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Rich Chocolate Tuxedo Cake

Category: Treats That Make Everything Better

If you’ve ever craved a chocolate tuxedo cake, you’ll love this homemade twist on the classic. Each slice has bold chocolate cake, dreamy white and dark mousse, and the shiniest ganache on top. This treat is ideal for celebrations and will stay delicious in your fridge for up to three days.

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Clare Recipes
Created By Lily Chen
Updated on Sat, 17 May 2025 17:15:56 GMT
Chocolate cake slice showing mousse layers, frosted with creamy chocolate and topped with sprinkles. Save
Chocolate cake slice showing mousse layers, frosted with creamy chocolate and topped with sprinkles. | lilicooks.com

I've been whipping up this show-stopping Tuxedo Cake for ages and trust me, it always gets a wow. The cake layers are super fudgy with all the chocolate goodness, piled high with creamy layers of both white and dark chocolate mousse. I finish it off with glossy ganache—looks just like something fancy from a bakery window. Sure, Costco's is pretty tasty, but making my own at home brings up all kinds of sweet memories in my kitchen.

Incredible Cake You Won't Forget

This cake's special because every flavor just clicks together. Take a bite and you'll get tender chocolate cake plus cloud-like mousse that totally melts in your mouth. Love that you can work ahead—makes it a breeze for party prep. It’s my usual pick for marking big moments. Nothing beats seeing everyone grin when I set it down at family dinner.

Stuff You'll Need in Your Kitchen

  • For That Amazing Chocolate Cake: Use 1 cup buttermilk, 2 cups sugar, 2 1/4 cups all-purpose flour, 4 large eggs (8 whites are fine), 3/4 cup cocoa powder, and 1/2 cup of veggie oil.
  • Dark Mousse Fun: 6 ounces dark chocolate, 1 cup heavy cream, and 2 tablespoons powdered sugar are musts.
  • White Chocolate Mousse: Grab a cup of heavy cream, 2 tablespoons powdered sugar, and 6 ounces white chocolate chips.
  • Ganache Layer: You’ll need 8 ounces dark chocolate, 1 cup heavy cream, 2 tablespoons butter, and a tablespoon of corn syrup.
  • Super Simple Syrup: Stir up 1/2 cup water, 1/2 cup sugar, and 2 tablespoons cocoa powder for a yummy brushing syrup.
  • Fun Finishes: Throw some chocolate sprinkles or shiny pearls right on top for extra flair.

Let's Tackle It Step by Step

Cake Time
Heat your oven to 350°F. Line and grease two 9-inch pans first thing. Whisk up the dry bits and then mix in the wet stuff. Share the batter between the pans and bake for 35 minutes or so. Let them cool down and trim off the tops so they're flat.
Mousse Magic
Melt each kind of chocolate by itself. Whip up cold cream and powdered sugar till fluffy, then lightly mix in that melted chocolate. Chill for a couple hours in the fridge so it gets thick.
Lovely Ganache
Warm up your cream, then pour it over chopped chocolate. Stir in the butter and corn syrup. Keep mixing till it’s shiny and smooth. Wait for it to cool before spreading.
Everything Comes Together
Put the cakes together layered with both mousses. Brush some syrup on if you want. Pour on the ganache and toss your decorations over the top. Chill in the fridge till it’s all set.
A rich chocolate cake stacked with layers, covered in frosting, cream, and chocolate curls. Save
A rich chocolate cake stacked with layers, covered in frosting, cream, and chocolate curls. | lilicooks.com

My Top Tricks After Years Making It

After all the times I’ve made this treat, I picked up a few tricks. Toss your mixing bowls in the freezer before whipping up mousse—it makes a difference. Weigh out those dry ingredients for better results every time. I pop my cake layers in the freezer for about 20 minutes before stacking, which makes the next steps so much easier. For the perfect ganache, I let it cool until it’s thick like peanut butter, but still soft enough to spread.

How to Stay Ahead When Baking

I like breaking up the steps. Usually, I bake the cake layers one night and finish everything else the next morning. If you freeze your cake layers, they keep just fine for a month. Mousse and ganache are good in the fridge for two days. Once the cake’s assembled, stash it in the fridge and it'll stay delicious for three days. For longer storage, freeze it after wrapping really well—it’ll stay fresh and pretty for when you need it.

Switching Things Up

If I’m out of buttermilk, I swap in full fat yogurt and it works just fine. Quality chocolate is key, so go with whatever brand you love most. My sister always switches in her gluten free flour blend so everyone can have a slice. For my own twist, I’ll add a bit of espresso powder in the batter—it brings out the chocolate flavor without tasting like coffee.

Recipe FAQs

→ Can I make this cake ahead of time?

Totally, you can prep everything early. Freeze those cake layers if you like, whip the mousse up to two days before, and ganache will chill for weeks in your fridge.

→ How should I store this cake?

Pop leftovers in the fridge, where they’ll be good for about three days. Wrap it up or use an airtight container to keep it soft and delicious.

→ Can I use regular cocoa powder instead of dark cocoa?

You sure can. Normal cocoa will work just fine, though your cake will turn out a lighter brown and the chocolate punch won’t be quite as strong.

→ Why do I need to chill the bowl for the mousse?

If your bowl’s really cold, your cream whips up faster and holds its shape better. That means your mousse ends up fluffy and keeps its texture longer.

→ Can I freeze the completed cake?

Yep, the finished cake freezes well for a month. Wrap it tightly, then just let it thaw overnight in your fridge before you slice it up.

Rich Chocolate Tuxedo Cake

Chocolate cake loaded with creamy layers of dark and white mousse, all finished off with a smooth ganache. Great for any time you want to celebrate.

Preparation Time
30 min
Cooking Time
25 min
Overall Time
55 min
Created By: Lily Chen

Category: Sweet Stuff

Skill Level: Challenging

Cuisine Type: American

Output: 24 Serves (1 cake)

Dietary Options: Vegetarian

Ingredients

01 1/4 cup powdered sugar.
02 1/4 cup dark cocoa powder.
03 1/3 cup warm water.
04 1/2 tsp salt.
05 1/2 cup dark chocolate chips.
06 2 tsp vanilla extract.
07 3/4 cup white chocolate chips.
08 2 1/3 cups heavy cream, divided up.
09 1 cup plus 1 tbsp dark chocolate chips.
10 3/4 cup heavy cream for ganache.
11 2 tbsp room-temperature unsalted butter.
12 1 tbsp corn syrup.
13 1/4 tsp salt.
14 2 1/2 cups sugar.
15 3/4 cup dark cocoa powder.
16 2 1/4 cups all-purpose flour.
17 2 1/2 tsp baking powder.
18 1 tsp salt.
19 1 cup softened unsalted butter.
20 2 tbsp vegetable oil.
21 1 cup liquid egg whites (7 eggs).
22 1 1/2 cups room temperature buttermilk.
23 2 tsp vanilla extract.
24 1 tsp optional instant espresso powder.

Steps

Step 01

Warm up the cream till it’s bubbling. Pour it over the chocolate chips, let it rest for a minute, and then mix. Add in the butter, corn syrup, and a pinch of salt. Allow it to cool completely before using.

Step 02

Whisk the dry elements first. Blend in the softened butter to create a sandy-like mix. Beat in the egg whites followed by the buttermilk. Finish with the vegetable oil and vanilla extract. Pour into pans and bake at 350°F for 34 to 37 minutes. Cool before assembly.

Step 03

Pop the dark chocolate in the microwave until melted. Mix cocoa powder with warm water, then stir it into the chocolate. Melt white chocolate and cream separately. Whisk cream with powdered sugar and vanilla until fluffy. Divide the whipped cream and fold it into each type of chocolate. Set in fridge for 2 hours.

Step 04

Stack cake layers with the mousses in between. Chill it for 15 minutes. Cover the top with ganache, decorate however you like, and enjoy!

Tips

  1. Store this in the fridge.
  2. Tastes best when served chilled.
  3. Good for up to 3 days in the refrigerator.
  4. Freeze parts of it separately if needed.
  5. Don’t leave it out for over an hour.

Required Tools

  • Two 8-inch cake pans.
  • Either a hand mixer or stand mixer.
  • Offset spatula for smoothing.
  • Cake turntable or plate for assembling.
  • Microwave or bowl over hot water.

Allergy Information

Always check each ingredient for allergens, and consult a medical professional if unsure.
  • Has dairy.
  • Contains eggs.
  • Includes wheat.

Nutritional Information (per serving)

These details are shared for general guidance and don’t replace professional advice.
  • Calories: 466
  • Fats: 27 g
  • Carbohydrates: 52 g
  • Proteins: 6 g