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I've been making this gorgeous Tuxedo Cake for years and it never fails to impress. The chocolate cake layers are incredibly rich and dense, topped with the most amazing white and dark chocolate mousse. I finish it with a smooth chocolate ganache that makes it look like it came from a fancy bakery. While Costco's version is good, this homemade recipe holds such special memories in my kitchen.
This Cake Will Steal Your Heart
The magic of this cake lies in how the flavors work together. Each bite gives you moist chocolate cake and silky mousse that simply melts in your mouth. I love that I can make parts of it ahead when I'm hosting dinner parties. It's become my go-to recipe for special occasions and honestly, it makes me so happy seeing everyone's faces light up when I bring it to the table.
What You'll Need to Make This Beauty
- For Your Chocolate Cake: Grab 2 1/4 cups all-purpose flour, 2 cups sugar, 3/4 cup cocoa powder, 4 large eggs (8 whites work too), 1 cup buttermilk, and 1/2 cup vegetable oil.
- Dark Chocolate Mousse: You'll need 6 ounces dark chocolate, 1 cup heavy cream, and 2 tablespoons powdered sugar.
- White Chocolate Mousse: Get 6 ounces white chocolate chips, 1 cup heavy cream, and 2 tablespoons powdered sugar.
- For That Glossy Ganache: Use 8 ounces dark chocolate, 1 cup heavy cream, 2 tablespoons butter, and 1 tablespoon corn syrup.
- My Secret Weapon (Simple Syrup): Mix 1/2 cup water, 1/2 cup sugar, and 2 tablespoons cocoa powder.
- Pretty Decorations: Some chocolate sprinkles and pearls make it extra special.
Let's Make This Together
- Starting With The Cake
- Set your oven to 350°F. Get two 9-inch pans ready with some grease and parchment. Mix your dry ingredients first then add the wet ones. Pour the batter evenly and bake about 35 minutes. Once cool, level them off with your knife.
- Creating The Mousse
- Melt your chocolate separately for each mousse. Whip up your cream with the sugar until fluffy. Fold in the melted chocolate gently. Pop it in the fridge for 2 hours.
- Making The Ganache
- Get your cream nice and hot, pour it over your chocolate. Add the butter and corn syrup. Stir until it looks silky smooth. Let it cool down before using.
- Putting It All Together
- Stack your cakes with both mousses between. Brush with simple syrup if you'd like. Top with ganache and add your decorations. Let it chill until set.
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My Best Tips After Years of Making This Cake
After making this cake countless times in my kitchen I've learned some tricks. Pop your mixing bowls in the freezer before whipping the mousse. It makes such a difference. Take your time measuring the dry ingredients. I always weigh mine for perfect results. When I'm ready to stack everything I put my cake layers in the freezer for 20 minutes. It makes the whole process so much easier. The ganache needs to be just right too. I let mine cool until it's thick but still spreadable like peanut butter.
Getting Ahead With Your Baking
I love that I can break up the work for this cake. Sometimes I make the layers on a Friday night and finish it Saturday morning. The cake layers freeze beautifully for up to a month. Your mousse and ganache will stay fresh in the fridge for two days. Once you put everything together the whole cake keeps well in the fridge for three days. If you need to store it longer pop it in the freezer. Just wrap it really well to keep it fresh and lovely.
Making This Cake Your Own
Sometimes I run out of buttermilk so I use full fat yogurt instead and it works wonderfully. The chocolate is really important here so use whatever good quality brand you love. My sister makes this gluten free for her family using her favorite gluten free flour blend. My personal touch is adding a tiny bit of espresso powder to the cake. It brings out the chocolate flavor in such an amazing way without tasting like coffee at all.
Frequently Asked Questions
- → Can I make this cake ahead of time?
Yes, you can make the components separately in advance. The cake layers can be frozen, mousse can be made 2 days ahead, and ganache keeps for up to a month in the fridge.
- → How should I store this cake?
Keep the cake in the fridge for up to 3 days. The cake should be stored in an airtight container or wrapped in plastic wrap to maintain freshness.
- → Can I use regular cocoa powder instead of dark cocoa?
Regular cocoa powder will work, but dark cocoa gives a richer chocolate flavor. The cake will still taste great but might be slightly lighter in color and less intense.
- → Why do I need to chill the bowl for the mousse?
A cold bowl helps whip the cream faster and creates a more stable mousse. The cold temperature helps the fat in the cream stay firm, resulting in better texture.
- → Can I freeze the completed cake?
Yes, the completed cake can be frozen for up to a month. Just wrap it well and thaw in the fridge overnight before serving.