Tuxedo Cake, also known as Triple Chocolate Mousse Cake, is a luxurious, multi-layered dessert that showcases the rich contrast and harmony of dark, milk, and white chocolate. With its striking black-and-white appearance resembling a formal tuxedo, this cake is both elegant in presentation and indulgent in flavor. Each layer offers a distinct chocolate experience—from the dense and moist chocolate cake base to the silky smooth dark chocolate mousse, followed by lighter layers of milk and white chocolate mousse—all topped with a glossy ganache or chocolate glaze. Tuxedo Cake is the epitome of dessert sophistication, perfect for special occasions, holidays, or any time you want to impress guests or treat yourself to an unforgettable chocolate experience.

The History of Tuxedo Cake – Triple Chocolate Mousse Cake

The Tuxedo Cake is a relatively modern creation that gained popularity in the late 20th century as gourmet bakeries and upscale restaurants began to elevate classic desserts with a touch of luxury and refinement. While its exact origin is unclear, the cake was likely inspired by the rise of European-style mousse cakes, particularly French patisserie, where layered textures and chocolate varieties became staples of fine dessert making. The name “Tuxedo Cake” derives from its formal, black-and-white visual presentation, which resembles a traditional tuxedo suit, suggesting elegance and celebration. It quickly became a bakery favorite, appearing in high-end grocery stores, fine dining menus, and eventually homemade adaptations by passionate bakers. Its popularity has only grown with the rise of specialty cakes and chocolate-forward recipes, combining the best of classic sponge, mousse, and ganache into a single decadent masterpiece. Modern versions often use mirror glaze, decorative chocolate curls, or sculpted elements to make the dessert even more visually stunning.

Ingredients Breakdown

For the Chocolate Cake Base: All-purpose flour provides structure, while unsweetened cocoa powder gives the cake its rich chocolate flavor. Granulated sugar adds sweetness, eggs create stability, and buttermilk ensures a tender crumb. Baking soda and baking powder work together to leaven the cake, while a touch of salt balances the sweetness. Hot coffee or boiling water is often added to intensify the chocolate flavor and create a moist texture.

For the Dark Chocolate Mousse Layer: High-quality dark chocolate (60–70% cocoa) is melted and combined with whipped cream and gelatin (or another stabilizer) to create a thick, smooth mousse. Egg yolks or a sabayon base may be included for a richer texture.

For the Milk Chocolate Mousse Layer: Milk chocolate provides a slightly sweeter and creamier contrast to the dark chocolate layer. This mousse is typically made the same way as the dark chocolate mousse, using melted milk chocolate, whipped cream, and gelatin for structure.

For the White Chocolate Mousse Layer: White chocolate creates the lightest layer, offering sweetness and visual contrast. Melted white chocolate is folded into whipped cream, often stabilized with gelatin, creating a mousse that balances the more intense chocolate flavors below.

For the Ganache Topping (optional): A simple mixture of heavy cream and chopped dark chocolate, ganache adds a glossy, rich finish. It can be poured over the top for a sleek look or spread on for a more rustic appearance.

Step-by-Step Recipe

Prepare the Cake Base: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch springform pan. In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla extract. Beat until well combined. Stir in hot coffee or water. Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Make the Dark Chocolate Mousse: Melt dark chocolate in a heatproof bowl over a double boiler or in short bursts in the microwave. Allow to cool slightly. In a separate bowl, whip heavy cream to soft peaks. Bloom gelatin in water, then dissolve gently over heat. Combine the melted chocolate with a portion of whipped cream to lighten, then fold in the remaining cream along with the dissolved gelatin. Spread the mousse evenly over the cooled cake base. Chill for 20–30 minutes.
Make the Milk Chocolate Mousse: Repeat the same process using milk chocolate. Melt, cool, mix with whipped cream and gelatin, and gently layer it on top of the dark chocolate mousse. Smooth the surface and refrigerate again until set.
Make the White Chocolate Mousse: Melt white chocolate and allow it to cool. Prepare the whipped cream and gelatin as before, combine, and spread the white mousse over the milk chocolate layer. Refrigerate for several hours or until fully set—preferably overnight.
Add the Ganache Topping: Heat heavy cream until just simmering, then pour over chopped dark chocolate. Let sit for a minute, then stir until smooth. Let the ganache cool slightly, then pour it over the mousse layers. Use an offset spatula to spread it evenly. Chill again to set.
Unmold and Serve: Run a knife around the edge of the springform pan and gently release the sides. Decorate the top with chocolate curls, shavings, or piped whipped cream if desired. Slice with a hot knife for clean cuts and serve chilled.

