Best Chocolate Tuxedo Cake is more than just a dessert; it’s an experience, a decadently layered chocolate masterpiece designed to impress without overwhelming. This recipe simplifies the elegance of a signature restaurant dessert, making it achievable for any home baker looking to create a showstopper.
Key Ingredients for Best Chocolate Tuxedo Cake :
- For the Chocolate Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk (or 1 cup milk + 1 tablespoon white vinegar, let stand for 5 minutes)
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee (brewed strong)
- For the White Chocolate Mousse:
- 12 ounces white chocolate, finely chopped
- 1 ½ cups heavy cream, divided
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon gelatin powder
- 2 tablespoons cold water
- For the Chocolate Ganache:
- 8 ounces semi-sweet chocolate, finely chopped
- ¾ cup heavy cream
- 1 tablespoon unsalted butter, softened
- For the Chocolate Drip (Optional):
- 4 ounces semi-sweet chocolate
- 2 tablespoons vegetable oil
How to Make Best Chocolate Tuxedo Cake :
This Best Chocolate Tuxedo Cake recipe is surprisingly straightforward, offering a rich, layered experience with minimal fuss. Imagine sinking your fork into moist chocolate cake, cradling a cloud of creamy white chocolate mousse, all enrobed in a glossy chocolate ganache. It’s a symphony of textures and flavors, perfect for any celebration, requiring about 45 minutes of active prep time and several hours for chilling and setting.
Step-by-Step Instructions:
1. Prepare the Chocolate Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, beating until just combined. Carefully pour in the hot coffee and mix until the batter is smooth and thin. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cooled, you can level the cakes if needed, or slice each cake horizontally to create four thinner layers for an even more dramatic tuxedo effect.
2. Make the White Chocolate Mousse:
In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5-10 minutes. In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chopped white chocolate, stirring occasionally until smooth. Remove from heat and let it cool slightly. In a separate bowl, whip ½ cup of the heavy cream with the powdered sugar and vanilla extract until soft peaks form. In another bowl, heat the remaining 1 cup of heavy cream until just simmering (do not boil). Add the bloomed gelatin mixture to the warm cream and stir until completely dissolved. Pour this warm cream mixture into the melted white chocolate and whisk until smooth and emulsified. Gently fold this white chocolate mixture into the whipped cream until no streaks remain.
3. Assemble the Tuxedo Cake:
Place one cooled chocolate cake layer on your serving plate or cake stand. Spread an even layer of white chocolate mousse over the cake. Top with another chocolate cake layer, and repeat the process until all cake layers have been used. Make sure the top layer is a cake layer. Once assembled, chill the cake in the refrigerator for at least 1-2 hours to allow the mousse to set.
4. Prepare the Chocolate Ganache:
While the cake is chilling, make the ganache. Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the ¾ cup of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring. Gently whisk starting from the center, working your way outwards, until the ganache is smooth and glossy. Stir in the softened butter until incorporated. Let the ganache cool slightly until it’s pourable but not hot.
5. Frost and Decorate the Cake:
Once the cake has chilled and the mousse is set, pour the slightly cooled chocolate ganache over the top of the cake, allowing it to drip down the sides. Use an offset spatula to gently spread the ganache evenly over the top and sides, creating a smooth, shiny finish. If desired, make a chocolate drip by gently heating the 4 ounces of semi-sweet chocolate with 2 tablespoons of vegetable oil until smooth, then carefully drizzle it around the top edge of the cake. Return the cake to the refrigerator to allow the ganache to set completely, at least another 30 minutes to an hour.
Why You’ll Love This Best Chocolate Tuxedo Cake :
Prepare to fall head over heels for this Best Chocolate Tuxedo Cake. Its defining feature is the stunning contrast between the rich, moist chocolate cake and the ethereally light, sweet white chocolate mousse, all cloaked in a luscious, dark chocolate ganache. Making this at home is incredibly cost-effective compared to its bakery counterparts, allowing you to indulge in a truly gourmet dessert without breaking the bank. The interplay of deep chocolate and creamy sweetness, elevated by the touch of vanilla in the mousse and the luxurious silkiness of the ganache, creates a flavor profile that is simply irresistible, reminiscent of a sophisticated French patisserie.
