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.
Suzanne West says
I'm a decent baker, and prefer traditional methods. But mousse is not my strongest dish. I learned a slightly different method and haven't had any issues. You may at first balk at this - I know I did - but please trust me when I say no one will know the difference.
In a double broiler combine chocolate, 1/2c of whole milk, the sugar and (stick with me here) 12 large marshmallows. Once melted, set aside to cool and whip the heavy cream, very stiff. Fold cooled chocolate mix into the whip, and chill. That's it. It eliminates the risk of curdling eggs or finishing with a flat mousse. Simply not stressful to make. I haven't tried it with white chocolate but assume similar results.
Suzanne West says
NOTE: I forgot to mention that I use 2oz baking chocolate, 2 Tbs sugar, 1/2 c. milk, 12 large marshmallows, and 1-1/2 c. of heavy cream.
Carly says
I’m only on the cake section right now, but 240gr of flour is only one cup, 480gr would be two cups
Jules Grasekamp says
Hi Carly, 1 cup of all purpose flour is 120g (or 125g depending on how you measure).
1 cup holds 240ml in terms of volume, which is what you might be thinking of? But while the volume stays the same, the weight changes depending on what ingredient you are measuring - e.g 1 cup of sugar is 200g.
In any case I always recommend weighing with a scale rather than with cups as it’s a much more accurate way to measure.
Hope this helps!
Jules
Sherre says
Thank you for responding, by “fallen”a 1/3 of the cakes center is inverted. At first I thought I could correct by adding & leveling with mousse but as time passed it became worse.
I do feel confident to give it another go do to your response, knowing the batter should be thinner than normal & the espresso very weak helps. In addition I did NOT take your suggestion & use a scale, I will on my go around. Thank you again.. Sherre’
Jules Grasekamp says
I'm happy to hear you will give it another try! It's so frustrating when cakes don't turn out. I would definitely suggest trying it with a kitchen scale next time - measuring with cups is rarely accurate, and as this is such a wet batter, if the flour is not measured accurately it can throw the whole bake off.
Some other things that it could be:
- Make sure that you level off the spoon when measuring the baking powder and baking soda - too much leavening agent can cause cakes to rise too quickly and then collapse.
- Using pans that are too small. If your pan is overfilled it won't bake properly and is likely to either dome up or collapse. This recipe divides the batter into two 8-inch pans. You could also use two 9-inch pans for thinner layers, but don't go smaller or try to fit it all into one pan.
- Overmixing the batter - you don't need to mix this recipe much as you don't want to incorporate air into the batter. Just mix it until smooth. I usually do it by hand, but if you use a stand mixer make sure to only mix until combined.
- If the oven temperature is not accurate it can cause the cake to collapse. Many ovens run a little too hot or a little too cool, if you think that might be the case you can use an oven thermometer to calibrate it.
I hope this helps! Do let me know how your cake turns out next time around!
Happy baking!
Jules
Sherre says
Thank you my oven is very sketchy & small which affects the length of time therefore I start checking doneness early. You mentioned the hot water allows cocoa to bloom .. by hot water do you mean hot tap water? Or boiled water? I also made the espresso before adding to the batter obviously it would have cooled .. mistake?? .. I will let you know how successful I am!! And by the way I am going to punch out biscuit size cakes & frost with your chocolate buttercream frosting (i detest waste).
Thank you again
Sherre’
Jules Grasekamp says
That sounds delicious!
It can be hot water from the tap or a recently boiled kettle, I usually use the kettle.
If you are brewing fresh espresso instead of using espresso powder, you should use less water. The amount of hot liquid going into the batter should be 1 cup in total.
Also make sure you are not opening the oven door too soon or too often - opening the oven door lets all the hot air out and lowers the oven temperature, so if you do that too early in the baking process the cake will collapse.
Good luck!
Jules
Sherre says
I just finished with the cake portion & when adding the 1tsp espresso powder & full cup water I thought made the batter too thin, when the cake was finished in 20 minutes (small oven) clean toothpick it looked as though cake had fallen (first ever & i am 70).I know you stated Espresso not necessary I assume I still need the full cup of water?? Idk what I did wrong, any clue?? I will try again but concerned.
Jules Grasekamp says
HI Sherre,
I'm sorry to hear your cake didn't turn out. I'm happy to help you troubleshoot. The batter should be quite runny once the hot water is added. Yes the water is still necessary even without the espresso powder as it adds moisture and blooms the cocoa powder.
Can you please explain what you mean by 'it looked as though the cake had fallen'? What was wrong with it? Just so I can help figure out what went wrong.
Also can you clarify if you measured your ingredients with cups or with a kitchen scale?
