Why You’ll Love Tuxedo Cake Recipe

I love this recipe because it combines multiple textures and chocolate flavors without feeling overwhelming. I enjoy how the dark chocolate mousse adds depth, the white chocolate mousse brings sweetness, and the cake layers keep everything grounded. I also like that it’s a make-ahead dessert, which makes it perfect for special occasions.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chocolate Cake
▢2 cups (240 g) All-purpose Flour
▢2 cups (400 g) Granulated Sugar
▢½ cup (50 g) Cocoa Powder
▢1½ teaspoon (1 ½ teaspoon) Baking Powder
▢½ teaspoon Baking Soda
▢½ cup (120 g) Whole Milk (room temperature)
▢2 Large Eggs (room temperature)
▢½ cup (128 g) Sour Cream (room temperature)
▢½ cup (120 ml) Vegetable Oil
▢1 teaspoon Espresso Powder
▢1 teaspoon Vanilla Extract
▢½ teaspoon Salt
▢¼ cup (60 ml) Hot Water

For the Chocolate Mousses
▢4 Large Egg Yolks
▢2 cups (480 g) Heavy Cream
▢2 tablespoon Granulated Sugar
▢2 tablespoon Cornstarch
▢1 teaspoon Vanilla
▢3½ oz (100 g) Dark Chocolate
▢6 oz (170 g) White Chocolate

For the Chocolate Ganache
▢5 oz (140 g) Milk Chocolate
▢⅓ cup (80 ml) Heavy Cream

Directions

I start by preheating the oven to 350°F / 180°C and greasing two 8-inch cake pans. I sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt into a large bowl and whisk them together.

In another bowl, I whisk the milk, eggs, sour cream, vegetable oil, and vanilla until smooth. I pour the wet ingredients into the dry ingredients and whisk until fully combined. I dissolve the espresso powder in the hot water and mix it into the batter.

I divide the batter evenly between the pans and bake for about 35 minutes, until a skewer comes out clean. Once cooled, I level the cake layers and place one layer inside a cake ring on a serving plate.

For the mousses, I finely chop the dark and white chocolate and place them in separate bowls. I whisk the egg yolks with sugar and cornstarch until pale. I heat half of the heavy cream with vanilla until steaming, then slowly whisk it into the egg mixture. I return it to the saucepan and cook until thickened.

I divide the custard between the two bowls of chocolate and stir until melted. I whip the remaining cream to stiff peaks, then fold half into each chocolate mixture. I pour the dark chocolate mousse over the cake layer, followed by the white chocolate mousse. I chill the cake for 30 minutes, then add the second cake layer and refrigerate for at least 4 hours.

For the ganache, I heat the cream until just steaming and pour it over the chopped milk chocolate. I stir until smooth, let it cool to room temperature, then spread it evenly over the top of the cake.

Servings and Timing

This cake makes about 14 slices.
Prep time: 30 minutes
Bake time: 35 minutes
Chill time: 4 hours
Total time: about 5 hours and 5 minutes

Variations

I sometimes use dark chocolate ganache instead of milk chocolate for a more intense finish. When I want extra texture, I add chocolate curls or cocoa powder dusting on top. I also like making thinner cake layers for a more mousse-forward dessert.

Storage/Reheating

I store the tuxedo cake covered in the refrigerator for up to 4 days. I serve it chilled and don’t reheat it, since the mousse and ganache are best enjoyed cold or slightly cool.

FAQs

Can I make this cake ahead of time?

I often make it a day in advance, and it sets beautifully overnight.

Do I need a cake ring?

I find a cake ring helps keep clean layers, but a springform pan also works.

Can I freeze tuxedo cake?

I can freeze it without the ganache, then add the topping after thawing.

Is espresso powder necessary?

I use it to enhance the chocolate flavor, but I can leave it out.

Can I use boxed cake mix?

I prefer homemade, but a boxed chocolate cake can work in a pinch.

Why did my mousse turn runny?

I make sure the custard is cooled before folding in whipped cream.

Can I substitute white chocolate?

I stick with real white chocolate for the best texture and flavor.

How do I get clean slices?

I use a sharp knife wiped clean between cuts.

Can I make this gluten-free?

I can substitute a gluten-free flour blend in the cake layers.

Does this cake travel well?

I keep it chilled and transport it carefully, as the mousse is soft.

Conclusion

I love this tuxedo cake for its elegant layers, rich chocolate flavor, and impressive presentation. It’s a dessert I turn to when I want something memorable, indulgent, and absolutely worth the time it takes to make.