I don't do store-bought cakes, but when I first came across Costco's Tuxedo Cake, I knew I had to recreate it the way I'd make it: from scratch with rich chocolate cake, silky custard-based chocolate mousse, and glossy chocolate ganache.
Quick Look: Tuxedo Cake Recipe
A layered dessert with rich chocolate cake, dark chocolate mousse, white chocolate mousse, and a milk chocolate ganache.
☆ Why make THIS version? This is a from-scratch, patisserie-style Tuxedo Cake made with two rich, custard-based chocolate mousses - no instant pudding mix or cream cheese!
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Many Tuxedo Cake recipes simplify the mousse layers with instant pudding mix or cream cheese. There's nothing wrong with taking that shortcut, but it wasn't the cake I wanted to create. I wanted something more indulgent, with silky chocolate mousses that taste as luxurious as the finished cake looks.
This version takes a little more time, but both mousses are made from one cooked custard base, so the process is more manageable than it first appears. And if you're going to make a showstopper for a special occasion, I think the extra effort is worth it!
Reader Review:
"This cake is unbelievably delicious and surprisingly simple to put together!! The rich custard in the filling makes it so luxurious as compared to a standard ganache, and the CAKE!!! My god woman it's the moistest cake I've ever made, I'm obsessed. Thanks for a great recipe!"
⭐⭐⭐⭐⭐ - Leah
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Ingredient Notes
- Eggs - Whole eggs for the cake and egg yolks for the chocolate mousse. (See recipes for using leftover egg whites.)
- Oil - I use vegetable oil, but you can use any kind of flavorless oil like canola. The oil helps to keep the chocolate cake moist.
- Heavy Cream - Use heavy cream, heavy whipping cream, or double cream; the fat content should be at least 36%. Any lower than this and the mousse may not set.
- Chocolate - Use real chocolate, not chocolate chips or candy bars. This recipe uses dark and white chocolate for the mousses. I make the ganache topping with milk chocolate, but you can use more dark chocolate if you prefer.
See recipe card for quantities in both cups and grams (though I always recommend weighing your ingredients with a kitchen scale).
How to Make Tuxedo Cake
We'll make this cake in four stages: the chocolate cake, the chocolate mousses, the assembly, and the ganache. Don't worry if it looks like a lot - I'll guide you through each step with plenty of photos and visual cues.
If you want all of the indulgence but a lot less effort, check out my flourless chocolate torte recipe.
Before You Begin...
- Plan the timing - The chocolate cake needs to be completely cool before making the mousse, and the assembled dessert needs to set for at least 4 hours, preferably overnight - so factor both of those into your timing.
Chocolate Cake Layer
Start by making the chocolate cake as it needs time to cool before making the mousse. This is my easy and foolproof chocolate cake base. I also use it for my chocolate espresso layer cake and moist chocolate cupcakes with chocolate buttercream.
- Preheat the oven to 350°F / 180°C (160° fan), and prepare an 8-inch cake pan. I like to use baking spray and parchment paper circles.
- Sift all the dry ingredients, except the espresso powder, into a large bowl and stir to combine.
- In a separate bowl, mix together all the wet ingredients, except the hot water. Then pour into the dry ingredients and whisk until smooth.
- Dissolve the espresso powder in the hot water, then pour into the cake batter and whisk gently until combined.
- Pour the chocolate cake batter into the prepared cake pan and bake for 25-30 minutes, or until a skewer in the middle comes out clean.
- Let the cakes cool in the pan for at least an hour before transferring them to a wire rack to cool completely.
- Once cool, use a serrated knife or cake leveler to cut off any dome on top, and slice the cake in half lengthwise, so you have two thin layers of cake.
Make the Chocolate Mousse Layers
Both chocolate mousses begin with the same custard base, so to make the process more efficient, you'll prepare one large batch and divide it between the dark and white chocolate to create the two layers.
