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Tuxedo Cake – Triple Chocolate Mousse Cake

Tuxedo Cake – Triple Chocolate Mousse Cake
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Indulge in the exquisite Tuxedo Cake – Triple Chocolate Mousse Cake, a dessert that combines rich chocolate layers with velvety mousses for an unforgettable treat. This show-stopping cake features decadent dark and white chocolate mousses nestled between moist chocolate cake layers, creating a delightful contrast of flavors and textures. Perfect for any celebration or as a special indulgence at home, this cake is surprisingly simple to prepare. Impress your friends and family with its stunning presentation and delicious taste.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • ½ cup (50g) cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup (120ml) whole milk, room temperature
  • 2 large eggs, room temperature
  • ½ cup (128g) sour cream, room temperature
  • ½ cup (110g) vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp espresso powder
  • 1 cup (240ml) hot water
  • 4 large egg yolks
  • 2 tbsp granulated sugar
  • 2 tbsp cornstarch
  • 2 cups (480ml) heavy cream, divided
  • 3.5 oz (100g) dark chocolate, finely chopped
  • 4.5 oz (130g) white chocolate, finely chopped
  • 5 oz (140g) milk chocolate, finely chopped
  • ⅓ cup (80ml) heavy cream

Instructions

  1. Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk eggs, milk, sour cream, vegetable oil, and vanilla until smooth. Combine wet and dry ingredients; add hot water mixed with espresso.
  3. Divide batter between pans and bake for 35 minutes. Cool completely.
  4. For the mousses: Whisk egg yolks with sugar and cornstarch; heat half of the cream with vanilla until steaming. Pour into egg mixture while whisking; return to heat until thickened. Combine with dark and white chocolates separately.
  5. Fold whipped cream into each mousse mixture.
  6. Assemble by layering chocolate mousse on the first cake layer, followed by white mousse; chill for 30 minutes after each layer. Top with second cake layer and refrigerate for at least 4 hours.
  7. Prepare ganache by heating remaining cream; pour over chopped milk chocolate until smooth.
  8. Spread ganache over chilled cake and decorate as desired.

Nutrition

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