Introduction

The Chocolate Tuxedo Cake is a stunning dessert that perfectly balances rich dark chocolate cake layers with a smooth white chocolate mousse. This elegant cake is ideal for special occasions or any time you want to impress your guests with a decadent treat.

A slice of rich chocolate cake is shown on a white plate with a white marbled texture underneath. The cake has four visible layers starting with a dark chocolate sponge base, followed by a thick, creamy milk chocolate mousse layer, then a layer of white cream, and topped with another dark chocolate sponge. The top is covered with glossy, dark chocolate ganache that drips down the sides in thick, smooth streams. On top, there are three swirls of white whipped cream, each garnished with small chocolate shavings and a small green mint leaf. The cake looks moist and smooth with a mix of dark browns, white, and cream colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate Cake

2 ¼ cups all-purpose flour (sifted)
2 ½ cups granulated sugar
¾ cup Dutch-processed dark cocoa powder
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter (room temperature)
1 cup egg whites (about 7 large, room temperature)
1 ½ cups buttermilk (room temperature)
2 Tbsp vegetable oil
2 tsp vanilla extract
1 tsp instant espresso (optional)

White-Chocolate Mousse

¾ cup quality white-chocolate chips

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and flour your cake pans or line them with parchment paper. In a large bowl, sift together the flour, cocoa powder, baking powder, salt, and sugar.
Step 2: In another bowl, cream the unsalted butter until fluffy. Gradually add the room temperature egg whites, mixing well after each addition. Add the vegetable oil, vanilla extract, and espresso if using.
Step 3: Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined to avoid overmixing.
Step 4: Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks.
Step 5: For the white-chocolate mousse, melt the white-chocolate chips gently using a double boiler or microwave in short bursts, stirring frequently to prevent burning.
Step 6: Once melted, allow the chocolate to cool slightly, then whip it into whipped cream until light and fluffy to create the mousse. Chill if needed before assembling the cake.
Step 7: Assemble the cake by layering the cooled chocolate cake with the white-chocolate mousse between the layers. Finish with a layer of mousse on top and smooth the sides for an elegant presentation.
Step 8: Refrigerate the cake for at least 2 hours before serving to allow the mousse to set.

Tips & Variations

For extra depth, adding the instant espresso is optional but enhances the chocolate flavor wonderfully.
Use high-quality white chocolate for the mousse to achieve a rich and creamy texture.
You can substitute the buttermilk with regular milk plus 1 tablespoon of lemon juice or vinegar as a homemade buttermilk alternative.
Chill the cake overnight to make slicing cleaner and the flavors meld more fully.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. When ready to serve, remove it from the fridge about 20 minutes beforehand to soften slightly. The cake can also be frozen wrapped tightly for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A slice of chocolate layered cake is shown on a white plate set on a white marbled surface. The cake has four visible layers from bottom to top: a dark chocolate cake layer, a smooth milk chocolate mousse layer, a white creamy layer, and another dark chocolate cake layer. Thick, glossy dark chocolate ganache drips down the sides from the top. On the top surface, three swirls of white whipped cream are decorated with small fresh green mint leaves and chocolate shavings. The background is softly blurred, highlighting the rich textures and colors of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe specifically uses egg whites to create a lighter texture. Using whole eggs will result in a denser cake, which changes the intended lightness of the Chocolate Tuxedo Cake.

How can I make the white chocolate mousse more stable?

To stabilize the mousse, you can fold in a small amount of whipped heavy cream or gelatin dissolved in warm water before chilling. This helps it hold its shape longer, especially in warmer environments.

Chocolate Tuxedo Cake Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

Indulge in the decadent Chocolate Tuxedo Cake, a layered dessert that combines moist dark chocolate cake with creamy white chocolate mousse. This elegant cake offers a perfect balance of rich chocolate flavors and smooth, velvety mousse, ideal for special occasions or a luxurious treat.

Author: Isabella
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 3 hours (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Chocolate Cake

2 ¼ cups all-purpose flour (sifted)
2 ½ cups granulated sugar
¾ cup Dutch-processed dark cocoa powder
2 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter (room temperature)
1 cup egg whites (approximately 7 large, room temperature)
1 ½ cups buttermilk (room temperature)
2 Tbsp vegetable oil
2 tsp vanilla extract
1 tsp instant espresso powder (optional)

White-Chocolate Mousse

¾ cup quality white-chocolate chips
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Chocolate Cake Batter: In a large bowl, sift together the all-purpose flour, Dutch-processed cocoa powder, baking powder, and salt. In a separate mixing bowl, cream the unsalted butter and granulated sugar until light and fluffy. Gradually add the egg whites while continuing to blend.
Combine Wet Ingredients: Mix together the buttermilk, vegetable oil, vanilla extract, and instant espresso powder (if using). Slowly alternate adding the dry ingredients and wet mixture to the butter and sugar mixture, starting and ending with dry ingredients, mixing until just combined.
Bake the Cake Layers: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Pour the batter evenly into the pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
Make the White-Chocolate Mousse: Melt the white chocolate chips gently using a double boiler or microwave in short bursts, stirring frequently. Allow the melted chocolate to cool slightly. In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Carefully fold the melted, cooled white chocolate into the whipped cream until smooth and well combined.
Assemble the Cake: Once the cake layers are fully cooled, place the first layer on a serving plate. Spread a generous layer of white-chocolate mousse over it. Top with the second cake layer and cover the top and sides with the remaining mousse. Smooth the mousse with a spatula for a clean finish.
Chill and Serve: Refrigerate the assembled cake for at least 2 hours to allow the mousse to set. Before serving, optionally garnish with chocolate shavings or curls for an elegant touch. Slice and enjoy your luxurious Chocolate Tuxedo Cake.