tuxedo cake

Introduction

Tuxedo Cake is a show-stopping dessert that combines the luxurious richness of chocolate and the lightness of a creamy mousse. This elegant cake is made with alternating layers of dark and white chocolate mousse, surrounded by layers of moist chocolate cake, and finished with a smooth ganache coating. Named for its striking appearance, which resembles a tuxedo, this cake is as beautiful as it is delicious. Whether served for a special occasion like a wedding or birthday or enjoyed as an indulgent treat, the Tuxedo Cake promises to impress with its sophisticated presentation and irresistible flavor.

The History of Tuxedo Cake

The origins of Tuxedo Cake are a bit murky, but it is generally considered a modern creation from the late 20th century, likely developed in high-end bakeries or restaurants. The cake’s name comes from the luxurious appearance of the chocolate mousse layers, which resemble the elegant black-and-white tuxedo attire. It became popular in the 1980s and 1990s, a time when elaborate, multi-layered desserts were trending. The combination of dark chocolate and white chocolate is a nod to both the striking visual contrast and the complementary flavors of the two types of chocolate. Today, Tuxedo Cake is considered a decadent dessert often featured at celebrations and upscale events.

Ingredients Breakdown

For the Chocolate Cake Layers:

1. All-Purpose Flour (2 ½ cups): Forms the structure of the cake and provides texture.
2. Cocoa Powder (½ cup, unsweetened): Gives the cake its deep, rich chocolate flavor.
3. Baking Powder (1 ½ tsp): Helps the cake rise, creating a light and fluffy texture.
4. Baking Soda (1 tsp): Works alongside the baking powder for leavening.
5. Salt (½ tsp): Balances the sweetness of the cake and enhances the chocolate flavor.
6. Granulated Sugar (2 cups): Adds sweetness to balance the bitterness of the cocoa.
7. Eggs (2 large): Provides structure and helps bind the ingredients together.
8. Buttermilk (1 cup): Adds moisture and tenderness to the cake while balancing the richness of the chocolate.
9. Vegetable Oil (½ cup): Ensures the cake remains moist and adds a slight richness.
10. Boiling Water (1 cup): Makes the batter thin and allows the cake to bake evenly.
11. Vanilla Extract (1 tsp): Adds depth to the flavor of the cake.

For the Chocolate Mousse:

1. Heavy Cream (2 cups): Provides the rich base for the mousse.
2. Dark Chocolate (8 oz, chopped): The star of the chocolate mousse, giving it a deep, rich flavor.
3. White Chocolate (6 oz, chopped): Adds a creamy, sweet contrast to the dark chocolate mousse.
4. Sugar (2 tbsp): Sweetens the mousse slightly.
5. Vanilla Extract (1 tsp): Enhances the flavor of both chocolate mousses.
6. Gelatin (1 tbsp, powdered): Helps the mousse set and maintain its texture.
7. Water (¼ cup): Used to dissolve the gelatin.

For the Ganache:

1. Dark Chocolate (6 oz, chopped): Forms the smooth, glossy ganache.
2. Heavy Cream (½ cup): Helps melt the chocolate to create a silky, pourable ganache.

Step-by-Step Recipe

Step 1: Prepare the Chocolate Cake Layers

• Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, beat together the sugar, eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Stir in the boiling water until the batter is smooth. The batter will be thin, but that’s normal.
• Pour the batter evenly into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• Let the cakes cool in the pans for 10 minutes, then remove them from the pans and allow them to cool completely on a wire rack.

Step 2: Prepare the Chocolate Mousse

• In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave, stirring occasionally.
• Once melted, remove the chocolate from heat and let it cool slightly.
• In another bowl, melt the white chocolate using the same method.
• In separate small bowls, combine the heavy cream, sugar, and vanilla extract.
• In a small saucepan, heat ¼ cup of water until it simmers. Sprinkle the gelatin over the water and stir until dissolved. Add the gelatin mixture to the melted chocolate (both dark and white chocolate) and stir to combine.
• In a mixing bowl, whip the remaining heavy cream until stiff peaks form.
• Gently fold the whipped cream into the chocolate mixtures, alternating between dark and white chocolate, until fully incorporated.