The cooked custard is similar to a classic vanilla pastry cream (crème pâtissière). It gives the mousse a thick, creamy texture that is sturdy enough to layer in the cake. This differs from the filling in my chocolate mousse pie, which is made with a lighter, meringue-based mousse.
- Whisk the egg yolks, sugar, and cornstarch together until they are pale and thick.
Meanwhile, heat the cream in a saucepan over medium heat until scalding hot. (Steam rising and tiny bubbles appearing).
- Pour the hot cream into the egg yolks very gradually, whisking as you go. It's important to do it slowly to gently raise the temperature of the eggs and stop them from scrambling.
- Once all the cream is incorporated, pour the whole mixture back into the saucepan over medium-low heat, whisking constantly. The custard will thicken suddenly and begin to boil. Let it boil for 30-60 seconds or until it is noticeably thicker. Remove from the heat and stir in the vanilla and salt.
- Pour half of the custard base into the white chocolate, and half into the dark chocolate. I judged it by eye, but you can weigh it and divide it in two for total accuracy.
Stir until both chocolates have completely melted.
- Let the two mixtures cool while you whip the remaining heavy cream to medium peaks.
Once they are no longer warm, but still fluid, add half of the whipped cream into the dark chocolate mixture and gently fold it in until totally incorporated.
- Repeat with the white chocolate mixture, and then you are ready to assemble!
Folding whipped cream into a cooked custard lightens it while retaining stability - the same basic technique used to make crème diplomate.
Technique guide
If you're unsure what medium peaks should look like, my visual guide on how to make whipped cream shows the difference between soft, medium, and stiff peaks.
Assemble the Tuxedo Cake
Make sure you have your torted chocolate cake layers ready to go before you make the mousses, as they will begin to set fairly quickly.
Line your cake ring with acetate for clean sides and easy removal.
- Place one of the sliced cake layers at the bottom of your cake ring or pan, pour the dark chocolate mousse on top and spread it out into an even layer.
- Carefully pour the white chocolate mousse on top, then chill for 10 minutes while you make the chocolate ganache.
- Heat the heavy cream over medium heat until scalding, then pour over the chopped chocolate.
Let sit for 1 minute, then stir until glossy and smooth.
If you want to make the silkiest ganache, see how to make chocolate ganache.
- Place the second cake layer on top of the white chocolate mousse and press down gently to help it stick.
Pour the chocolate ganache on top and decorate.
Chill for at least 4 hours, preferably overnight, before removing from the cake ring and slicing.
Storage
Once your tuxedo cake is assembled, you need to store it in the fridge in an airtight container to keep the chocolate mousse layers nice and fresh. It will be good in the fridge for up to 3 days, but I highly doubt it will last that long before being gobbled up!
If you make the chocolate cake layers ahead of time, wrap them in plastic wrap, or in an airtight container and store them at room temperature for up to 2 days.
Tuxedo Cake FAQs
If you have a question about this recipe that isn't answered here, please write it in the comments and i'll get back to you as soon as possible.
Tuxedo cake is a layered chocolate mousse cake with rich chocolate cake, dark chocolate mousse, white chocolate mousse, more chocolate cake, and then a chocolate ganache topping.
Yes, if you don't have a cake ring, you can use a loose-bottomed cake pan lined with acetate so you can remove it easily. It is also helpful to line the bottom of the pan with a parchment paper circle.
Tuxedo cake gets its name from the contrasting layers of dark and white chocolate, representing the black and white layers of a tuxedo. That's why we have dark chocolate cake layers right next to the white chocolate filling - to make it pop and show off the pretty layers of mousse inside the cake.
They're similar layered chocolate desserts, but they aren't quite the same. Tuxedo Cake has chocolate cake layered with both dark and white chocolate mousse. Black Tie mousse cake has one cake layer topped with chocolate cheesecake and a basic white chocolate mousse, then it's covered with ganache all over.
They are both delicious!
More Chocolate Desserts
Show Me Your Bakes!
If you tried this recipe, I'd love to know how it turned out in the comments!
