Let’s talk about the most elegant cake in the room. Tuxedo cake—with its striking black and white layers, rich chocolate cake, creamy white chocolate mousse, and silky chocolate ganache—is the epitome of sophistication.
It’s the cake you bring out for birthdays, anniversaries, and celebrations that demand something spectacular. Each slice reveals beautiful alternating layers of dark and light, like a formal tuxedo.
And the taste? Decadent, luxurious, and absolutely unforgettable. Yes, it has multiple components. Yes, it takes a little time. But the result is a showstopper that will have everyone asking for the recipe. Let’s make some black and white magic.
Instructions
Make the Chocolate Cake
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans, line with parchment, and flour lightly. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
Add eggs, buttermilk, hot coffee, oil, and vanilla. Beat on medium speed for 2 minutes. The batter will be thin. Pour into prepared pans and bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
Make the White Chocolate Mousse
Place white chocolate in a heatproof bowl. Heat ½ cup of heavy cream until simmering, pour over white chocolate, let sit 2 minutes, then stir until smooth. Let cool to room temperature. If using gelatin, sprinkle over cold water, let bloom 5 minutes, then gently warm until dissolved and stir into cooled white chocolate mixture.
In a separate bowl, whip remaining 1 cup heavy cream with vanilla until stiff peaks form. Gently fold whipped cream into white chocolate mixture until smooth. Refrigerate for at least 2 hours until set but spreadable.
Level the Cake Layers
Using a serrated knife, level the tops of the cooled chocolate cakes so they’re flat. Slice each layer in half horizontally to create 4 thin layers.
Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of white chocolate mousse over it. Top with another cake layer, more mousse. Repeat with remaining layers, ending with a cake layer on top. Press gently to ensure even layers. Refrigerate for at least 2 hours to set.
Make the Ganache
Place chopped chocolate in a heatproof bowl. Heat heavy cream until simmering, pour over chocolate, let sit 2 minutes, then stir until smooth. Let cool until slightly thickened but still pourable, about 15-20 minutes.
Ganache the Cake
Place the chilled cake on a wire rack over a baking sheet. Pour the ganache over the top, letting it cascade down the sides. Use an offset spatula to gently smooth if needed. Let set for 30 minutes.
Chill
Refrigerate the cake for at least 1 hour to set the ganache completely.
Serve
Slice with a sharp knife wiped clean between cuts. Serve chilled or at room temperature.
Store
Store in an airtight container in the refrigerator for up to 4 days.
Pro-Tips for Tuxedo Cake Greatness
- Chill Between Layers: Let each layer of mousse set before adding the next for clean, distinct layers.
- Use a Serrated Knife for Leveling: A long serrated knife makes leveling cake layers easy and even.
- Work Quickly with Ganache: Ganache sets fast. Have your cake chilled and ready before you make it.
- Use a Wire Rack for Ganache: Placing the cake on a rack over a baking sheet allows excess ganache to drip off cleanly.
- Warm Knife for Slicing: Run your knife under hot water and wipe dry between cuts for perfect slices.