Step 3: Assemble the Tuxedo Cake

• Once the cakes have completely cooled, place one layer on a serving plate.
• Spread a generous layer of the dark chocolate mousse on top of the cake layer, smoothing it out with a spatula.
• Add the second cake layer on top and press gently to secure it.
• Spread a layer of the white chocolate mousse over the top of the second cake layer.
• Use the remaining dark and white mousse to cover the sides of the cake evenly, creating a smooth surface.

Step 4: Prepare the Ganache

• In a small saucepan, heat the heavy cream until it begins to simmer.
• Remove from heat and add the chopped dark chocolate. Stir until smooth and glossy.
• Pour the ganache over the top of the cake, allowing it to drip down the sides.
• Let the cake set for about 30 minutes to allow the ganache to firm up.

Step 5: Serve and Enjoy

• Once the ganache has set, slice the cake and serve. For an extra touch, you can garnish the cake with chocolate shavings or berries.

Tips for the Perfect Tuxedo Cake

1. Cool the Cake Completely: Allow the cake to cool fully before frosting and assembling it. If the cake is still warm, the mousse may melt and lose its texture.
2. Chill the Mousse: For a firmer mousse texture, chill it for a few minutes before applying it to the cake. This will help the mousse maintain its shape and prevent it from spreading too much.
3. Use Quality Chocolate: The flavor of the cake depends heavily on the chocolate. Use high-quality dark and white chocolate for the best flavor and texture.
4. Whip the Cream Properly: Ensure that the heavy cream is whipped to stiff peaks, as this will help provide structure to the mousse.
5. Make Ahead: This cake can be made ahead of time. Just store it in the refrigerator and bring it to room temperature before serving.

Variations and Customizations

1. Berry Tuxedo Cake: Add fresh berries, such as raspberries or strawberries, between the layers for a fruity contrast.
2. Flavored Mousse: Experiment with adding flavors to the mousse, such as coffee, mint, or orange zest.
3. Chocolate Layers: For even more chocolate flavor, you can add layers of ganache between the mousse layers.
4. Gluten-Free Version: Use a gluten-free cake mix or make your own gluten-free flour blend to ensure the cake is gluten-free.
5. Vegan Tuxedo Cake: Substitute dairy ingredients with vegan alternatives, such as non-dairy chocolate, coconut cream, and plant-based milk.

Health Considerations and Nutritional Value

Tuxedo Cake is a decadent dessert, so it’s best enjoyed in moderation.

• Calories: Each slice of Tuxedo Cake can contain around 500-600 calories, depending on the size and ingredients.
• Fat: The cake contains a significant amount of fat, primarily from the heavy cream, chocolate, and oil.
• Sugar: This cake is quite sweet due to the mousse and ganache layers. You can reduce the sugar content by using a sugar substitute or less mousse filling.
• Protein: The eggs and dairy in the mousse and cake provide some protein.
• Carbs: The cake is also high in carbohydrates due to the sugar and flour. You can reduce carbs by using a low-carb flour blend and sugar alternatives.

FAQ

Q1: Can I make Tuxedo Cake in advance?
Yes, the Tuxedo Cake can be made up to 2 days in advance. Store it in the refrigerator and bring it to room temperature before serving.

Q2: Can I freeze this cake?
Yes, the Tuxedo Cake can be frozen. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 1 month. Thaw it overnight in the refrigerator before serving.

Q3: Can I use milk chocolate instead of dark chocolate?
Yes, milk chocolate can be used if you prefer a sweeter and milder flavor. Just be aware that it will alter the richness of the mousse and ganache.

Q4: Can I make the mousse without gelatin?
While gelatin helps stabilize the mousse, you can make it without by using stabilizing techniques such as chilling the mousse before applying it. However, the texture may not be as firm.

tuxedo cake

Tuxedo Cake is an indulgent, visually stunning dessert made with rich chocolate cake layers, velvety chocolate mousse, and glossy ganache. It’s the perfect choice for special occasions, offering a decadent, multi-layered treat that is as elegant as it is delicious.

