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Chocolate Tuxedo Cake

Indulge in the Best Chocolate Tuxedo Cake Ever!

Chocolate Tuxedo Cake is a showstopper combining rich dark chocolate and airy white chocolate mousses.
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Prep Time 1 hour
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 3 hours 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Consider using cake flour for a lighter texture.
  • 1.5 cups Granulated Sugar No substitutions for optimal flavor.
  • 0.75 cups Dark Cocoa Powder Use Dutch-processed for richness.
  • 1.5 teaspoons Baking Powder Ensure it's fresh for best rise.
  • 0.5 teaspoon Salt Balances sweetness.
  • 0.5 cups Unsalted Butter Make sure it's at room temperature.
  • 7 large eggs Egg Whites About 1 cup of whites.
  • 1 cup Buttermilk Can substitute with thinned Greek yogurt.
  • 0.5 cups Vegetable Oil Melted coconut oil is a good alternative.
  • 2 teaspoons Vanilla Extract Pure extract is best.
  • 1 teaspoon Instant Espresso Powder Optional, intensifies chocolate flavor.
For the White Chocolate Mousse
  • 1 cup White Chocolate Chips High-quality brands yield the best results.
  • 1 cup Heavy Cream Should be cold for whipping.
  • 0.25 cups Powdered Sugar Regular sugar results in a grainy texture.
For the Ganache
  • 1 cup Heavy Cream Heat until just bubbling.
  • 1 cup Chocolate Chips Choose dark chocolate for depth.
  • 2 tablespoons Unsalted Butter Let it melt into the ganache.
  • 0.5 tablespoons Corn Syrup Enhances shine, optional.

Equipment

  • Oven
  • mixing bowls
  • Cake pans
  • whisk
  • spatula
  • refrigerator

Method
 

Step-by-Step Instructions for Chocolate Tuxedo Cake
  1. Preheat oven to 350°F (175°C) and grease three 9-inch round cake pans, lining the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt until combined.
  3. In another bowl, combine butter, egg whites, buttermilk, oil, vanilla, and espresso powder, whisking until smooth.
  4. Gradually combine wet and dry ingredients on low speed until just mixed.
  5. Divide batter evenly among pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Let cakes cool in pans for 10 minutes, then remove and cool completely on wire racks.
  7. Melt white chocolate with warm water until smooth. Whip heavy cream to soft peaks, then fold in chocolate.
  8. Heat cream for ganache until bubbling. Pour over chocolate chips, let sit before stirring in butter and corn syrup.
  9. Level cake layers, assemble with dark chocolate mousse between layers, and chill briefly.
  10. Refrigerate assembled cake for at least 2 hours before serving and garnish with berries or chocolate shavings.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better mixing and texture.

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