Want to share a photo? You can send me a pic or tag @bonni_bakery on Instagram - I love seeing all your creations.
Tuxedo Cake Recipe
Ingredients
- 120 g (1 cup) All-purpose Flour (Plain Flour)
- 200 g (1 cup) Granulated Sugar (Caster Sugar)
- 35 g (⅓ cup) Cocoa Powder Dutch processed
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 60 ml (¼ cup) Whole Milk room temperature
- 2 Large Eggs room temperature
- 60 ml (¼ cup) Vegetable Oil
- 1 teaspoon Vanilla Extract
- ½ teaspoon Espresso Powder
- 60 ml (¼ cup) Hot Water
- 5 Large Egg Yolks
- 480 ml (2 cups) Heavy Cream
- 100 g (½ cup) Granulated Sugar (Caster Sugar)
- 12 g (1½ tablespoon) Cornstarch
- 2 teaspoon Vanilla
- ½ teaspoon Salt
- 100 g (3.5 oz) Dark Chocolate finely chopped
- 170 g (6 oz) White Chocolate finely chopped
- 140 g (5 oz) Milk Chocolate finely chopped
- 80 ml (⅓ cup) Heavy Cream
Equipment
Instructions
- Preheat your oven to 350°F / 180°C (160°C fan-assisted) and grease an 8-inch cake pan.
- In a large bowl, sift the dry ingredients, including the flour, sugar, cocoa powder, baking powder, and salt. Whisk everything together.120 g (1 cup) All-purpose Flour, 200 g (1 cup) Granulated Sugar, 35 g (⅓ cup) Cocoa Powder, 1 tsp Baking Powder, ½ tsp Salt
- In a separate bowl, combine all the wet ingredients, except the hot water, which includes the eggs, milk, vegetable oil and vanilla. Whisk together lightly until smooth.60 ml (¼ cup) Whole Milk, 2 Large Eggs, 60 ml (¼ cup) Vegetable Oil, 1 tsp Vanilla Extract
- Pour the wet ingredients into the dry and whisk until everything is combined and there are no lumps.
- In a small bowl or a glass, combine the hot water with the espresso powder and mix until completely dissolved. Pour into the cake batter and mix until combined.½ tsp Espresso Powder, 60 ml (¼ cup) Hot Water
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a skewer inserted comes out clean. Let it cool completely in the pan.
- Once cooled, use a cake leveler or serrated knife to cut off any dome on top, then slice cake in half lengthwise so you have two thinner layers.
- Place a cake ring on top of a cake board or serving plate and place one of the layers of cake on the bottom. Set aside until the mousse is ready.
- Put egg yolks in a bowl with the sugar and cornstarch and whisk until they become slightly thick and pale.5 Large Egg Yolks, 100 g (½ cup) Granulated Sugar, 12 g (1½ tablespoon) Cornstarch
- Pour 1 cup of the heavy cream into a saucepan and warm over medium-low heat until it is scalding hot. This means it is giving off steam and there are tiny bubbles appearing on the surface. Don't let it boil.(Make sure you keep the remaining heavy cream in the fridge so it is cold enough to whip later).240 ml (1 cups) Heavy Cream
- Drizzle a little of the hot cream into the egg yolks and whisk it in. Keep drizzling a little more, whisking the whole time, until all the cream is added. Then pour the entire mixture back into the saucepan and return to the heat.
- Heat the custard while whisking constantly until it thickens and begins to boil. Let it bubble for 30-60 seconds or until it is noticeably thickened.
- Remove from the heat and mix in the vanilla extract and salt.2 tsp Vanilla, ½ tsp Salt
- Divide the mixture evenly between two bowls, then stir the dark chocolate into one and the white chocolate into the other. Mix each bowl until the chocolate has completely melted.100 g (3.5 oz) Dark Chocolate, 170 g (6 oz) White Chocolate
- In a separate bowl, whip up the reserved heavy cream until medium peaks form. By the time you have whipped the cream, the two chocolate mousse bases should have cooled to the point that they are no longer warm, but still fluid. If they are still hot, let them cool further.240 ml (1 cups) Heavy Cream
- Split the whipped cream evenly between the two chocolate mousse mixtures and fold it in gently until completely combined.
