Show-Stopping Triple Chocolate Tuxedo Cake is a decadent masterpiece that combines the luxurious textures and rich flavors of dark, milk, and white chocolate into one unforgettable dessert. This recipe is incredibly useful for any celebration, guaranteed to impress guests with its elegance and deep chocolate taste.
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Key Ingredients for Show-Stopping Triple Chocolate Tuxedo Cake
- For the Chocolate Cake Layers:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (65g) unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) buttermilk, at room temperature
- 1/2 cup (120ml) vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or hot brewed coffee
- For the Dark Chocolate Ganache Filling:
- 1 cup (240ml) heavy cream
- 8 ounces (225g) good-quality dark chocolate (at least 60% cocoa solids), finely chopped
- For the Milk Chocolate Mousse:
- 8 ounces (225g) good-quality milk chocolate, finely chopped
- 1 ½ cups (360ml) heavy cream, divided
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- For the White Chocolate Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1/4 cup (60ml) milk or heavy cream
- 2 teaspoons vanilla extract
- 4 ounces (113g) good-quality white chocolate, melted and slightly cooled
- For Garnishing (Optional):
- Chocolate shavings
- Chocolate curls
- Fresh berries
How to Make Show-Stopping Triple Chocolate Tuxedo Cake
This Show-Stopping Triple Chocolate Tuxedo Cake is surprisingly straightforward to assemble, promising a rich, multi-layered flavor explosion that’s both intensely chocolatey and incredibly satisfying. Its distinct layers of dark chocolate ganache, creamy milk chocolate mousse, and smooth white chocolate buttercream create a dessert that’s as visually stunning as it is delicious. With a total preparation and baking time of approximately 2 hours and 30 minutes, plus chilling time, it’s a rewardingly manageable project for a special occasion.
Step-by-Step Instructions
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, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix on low speed (or with a whisk) until just combined. Do not overmix.
- Carefully pour in the hot water or hot coffee and mix on low speed until the batter is smooth and thin. The batter will be quite liquid, which is normal.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10-15 minutes, then invert them onto a wire rack to cool completely. Once cooled, wrap them tightly in plastic wrap to prevent them from drying out before assembly.
Make the Dark Chocolate Ganache Filling:
- Place the finely chopped dark chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil.
- Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring to allow the chocolate to melt.
- Gently whisk the mixture starting from the center and working your way outwards, until it is smooth, glossy, and completely emulsified.
- Let the ganache cool at room temperature until it reaches a spreadable consistency, about 1-2 hours. You can speed this up by refrigerating it, but stir it every 15 minutes to ensure even cooling.
Prepare the Milk Chocolate Mousse:
- Place the finely chopped milk chocolate in a heatproof bowl.
- In a small saucepan, heat 1/2 cup of the heavy cream until it just simmers. Pour this hot cream over the milk chocolate and let it sit for 5 minutes.
- Gently whisk until smooth and emulsified. Stir in the vanilla extract and salt. Let this mixture cool to room temperature.
- In a separate large bowl, whip the remaining 1 cup of heavy cream with the granulated sugar until stiff peaks form.
- Gently fold about one-third of the whipped cream into the cooled milk chocolate mixture to lighten it, then gently fold in the remaining whipped cream until just combined and no streaks remain. Be careful not to overmix and deflate the mousse.
Make the White Chocolate Buttercream Frosting:
- In a large bowl, beat the softened butter with an electric mixer until creamy and fluffy, about 3-5 minutes.
- Gradually add the sifted powdered sugar, alternating with the milk (or cream), beating until smooth and well incorporated after each addition.
- Add the vanilla extract and the melted and slightly cooled white chocolate. Beat until the frosting is smooth, creamy, and light in color. If the frosting is too thick, add a little more milk (1 teaspoon at a time) until desired consistency is reached. If it’s too thin, add more powdered sugar (1 tablespoon at a time).
Assemble the Show-Stopping Triple Chocolate Tuxedo Cake:
- If your cake layers have domed tops, carefully level them with a serrated knife.
- Place one chocolate cake layer on your serving plate or cake stand.
- Spread an even layer of the dark chocolate ganache over the first cake layer.
- Carefully spread the milk chocolate mousse over the ganache.
- Place the second chocolate cake layer on top of the mousse.
- Crumb coat the entire cake with a thin layer of the white chocolate buttercream frosting. This seals in any loose crumbs. Chill the cake in the refrigerator for about 30 minutes to set the crumb coat.
- Once the crumb coat is firm, apply the remaining white chocolate buttercream frosting generously over the top and sides of the cake, smoothing it as much as possible for a clean finish.
- Decorate the cake with chocolate shavings, curls, or fresh berries, if desired.
- For best results, chill the cake for at least 1-2 hours before slicing and serving to allow the layers to set.
Why You’ll Love This Show-Stopping Triple Chocolate Tuxedo Cake
You’ll fall head over heels for this Show-Stopping Triple Chocolate Tuxedo Cake because of its incredible depth of flavor and luxurious texture, offering a sophisticated chocolate experience that rivals any bakery. Imagine biting into moist chocolate cake, rich dark chocolate ganache, and light-as-air milk chocolate mousse, all enrobed in a velvety white chocolate buttercream – it’s a symphony for your taste buds! Making this masterpiece at home saves you a significant amount compared to purchasing a similar tuxedo cake, allowing you to indulge in premium ingredients without breaking the bank.
