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Rich Chocolate Tuxedo Cake

Featured in Let's Bake Something Wonderful.

This homemade take on the famous store-bought chocolate tuxedo cake includes moist layers of dark chocolate, creamy dark and white mousse, and glossy ganache. It’s perfect for parties and keeps fresh for 3 days in the fridge.

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Hannah Author
Updated on Sun, 06 Apr 2025 00:32:03 GMT
A slice of fudgey chocolate cake with mousse layers and ganache topping, sprinkled with chocolate bits. Pin it
A slice of fudgey chocolate cake with mousse layers and ganache topping, sprinkled with chocolate bits. | recipesbyhannah.com

I've been whipping up this stunning Tuxedo Cake for ages and it always wows everyone. The chocolate layers are super dense and rich, paired with incredible dark and white chocolate mousse. I top it all with a velvety chocolate ganache that gives it that fancy bakery look. Costco sells a decent version, but this homemade one carries so many wonderful memories from my kitchen adventures.

This Delightful Cake Will Win Your Heart

What makes this cake so fantastic is how the flavors blend together. You get moist cake and creamy mousse that just dissolves on your tongue with every bite. I love that I can prepare certain elements in advance when I'm throwing dinner parties. It's become my favorite dessert for celebrations, and honestly, watching everyone's eyes light up when it appears at the table brings me such joy.

Items You'll Want For This Creation

  • For Your Chocolate Cake: You'll want 2 1/4 cups all-purpose flour, 2 cups sugar, 3/4 cup cocoa powder, 4 large eggs (or just 8 whites if you prefer), 1 cup buttermilk, and 1/2 cup vegetable oil.
  • White Chocolate Mousse: Gather 6 ounces white chocolate chips, 1 cup heavy cream, and 2 tablespoons powdered sugar.
  • Dark Chocolate Mousse: Round up 6 ounces dark chocolate, 1 cup heavy cream, and 2 tablespoons powdered sugar.
  • For That Shiny Ganache: Collect 8 ounces dark chocolate, 1 cup heavy cream, 2 tablespoons butter, and 1 tablespoon corn syrup.
  • Simple Syrup Magic: Combine 1/2 cup water, 1/2 cup sugar, and 2 tablespoons cocoa powder.
  • Fancy Garnishes: Chocolate pearls and sprinkles add that special touch.

Let's Create This Masterpiece

Putting It All Together
Layer your cakes with both mousses in between. Brush with simple syrup if desired. Cover with ganache and finish with decorations. Chill until everything sets up nicely.
Making The Ganache
Warm your cream thoroughly, then pour over your chocolate. Mix in the butter and corn syrup. Keep stirring until completely smooth. Allow it to cool a bit before using.
Creating The Mousse
Melt each chocolate type separately. Beat your cream with sugar until soft peaks form. Carefully fold in your melted chocolate. Let it chill for 2 hours.
Starting With The Cake
Preheat to 350°F. Prepare two 9-inch pans with grease and parchment. Combine dry stuff first, then add wet ingredients. Divide batter evenly and bake around 35 minutes. After cooling, trim the tops flat with a knife.
A decadent chocolate cake with multiple layers, including chocolate frosting, cream layers, and topped with chocolate shavings. Pin it
A decadent chocolate cake with multiple layers, including chocolate frosting, cream layers, and topped with chocolate shavings. | recipesbyhannah.com

Valuable Secrets I've Discovered Over Time

I've made this cake so many times and learned a few tricks along the way. Stick your mixing bowls in the freezer before you whip up the mousse. It makes all the difference. Don't rush when measuring dry stuff. I always use my scale for perfect results every time. Before stacking, I put my cake layers in the freezer for 20 minutes. It makes assembly way easier. Your ganache needs the right consistency too. I let mine cool until it feels like peanut butter but still spreads easily.

Breaking Up The Baking Process

I really like that I can split up the work for this cake. Sometimes I bake the layers Friday night and finish everything Saturday morning. You can freeze the cake layers for up to a month if needed. Both mousses and ganache stay good in the fridge for two days. After you've put everything together, the whole cake will last in the fridge for three days. For longer storage, just stick it in the freezer. Make sure you wrap it really well to keep it tasting amazing.

