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Decadent Tuxedo Delight

Decadent Tuxedo Delight

Learn how to make our Decadent Tuxedo Delight, a stunning triple chocolate mousse cake with rich layers. Perfect for special occasions.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling & Setting Time 5 hours
Total Time 6 hours 20 minutes
Servings: 12 people
Calories: 430
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups All-purpose Flour
  • 2 cups Sugar
  • ¾ cup Cocoa Powder Dutch-processed is best
  • 1 ½ teaspoons Baking Powder
  • 1 ½ teaspoons Baking Soda
  • 1 teaspoon Salt
  • ½ cup Milk
  • 2 large Eggs
  • ½ cup Sour Cream
  • ½ cup Vegetable Oil
  • 1 teaspoon Espresso Powder optional
  • 1 teaspoon Vanilla Extract
  • 1 cup Hot Water
  • 4 large Egg Yolks
  • 2 cups Heavy Cream divided
  • 1 teaspoon Vanilla Extract
  • 3.5 oz Dark Chocolate finely chopped
  • 3.5 oz White Chocolate finely chopped
  • 4.3 oz Milk Chocolate chopped
  • ½ cup Heavy Cream

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Two 8-inch round pans
  • Wire cooling rack

Method
 

  1. Preheat the oven to 350°F (180°C). Grease two 8-inch round pans and line with parchment paper.
  2. Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk the eggs, milk, sour cream, vegetable oil, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until combined.
  5. Mix hot water with espresso powder and whisk into the batter. Divide the batter between the pans.
  6. Bake for about 35 minutes until a toothpick comes out clean. Cool completely in the pans on a wire rack.
  7. For the mousses, chop dark and white chocolate and place in separate bowls.
  8. Whisk egg yolks until pale. Heat 1 cup of heavy cream with vanilla and warm. Slowly pour into yolks while whisking, then return to saucepan and cook until thickened.
  9. Pour custard over chopped chocolate, let sit, then stir until smooth. Cool to room temperature.
  10. Whip remaining heavy cream to stiff peaks. Fold half into each chocolate mixture gently.
  11. To assemble, place one cooled cake layer on a dessert ring or springform pan.
  12. Spread the dark chocolate mousse over the cake layer and chill for 30 minutes.
  13. Pour white chocolate mousse over the set dark layer and smooth the top. Chill for another 30 minutes.
  14. Place the second cake layer on top and let the entire cake chill in the fridge for at least 4 hours, or overnight.
  15. For the ganache, heat heavy cream until simmering. Pour over chopped milk chocolate and stir until smooth. Let cool until thickened.
  16. Remove the cake from its mold and pour ganache over the top, letting it drip down the sides. Decorate as desired.

Nutrition

Calories: 430kcalCarbohydrates: 52gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 250mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 8IUCalcium: 8mgIron: 15mg

Notes

For best results, make the cake layers a day ahead and chill overnight. The mousse sets better if all components are at the right temperature when combined. Store leftover cake in the refrigerator for up to 5 days; it tastes even better as it sits! For a lighter option, consider substitutions like Greek yogurt for sour cream or dairy-free alternatives. Enjoy your baking adventure!
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