This isn’t just another chocolate cake; it’s an edible work of art that guarantees applause from everyone lucky enough to get a slice. Compared to a simple chocolate layer cake, the addition of the white chocolate mousse introduces a delightful textural and flavor dimension that transforms it into a truly special occasion dessert without requiring advanced pastry skills. So gather your ingredients, preheat your oven, and get ready to create a masterpiece that will impress your friends, family, and most importantly, yourself. Your taste buds will thank you!
Storing and Reheating Tips :
Properly storing your Best Chocolate Tuxedo Cake is key to maintaining its exquisite texture and flavor.
- Refrigeration: Once the ganache has set, wrap the cake tightly in plastic wrap and then in aluminum foil. It’s best to store any leftover cake in an airtight container. The cake will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: If you wish to freeze slices of the cake for future enjoyment, wrap each slice individually in plastic wrap, then in aluminum foil, and place them in a freezer-safe bag or container. Frozen cake can be kept for up to 1-2 months.
- Reheating: There’s generally no need to reheat this cake, as it’s best served chilled or at room temperature. If you’ve frozen slices, allow them to thaw completely in the refrigerator overnight before serving. If the cake feels a bit too firm from refrigeration, let it sit at room temperature for about 20-30 minutes before slicing and serving for optimal texture.
Final Thoughts :
The Best Chocolate Tuxedo Cake offers an unparalleled combination of rich chocolate flavor and creamy indulgence, making it a dessert that’s as delicious as it is visually stunning. Don’t be intimidated; this recipe is wonderfully achievable and promises a rewarding baking experience. Give it a try and create a memorable sweet moment for yourself and your loved ones!
Read more also:
- Sugar Cookie Cheesecake
- Best German Chocolate Cake
- Hot Cocoa Poke Cake
- Tasty Tiramisu Yule Log Cake
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- Our Pinterest
Best Chocolate Tuxedo Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate medium bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, beating until just combined. Carefully pour in the hot coffee and mix until the batter is smooth and thin. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Once cooled, you can level the cakes if needed, or slice each cake horizontally to create four thinner layers for an even more dramatic tuxedo effect.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, 1 cup hot coffee
- In a small bowl, sprinkle the gelatin powder over the cold water and let it bloom for 5-10 minutes. In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chopped white chocolate, stirring occasionally until smooth. Remove from heat and let it cool slightly. In a separate bowl, whip ½ cup of the heavy cream with the powdered sugar and vanilla extract until soft peaks form. In another bowl, heat the remaining 1 cup of heavy cream until just simmering (do not boil). Add the bloomed gelatin mixture to the warm cream and stir until completely dissolved. Pour this warm cream mixture into the melted white chocolate and whisk until smooth and emulsified. Gently fold this white chocolate mixture into the whipped cream until no streaks remain.1 teaspoon gelatin powder, 2 tablespoons cold water, 12 ounces white chocolate, 1 1/2 cups heavy cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Place one cooled chocolate cake layer on your serving plate or cake stand. Spread an even layer of white chocolate mousse over the cake. Top with another chocolate cake layer, and repeat the process until all cake layers have been used. Make sure the top layer is a cake layer. Once assembled, chill the cake in the refrigerator for at least 1-2 hours to allow the mousse to set.
- While the cake is chilling, make the ganache. Place the finely chopped semi-sweet chocolate in a heatproof bowl. Heat the ¾ cup of heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 5 minutes without stirring. Gently whisk starting from the center, working your way outwards, until the ganache is smooth and glossy. Stir in the softened butter until incorporated. Let the ganache cool slightly until it’s pourable but not hot.8 ounces semi-sweet chocolate, 3/4 cup heavy cream, 1 tablespoon unsalted butter
- Once the cake has chilled and the mousse is set, pour the slightly cooled chocolate ganache over the top of the cake, allowing it to drip down the sides. Use an offset spatula to gently spread the ganache evenly over the top and sides, creating a smooth, shiny finish. If desired, make a chocolate drip by gently heating the 4 ounces of semi-sweet chocolate with 2 tablespoons of vegetable oil until smooth, then carefully drizzle it around the top edge of the cake. Return the cake to the refrigerator to allow the ganache to set completely, at least another 30 minutes to an hour.4 ounces semi-sweet chocolate, 2 tablespoons vegetable oil