Tips for the Perfect Tuxedo Cake

Use high-quality chocolate for all mousse layers—this makes a significant difference in flavor and texture. Be sure all mousse components (especially whipped cream and gelatin) are well-prepared before folding, to prevent collapsing or separation. Allow each mousse layer to chill and set properly before adding the next to avoid blending or unevenness. When making ganache, don’t overheat the cream—it should be just hot enough to melt the chocolate. Always use a springform pan or cake ring lined with acetate for the cleanest edges and layers. For extra stability and presentation, chill the cake overnight before slicing. Use a clean, hot knife between slices for perfect layers in every piece.

Variations and Customizations

Create a boozy twist by adding a splash of liqueur (such as Kahlúa, Bailey’s, or Grand Marnier) to each mousse layer. Use a brownie or biscuit base instead of cake for a denser texture. Try flavor infusions in the mousse—like espresso in the dark chocolate, orange zest in the milk chocolate, or raspberry puree in the white chocolate. Replace ganache with a mirror glaze for an ultra-glossy finish. Make a mini version using ring molds or dessert cups for individual servings. Add crunch between mousse layers with a layer of chocolate crisp, crushed wafers, or feuilletine. For a festive twist, top with gold leaf, berries, or holiday-themed decorations.

Health Considerations and Nutritional Value

Tuxedo Cake is a decadent dessert best enjoyed in moderation, as it is rich in sugar, fat, and calories due to the multiple chocolate and cream-based layers. However, using dark chocolate with higher cocoa content adds antioxidants and can reduce sugar. Substituting some cream with light alternatives or Greek yogurt may lighten the calorie count slightly. Gelatin provides protein and structure but can be replaced with agar-agar for vegetarian versions. Gluten-free flour or almond flour can be used in the base for gluten-sensitive individuals. Though indulgent, Tuxedo Cake can be adapted for specific dietary preferences and is most suitable as an occasional treat rather than a daily dessert.

FAQ

Q: Can I make Tuxedo Cake in advance?
A: Yes, it’s actually best made a day ahead to allow all the mousse layers to set completely and the flavors to develop.

Q: How long does Tuxedo Cake last in the fridge?
A: It can be stored in an airtight container in the refrigerator for up to 4–5 days.

Q: Can I freeze Tuxedo Cake?
A: Yes, you can freeze the fully assembled cake without ganache. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before adding ganache and serving.

Q: What’s the best way to slice mousse cake cleanly?
A: Use a sharp knife dipped in hot water and wiped clean between each cut for clean, precise slices.

Q: Can I use store-bought mousse?
A: While homemade mousse offers superior texture and flavor, store-bought can be used in a pinch, though it may be softer and less stable.

Q: Is gelatin necessary in the mousse?
A: Gelatin helps the mousse layers hold their shape. You can use agar-agar as a vegetarian alternative.

Q: Can I make a smaller version of this cake?
A: Absolutely. Halve the recipe and use a 6-inch pan, or create individual portions in jars or silicone molds.

Tuxedo Cake – Triple Chocolate Mousse Cake

Tuxedo Cake, also known as Triple Chocolate Mousse Cake, is an elegant and indulgent dessert featuring layers of rich dark, creamy milk, and smooth white chocolate mousse atop a moist chocolate cake, all finished with a glossy ganache. This show-stopping cake is a luxurious blend of textures and flavors, perfect for celebrations, holidays, or any moment worthy of a truly decadent treat.

