Go Back
–+ servings
Chocolate Tuxedo Cake

Decadent Chocolate Tuxedo Cake for Ultimate Indulgence

The Chocolate Tuxedo Cake is a delightful layered dessert featuring dark chocolate cake with creamy white and dark chocolate mousses, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 5 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Can use gluten-free flour blend
  • 1.5 cups Granulated Sugar
  • 0.75 cups Dutch-Processed Dark Cocoa Powder Regular cocoa powder can be used
  • 1.5 teaspoons Baking Powder
  • 0.5 teaspoons Salt
  • 0.5 cups Unsalted Butter Room temperature
  • 7 large Egg Whites
  • 1 cup Buttermilk Can use thinned Greek yogurt
  • 0.5 cups Vegetable Oil Can substitute with canola oil
  • 2 teaspoons Vanilla Extract
  • 1 teaspoon Instant Espresso Optional
For the Mousses
  • 1 cup White Chocolate Chips High-quality preferred
  • 2 cups Heavy Cream (for mousses) Chilled
  • 0.5 cups Powdered Sugar (for mousses)
  • 1 cup Dark Chocolate Chips Premium quality
For the Ganache
  • 1 cup Heavy Cream For ganache
  • 0.25 cups Light Corn Syrup Can substitute with maple syrup

Equipment

  • 9-inch round cake pans
  • Mixing Bowls
  • Double boiler
  • Whisk
  • Spatula
  • Cooling racks

Method
 

Step-by-Step Instructions for Chocolate Tuxedo Cake
  1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. Whisk together flour, sugar, cocoa powder, baking powder, and salt. Cream butter, add egg whites, buttermilk, oil, vanilla, and espresso. Mix wet into dry and divide into pans. Bake for 30-35 minutes and cool.
  2. Melt white chocolate chips with half the warm water in a double boiler until smooth; cool to lukewarm. Whip heavy cream with powdered sugar until soft peaks form and fold in cooled white chocolate. Chill for at least 2 hours.
  3. Melt dark chocolate chips with the remaining warm water in a double boiler. Whip another batch of cream with powdered sugar until soft peaks form. Fold in the melted chocolate and chill for at least 2 hours.
  4. Heat heavy cream in a saucepan until simmering, pour over dark chocolate chips, and stir until smooth. Mix in butter, light corn syrup, and a pinch of salt. Cool until pourable.
  5. Level the cooled cake layers. Spread white chocolate mousse on the first layer, add second layer with dark chocolate mousse, top with the final layer. Pour cooled ganache over the top. Chill for at least 1 hour.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Chill bowls and beaters before whipping cream for stable peaks. Allow cake layers to cool completely before assembling. Adjust ganache consistency as needed.

Tried this recipe?

Let us know how it was!