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Triple Chocolate Mousse Cake

Tuxedo Cake, also known as Triple Chocolate Mousse Cake, is a decadent dessert combining layers of dark, milk, and white chocolate mousse over moist chocolate cake, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ½ cup cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • ½ cup whole milk room temperature
  • 2 large eggs room temperature
  • ½ cup sour cream room temperature
  • ½ cup vegetable oil
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 cup hot water
For the Mousse
  • 4 large egg yolks
  • 2 cups heavy cream
  • 2 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 3.5 oz dark chocolate
  • 4.5 oz white chocolate
  • 5 oz milk chocolate
  • ⅓ cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, combine milk, eggs, sour cream, vegetable oil, espresso powder, and vanilla extract. Whisk these wet ingredients thoroughly to ensure the espresso dissolves completely.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. The batter will look thick at this point.
  5. Slowly stir in the hot water until the batter is smooth and thin.
  6. Divide the batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely. Let them cool for at least 2 hours before assembling.
Making the Mousse
  1. In a saucepan, heat 1 cup of heavy cream until it just begins to simmer. Remove from heat immediately.
  2. In a bowl, whisk egg yolks with sugar and cornstarch until pale and thick. Slowly pour the hot cream into the yolk mixture, whisking constantly to prevent curdling.
  3. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens enough to coat the back of a spoon (about 2-3 minutes).
  4. Divide this custard base equally between two bowls. Add the dark chocolate to one bowl and the white chocolate to the other, stirring until completely melted and smooth.
  5. Beat the remaining 1 cup of heavy cream to soft peaks. Fold half into each chocolate mixture to create two distinct mousses.
Assembly
  1. Place one cake layer on your serving plate. Spread the dark chocolate mousse evenly over the top, then add the second cake layer.
  2. Spread the white chocolate mousse over the top layer, creating smooth, even coverage. Refrigerate for at least 2 hours to set.
Making the Ganache
  1. Heat the heavy cream until it just begins to simmer, then pour it over the milk chocolate. Let sit for 2 minutes, then stir until smooth and glossy.
  2. Pour the ganache over the chilled cake, allowing it to drip down the sides for that classic tuxedo effect. Refrigerate for another 30 minutes before serving.

Notes

Serve Tuxedo Cake chilled for the best texture and flavor. Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze individual slices tightly wrapped.