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Course Dessert

Cuisine American

Ingredients

  

For the Cake Layers:

• 50 g cocoa powder
• 1 teaspoon instant coffee
• 80 ml hot water
• 200 ml vegetable oil
• 120 ml buttermilk
• 4 eggs
• 200 g plain flour
• 125 g granulated sugar
• 125 g soft light brown sugar
• 1 teaspoon baking soda
• 2 teaspoons white vinegar

For the Chocolate Mousse:

• 150 ml double cream
• 2 egg whites
• 25 g granulated sugar
• 100 g dark chocolate
• 100 g milk chocolate
• 2 egg yolks
• 1/8 teaspoon salt

For the White Chocolate Mousse:

• 150 ml double cream
• 2 egg whites
• 25 g granulated sugar
• 200 g white chocolate
• 2 egg yolks
• 1/8 teaspoon salt
• 2 teaspoons vanilla bean paste or extract works too

Instructions

 

DAY 1:

Making the Cake Layers:

Preheat the Oven:

• Preheat your oven to 180°C (350°F). Grease and line two 8-inch cake tins.

Prepare the Batter:

• In a large bowl, whisk together the cocoa powder, coffee, and hot water.
• Add the vegetable oil, buttermilk, and eggs to the mixture and whisk until combined.
• Stir in the flour and both sugars until the batter is smooth.

Activate the Baking Soda:

• In a separate small bowl, add the baking soda and pour the vinegar over it. This will start bubbling. Stir quickly and add it to the batter, whisking gently.

Bake the Cake:

• Pour the batter evenly into the prepared cake tins.
• Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool completely once baked.

Making the Chocolate Mousse:

Prepare the Tin:

• Line the sides of a tall loose-bottomed or springform cake tin with baking paper or acetate.

Whip the Cream:

• In a large bowl, whip the double cream on high speed until firm peaks form. Refrigerate until ready to use.

Whip the Egg Whites:

• In a separate bowl, whisk the egg whites until foamy. Gradually add the granulated sugar while continuing to whip.
• Whip until stiff peaks form. Refrigerate until ready.

Melt the Chocolate:

• Place the dark and milk chocolate in a microwave-safe bowl and heat in 15-second intervals, stirring each time, until melted.
• Stir in the egg yolks and salt. The mixture will become thick, which is normal.

Combine Ingredients:

• Add a large dollop of the whipped cream into the chocolate mixture to loosen it up. Then gently fold in the remaining whipped cream.
• Fold in half of the whipped egg whites, then the remaining egg whites, ensuring there are no lumps.

Assembling the Cake:

Prepare the Cake Layers:

• Once the cake layers have cooled, trim the tops to create flat, even layers.

Layer the Cake:

• Place one cake layer into the prepared tin.
• Spread half of the chocolate mousse evenly on top of the cake.
• Place the tin in the freezer to chill for 20 minutes.

Making the White Chocolate Mousse:

Whip the Cream and Egg Whites:

• Follow the same process as with the chocolate mousse. Whip the double cream and egg whites until stiff peaks form.

Melt the White Chocolate:

• Melt the white chocolate in the microwave as you did with the dark chocolate.
• Stir in the egg yolks and salt, followed by the vanilla bean paste (or extract).

Combine Ingredients:

• Gently fold the whipped cream and egg whites into the white chocolate mixture to form the mousse.

Layer the Mousse:

• After the chocolate mousse has chilled for 20 minutes, remove it from the freezer and add the white chocolate mousse on top of it.
• Add the final layer of cake on top.
• Place the entire cake in the fridge to set overnight.

DAY 2:

Remove and Serve:

• The next day, remove the cake from the tin.
• Slice and enjoy your delicious multi-layer mousse cake!

Notes

• Cake Layers: The vinegar and baking soda work together to make the cake lighter and fluffier.
• Egg Whites: Make sure the egg whites are whipped to stiff peaks to achieve a smooth mousse texture.
• Chilling Time: It’s essential to allow the cake to chill in the freezer to set the mousse layers before adding the next layer.

Keyword tuxedo cake