Description
Luxurious chocolate tuxedo cake brings elegant layers of velvety dark and white chocolate mousse, creating a sophisticated dessert masterpiece. Chocolate lovers will delight in each rich, creamy slice that promises pure indulgence with harmonious flavor contrasts.
Ingredients
Scale
Cake Base Ingredients:
- 2 1/2 cups sugar
- 2 1/4 cups all-purpose flour
- 3/4 cup dark cocoa powder
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup egg whites (about 7 eggs)
- 1 1/2 cups buttermilk, room temperature
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 teaspoon instant espresso (optional)
Chocolate Components:
- 1/2 cup dark chocolate chips
- 1/3 cup warm water
- 1/4 cup dark cocoa powder
- 3/4 cup white chocolate chips
- 1 cup plus 1 tablespoon dark chocolate chips
Cream and Finishing Ingredients:
- 2 1/3 cups heavy cream, divided
- 3/4 cup heavy cream (for ganache)
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- 1 tablespoon corn syrup
- 1/4 teaspoon salt
Instructions
- Prepare dark chocolate mousse by melting chocolate and blending with cocoa-infused warm water. Separately, melt white chocolate with cream, creating a smooth base.
- Whip cream with sugar and vanilla until soft peaks form. Divide whipped cream, gently folding half into dark chocolate mixture and remaining half into white chocolate mixture.
- Refrigerate both mousses for 2 hours to set and develop rich, velvety textures.
- Create ganache by heating cream until it reaches a gentle simmer. Pour over chocolate chips and let rest for 60 seconds.
- Stir ganache until glossy and smooth. Incorporate butter, corn syrup, and a pinch of salt. Allow to cool to room temperature.
- Prepare cake batter by combining dry ingredients. Integrate softened butter until mixture resembles coarse sand.
- Blend in egg whites, followed by buttermilk. Mix in oil and vanilla extract until fully incorporated.
- Pour batter into prepared pan and bake at 350°F for 34-37 minutes. Cool cake completely on wire rack.
- Assemble cake by layering dark and white chocolate mousses alternately. Chill for 15 minutes to stabilize layers.
- Drizzle cooled ganache over cake, allowing it to cascade elegantly down the sides. Decorate as desired and serve chilled.
Notes
- Melt chocolate gently to prevent seizing, using 50% power in microwave and stirring every 30 seconds.
- Ensure cream is cold before whipping for maximum volume and stability, using chilled bowl and beaters.
- Create distinct layers by carefully spreading mousses, using a spatula and chilling between each layer to maintain separation.
- Substitute cake flour with gluten-free blend and add xanthan gum for similar texture and structure.
- Prep Time: 45 minutes
- Cook Time: 37 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 590
- Sugar: 55 g
- Sodium: 350 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 50 mg