Tuxedo Cake

Elegant Tuxedo Cake: A Symphony of Chocolate Layers

Dress up your dessert table with this Tuxedo Cake, a visually stunning and equally delicious treat that’s perfect for any special occasion. Featuring layers of rich chocolate cake, smooth dark and white chocolate mousses, and a silky chocolate ganache, this cake is a chocolate lover’s dream come true. Follow this detailed guide to create a masterpiece that’s sure to impress at your next gathering.

Ingredients

For the Chocolate Cake:

• 2 cups (240g) all-purpose flour
• 2 cups (400g) sugar
• ½ cup (50g) cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• ½ cup (120ml) milk
• 2 large eggs
• ½ cup (128g) sour cream
• ½ cup (110g) vegetable oil
• 1 teaspoon espresso powder
• 1 teaspoon vanilla extract
• 1 cup (240ml) hot water

For the Chocolate Mousses:

• 4 egg yolks
• 2 cups (480ml) heavy cream, divided
• 1 teaspoon vanilla extract
• 3.5 oz (100g) dark chocolate
• 3.5 oz (100g) white chocolate

For the Chocolate Ganache:

• 4.3 oz (120g) milk chocolate
• ½ cup (120ml) heavy cream

Directions

Make the Chocolate Cake:

1. Preheat and Prepare: Heat your oven to 350°F (180°C). Grease two 8-inch cake pans.
2. Combine Dry Ingredients: Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
3. Mix Wet Ingredients: In another bowl, whisk together the eggs, milk, sour cream, vegetable oil, and vanilla.
4. Combine Mixtures: Gradually mix the dry ingredients into the wet. Dissolve the espresso powder in hot water and add to the batter. Mix until smooth.
5. Bake: Divide the batter between the prepared pans. Bake for 35 minutes or until a skewer inserted comes out clean. Cool completely.

Make the Chocolate Mousses:

1. Prepare Chocolates: Chop the dark and white chocolates and place them in separate bowls.
2. Cook Yolk Mixture: Whisk the egg yolks until pale. Heat half of the cream with vanilla until warm, then gradually whisk into the yolks. Return to heat and cook until it thickens.
3. Combine with Chocolate: Divide the cream mixture between the chocolates; stir until melted.
4. Finish Mousse: Whip the remaining cream to stiff peaks and fold into chocolate mixtures separately.

Assemble the Cake:

1. Layering: Place one cake layer in a cake ring. Pour dark chocolate mousse over, followed by white chocolate mousse. Refrigerate for 30 minutes, then add the second cake layer. Chill for 4 hours.

Make the Chocolate Ganache:

1. Prepare Ganache: Heat the cream until just scalding, then pour over the milk chocolate and stir until smooth. Cool to a spreadable consistency.

To Serve:

1. Final Touches: Remove the cake from the cake ring, spread the ganache over the top, and decorate as desired.

Serving Suggestions

This Tuxedo Cake is best served at room temperature, allowing the flavors and textures to meld perfectly. It’s ideal for celebrating milestones, anniversaries, or any festive occasion that calls for something extra special.

Nutritional Information

• Prep Time: 1 hour
• Cooking Time: 35 minutes
• Total Time: 5 hours 35 minutes (includes chilling)
• Calories: 560 kcal per serving
• Servings: 12 servings

Conclusion

Tuxedo Cake is not just a dessert; it’s a centerpiece that combines elegance and decadence in every slice. With its layers of chocolate complexity, it promises a truly gourmet experience that’s as delightful to look at as it is to eat. Perfect for any chocolate aficionado, this cake ensures your special occasions are both sweet and stylish.

Tuxedo Cake

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• Author: Dulcia
• Total Time: 5 hours 35 minutes (includes chilling)
• Yield: 12 1x

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Description

This Tuxedo Cake is a show-stopping dessert that features luxurious layers of rich chocolate cake, creamy dark and white chocolate mousses, and a smooth chocolate ganache topping. Each layer contributes to a symphony of textures and flavors, making it an exquisite choice for special occasions.

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Ingredients

Scale 1x2x3x

For the Chocolate Cake:
2 cups (240g) all-purpose flour
2 cups (400g) sugar
½ cup (50g) cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup (120ml) milk
2 large eggs
½ cup (128g) sour cream
½ cup (110g) vegetable oil
1 teaspoon espresso powder
1 teaspoon vanilla extract
1 cup (240ml) hot water
For the Chocolate Mousses:
4 egg yolks
2 cups (480ml) heavy cream, divided
1 teaspoon vanilla extract
3.5 oz (100g) dark chocolate
3.5 oz (100g) white chocolate
For the Chocolate Ganache:
4.3 oz (120g) milk chocolate
½ cup (120ml) heavy cream

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Instructions

Make the Chocolate Cake:
Preheat the oven to 350°F (180°C). Grease two 8-inch cake pans.
Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
In another bowl, mix eggs, milk, sour cream, vegetable oil, and vanilla until combined.
Gradually mix dry ingredients into wet ingredients. Dissolve espresso powder in hot water and add to the batter. Mix until smooth.
Divide batter evenly between prepared pans and bake for 35 minutes or until a skewer comes out clean. Allow to cool completely.
Make the Chocolate Mousses:
6. Chop dark and white chocolates, placing each in separate bowls. Whisk egg yolks until pale. Heat half the cream with vanilla until warm, then gradually whisk into yolks. Return mixture to heat and cook until it thickens.
7. Divide cream mixture between chocolates; stir until melted. Whip remaining cream to stiff peaks and fold into chocolate mixtures separately.
8. Place one cake layer in a cake ring. Pour dark chocolate mousse over, then white chocolate mousse. Refrigerate for 30 minutes, add second cake layer, and chill for 4 hours.
Make the Chocolate Ganache:
9. Heat cream until just scalding, pour over milk chocolate, and stir until smooth. Let cool to a spreadable consistency, then spread over the top of the cake.
To Serve:
Remove cake from the cake ring, spread ganache over the top, and decorate as desired.

• Prep Time: 1 hour
• Cook Time: 35 minutes

Nutrition

• Calories: 560