Thank you!
Jules
DC Pear says
Could you use a chocolate simple syrup on this cake to make sure it's moist? Or is it already moist enough, and the syrup would make it soggy?
Thanks.
D. Flynn says
Ok - this was a pretty good recipe, but there are some things I changed. The instructions for the cream in the mousses was a bit vague. Please be aware that the total amount of cream is 2 cups, not 2 cups heated. Also, the white chocolate mousse needed an extra boost. I added a teaspoon of prepared gelatin to the whipped cream, and the white chocolate mousse was still pretty soft. If I make this again, I will increase the amount of gelatin to two teaspoons. The melted chocolates MUST be cool, or folding whipped cream into them doesn't work. This may be why some people are saying that their mousses were runny. I chilled my chocolate mixtures before folding in the whipped cream. It's frustrating to go to the effort to have a recipe not work. (Mine worked ok, but I've been baking for 60 years and can tell when something is off.)
Kimberlee says
Hi. I came across your recipe and sounds like it would taste amazing. I read the variations of making a cheesecake chocolate mousse it there isn’t a recipe for that. Would you mind sharing the cheesecake chocolate mousse? Thank you so much.
Jules Grasekamp says
Hi Kimberlee,
Absolutely, check out the 'chocolate cheesecake' section in the recipe for my Black Tie Mousse Cake (similar to the Tuxedo cake but different layers).
You can make this cheesecake layer with dark, milk or white chocolate.
Hope this helps!
Jules
Kimberlee says
Thank you so much for the quick response. As soon as I can get to the store and make this beautiful cake, I will let you know how it turns out. Thank you for sharing !!!
Leah says
Ha, I guess I need to use store bought eggs. My free range chickens basically have bright orange yolks so my white layer is more like major pit stained tuxedo cake lol. It's for my hubbies birthday so hopefully he won't mind.
Jules Grasekamp says
Haha oh no! Sounds like you have some super healthy chickens at least! 😀 I'm sure it still tasted great and I hope he loved it!
Jules
Leah says
Your right it still tasted great and we all very much enjoyed it. Thank you for the recipe!
Kim says
Hi!
So I made this cake already, super delicious! The white choco mousse never really set but would just ooze out slightly, no big deal.
I was wondering if I could freeze the cake in a cake ring to help the mousses set and stay in place? N then apply the chocolate ganache over it afterwards?
Also, have you tried this cake but multiple layers? I.e. from bottom to top : cake, choco mousse, white choco mousse, cake, choco mousse, white choco mousse, cake, choco ganache.
Thank you so much for sharing your recipe!!
Jules Grasekamp says
Hi Kim,
Sorry for the late reply, I've been a little slow on responding to comments this week as busy in the kitchen!
I have had a few people comment that their white chocolate layer was a little loose, so I think I will tweak the recipe slightly to add more white chocolate to help it firm up better.
You could freeze it in a cake ring to help it set but it shouldn't be necessary. It wouldn't cause any harm though. Just let defrost before you pouor on the ganache as it could mess it up as it thaws.
I haven't made it in multiple layers but i don't see any reason why it wouldn't work - it sounds wonderful! If you do try it I'd love to see how it turns out!
Thanks for trying my recipe!
Jules
Charlotte says
I made this for my nephew’s 1st birthday party, and everyone loved the cake! I ended up just using one of the cake layers and cutting it lengthwise in half. I was worried about too much cake to mousse ratio. This mod was perfect for my taste. I will definitely make this again!
Jules Grasekamp says
Hi Charlotte,
I totally get it, I prefer more mousse to cake ratio myself as well! I'm so glad you enjoyed the recipe, thank you for taking the time to let me know!
JoAnne says
When cooking the custard until it begins to thicken, how do you know when it is thickened enough. Should it coat the back of the spoon. Cook till bubbles form around the edge? A certain temp? I could use some more specific guidance.
Joanne says
Could you use buttermilk instead of milk?
Jules Grasekamp says
Yes absolutely, you can use buttermilk in equal measurements to the milk.
Happy baking!
Jules
Valerie says
My cake has been in the oven for 40 minutes and it’s still runny in the centre.. I read the instructions several times and not sure where I’m going wrong
Linda Carter says
A little confusing fir the mousse recipe concerning the whip cream. You say to put one cup aside to whip Katerina yet at the middle of the directions there looks to be 2 cups of whipping cream added to the egg mix but no info when to do it??? Is it just one cup in the hit mix and one whipped up???
Vanessa says
Hello! Instead of using hot water and espresso powder, can I just use a cup of coffee?
Jules Grasekamp says
Hi Vanessa, yes that will work fine!