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Total Time 5 5

Servings 12

Ingredients

For the Chocolate Cake:

2 cups all-purpose flour 240g
2 cups granulated sugar 400g
1/2 cup unsweetened cocoa powder 50g
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup whole milk 120ml, at room temperature
2 large eggs at room temperature
1/2 cup sour cream 128g, at room temperature
1/2 cup vegetable oil 110g
1 teaspoon espresso powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup hot water 240ml

For the Chocolate Mousses:

4 large egg yolks
2 cups heavy cream 480ml
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
3.5 oz dark chocolate 100g
4.5 oz white chocolate 130g
For the Chocolate Ganache:
5 oz milk chocolate 140g
1/3 cup heavy cream 80ml

Instructions

Make the Chocolate Cake

Preheat your oven to 350°F (180°C) and grease two 8-inch cake pans.
In a large mixing bowl, sift together the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to fully combine.
(2 cups all-purpose flour, 2 cups granulated sugar, ½ cup cocoa powder, 1 ½ teaspoons baking powder, 1 ½ teaspoons baking soda, ½ teaspoon salt)
In a separate bowl, whisk together the wet ingredients—milk, eggs, sour cream, vegetable oil, and vanilla extract—until smooth and uniform.
(½ cup whole milk, 2 large eggs, ½ cup sour cream, ½ cup vegetable oil, 1 teaspoon vanilla extract)
Add the wet mixture to the dry ingredients and whisk until no lumps remain.
In a small bowl or cup, mix the hot water with the espresso powder until fully dissolved, then stir this into the batter until smooth.
(1 teaspoon espresso powder, 1 cup hot water)
Divide the batter evenly between the two prepared pans and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely in the pans before removing. Once cooled, level the tops using a serrated knife or cake leveler. If desired, slice the cake layers horizontally to make thinner layers.
Place a cake ring on a cake board or serving plate and set one of the cake layers inside the ring. Set aside while you prepare the mousse layers.

Make the Chocolate Mousses

Finely chop the dark and white chocolate and place them in two separate heatproof bowls.
(3.5 oz dark chocolate, 4.5 oz white chocolate)
In another bowl, whisk the egg yolks with sugar and cornstarch until pale and slightly thickened.
(4 large egg yolks, 2 tablespoons granulated sugar, 2 tablespoons cornstarch)
Divide the heavy cream into two equal portions (1 cup / 240ml each). Set one portion aside for whipping later.
(2 cups heavy cream total, 1 teaspoon vanilla)
Pour the remaining cream into a saucepan with the vanilla and heat over medium-low until just steaming with tiny bubbles on the surface—do not let it boil.
Slowly drizzle some of the hot cream into the egg yolk mixture, whisking constantly to temper the eggs. Gradually add all the hot cream, then return the mixture to the saucepan.
Cook over medium-low heat, stirring constantly, until it starts to bubble. Let it boil gently for 1–2 minutes until thickened.
Remove from the heat and divide the custard evenly between the bowls of chopped chocolate. Stir each until the chocolate is fully melted and the mixtures are smooth.
In a separate bowl, whip the reserved cream to stiff peaks. Divide it in half and gently fold each half into the dark and white chocolate bases to create the mousse layers.
Pour the dark chocolate mousse over the cake layer inside the ring and smooth the top.
Carefully pour the white chocolate mousse over the dark layer, smoothing the surface. If the dark mousse is too liquid and the layers begin to blend, chill the cake for a few minutes before adding the white layer.
Refrigerate the cake for 30 minutes. Afterward, gently place the second cake layer on top and return the cake to the fridge for at least 4 hours to fully set.

Make the Chocolate Ganache

After the cake has chilled for 4 hours, release it from the cake ring and return it to the fridge while preparing the ganache.
Finely chop the milk chocolate and place it in a bowl.
(5 oz milk chocolate)
In a small saucepan, heat the cream until it just begins to steam with small bubbles forming—don’t let it boil. Remove from heat and pour it over the chocolate.
(⅓ cup heavy cream)
Let the mixture sit for 1 minute, then stir until smooth, shiny, and completely melted. Allow the ganache to cool to room temperature. It should be thick enough to stay on top of the cake without dripping, but fluid enough to spread evenly.
Spread the ganache over the top of the cake using an offset spatula or knife, smoothing it out to the edges. Decorate with sprinkles, chocolate shavings, or any desired toppings.

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