- Pour the dark chocolate mousse on top of the cake layer in your dessert ring and smooth it out with a spatula.
- Pour the white chocolate mousse on top and smooth it out in the same way. The dark chocolate should be firm enough to add the white mousse on top without them mixing together, but if it seems too soft, put the cake in the fridge for 5 minutes before adding the white chocolate mousse.
- Put the entire cake in the fridge for 10 minutes while you make the ganache.
- Heat the cream on medium heat, stirring occasionally until it is steaming; don't let it boil.80 ml (⅓ cup) Heavy Cream
- Remove from the heat and pour the cream over the chopped chocolate. Let it sit for a minute.140 g (5 oz) Milk Chocolate
- Mix the cream and the chocolate together until completely melted, glossy, and smooth.
- Take the cake back out of the fridge and place the second cake layer on top, gently pressing it down into the mousse.
- Pour the chocolate ganache on top of the cake, it should spread out into a nice even layer.
- Top with chocolate shavings, sprinkles, gold leaf, or edible glitter.
- Chill the whole cake in the refrigerator for at least 4 hours, preferably overnight.
Nutrition
Notes
- Increased the amount of white chocolate in the white chocolate mousse so it sets up better.
- Adjusted the ratio of cream to chocolate in the chocolate ganache so it is less runny
- Improved instructions to clarify how the cream is divided and used.
- Improved the instructions for heating the cream properly so that the mousse thickens.
LilLedz says
I’m getting ready to make this cake for my daughter-in-law’s birthday and was wondering if I could swap the oil for butter as I don’t like the taste of oil in baked goods. Also can you share where you got your crunchy toppings? They look amazing! TIA!
Jules Grasekamp says
To be honest I haven't tested the recipe without the oil so I can't say for sure how it would turn out - but I imagine it would make the cake slightly more dense (which is not necessarily a bad thing!).
If you do, sub the 1/2 cup of oil for 2/3 cup melted butter. Let me know how it turns out!
I got the toppings in a grocery store in Germany, but I've just had a look on amazon and found these ones which are kind of similar - https://amzn.to/3Uc3cKa
LilLedz says
Thank you so much Jules! I followed your instructions for using butter instead of oil, and it was perfect! I do feel that the ganache was too liquidy as it ran off the sides but everyone loved it!
Nandini says
Just finished making this cake. I made the cake in one pan which probably was not the thing to do since the middle did not bake well, it wasn’t bad but if it was not going to have all the fillings in between I would not have wanted to use it.
I also found the chocolate mousse to be too dense so added an extra 3/4 c heavy cream. First time making the custard and it was very easy.
Instructions were very good especially with the ingredients detailed in each step. Wish I could have uploaded a photo of my finished cake.
Kodiann says
Hi, I’m trying to make your cake. I can’t get the cakes out of the pan. I’ve made them twice and they are just a mess. They taste good but just fall apart. Any advice?
Gabi says
Hi! I am in the process of making this cake right now! Quick question…do you serve chilled or at room temp? I wasn’t sure if the mouse layers would soften up too much if at room temp or if it’ll hold its shape? Thanks! Looking forward to trying it tonigbt!
Jules Grasekamp says
Hi Gabi, You can serve chilled OR at room temp. Room temp will of course be softer but it will still hold its shape nicely. Personally I prefer it at room temp as chocolate releases more flavor when it's not cold.
Just make sure if you have any cake leftover that you store it in the fridge overnight and then remove it from the fridge again before serving.
Hope you love it!
Jules
Claudette says
I Made this cake for easter dinner and it was absolutely delicious ! I’ll make it again for next birthday …
Easy to make and so good !
Thanks for the receipe !
