Go Back
Chocolate Tuxedo Cake

Gourmet Chocolate Tuxedo Cake

This Chocolate Tuxedo Cake is a showstopper designed to create a 'wow' moment, making it perfect for birthdays, anniversaries, or any special occasion. It features dramatic layers of rich chocolate cake, ethereal white and dark chocolate mousse, and a mirror-like ganache that drips elegantly down the sides. This recipe is a rewarding project that balances the deep notes of dark chocolate with the sweet creaminess of white chocolate for a symphony of textures and flavors.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 5 hours 20 minutes
Servings: 14 servings
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2¼ cups all-purpose flour, sifted
  • 2½ cups granulated sugar
  • ¾ cup dark cocoa powder (Dutch-processed is best)
  • 2½ tsp fresh baking powder
  • 1 tsp salt
  • 1 cup + 2 tbsp unsalted butter, at room temperature
  • 1 cup egg whites (from about 7 large eggs), at room temperature
  • 1½ cups buttermilk, at room temperature
  • 2 tbsp vegetable oil
  • 2 tsp pure vanilla extract
  • 1 tsp instant espresso powder (optional, but recommended!)
  • ¾ cup high-quality white chocolate chips
  • ⅓ cup warm water
  • 1⅓ cups cold heavy cream
  • 2 tbsp powdered sugar
  • ½ tsp vanilla extract
  • ¼ tsp salt
  • ½ cup quality dark chocolate chips
  • ⅓ cup warm water
  • 1 cup cold heavy cream
  • 2 tbsp powdered sugar
  • ¼ tsp salt
  • 1 cup + 1 tbsp high-quality dark chocolate chips
  • ¾ cup heavy cream
  • 2 tbsp unsalted butter, at room temperature
  • 1 tbsp corn syrup
  • Pinch of salt

Equipment

  • Three 9-inch round cake pans
  • parchment paper
  • large bowl
  • Stand mixer with paddle attachment
  • Kitchen scale
  • Wire racks
  • Heatproof bowl
  • Double boiler or microwave
  • mixing bowl
  • Electric mixer with beaters
  • spatula
  • Long serrated knife
  • Serving plate or cake stand
  • Offset spatula

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C). Grease three 9-inch round cake pans with butter and line the bottoms with parchment paper circles.
  2. In a large bowl, whisk together the sifted flour, sugar, cocoa powder, baking powder, and salt.
  3. In a separate bowl, combine the room temperature buttermilk, oil, vanilla, and optional espresso powder.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium speed until creamy and smooth.
  5. Slowly add the dry ingredients to the butter, mixing on low speed until it looks like damp sand. Then, gradually pour in the egg whites, mixing until just combined.
  6. Add the buttermilk mixture in a slow stream, mixing on low until the batter is smooth. Do not overmix.
  7. Use a kitchen scale to divide the batter evenly among the three prepared pans.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
  9. For the white chocolate mousse, place the white chocolate chips and warm water in a heatproof bowl. Melt gently over a double boiler or in the microwave in 20-second bursts, stirring until smooth. Let cool completely to room temperature.
  10. Chill a mixing bowl and beaters in the freezer for about 20 minutes.
  11. In the chilled bowl, beat the cold heavy cream, powdered sugar, vanilla, and salt on high speed until stiff peaks form.
  12. Gently fold the cooled white chocolate mixture into the whipped cream until no streaks remain. Cover and refrigerate for at least 2 hours to set.
  13. Repeat the process for the dark chocolate mousse: melt the dark chocolate with warm water, let it cool, whip the cream with sugar and salt in a chilled bowl, and fold the two together. Refrigerate for at least 2 hours.
  14. If necessary, use a long serrated knife to level the tops of the cake layers. Place the first cake layer on a serving plate.
  15. Spread all of the white chocolate mousse evenly over the first layer.
  16. Gently place the second cake layer on top and cover it with all of the dark chocolate mousse.
  17. Add the third cake layer, pressing down gently. Refrigerate the assembled cake for 30 minutes.
  18. To make the ganache, place the dark chocolate chips in a bowl. Heat the heavy cream until it just starts to simmer, then pour it over the chocolate. Let it sit for 2 minutes.
  19. Add the butter, corn syrup, and salt to the chocolate mixture, then stir slowly from the center outwards until smooth and glossy. Let it cool for 15-20 minutes until it's pourable but thick.
  20. Pour the ganache over the center of the chilled cake, using an offset spatula to gently nudge it towards the edges and let it drip down the sides.
  21. Decorate as desired. Refrigerate the finished cake for at least 2 hours before serving to let it set completely.

Notes

Use room temperature ingredients (butter, eggs, buttermilk) for the cake batter to ensure a tender, even crumb. For the mousses, use a very cold heavy cream, bowl, and beaters to get a stable, fluffy whipped cream. The melted chocolate for the mousse must be cooled completely to room temperature before folding to prevent a soupy texture. Corn syrup gives the ganache a professional-looking gloss. Leveling the cake layers is crucial for the stability and presentation of the final cake.