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Gold fork lifting a bite of tuxedo cake showing moist crumbs and airy mousse.

Better Than Takeout Tuxedo Cake

5 from 1 vote
Aliana Recipes
Rich, velvety Tuxedo Cake featuring layers of moist dark chocolate cake, creamy white chocolate mousse, and silky ganache. A stunning, bakery-quality dessert that is easier to make at home than you might think.
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Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Servings:12 slices
Course:Dessert
Cuisine:American
Calories:480kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • ½ cup dark chocolate chips For the dark mousse
  • ¼ cup dark cocoa powder Mixed with ⅓ cup warm water
  • ¾ cup white chocolate chips For the white mousse
  • 2 ⅓ cups heavy whipping cream (cold) Divided for mousse layers
  • ¼ cup powdered sugar Sweetens the whipped cream
  • 2 teaspoon vanilla extract Adds aroma
  • ¾ cup heavy whipping cream For the ganache
  • 1 cup dark chocolate chips For the ganache topping
  • 2 ½ cups granulated sugar For the cake batter
  • 2 ¼ cups all-purpose flour Sifted for best texture
  • ¾ cup dark cocoa powder For deep chocolate flavor
  • 2 ½ teaspoon baking powder Leavening agent
  • 1 cup unsalted butter Room temperature
  • 1 cup egg whites Approx. 7 large eggs
  • 1 ½ cups buttermilk Adds moisture and tang
  • 2 tablespoon vegetable oil Keeps cake soft
  • 1 teaspoon instant espresso Enhances chocolate taste (optional)

Equipment

  • 1 stand mixer For whipping cream and batter
  • 1 9x13 baking pan For the cake base
  • 1 Rubber Spatula For folding mousse
  • 3 Microwave-safe Bowls For melting chocolate
  • 1 Offset Spatula For spreading layers

Method
 

  1. Melt the dark chocolate chips in the microwave in short bursts until smooth. This creates the base for the dark mousse layer so it blends easily.
  2. Whisk the warm water and cocoa powder together, then stir into the melted chocolate. This intensifies the flavor and thickens the mixture slightly.
  3. Melt the white chocolate chips with a splash of cream and let cool slightly. This prepares the white chocolate base without seizing the mixture.
  4. Whip the remaining heavy cream, powdered sugar, and vanilla until stiff peaks form. This provides the airy structure for both mousse layers.
  5. Fold half the whipped cream into the dark chocolate mixture and the other half into the white chocolate mixture. This creates two distinct, fluffy mousse fillings.
  6. Mix flour, sugar, cocoa, baking powder, and salt, then beat in butter until sandy. This reverse creaming method ensures a tender crumb structure.
  7. Add egg whites, buttermilk, oil, and espresso, mixing until smooth. This completes the batter with necessary moisture and lift.
  8. Bake in prepared pans at 350°F (175°C) for 35–40 minutes until a toothpick comes out clean. This sets the cake fully without drying it out.
  9. Layer the cake with dark mousse first, then white mousse, and chill. This sets the distinct stripes characteristic of a tuxedo cake.
  10. Pour warm ganache over the chilled cake and smooth with a spatula. This adds the final glossy, decadent finish.

Nutrition

Serving: 165gCalories: 480kcalCarbohydrates: 52gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 85mgSodium: 180mgPotassium: 210mgFiber: 3gSugar: 38gVitamin A: 15IUCalcium: 80mgIron: 2mg

Notes

Store this cake in the refrigerator for up to 3 days to keep the mousse stable; let it sit at room temperature for 20 minutes before serving for the best texture. If you are short on time, the cake layers can be made ahead and frozen.