Tuxedo Cake – Triple Chocolate Mousse Cake

Here’s a recipe for an indulgent Tuxedo Cake – Triple Chocolate Mousse Cake, featuring rich chocolate layers, silky mousse, and decadent ganache. It’s the ultimate treat for chocolate lovers!

Ingredients:

For the Chocolate Cake:

• 1 ¾ cups all-purpose flour
• ¾ cup cocoa powder (unsweetened)
• 2 tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 1 ¾ cups granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk
• 1 cup hot water (or hot coffee for extra richness)

For the Dark Chocolate Mousse:

• 8 oz dark chocolate, chopped
• 1 ¼ cups heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

For the White Chocolate Mousse:

• 8 oz white chocolate, chopped
• 1 ¼ cups heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 1 cup semi-sweet chocolate, chopped
• ½ cup heavy cream

Instructions:

Make the Chocolate Cake:

1. Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar.
3. Mix wet ingredients: In a separate bowl, whisk together the oil, eggs, and vanilla extract. Slowly add the milk and stir until combined.
4. Combine and add hot water: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Slowly pour in the hot water (or hot coffee), and mix on low until the batter is smooth. The batter will be thin, but that’s perfect for a moist cake!
5. Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Dark Chocolate Mousse:

1. Melt chocolate: In a heatproof bowl, melt the dark chocolate over a pot of simmering water (double boiler method), stirring until smooth. Let it cool slightly.
2. Whip cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
3. Combine: Gently fold the cooled melted chocolate into the whipped cream until fully incorporated. Set aside in the fridge to firm up for 20 minutes.

Make the White Chocolate Mousse:

1. Melt white chocolate: Repeat the double boiler process with the white chocolate. Let it cool slightly.
2. Whip cream: In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
3. Combine: Fold the cooled melted white chocolate into the whipped cream until combined. Set aside in the fridge for 20 minutes.

Assemble the Cake:

1. Layer the cake: Place one cooled chocolate cake layer on a serving plate. Spread the dark chocolate mousse evenly on top of the first cake layer.
2. Add the second layer: Place the second cake layer on top of the mousse. Spread the white chocolate mousse evenly over the top and sides of the cake.
3. Chill: Place the cake in the fridge for about 30 minutes to allow the mousse layers to firm up.

Make the Chocolate Ganache:

1. Heat cream: In a small saucepan, heat the heavy cream until it just begins to simmer (do not let it boil).
2. Combine with chocolate: Pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 1-2 minutes, then stir until smooth and glossy.

Final Touch:

1. Pour ganache: Pour the ganache over the chilled cake, letting it drip down the sides for a beautiful finish.
2. Chill again: Refrigerate the cake for 15-20 minutes to set the ganache.
3. Decorate and serve: Optionally, garnish with chocolate curls or shavings. Slice and enjoy the rich, creamy layers of this luxurious Tuxedo Cake!

This cake is a showstopper with its layers of dark, white, and semi-sweet chocolate!