Adding Your Personal Touch

When I'm out of buttermilk I just grab full fat yogurt instead and it turns out great. Don't skimp on chocolate quality since it's so important here, just go with a brand you really enjoy. My sister makes this for her family using her favorite gluten free flour mix and nobody can tell the difference. My own little twist is adding a dash of espresso powder to the cake. It really brings out the chocolate flavor without tasting like coffee at all.

Frequently Asked Questions

→ Can I get things ready ahead of time?

Sure! Bake and freeze cake layers in advance, make the mousse up to 2 days early, and refrigerate ganache—it lasts a month.

→ What’s the best way to store the cake?

Keep it in the fridge for 3 days. Use an airtight container or wrap it tightly to lock in freshness.

→ Can I swap dark cocoa with regular cocoa?

You can! It’ll taste great, just a bit lighter in color and the chocolate flavor won’t be as bold.

→ Why chill the bowl for mousse?

A cold bowl speeds up whipping cream and makes mousse fluffier. It keeps the fat stable for the best texture.

→ Can I freeze the finished cake?

Absolutely. Wrap it well, freeze for up to a month, and let it thaw in the fridge overnight before eating.

Chocolate Tuxedo Cake

Decadent chocolate cake combining layers of dark and white mousse, finished with silky ganache. Ideal for any celebration.

Prep Time
30 Minutes
Cook Time
25 Minutes
Total Time
55 Minutes

Category: Sweet Kitchen

Difficulty: Difficult

Cuisine: American

Yield: 24 Servings (1 cake)

Dietary: Vegetarian

Ingredients

01 1/3 cup heated water.
02 1/4 cup powdered cocoa (dark).
03 1/2 cup chocolate chips (dark).
04 3/4 cup chocolate chips (white).
05 2 1/3 cups heavy cream, split.
06 1/4 tsp fine salt.
07 1/4 cup confectioner's sugar.
08 2 tsp vanilla.
09 3/4 cup heavy cream (for making ganache).
10 1 cup plus 1 tbsp chocolate chips (dark).
11 2 tbsp softened unsalted butter.
12 1 tbsp light corn syrup.
13 1/2 tsp salt.
14 2 1/2 cups granulated sugar.
15 1 tsp instant espresso powder (optional).
16 3/4 cup cocoa powder (dark).
17 2 1/4 cups plain flour.
18 2 1/2 tsp baking powder.
19 1 cup room-temp butter (unsalted).
20 7 egg whites (about 1 cup).
21 1 1/2 cups room-temp buttermilk.
22 2 tbsp veggie oil.
23 2 tsp vanilla extract.

Instructions

Step 01

Microwave dark chocolate till melted. Stir cocoa powder and warm water, then combine with melted chocolate. Heat white chocolate with cream till smooth. Beat the rest of the cream along with the sugar and vanilla. Split the whipped cream in half, folding each portion into one of the chocolate mixtures. Cool in fridge for 2 hours.

Step 02

Warm up cream till it bubbles. Pour over dark chocolate chips and let it sit for a minute before stirring. Mix in the corn syrup, butter, and a pinch of salt. Let it come to room temperature.

Step 03

In one bowl, combine all dry ingredients. Mix in softened butter till crumbly. Add egg whites, then slowly stir in buttermilk. Lastly, add in oil and vanilla. Bake in a 350°F oven for 34-37 minutes, then let cakes cool.

Step 04

Spread mousse layers onto cake. Let chill for 15 minutes. Pour cooled ganache over the top. Add decorations if you'd like and serve.

Notes

  1. Store in the fridge.
  2. It tastes best when cold.
  3. Keeps fresh for three days refrigerated.
  4. You can freeze its components separately.
  5. Don’t leave at room temperature for over an hour.

Tools You'll Need

  • Two 8-inch pans for baking.
  • Mixer, whether hand-held or stand.
  • A small offset spatula.
  • Use a cake stand for presentation.
  • Microwave or double boiler to use for melting.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Includes eggs.
  • Has wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 466
  • Total Fat: 27 g
  • Total Carbohydrate: 52 g
  • Protein: 6 g