Tuxedo Cake

Tuxedo Cake

(Triple Chocolate Mousse Cake)

Ingredients:

• For the chocolate cake base:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup boiling water

• For the dark chocolate mousse:

• 4 ounces dark chocolate (60-70% cocoa), chopped
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• For the milk chocolate mousse:
• 4 ounces milk chocolate, chopped
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

• For the white chocolate mousse:

• 4 ounces white chocolate, chopped
• 1 cup heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

• For the garnish (optional):

• Chocolate shavings
• Fresh berries

Instructions:

Prepare the chocolate cake base:

Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract. Beat until smooth.
Gradually mix in the boiling water until the batter is well combined and thin.
Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely on a wire rack.
Prepare the dark chocolate mousse:

Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth.
Whip the heavy cream with sugar and vanilla extract until soft peaks form.
Fold the melted chocolate into the whipped cream until well combined. Set aside.
Prepare the milk chocolate mousse:

Melt the milk chocolate in the same manner as the dark chocolate.
Whip the heavy cream with sugar and vanilla extract until soft peaks form.
Fold the melted chocolate into the whipped cream until well combined. Set aside.
Prepare the white chocolate mousse:

Melt the white chocolate in the same manner as the dark and milk chocolates.
Whip the heavy cream with sugar and vanilla extract until soft peaks form.
Fold the melted white chocolate into the whipped cream until well combined. Set aside.
Assemble the cake:

Slice the cooled chocolate cake in half horizontally to create two layers.
Place one layer of the cake on a serving plate or cake stand.
Spread a layer of dark chocolate mousse over the cake layer.
Add the second layer of cake on top of the dark chocolate mousse.
Spread the milk chocolate mousse evenly over the top layer of cake.
Finish with the white chocolate mousse, spreading it evenly over the milk chocolate mousse layer.
Chill:

Refrigerate the cake for at least 4 hours, or overnight, to allow the mousse layers to set and firm up.
Garnish and serve:

Before serving, garnish the cake with chocolate shavings and fresh berries if desired.
This Tuxedo Cake is a showstopper with its layers of rich chocolate mousse and decadent chocolate cake, perfect for special occasions or whenever you want a luxurious treat!