The Art of Perfect Tuxedo Cake Creation

Perfect Chocolate Cake Baking

Master the technique of creating moist, tender chocolate cake layers with deep cocoa flavor and proper structure.

White Chocolate Mousse Excellence

Learn the art of creating silky smooth white chocolate mousse with proper gelatin incorporation and texture.

Dark Chocolate Ganache Mastery

Perfect the skill of creating glossy, smooth ganache with ideal consistency for coating and decorating.

Assembly Technique Perfection

Master the technique of layering components properly for stable structure and elegant presentation.

Decoration and Finishing Methods

Learn professional decorating techniques and creative presentation applications for maximum visual impact.

Expert Tips for Perfect Tuxedo Cake Mastery

Chocolate Quality: Use high-quality chocolate for both ganache and mousse for superior flavor and texture.

Temperature Control: Allow each component to reach proper temperature before assembly for best results.

Mousse Timing: Don't overwhip mousse or it will become grainy and lose smooth, silky texture.

Ganache Consistency: Cool ganache to perfect spreading consistency to avoid tearing cake layers.

Assembly Patience: Allow proper chilling time between steps for stable, professional-looking results.

Storage Success: Keep cake refrigerated and covered, bring to room temperature 30 minutes before serving.

Tuxedo Cake - Ultimate Elegant Black and White Chocolate Paradise Experience

Name: Tuxedo Cake - Ultimate Elegant Black and White Chocolate Paradise Experience
Prep time: 45 min
Cook time: 30 min
Total time: 4 h
Yield: 12 servings
Cuisine: French-American
Ingredients: For Chocolate Cake Layers:; 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup hot coffee; For White Chocolate Mousse:; 12 oz white chocolate, chopped; 2 cups heavy cream, divided; 3 large egg yolks; 1/4 cup granulated sugar; 2 tablespoons vanilla extract; 1 envelope unflavored gelatin; 1/4 cup cold water; For Dark Chocolate Ganache:; 12 oz dark chocolate (70%), chopped; 1 1/2 cups heavy cream; 3 tablespoons butter; 2 tablespoons corn syrup; 1 teaspoon vanilla extract; 1/4 teaspoon salt; For White Chocolate Decorations:; 8 oz white chocolate, melted; White chocolate curls

The most incredibly luxurious Tuxedo Cake you'll ever make with rich chocolate cake layers, silky white chocolate mousse, decadent dark chocolate ganache, elegant white chocolate curls, and dramatic black and white presentation that creates the ultimate sophisticated dessert experience. Features perfectly moist chocolate cake with deep cocoa flavor, creamy white chocolate mousse with velvety texture, glossy dark chocolate ganache with mirror finish, delicate white chocolate decorations with artistic flair, contrasting black and white layers with visual drama, and that irresistible combination of flavors that makes it absolutely perfect for weddings, anniversaries, formal dinners, or any moment that needs elegant, sophisticated chocolate indulgence.

Prep Time

45 Minutes

Cook Time

30 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For Chocolate Cake Layers:

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 large eggs

1 cup buttermilk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup hot coffee

For White Chocolate Mousse:

12 oz white chocolate, chopped

2 cups heavy cream, divided

3 large egg yolks

1/4 cup granulated sugar

2 tablespoons vanilla extract

1 envelope unflavored gelatin

1/4 cup cold water

For Dark Chocolate Ganache:

12 oz dark chocolate (70%), chopped

1 1/2 cups heavy cream

3 tablespoons butter

2 tablespoons corn syrup

1 teaspoon vanilla extract

1/4 teaspoon salt

For White Chocolate Decorations:

8 oz white chocolate, melted

White chocolate curls

White chocolate shavings

Powdered sugar for dusting

For Assembly Components:

Simple syrup for brushing

2 tablespoons rum or liqueur

Parchment paper circles

Acetate strips

For Flavor Enhancers:

2 tablespoons instant espresso powder

1 teaspoon almond extract

1/4 teaspoon cinnamon

2 tablespoons Dutch-process cocoa

For Texture Additions:

1/2 cup chocolate pearls

1/4 cup mini chocolate chips

2 tablespoons cocoa nibs

1/4 cup crushed chocolate cookies

For Assembly Variations:

Chocolate buttercream option

White chocolate ganache drip

Mirror glaze finish

Fondant covering option

For Equipment Needed:

Two 9-inch round cake pans

Electric mixer with whisk attachment

Double boiler setup

Offset spatulas

Cake turntable

Piping bags and tips

Bench scraper

Fine-mesh strainer

For Storage:

Cake dome or container

Refrigerator space

Plastic wrap

Parchment paper

For Serving Applications:

Wedding celebrations

Anniversary dinners

Formal events

Birthday parties

Holiday desserts

Special occasions

For Variations:

Individual tuxedo cakes

Cupcake version

Sheet cake format

Gluten-free version

Instructions

Preheat oven to 350°F and grease two 9-inch round pans, line with parchment paper.

Sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt in large bowl.

Whisk eggs, buttermilk, oil, and vanilla in separate bowl until well combined and smooth.

Add wet ingredients to dry ingredients, mixing until just combined without overmixing batter.

Gradually stir in hot coffee until batter is smooth and thin consistency throughout.

Divide batter evenly between prepared pans, tapping to release air bubbles completely.

Bake 28-32 minutes until toothpick inserted in center comes out with few moist crumbs.

Cool cakes in pans 10 minutes, then turn out onto wire racks to cool completely.

Prepare white chocolate mousse by sprinkling gelatin over cold water, let bloom 5 minutes.

Heat 1/2 cup cream in saucepan until simmering, pour over chopped white chocolate.

Let sit 2 minutes, then stir from center outward until smooth and completely melted.

Whisk egg yolks and sugar until pale, temper with warm chocolate mixture gradually.

Return to saucepan and cook over low heat until mixture coats spoon, about 5 minutes.

Stir in bloomed gelatin until dissolved, add vanilla, strain through fine-mesh sieve.

Cool to room temperature, then refrigerate 30 minutes until slightly thickened but not set.

Whip remaining cream to soft peaks, fold into cooled white chocolate base in thirds.

Refrigerate mousse 1 hour until firm enough to pipe and hold shape when assembled.

Make dark chocolate ganache by heating cream until just simmering around edges only.

Pour hot cream over chopped dark chocolate, let sit 2 minutes without stirring.

Stir ganache from center outward until smooth, add butter, corn syrup, vanilla, salt.

Cool ganache to spreading consistency, about 30 minutes at room temperature.

Level cake layers with serrated knife, brush with simple syrup if desired for moisture.

Place first layer on serving plate, pipe border of ganache around edge to contain mousse.

Fill center with white chocolate mousse, spreading evenly to ganache border with offset spatula.

Top with second cake layer, pressing gently to adhere and create even surface.

Apply thin crumb coat of ganache over entire cake, refrigerate 30 minutes to set.

Apply final layer of ganache, using bench scraper for smooth sides and clean finish.

Decorate with white chocolate curls, shavings, and chocolate pearls for elegant tuxedo appearance.

Refrigerate finished cake at least 2 hours before serving to allow all layers to set.

Slice with warm, clean knife, wiping blade between cuts for neat presentation slices.

Tuxedo Cake - Ultimate Elegant Black and White Chocolate Paradise Experience

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Tuxedo Cake Creation

Tuxedo Cake - Ultimate Elegant Black and White Chocolate Paradise Experience

Ingredients

Instructions