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Tuxedo Cake – Triple Chocolate Mousse Cake

Tuxedo Cake – Triple Chocolate Mousse Cake
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Tuxedo Cake – Triple Chocolate Mousse Cake is a show-stopping dessert that features layers of rich chocolate cake paired with luscious dark and white chocolate mousses. This elegant cake is perfect for any occasion, whether you’re celebrating a birthday or indulging in a sweet treat at home.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ½ cup cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup whole milk, room temperature
  • 2 large eggs, room temperature
  • ½ cup sour cream, room temperature
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp espresso powder
  • 1 cup hot water
  • 4 large egg yolks
  • 2 tbsp granulated sugar
  • 2 tbsp cornstarch
  • 2 cups heavy cream, divided
  • 3.5 oz dark chocolate, finely chopped
  • 4.5 oz white chocolate, finely chopped
  • 5 oz milk chocolate, finely chopped
  • ⅓ cup heavy cream

Instructions

  1. Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
  2. In a large mixing bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
  3. In another bowl, whisk together eggs, milk, sour cream, oil, and vanilla until smooth.
  4. Add wet ingredients to dry ingredients and mix until fully combined and smooth.
  5. In a small bowl, dissolve espresso powder in hot water. Pour into batter and mix until incorporated.
  6. Divide batter evenly between prepared pans and bake for 35 minutes or until a toothpick inserted comes out clean.
  7. Let cakes cool completely in pans before turning them out. Level tops if needed. Optionally slice each cake in half horizontally.
  8. Place chopped dark and white chocolate in two separate bowls.
  9. In another bowl, whisk egg yolks with sugar and cornstarch until pale and slightly thickened.
  10. Divide heavy cream into two portions of 1 cup each; set one aside to whip later.
  11. Heat remaining 1 cup of cream with vanilla in a saucepan over medium-low heat until steaming but not boiling.
  12. Slowly drizzle hot cream into egg yolk mixture while whisking constantly; return mixture to saucepan.
  13. Cook over medium heat while whisking constantly until it thickens and starts to boil—boil for 1–2 minutes.
  14. Pour half of custard over dark chocolate and half over white chocolate; stir until smooth.
  15. Whip reserved cup of cream to stiff peaks; fold half into dark chocolate mousse and half into white chocolate mousse until smooth.
  16. Place one cake layer in bottom of a cake ring on serving plate or board.
  17. Spread dark chocolate mousse evenly over cake layer; then spread white chocolate mousse on top.
  18. Chill in fridge for 30 minutes; once set add second cake layer on top and chill for at least 4 hours.
  19. Heat cream in saucepan until steaming but do not boil; pour hot cream over chopped milk chocolate and let sit for 1 minute.
  20. Stir until smooth; let ganache cool to room temperature until it thickens slightly.
  21. Spread ganache over top of chilled cake gently pushing it towards edges.
  22. Garnish with chocolate shavings or sprinkles as desired.
  23. Refrigerate until ready to serve.

Nutrition

Find it online: https://musttrymeals.com/tuxedo-cake-triple-chocolate-mousse-cake/

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