The blend of three distinct chocolates, from the intense dark ganache to the sweet milk chocolate mousse and the creamy white chocolate frosting, creates a complex yet harmonious flavor profile that’s utterly captivating. It’s a step above a simple chocolate cake, offering layers of decadence akin to a gourmet lava cake but with a delightful textural contrast. Gather your loved ones, put on some music, and embark on this delicious baking adventure – you’ll be so glad you did!
Storing and Reheating Tips
- Refrigeration: Store any leftover Show-Stopping Triple Chocolate Tuxedo Cake in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to meld and deepen overnight, making it even more delicious the next day.
- Freezing: While the mousse layer might change texture slightly upon thawing, you can freeze the cake. Wrap individual slices tightly in plastic wrap, then in aluminum foil, and place them in a freezer-safe container or bag. Freeze for up to 1-2 months.
- Reheating: If the cake has been refrigerated and you prefer it at room temperature, let it sit out for about 30-45 minutes before serving. For frozen slices, thaw them in the refrigerator overnight or at room temperature for a few hours. Reheating in an oven or microwave is not recommended as it will alter the texture of the buttercream and mousse.
Final Thoughts
This Show-Stopping Triple Chocolate Tuxedo Cake is more than just a dessert; it’s an experience of pure chocolate bliss that’s surprisingly achievable. Encourage yourself to try this recipe for your next celebration or just because you deserve a truly spectacular treat. Its layers of flavor and texture are sure to make it a new favorite!
Show-Stopping Triple Chocolate Tuxedo Cake
A decadent masterpiece that combines the luxurious textures and rich flavors of dark, milk, and white chocolate into one unforgettable dessert. This recipe is incredibly useful for any celebration, guaranteed to impress guests with its elegance and deep chocolate taste.
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, granulated sugar, cocoa powder, baking soda, baking powder, and salt.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened Dutch-process cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.1 cup buttermilk, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Add the wet ingredients to the dry ingredients and mix on low speed (or with a whisk) until just combined. Do not overmix.
- Carefully pour in the hot water or hot coffee and mix on low speed until the batter is smooth and thin. The batter will be quite liquid, which is normal.1 cup hot water or hot brewed coffee
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10-15 minutes, then invert them onto a wire rack to cool completely. Once cooled, wrap them tightly in plastic wrap to prevent them from drying out before assembly.
- Place the finely chopped dark chocolate in a heatproof bowl.8 ounces good-quality dark chocolate
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Do not boil.1 cup heavy cream
- Pour the hot cream over the chopped chocolate. Let it sit for 5 minutes without stirring to allow the chocolate to melt.8 ounces good-quality dark chocolate
- Gently whisk the mixture starting from the center and working your way outwards, until it is smooth, glossy, and completely emulsified.
- Let the ganache cool at room temperature until it reaches a spreadable consistency, about 1-2 hours. You can speed this up by refrigerating it, but stir it every 15 minutes to ensure even cooling.
- Place the finely chopped milk chocolate in a heatproof bowl.8 ounces good-quality milk chocolate
- In a small saucepan, heat 1/2 cup of the heavy cream until it just simmers. Pour this hot cream over the milk chocolate and let it sit for 5 minutes.8 ounces good-quality milk chocolate, 1 1/2 cups heavy cream
- Gently whisk until smooth and emulsified. Stir in the vanilla extract and salt. Let this mixture cool to room temperature.1 teaspoon vanilla extract, 1/4 teaspoon salt
- In a separate large bowl, whip the remaining 1 cup of heavy cream with the granulated sugar until stiff peaks form.1 1/2 cups heavy cream, 2 tablespoons granulated sugar
- Gently fold about one-third of the whipped cream into the cooled milk chocolate mixture to lighten it, then gently fold in the remaining whipped cream until just combined and no streaks remain. Be careful not to overmix and deflate the mousse.
- In a large bowl, beat the softened butter with an electric mixer until creamy and fluffy, about 3-5 minutes.1 cup unsalted butter
- Gradually add the sifted powdered sugar, alternating with the milk (or cream), beating until smooth and well incorporated after each addition.4 cups powdered sugar, 1/4 cup milk or heavy cream
- Add the vanilla extract and the melted and slightly cooled white chocolate. Beat until the frosting is smooth, creamy, and light in color. If the frosting is too thick, add a little more milk (1 teaspoon at a time) until desired consistency is reached. If it’s too thin, add more powdered sugar (1 tablespoon at a time).2 teaspoons vanilla extract, 4 ounces good-quality white chocolate
- If your cake layers have domed tops, carefully level them with a serrated knife.
- Place one chocolate cake layer on your serving plate or cake stand.
- Spread an even layer of the dark chocolate ganache over the first cake layer.
- Carefully spread the milk chocolate mousse over the ganache.
- Place the second chocolate cake layer on top of the mousse.
- Crumb coat the entire cake with a thin layer of the white chocolate buttercream frosting. This seals in any loose crumbs. Chill the cake in the refrigerator for about 30 minutes to set the crumb coat.
- Once the crumb coat is firm, apply the remaining white chocolate buttercream frosting generously over the top and sides of the cake, smoothing it as much as possible for a clean finish.
- Decorate the cake with chocolate shavings, curls, or fresh berries, if desired.Chocolate shavings, Chocolate curls, Fresh berries
- For best results, chill the cake for at least 1-2 hours before slicing and serving to allow the layers to set.
Notes
Store leftover cake in an airtight container in the refrigerator for up to 3-4 days. Not recommended to reheat.