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–+ servings
Melany

Moist and Fluffy Chocolate Tuxedo Cake: The Ultimate Indulgence

Experience indulgence like never before with this Moist and Fluffy Chocolate Tuxedo Cake. Featuring layers of dark and white chocolate mousse, rich chocolate cake, and a glossy ganache finish, this dessert is perfect for any celebration or a luxurious treat for yourself.
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Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Total Time 2 hours
Servings: 4 hours 5 minutes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Dark Chocolate Mousse:
  • 1/2 cup dark chocolate chips
  • 1/3 cup warm water
  • 1/4 cup dark cocoa powder
  • 1 1/2 cups heavy cream divided
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
For the White Chocolate Mousse:
  • 3/4 cup white chocolate chips
  • 3/4 cup heavy cream
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
For the Ganache:
  • 3/4 cup heavy cream
  • 1 cup + 1 tablespoon dark chocolate chips
  • 2 tablespoons unsalted butter
  • 1 tablespoon corn syrup
  • 1/4 teaspoon salt
For the Cake Base:
  • 2 1/2 cups sugar
  • 2 1/4 cups all-purpose flour
  • 3/4 cup dark cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 1 cup ~7 large egg whites
  • 1 1/2 cups buttermilk
  • 2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon instant espresso optional

Method
 

. Prepare the Chocolate Mousses:
    Dark Chocolate Mousse:
    1. Melt dark chocolate chips in the microwave in 30-second intervals until smooth.
    2. Mix warm water with cocoa powder and combine with melted chocolate.
    3. Whip 1 cup of heavy cream with powdered sugar and vanilla until stiff peaks form.
    4. Fold whipped cream into the chocolate mixture. Chill for 2 hours.
    White Chocolate Mousse:
    1. Melt white chocolate chips with 3/4 cup heavy cream over low heat until smooth. Cool slightly.
    2. Whip remaining heavy cream with powdered sugar, vanilla, and salt until stiff peaks form.
    3. Fold whipped cream into the white chocolate mixture. Chill for 2 hours.
    2. Make the Ganache:
    1. Heat heavy cream until it starts to bubble but does not boil.
    2. Pour over dark chocolate chips and let sit for 1 minute. Stir until smooth.
    3. Mix in butter, corn syrup, and salt. Let cool to room temperature before using.
    3. Bake the Cake Layers:
    1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
    2. In a large bowl, combine sugar, flour, cocoa powder, baking powder, and salt.
    3. Beat in butter until the mixture resembles wet sand.
    4. Add egg whites and buttermilk, mixing until smooth. Stir in vegetable oil, vanilla extract, and instant espresso (if using).
    5. Divide batter evenly among prepared pans.
    6. Bake for 34-37 minutes or until a toothpick inserted in the center comes out clean.
    7. Cool cakes completely on a wire rack.
    4. Assemble the Cake:
    1. Place one cake layer on a serving plate. Spread a layer of dark chocolate mousse on top.
    2. Add the second cake layer and spread with white chocolate mousse.
    3. Top with the final cake layer. Refrigerate for 15 minutes to set the mousses.
    4. Pour ganache over the top, letting it drip down the sides for a polished look.
    5. Decorate with additional ganache, mousse, or chocolate shavings.

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