Description
A decadent Tuxedo Cake featuring layers of rich chocolate and white chocolate mousse, perfect for any special occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 8 ounces semi-sweet chocolate, chopped (for dark mousse)
- 8 ounces white chocolate, chopped (for white mousse)
- 1 cup heavy cream (for dark mousse)
- 1 cup heavy cream (for white mousse)
- 1 teaspoon vanilla extract (for white mousse)
- 2 tablespoons powdered sugar
- Chocolate shavings (for garnish)
- Fresh berries (optional, for garnish)
Instructions
- Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.
- Stir in boiling water until the batter is smooth (the batter will be thin).
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from pans and cool completely on wire racks.
- For the dark chocolate mousse, melt the semi-sweet chocolate in a heatproof bowl over simmering water. Let it cool slightly.
- In a separate bowl, whip 1 cup of heavy cream with 1 teaspoon of vanilla extract until soft peaks form. Gently fold the whipped cream into the melted chocolate until fully combined.
- For the white chocolate mousse, melt the white chocolate in a similar manner. Let it cool slightly.
- In another bowl, whip 1 cup of heavy cream with powdered sugar until soft peaks form. Fold the whipped cream into the melted white chocolate until fully combined.
- Once the cakes are cool, place one layer on a serving plate. Spread half of the dark chocolate mousse over the first layer.
- Top with the second cake layer and spread the white chocolate mousse on top.
- Chill the cake in the refrigerator for at least 2 hours before serving.
- Garnish with chocolate shavings and fresh berries if desired.
Notes
- For a richer flavor, consider adding a layer of raspberry or cherry preserves between the cake layers.
- You can also substitute the heavy cream with coconut cream for a dairy-free version.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg