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Tuxedo Cake – Triple Chocolate Mousse Cake

Tuxedo Cake – Triple Chocolate Mousse Cake
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Indulge in the luxurious layers of Tuxedo Cake – Triple Chocolate Mousse Cake, a decadent dessert that promises to impress at any celebration. This stunning cake features rich chocolate layers complemented by velvety dark and white chocolate mousses, crowned with a glossy ganache. Every bite is a harmonious blend of flavors and textures that will leave your guests swooning. Perfect for birthdays, anniversaries, or simply as a delightful treat for yourself, this cake is not only visually appealing but also surprisingly easy to make. Gather your loved ones around and dive into a slice of pure chocolate bliss!

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ½ cup cocoa powder
  • 1½ tsp baking powder
  • 1½ tsp baking soda
  • ½ tsp salt
  • ½ cup whole milk
  • 2 large eggs
  • ½ cup sour cream
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup hot water
  • 4 large egg yolks
  • 2 tbsp granulated sugar (for mousse)
  • 2 tbsp cornstarch (for mousse)
  • 2 cups heavy cream, divided (for mousse)
  • 3.5 oz dark chocolate, finely chopped
  • 4.5 oz white chocolate, finely chopped
  • 5 oz milk chocolate, finely chopped (for ganache)
  • ⅓ cup heavy cream (for ganache)

Instructions

  1. Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans.
  2. In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, milk, sour cream, oil, and vanilla until smooth. Combine wet and dry ingredients.
  4. Dissolve espresso powder in hot water; stir into batter. Divide between pans and bake for 35 minutes or until a toothpick comes out clean.
  5. Cool cakes completely on wire racks before leveling tops if needed.
  6. For mousses: Whisk egg yolks with sugar and cornstarch. Heat cream with vanilla; slowly add to egg mixture while whisking. Cook until thickened; pour over chopped chocolates—stir until smooth.
  7. Fold whipped cream into each chocolate mixture until airy.
  8. Assemble by layering cake with dark mousse first, then white mousse on top—repeat with remaining layers.
  9. Chill for at least four hours or overnight.
  10. For ganache: Heat cream until steaming; pour over chopped milk chocolate and stir until smooth—cool slightly before spreading on the cake.

Nutrition

Find it online: https://thecookingboard.com/tuxedo-cake-triple-chocolate-mousse-cake/