Tuxedo Bomb Recipe

Inspired by 3Eleven Kitchen and Cocktails

Time2h

Serves8

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

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Ingredients

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Cake and Mousse

1 medium round Genoise cake

7.05 oz (200 g) White chocolate (melted)

1.06 cup (250 ml) Heavy cream

7.05 oz (200 g) Milk chocolate (melted)

7.05 oz (200 g) Dark chocolate (melted)

4 large Eggs

4 1/4 oz (120 g) sugar

2 2/3 oz (75 g) 00 bread flour

1 tsp Watkins vanilla extract

1 tbs Gelatin powder

2 tbs Water (for gelatin)

Method

Preparation

Prepare the Genoise Cake

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.

Make the White Chocolate Mousse

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.

Assemble the Tuxedo Bomb

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.

Chill and Serve

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