Genoise Cake / White Chocolate Mousse / Milk Chocolate / Dark Chocolate

Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together eggs and sugar until pale and fluffy. Gently fold in sifted flour and vanilla extract. Pour the batter into a greased round cake pan and bake for 25-30 minutes. Allow to cool completely.

Prepare the Genoise Cake

In a small bowl, dissolve gelatin in water and let it bloom. In a saucepan, heat heavy cream until just warm, then stir in melted white chocolate until smooth. Remove from heat and add bloomed gelatin, mixing well. Let cool slightly, then fold in whipped cream until combined. Chill until set.

Make the White Chocolate Mousse

Slice the cooled genoise cake into two layers. Place one layer on a serving plate and spread the white chocolate mousse over it. Place the second layer on top and pour the melted milk chocolate over the cake, allowing it to drip down the sides. Finish by drizzling melted dark chocolate on top.

Assemble the Tuxedo Bomb

Refrigerate the assembled cake for at least 2 hours to set completely. Slice and serve chilled.

Chill and Serve

Genoise cake

White chocolate (melted)

tuxedo bomb

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!