Jules Grasekamp says
So happy to hear this Claudette, thank you for taking the time to let me know! 🙂
Jules
nancy says
Coule I use an 8 in cheesecake pan for my ring pan?
Jules Grasekamp says
Yes absolutely!
Sarah says
Hi, So excited to make this recipe. I'm wondering if I need to let both the white and dark chocolate mixture cool completely before adding the whipped cream to make the mousse?
Thanks.
Sarah
Jules Grasekamp says
Hi Sarah,
By the time you have mixed the chocolate into the cream and prepared the whipped cream the mixture will already be pretty cool. You don't need to wait for it to cool completely, but do check to make sure it's not super warm or it will melt your whipped cream. Hope this helps and I hope you love the cake!
Jules
Krystyne says
Hi wondering if you think this would work for “cupcakes” and that way they are already in a wrap.
Thanks,
Krystyne
Jules Grasekamp says
Hi Krystyne,
What a lovely idea! I haven't tried it this way but I can't see any reason why it wouldn't work.
If you make them please let me know how they turn out! 🙂
Jules
Nandini says
I’ll be making this cake this weekend for a birthday. This is my suggestion to Make cupcakes that will look amazing. Prepare the whole cake in a sheet pan except for the ganache. Using an empty can with top and bottom removed cut the cake into individual portions, top with ganache and serve in paper moulds or cupcake holders
Tessa says
Hi there,
I'd love to make this cake as a sheet cake (9x13) - is that possible?
Thanks,
Tessa
Jules Grasekamp says
Hi Tessa,
Yes you can absolutely make it as a sheet cake! I'd recommend doubling the recipe (or maybe just 1.5x depending on how thick/thin you want the layers to be). Also, make sure you line your sheet pan with plastic wrap so you can easily remove the cake and slice it nicely!
Happy baking!
Jules
Carol A says
Followed the directions to the letter. Both mousses were so runny I ended up throwing it out.
Jules Grasekamp says
Hi Carol,
So sorry to hear that your Tuxedo Cake didn't turn out, I can definitely help you troubleshoot this!
If the mousses didn't set it sounds like it is either due to the cream not being thick enough or the custard bases not being cooked for long enough.
Also if you aren't using heavy whipping cream with at least 36% fat that could also affect it.
Do you think it could be one of these things?
Jules
Lucinda says
I’m making this for my mom’s birthday. Step 6, 2 cups of cream. Do I heat one cup for the chocolates (divided 1/2 and 1/2) and use one cup to make whipped cream? Do I need to sweeten or add vanilla here also?
Thanks. I’m very excited to try this recipe.
Jules Grasekamp says
Hi Lucinda,
Sorry for the confusion, yes you will heat up 1 cup of cream in the saucepan with the vanilla, and keep 1 cup of cream to whip up. I'm going to re-write the instructions in the recipe a little to make this more clear and easier to understand.
Enjoy the recipe and I hope your Mom loves it!
Jules
Nicole says
Hello!
I am thinking of making this cake for my mother's 60th birthday this weekend but I had a couple of questions I was hoping you could help me with.
Do you know if this cake would work with multiple layers? So 3 layers of cake and 2 sets of mousse between them. I'm worried that it would be too heavy for the mousse on the bottom so I wanted to see what you thought!
Also would the cakes be okay if I added a chocolate syrup wash to the tops of the cake layers, or do you think they would all get too mushy and soft?
Thank you for your help! I can't wait to try it!
Jules Grasekamp says
Hi Nicole,
I'm sorry I'm getting to this on Tuesday! Did you make it this weekend? I'd love to know how it turned out.
I don't see any reason why it wouldn't work in multiple layers, just make sure you place each layer on gently as you go.
And yes adding a syrup to the cake would be fine. This recipe does make quite a moist chocolate cake already so I wouldn't go too heavy on the syrup, but it should be able to hold some!
I hope this helps (and it's not too late!) And I hope your mother had/has a wonderful 60th birthday!
