Tuxedo Cake

The Tuxedo Cake is a show-stopping dessert that combines layers of rich chocolate cake, smooth chocolate mousse, and silky white chocolate ganache. Named after the classic black-and-white formal attire, this cake is perfect for special occasions, offering a stunning visual and decadent flavor that will impress any guest. But what is a Tuxedo Cake? It’s a multi-layered delight that contrasts dark chocolate with creamy white chocolate, creating an elegant and delicious balance. If you’re looking for a homemade version that’s just as impressive as Private Selection Tuxedo Cake, this recipe is for you!

You’ll Love This Tuxedo Cake

This tuxedo cake is the ultimate dessert for chocolate lovers. The combination of moist chocolate cake, fluffy chocolate mousse, and rich white chocolate ganache makes each bite an indulgent experience. It’s a cake that looks as good as it tastes, making it perfect for birthdays, anniversaries, or any celebration where you want to wow your guests. Unlike store-bought versions like Private Selection Tuxedo Cake, this homemade recipe allows you to control the quality of ingredients, ensuring a fresh and flavorful result every time.

Ingredients You’ll Need

For the Chocolate Cake Layers:

• 1 and 3/4 cups (220g) all-purpose flour
• 3/4 cup (65g) unsweetened cocoa powder
• 2 cups (400g) granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs, at room temperature
• 1 cup (240ml) whole milk, at room temperature
• 1/2 cup (120ml) vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup (240ml) boiling water

For the Chocolate Mousse:

• 2 cups (480ml) heavy cream
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups (255g) semi-sweet chocolate, melted and slightly cooled

The White Chocolate Ganache:

• 12 oz (340g) white chocolate, finely chopped
• 1 cup (240ml) heavy cream

The Dark Chocolate Ganache:

• 12 oz (340g) semi-sweet chocolate, finely chopped
• 1 cup (240ml) heavy cream

Instructions

1: Make the Chocolate Cake Layers

1. Preheat your oven to 350°F (177°C). Grease and flour three 9-inch round cake pans, then line the bottoms 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, milk, oil, and vanilla to the dry ingredients and beat on medium speed until well combined.
4. Slowly add the boiling water, mixing until the batter is smooth and well combined.
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

2: Prepare the Chocolate Mousse

1. In a large bowl, whip the heavy cream, sugar, and vanilla until soft peaks form.
2. Gently fold in the melted chocolate until fully incorporated. Set aside.

3: Make the White Chocolate Ganache

1. Place the white chocolate in a heatproof bowl.
2. Heat the heavy cream in a saucepan over medium heat until just simmering.
3. Pour the hot cream over the white chocolate and let it sit for 2 minutes.
4. Stir until smooth and let it cool slightly before using.

4: Make the Dark Chocolate Ganache

1. Repeat the steps used for the white chocolate ganache with the semi-sweet chocolate.

5: Assemble the Tuxedo Cake

1. Place one cake layer on a serving plate or cake stand.
2. Spread half of the chocolate mousse evenly over the cake layer.
3. Add the second cake layer on top and spread the remaining chocolate mousse.
4. Place the third cake layer on top and pour the white chocolate ganache over the entire cake, allowing it to drip down the sides.
5. Once the white ganache sets, pour the dark chocolate ganache over the top, again allowing it to drip down the sides.
6. Refrigerate the cake for at least 30 minutes before serving.

MORE RECIPES: Oreo Cookies Recipe & Oreo Ice Cream Recipe

Serving Suggestions

Serve your tuxedo cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For a special touch, garnish with fresh berries or chocolate shavings. This cake is also a great way to celebrate a milestone or to bring a touch of elegance to any dessert table.

How to Store Tuxedo Cake

Store your tuxedo cake in the refrigerator for up to 5 days. Ensure it’s covered with plastic wrap or stored in an airtight container to prevent it from drying out. If you need to store it longer, the cake layers can be frozen (without ganache) for up to 2 months. Thaw in the refrigerator overnight before assembling.

Additional Tips: Tuxedo Cake

• Chocolate: Use high-quality chocolate for the best flavor. Avoid chocolate chips, as they often contain stabilizers that affect melting.
• Ganache: Ensure your ganache is smooth and at the right consistency before pouring. If too thick, add a little more warm cream; if too thin, let it cool slightly.
• Cake Assembly: Chill the cake layers before assembling to make stacking easier and prevent the mousse from spilling out.

Tuxedo Cake

A decadent tuxedo cake featuring layers of rich chocolate cake, smooth chocolate mousse, and silky white chocolate ganache.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 750 kcal

Ingredients

  

For the Chocolate Cake Layers:

• 1 and 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 cups granulated sugar
• 1 and 1/2 teaspoons baking powder
• 1 and 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water

For the Chocolate Mousse:

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 and 1/2 cups semi-sweet chocolate melted
• For the White Chocolate Ganache:
• 12 oz white chocolate chopped
• 1 cup heavy cream
• For the Dark Chocolate Ganache:
• 12 oz semi-sweet chocolate chopped
• 1 cup heavy cream

Instructions

 

• Preheat oven to 350°F. Prepare three 9-inch cake pans with parchment paper.
• Mix dry ingredients for the cake, then add wet ingredients and boiling water.
• Divide batter into pans and bake for 25-30 minutes. Cool completely.
• Whip cream for the mousse, then fold in melted chocolate.
• Make the white chocolate ganache by pouring hot cream over white chocolate.
• Repeat for the dark chocolate ganache with semi-sweet chocolate.
• Assemble the cake with mousse between layers and ganache on top.

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