Tuxedo Cake Recipe
An indulgent and elegant dessert layered with rich chocolate cake, white chocolate mousse, and dark chocolate ganache. It’s as sophisticated in taste as it looks—perfect for special occasions or anytime you want to impress.
Equipment
- 3 x 8-inch round cake pans
- Parchment paper
- Mixing Bowls
- Electric mixer or stand mixer
- Whisk & spatula
- Measuring cups & spoons
- Cooling racks
- Serrated knife or cake leveler
- Cake turntable (optional)
- Saucepan (for ganache)
Ingredients
For the Chocolate Cake:
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder Dutch-processed preferred
- 2 cups granulated sugar
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk or whole milk
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot water or brewed coffee to enhance chocolate flavor
For the White Chocolate Mousse Filling:
- 1 cup white chocolate chips or chopped white chocolate
- 2 cups heavy cream cold
- 1 tsp vanilla extract
For the Dark Chocolate Ganache:
- 1 cup heavy cream
- 8 oz dark chocolate 60–70% cocoa, chopped
Instructions
Prepare and Bake the Cake Layers
- Preheat oven to 350°F (175°C). Grease and line the bottom of your cake pans with parchment.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- Add eggs, buttermilk, oil, and vanilla. Beat until smooth.
- Slowly pour in the hot water or coffee while mixing—batter will be thin.
- Divide evenly into the 3 pans and bake for 30–35 minutes.
- Insert toothpick to test; it should come out clean.
- Let cakes cool in pans 10 minutes, then transfer to wire racks to cool completely.
Make the White Chocolate Mousse
- Melt white chocolate over a double boiler or in the microwave in 20-second bursts. Let cool slightly.
- In a chilled bowl, whip heavy cream until soft peaks form.
- Gently fold in the melted white chocolate and vanilla.
- Refrigerate mousse for at least 30 minutes before using.
Prepare the Ganache
- Heat heavy cream in a saucepan until just starting to simmer.
- Pour over chopped dark chocolate in a bowl.
- Let sit for 2–3 minutes, then stir until smooth and glossy.
- Allow to cool slightly before using.
Assemble the Cake
- Level cake layers with a serrated knife.
- Place first cake layer on a serving plate or cake board.
- Spread half the mousse evenly over the layer.
- Add second cake layer, repeat with remaining mousse.
- Top with third cake layer.
- Pour ganache over the top, letting it drip down the sides.
- Chill the cake for at least 1 hour before serving.
Notes
💡 Storage Tips
- Store in the fridge for up to 4 days (covered).
- Freeze individual slices for up to 2 months.