Elegant Tuxedo Mousse Cake for Birthdays

This Tuxedo Cake — also known as Triple Chocolate Mousse Cake — is a stunning layered dessert featuring rich chocolate cake, silky dark chocolate mousse, creamy white chocolate mousse, and a glossy dark chocolate ganache finish. It’s elegant, decadent, and perfect for serious chocolate lovers.

The contrast of dark and white chocolate, smooth textures, and beautiful layers make this cake the ultimate chocolate indulgence — ideal for celebrations, dinner parties, or anytime you want to impress with a showstopping dessert.

Ingredients Overview

This mousse cake includes four layers: a chocolate cake base, dark chocolate mousse, white chocolate mousse, and ganache topping.

Chocolate Cake Base

• All-purpose flour: Light structure to support the mousse.

• Unsweetened cocoa powder: Provides deep chocolate flavor.

• Sugar: For sweetness and moisture.

• Baking soda & salt: Helps rise and balances flavor.

• Oil: Makes the cake moist and tender.

• Buttermilk: Keeps the cake soft and enhances the cocoa.

• Hot water or coffee: Intensifies the chocolate flavor.

• Egg: Adds structure and richness.

Dark Chocolate Mousse

• Semi-sweet or bittersweet chocolate: 60–70% cocoa for a rich, not overly sweet layer.

• Heavy cream: Whipped to soft peaks for an airy texture.

• Gelatin: Helps the mousse hold its shape when sliced.

White Chocolate Mousse

• White chocolate: Use high-quality bars, not chips.

• Heavy cream: Used for both melting and whipping.

• Gelatin: Essential for mousse structure.

Ganache Topping

• Dark chocolate: The final touch for a glossy finish.

• Heavy cream: Creates that silky texture.

Optional Garnishes: Chocolate curls, white chocolate shavings, berries, or edible gold leaf.

Step-by-Step Instructions

1. Make the Chocolate Cake Base

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment and grease the sides.

In a bowl, whisk:

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking soda

• ¼ tsp salt

• 1 cup sugar

In a second bowl, combine:

• ½ cup buttermilk

• ¼ cup vegetable oil

• 1 egg

• ½ cup hot water or coffee

• 1 tsp vanilla extract

Add wet to dry, mix until smooth. Pour into pan and bake for 22–25 minutes, until a toothpick comes out with a few moist crumbs. Let cool completely. Leave the cake in the springform base.

2. Prepare the Dark Chocolate Mousse

Sprinkle 1 tsp gelatin over 2 tbsp cold water. Let bloom 5 minutes.

Melt:

• 6 oz semi-sweet chocolate

• ¼ cup heavy cream (heated)

Stir bloomed gelatin into hot chocolate mixture. Cool slightly.

Whip 1 cup heavy cream to soft peaks. Gently fold into cooled chocolate mixture in three parts. Pour mousse over cooled cake in springform pan. Smooth top. Chill for 30–45 minutes to set.

3. Prepare the White Chocolate Mousse

Repeat gelatin blooming: 1 tsp gelatin + 2 tbsp cold water

Melt:

• 6 oz white chocolate

• ¼ cup hot heavy cream

Stir in bloomed gelatin until smooth. Let cool.

Whip 1 cup heavy cream to soft peaks. Fold into white chocolate mix gently. Pour over dark mousse layer. Smooth and chill at least 2 hours, or until fully set.

4. Make the Ganache Topping

Heat ½ cup heavy cream until simmering. Pour over:

• 4 oz dark chocolate, chopped

Let sit 1 minute, then stir smooth. Cool 5–10 minutes, then pour over white mousse. Tilt pan to spread evenly.

Chill cake for at least 2 more hours, or overnight.

Tips, Variations & Substitutions

• Use acetate strips inside the pan for perfect edges.

• For easier slicing, freeze the cake for 1 hour before serving.

• Want a no-bake base? Use a crushed Oreo or chocolate cookie crust with melted butter.

• Layer twist: Add a raspberry or cherry compote between cake and mousse for fruity contrast.

• Alcohol option: Add 1–2 tbsp of coffee liqueur or Irish cream to the chocolate mousse.

To make a smaller version, use a 6-inch pan and halve the recipe.

Serving Ideas & Occasions

This cake is ideal for:

• Elegant dinner parties – Slice thin for a rich, impressive finale.

• Holidays and birthdays – It holds well and makes a beautiful centerpiece.

• Romantic occasions – The layers and smooth textures feel luxurious and special.

• Chocolate lover’s dream dessert – Serve with espresso, red wine, or a dollop of whipped cream.

Use a hot knife for clean slices and serve chilled.

Nutritional & Health Notes

This cake is rich, high in fat and sugar — meant for indulgence and sharing.

Each slice (1 of 12) contains approximately:

• 450–500 calories

• 5–6g protein

• 35g fat

• 35g carbs

To lighten:

• Use reduced-fat cream (though texture may change)

• Replace sugar with low-calorie sweeteners (in cake layer only)

• Serve smaller slices with berries

FAQs

Q1: Can I make this cake ahead of time?

A1: Yes! This cake actually improves with overnight chilling. Make it 1–2 days ahead for best texture and slicing.

Q2: Can I use chocolate chips instead of bar chocolate?

A2: For ganache and mousse, high-quality bar chocolate is best. Chips often contain stabilizers and won’t melt as smoothly.

Q3: Can I freeze Tuxedo Cake?

A3: Yes. Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge. Do not thaw at room temp or the mousse layers may soften unevenly.

Q4: Can I use agar instead of gelatin?

A4: Yes, use 1:1 substitution by weight. Bloom and dissolve agar thoroughly before mixing into melted chocolate.

Q5: Why did my mousse separate or become grainy?

A5: Likely causes: chocolate was too hot when folding in cream, or cream was over-whipped. Let chocolate cool slightly and fold gently.

Q6: What size pan should I use?

A6: A 9-inch springform pan is ideal. You can also use an 8-inch for taller layers — just ensure it’s deep enough (at least 3″).

Q7: How long does it last in the fridge?

A7: Tuxedo Cake stays fresh for 4–5 days refrigerated. Keep covered to prevent drying.

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