Jules
Liz says
Made this cake the other day for a birthday and it was absolutely DELICIOUS!! I have been requested to make it again for someone else next month. I found the recipe very easy and the cake looks so elegant for a birthday or a fancy dinner party. A new favourite!
Melanie says
Hi Liz! Made this cake & it was gorgeous & so rich & delicious! I have a question about the mousse...Is it 1 or 2 cups of heavy cream total to heat & temper with the chocolates? I've read & reread the entire recipe & Im still not sure. When I made it I used 2 cups and an extra cup of cream to whip & fold. Is the mousse 3 cups or 2 cups total?
Jules Grasekamp says
Hi Melanie,
So glad you like the recipe!
Yes it's 2 cups total for the mousse, so you'll heat one cup in the saucepan and you'll whip up the other cup of cream to mix in. But don't worry if you made it with 3 cups, extra cream is never a bad thing!
Thanks for trying. my recipe,
Jules
Jules Grasekamp says
Hi Liz,
So happy to hear you loved the recipe, thanks for taking the time to let me know!
Jules
Karen Parkhill says
My white chocolate mousse isn’t as smooth looking as the dark chocolate. Hoping it sets and tastes good. I followed the recipe but it’s hard to “gently fold” whipped cream into chocolate.
Liz says
Could I make this ahead of time and freeze it?
Jules Grasekamp says
Hi Liz,
Yes you can absolutely make this ahead of time and freeze it. Just make sure it is well wrapped in plastic wrap in the freezer.
I would maybe recommend leaving the chocolate ganache topping to the day of serving as ganache can go a bit funny when changing temperature, but the rest of the cake should be absolutely fine.
Enjoy!
Jules
Kati says
Hi! I just made this cake tonight and my white chocolate mousse isn’t wanting to set in the fridge, so far it’s been an hour. Is there anything I I could do?? Thanks!
Jules Grasekamp says
Hi Kati,
Just leave it in there! It will take about 4 hours to set completely so just give it time and it should set up nicely 🙂
Enjoy!
KT says
I expected the cakes to be a little more spongy. But I think the amount of water made them very dense. Everything else was great. Still need a little help in the cake!!!
Jules Grasekamp says
Hi KT, sorry to hear you were disappointed with the texture of the cake. It should be nice and spongy. The water makes the cake nice and moist but wouldn't make it dense. Generally if chocolate cake is dense it is either because of too much flour or the wrong cocoa powder being used. Did you measure your ingredients with cups or a kitchen scale? It's actually incredibly hard to measure dry ingredients with cups so this is the most common thing I see going wrong with people's bakes and I always recommend a kitchen scale for best results. Also if you used natural cocoa powder instead of dutch processed this could lead to a more dense cake. Hope this helps!
Jules
Susy says
Can I use a springform pan while it sets?
Jules Grasekamp says
Yes you can!
Deb Kielty says
Could I use two cheesecake pans with removable rings?
IM says
I left mine overnight in the fridge, and when I took out the ring just now, the white chocolate mousse is all just oozing out!
Christopher Radwanski says
THIS CAKE! I cant sum up how absolutely amazing this cake is! I'm not a big fan of overly sweet treats, so this cake hits the mark perfectly with texture, taste, and eat-ability. I had 2 pieces in one sitting (and that's uncommon for me) but man, did i enjoy it! I cant wait to see (and eat) what you think up next!
Franny says
Scrumptious!
Ashley says
Hands down the best cake I've made. I was concerned at first when the cake batter was so runny. But it made such a light fluffy cake. I did take mine out of the oven nearly 8 minutes early. But wow it's great. Not overly sweet like most desserts. It took me all day to make but it was so worth it!
Mary says
Hello! How many days in advance can I make this? If I make on Friday to serve Sunday would that be okay? Would wait to add the ganache the day per notes!
Jules Grasekamp says
Hi Mary,
Yes that would be fine. It will be good in the fridge for up to 5 days 🙂
Jules