
  • * 2 large eggs
  • * 1 cup buttermilk
  • * ½ cup vegetable oil
  • * 2 teaspoons vanilla extract
  • * 1 cup hot coffee or hot water
  • For the Dark Chocolate Mousse
  • * 8 ounces dark chocolate chopped
  • * 2 cups heavy whipping cream divided
  • * 2 tablespoons powdered sugar
  • For the White Chocolate Mousse
  • * 8 ounces white chocolate chopped
  • * 2 cups heavy whipping cream divided
  • For the Chocolate Ganache
  • * 8 ounces semi-sweet chocolate chopped
  • * 1 cup heavy cream

Equipment

  • * Two 8-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • * Measuring cups and spoons
  • * Rubber spatula
  • * Wire cooling rack
  • * Saucepan
  • * Offset spatula
  • * Cake stand or serving plate

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract. Mix until combined.
  4. Slowly stir in the hot coffee until the batter is smooth and thin.
  5. Divide the batter evenly between the prepared pans and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. To make the dark chocolate mousse, heat ½ cup heavy cream until steaming and pour over the dark chocolate. Stir until smooth and let cool.
  8. Whip the remaining 1½ cups heavy cream with powdered sugar until soft peaks form. Fold the cooled chocolate mixture into the whipped cream. Refrigerate.
  9. For the white chocolate mousse, heat ½ cup heavy cream and pour over the white chocolate. Stir until smooth and allow to cool.
  10. Whip the remaining 1½ cups heavy cream until soft peaks form. Fold in the cooled white chocolate mixture. Refrigerate until needed.
  11. Place one cake layer on a serving plate. Spread the dark chocolate mousse evenly over the top.
  12. Add the second cake layer and gently press into place.
  13. Spread the white chocolate mousse over the top of the cake and smooth with an offset spatula.
  14. Refrigerate the cake for at least 2 hours to allow the mousse layers to set.
  15. Prepare the ganache by heating the cream until steaming. Pour over the chopped chocolate and let sit for 2 minutes before stirring until smooth.
  16. Allow the ganache to cool slightly, then pour it over the chilled cake.
  17. Refrigerate for another 30 minutes before decorating with chocolate curls or shavings.
  18. Slice and serve chilled.

Notes

* For the cleanest slices, dip a sharp knife in hot water and wipe it dry between cuts.
* The cake can be made up to 2 days in advance and stored covered in the refrigerator.
* Use high-quality chocolate for the best flavor and texture.
* Allow the cake to sit at room temperature for 15 minutes before serving for the perfect mousse consistency.
* If the mousse feels too soft during assembly, chill it for 15–20 minutes before spreading.
* Store leftovers covered in the refrigerator for up to 4 days.