Description
Tuxedo Cake offers a delightful fusion of dark, milk, and white chocolate, perfect for impressing guests at any gathering.
Ingredients
Scale
- 2 cups All-Purpose Flour (Swap with almond flour for gluten-free.)
- 2 cups Granulated Sugar
- 3/4 cup Cocoa Powder (Use unsweetened for best results.)
- 1 tbsp Baking Powder (Check freshness for effectiveness.)
- 1 tsp Baking Soda (Check freshness for effectiveness.)
- 1 cup Whole Milk (Substitute with almond milk for dairy-free.)
- 3 large Large Eggs (Use room temperature for even mix.)
- 1 cup Sour Cream (Greek yogurt works for a lighter alternative.)
- 1/2 cup Vegetable Oil (Melted coconut oil is a great alternative.)
- 1 tsp Espresso Powder (Optional but highly recommended.)
- 2 tsp Vanilla Extract (Choose pure vanilla for best taste.)
- 1 cup Hot Water (Essential for desired texture.)
- 6 large Egg Yolks
- 2 cups Heavy Cream (Coconut cream is a good dairy-free substitute.)
- 1 tbsp Cornstarch (Avoid substitutes for best results.)
- 8 oz Dark Chocolate (Opt for high-quality for superior taste.)
- 8 oz White Chocolate (High-quality helps achieve velvety texture.)
- 8 oz Milk Chocolate (Ensure it’s high-quality for best flavor.)
- 1 cup Additional Heavy Cream (Full-fat is a must for optimal results.)
- 8 oz Chopped Milk Chocolate (Use premium chocolate for best finish.)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and a pinch of salt.
- In another bowl, mix the milk, eggs, sour cream, oil, espresso powder, and vanilla until well blended.
- Gradually add the wet ingredients to the dry mixture, and slowly pour in the hot water, stirring gently until smooth.
- Divide the batter evenly between the pans and bake for 30-35 minutes until a toothpick comes out clean. Allow to cool for 10 minutes before transferring to wire racks.
- Heat 1 cup of heavy cream until it simmers. Whisk together egg yolks, granulated sugar, and cornstarch. Temper with hot cream, then cook until thickened.
- Split the custard into two bowls, fold in melted dark chocolate to one and white chocolate to the other, mixing in whipped cream gently.
- For the ganache, heat the remaining heavy cream until hot, pour over chopped milk chocolate, and stir until smooth.
- Place one cake layer on a serving plate. Spread dark chocolate mousse over the top, then add the second cake layer. Top with white chocolate mousse and refrigerate for at least 2 hours.
- Remove chilled cake from the refrigerator and pour ganache over the top, allowing it to drip down the sides.
- Chill the cake for another 30 minutes before serving. Optionally, top with fresh berries or vanilla ice cream.
Notes
- Ensure to use high-quality chocolate for best flavor.
- Room temperature ingredients mix more evenly.
- Chill the cake properly for setting the mousse layers.
- Prep Time: 70 minutes
- Cook Time: 115 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg