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Tuxedo Cake

A delightful dessert layering rich chocolate flavors with creamy white chocolate mousse for an enchanting experience.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs Ensure they are room temperature.
  • 1 cup whole milk Room temperature preferred.
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water Adds moisture to the batter.
For the Mousse
  • 1 cup heavy cream Chill your bowl for better whipping.
  • 8 ounces semi-sweet chocolate, chopped Melt and cool before folding into cream.
For Decoration
  • 8 ounces white chocolate, chopped Melt for drizzling.
  • 1/2 cup powdered sugar For sweetening the mousse.

Method
 

Baking the Cake
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add in the eggs, milk, oil, and vanilla. Beat for 2 minutes on medium speed.
  4. Stir in boiling water (the batter will be thin). Pour into prepared pans.
  5. Bake for 30-35 minutes or until a toothpick comes out clean.
  6. Let the cakes cool for 10 minutes in the pans, then remove them to wire racks to cool completely.
Making the Mousse
  1. Melt semi-sweet chocolate and let it cool.
  2. Whip 1 cup of heavy cream until soft peaks form. Fold the melted chocolate into the whipped cream.
Assembling the Cake
  1. Once the cakes are cool, layer one cake, spread mousse, then top with the second cake.
  2. Melt white chocolate and drizzle over the top.
  3. Chill for at least one hour before serving.

Notes

Storage: Keep in the refrigerator for 3-5 days. For freezing, wrap tightly and store up to 3 months.